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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Inactivation of polyphenol oxidase by microwave and conventional heating: Investigation of thermal and non-thermal effects of focused microwaves

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Author(s):
Bulhoes Bezerra Cavalcante, Tiago Augusto [1] ; Funcia, Eduardo dos Santos [1] ; Wilhelms Gut, Jorge Andrey [1, 2]
Total Authors: 3
Affiliation:
[1] Univ Sao Paulo, Dept Chem Engn, Escola Politecn, Sao Paulo, SP - Brazil
[2] Univ Sao Paulo, FoRC Food Ctr Res, Sao Paulo, SP - Brazil
Total Affiliations: 2
Document type: Journal article
Source: Food Chemistry; v. 340, MAR 15 2021.
Web of Science Citations: 3
Abstract

Emerging technologies, such as focused microwave heating of liquid foods, have been studied to reduce quality losses due to the high temperatures of conventional processing. Besides faster heating, microwaves can also have non-thermal effects on inactivation; however, this is a controversial issue. The objective of this study was to compare conventional and focused microwave heating under similar conditions for the inactivation of two polyphenol oxidases (PPOs): mushroom tyrosinase in buffer and the PPO present in coconut water. Small samples under stirring were treated at temperatures between 50 and 90 degrees C and three kinetic models were adjusted considering the whole time-temperature history. The Weibull model could best describe inactivation in both heating processes, which was more effective with microwave heating for temperatures over 70 degrees C. Validation runs show that the model can satisfactorily describe the PPO inactivation. This study contributes for the design of liquid food pasteurization by focused microwave technology. (AU)

FAPESP's process: 13/07914-8 - FoRC - Food Research Center
Grantee:Bernadette Dora Gombossy de Melo Franco
Support Opportunities: Research Grants - Research, Innovation and Dissemination Centers - RIDC
FAPESP's process: 14/25041-4 - Investigation of thermal and non-thermal effects of focused microwaves on the activity of enzymes of interest in the processing of fruit-based products
Grantee:Tiago Augusto Bulhões Bezerra Cavalcante
Support Opportunities: Scholarships in Brazil - Master
FAPESP's process: 16/24265-1 - Study and modelling of enzyme inactivation in the processing of green coconut water and orange juice by ohmic and dielectric heating
Grantee:Eduardo dos Santos Funcia
Support Opportunities: Scholarships in Brazil - Doctorate (Direct)
FAPESP's process: 14/17534-0 - Evaluation of the effects of focused microwave processing on liquid foods
Grantee:Jorge Andrey Wilhelms Gut
Support Opportunities: Regular Research Grants
FAPESP's process: 14/25179-6 - Study of enzyme inactivation in the processing of green coconut water by focused microwave technology
Grantee:Eduardo dos Santos Funcia
Support Opportunities: Scholarships in Brazil - Master