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Effects of PEF and heat pasteurization on PME activity in orange juice with regard to a new inactivation kinetic model.
Food Chem. 2014 Dec 15; 165:70-6.FC

Abstract

The inactivation kinetics of pectin methyl esterase (PME) during the shelf life (4°C-180 days) of freshly squeezed orange juice samples processed by both pulsed electric fields (PEF) and heat pasteurization (HP) was evaluated in the study. The PME inactivation level after the PEF (25.26 kV/cm-1206.2 μs) and HP (90°C-20s) treatments were 93.8% and 95.2%, respectively. The PME activity of PEF-processed samples decreased or did not change, while that of HP samples increased during storage (p<0.01). A kinetic model was developed expressing PME inactivation as a function of the PEF treatment conditions, and this enabled the estimation of the reaction rate constant (587.8-2375.4s(-1)), and the time required for a 90% reduction (De, 3917.7-969.5s). Quantification of the increase in PEF energy to ensure a ten-fold reduction in De (ze, 63.7 J), activation electric fields (-921.2 kV cm(-1)mol(-1)), and electrical activation energy (12.9 kJ mol(-1)) was also carried out. Consequently, PEF processing was very effective for the inactivation of PME and for providing stability of orange juice during storage.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Agcam E
Department of Food Engineering, Faculty of Agriculture, Cukurova University, Balcali, Adana, Turkey. Electronic address: eagcam@cu.edu.tr.
Akyıldız A
Department of Food Engineering, Faculty of Agriculture, Cukurova University, Balcali, Adana, Turkey.
Evrendilek GA
Department of Food Engineering, Faculty of Engineering and Architecture, Abant Izzet Baysal University, Golkoy Campus, Bolu, Turkey.

MeSH

BeveragesCarboxylic Ester HydrolasesCitrus sinensisFood HandlingHot TemperaturePasteurization

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

25038650

Citation

Agcam, E, et al. "Effects of PEF and Heat Pasteurization On PME Activity in Orange Juice With Regard to a New Inactivation Kinetic Model." Food Chemistry, vol. 165, 2014, pp. 70-6.
Agcam E, Akyıldız A, Evrendilek GA. Effects of PEF and heat pasteurization on PME activity in orange juice with regard to a new inactivation kinetic model. Food Chem. 2014;165:70-6.
Agcam, E., Akyıldız, A., & Evrendilek, G. A. (2014). Effects of PEF and heat pasteurization on PME activity in orange juice with regard to a new inactivation kinetic model. Food Chemistry, 165, 70-6. https://doi.org/10.1016/j.foodchem.2014.05.097
Agcam E, Akyıldız A, Evrendilek GA. Effects of PEF and Heat Pasteurization On PME Activity in Orange Juice With Regard to a New Inactivation Kinetic Model. Food Chem. 2014 Dec 15;165:70-6. PubMed PMID: 25038650.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effects of PEF and heat pasteurization on PME activity in orange juice with regard to a new inactivation kinetic model. AU - Agcam,E, AU - Akyıldız,A, AU - Evrendilek,G Akdemir, Y1 - 2014/05/27/ PY - 2014/02/05/received PY - 2014/05/05/revised PY - 2014/05/16/accepted PY - 2014/7/21/entrez PY - 2014/7/21/pubmed PY - 2015/12/15/medline KW - Inactivation kinetics KW - Orange juice KW - Pectin methyl esterase (PME) KW - Pulsed electric fields (PEF) KW - Shelf-life SP - 70 EP - 6 JF - Food chemistry JO - Food Chem VL - 165 N2 - The inactivation kinetics of pectin methyl esterase (PME) during the shelf life (4°C-180 days) of freshly squeezed orange juice samples processed by both pulsed electric fields (PEF) and heat pasteurization (HP) was evaluated in the study. The PME inactivation level after the PEF (25.26 kV/cm-1206.2 μs) and HP (90°C-20s) treatments were 93.8% and 95.2%, respectively. The PME activity of PEF-processed samples decreased or did not change, while that of HP samples increased during storage (p<0.01). A kinetic model was developed expressing PME inactivation as a function of the PEF treatment conditions, and this enabled the estimation of the reaction rate constant (587.8-2375.4s(-1)), and the time required for a 90% reduction (De, 3917.7-969.5s). Quantification of the increase in PEF energy to ensure a ten-fold reduction in De (ze, 63.7 J), activation electric fields (-921.2 kV cm(-1)mol(-1)), and electrical activation energy (12.9 kJ mol(-1)) was also carried out. Consequently, PEF processing was very effective for the inactivation of PME and for providing stability of orange juice during storage. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/25038650/Effects_of_PEF_and_heat_pasteurization_on_PME_activity_in_orange_juice_with_regard_to_a_new_inactivation_kinetic_model_ DB - PRIME DP - Unbound Medicine ER -