Tags

Type your tag names separated by a space and hit enter

Using ultrasound technology for the inactivation and thermal sensitization of peroxidase in green coconut water.
Ultrason Sonochem 2017; 36:173-181US

Abstract

Green coconut water has unique nutritional and sensorial qualities. Despite the different technologies already studied, its enzymatic stability is still challenging. This study evaluated the use of ultrasound technology (US) for inactivating/sensitizing coconut water peroxidase (POD). The effect of both US application alone and as a pre-treatment to thermal processing was evaluated. The enzyme activity during US processing was reduced 27% after 30min (286W/L, 20kHz), demonstrating its high resistance. The thermal inactivation was described by the Weibull model under non-isothermal conditions. The enzyme became sensitized to heat after US pre-treatment. Further, the use of US resulted in more uniform heat resistance. The results suggest that US is a good technology for sensitizing enzymes before thermal processing (even for an enzyme with high thermal resistance). Therefore, the use of this technology could decrease the undesirable effects of long times and/or the high temperatures of the conventional thermal processing.

Authors+Show Affiliations

Department of Agri-food Industry, Food and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ), University of São Paulo (USP), Piracicaba, SP, Brazil.Department of Agri-food Industry, Food and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ), University of São Paulo (USP), Piracicaba, SP, Brazil.Department of Chemical Engineering, Escola Politécnica, University of São Paulo (USP), São Paulo, SP, Brazil.Department of Chemical Engineering, Escola Politécnica, University of São Paulo (USP), São Paulo, SP, Brazil; Food Research Center (FoRC), University of São Paulo, São Paulo, SP, Brazil.Department of Agri-food Industry, Food and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ), University of São Paulo (USP), Piracicaba, SP, Brazil. Electronic address: pedro.ed.augusto@usp.br.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

28069198

Citation

Rojas, Meliza Lindsay, et al. "Using Ultrasound Technology for the Inactivation and Thermal Sensitization of Peroxidase in Green Coconut Water." Ultrasonics Sonochemistry, vol. 36, 2017, pp. 173-181.
Rojas ML, Trevilin JH, Funcia EDS, et al. Using ultrasound technology for the inactivation and thermal sensitization of peroxidase in green coconut water. Ultrason Sonochem. 2017;36:173-181.
Rojas, M. L., Trevilin, J. H., Funcia, E. D. S., Gut, J. A. W., & Augusto, P. E. D. (2017). Using ultrasound technology for the inactivation and thermal sensitization of peroxidase in green coconut water. Ultrasonics Sonochemistry, 36, pp. 173-181. doi:10.1016/j.ultsonch.2016.11.028.
Rojas ML, et al. Using Ultrasound Technology for the Inactivation and Thermal Sensitization of Peroxidase in Green Coconut Water. Ultrason Sonochem. 2017;36:173-181. PubMed PMID: 28069198.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Using ultrasound technology for the inactivation and thermal sensitization of peroxidase in green coconut water. AU - Rojas,Meliza Lindsay, AU - Trevilin,Júlia Hellmeister, AU - Funcia,Eduardo Dos Santos, AU - Gut,Jorge Andrey Wilhelms, AU - Augusto,Pedro Esteves Duarte, Y1 - 2016/11/25/ PY - 2016/09/21/received PY - 2016/11/22/revised PY - 2016/11/22/accepted PY - 2017/1/11/entrez PY - 2017/1/11/pubmed PY - 2018/7/3/medline KW - Coconut water KW - Enzyme inactivation KW - Food processing KW - Thermal processing KW - Ultrasound technology SP - 173 EP - 181 JF - Ultrasonics sonochemistry JO - Ultrason Sonochem VL - 36 N2 - Green coconut water has unique nutritional and sensorial qualities. Despite the different technologies already studied, its enzymatic stability is still challenging. This study evaluated the use of ultrasound technology (US) for inactivating/sensitizing coconut water peroxidase (POD). The effect of both US application alone and as a pre-treatment to thermal processing was evaluated. The enzyme activity during US processing was reduced 27% after 30min (286W/L, 20kHz), demonstrating its high resistance. The thermal inactivation was described by the Weibull model under non-isothermal conditions. The enzyme became sensitized to heat after US pre-treatment. Further, the use of US resulted in more uniform heat resistance. The results suggest that US is a good technology for sensitizing enzymes before thermal processing (even for an enzyme with high thermal resistance). Therefore, the use of this technology could decrease the undesirable effects of long times and/or the high temperatures of the conventional thermal processing. SN - 1873-2828 UR - https://www.unboundmedicine.com/medline/citation/28069198/Using_ultrasound_technology_for_the_inactivation_and_thermal_sensitization_of_peroxidase_in_green_coconut_water_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S1350-4177(16)30415-1 DB - PRIME DP - Unbound Medicine ER -