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Effect of high pressure and thermal processing on spoilage-causing enzymes in mango (Mangifera indica).
Food Res Int 2017; 100(Pt 1):885-893FR

Abstract

The aim of the present work was to model the effect of combined pressure-temperature processing on spoilage-causing enzymes in mango pulp; which conventionally are inactivated using high temperatures leading to inevitable quality losses. The inactivation of enzymes pectin methylesterase (PME), polyphenol oxidase (PPO) and peroxidase (POD) was studied in mango pulp within the pressure, temperature and hold-time ranges of 0.1 to 600MPa, 40 to 70°C and 1s to 90min, respectively. The enzyme inactivation was described as a dual process: initial change in activity during dynamic pressure build-up phase and subsequent decrease under isobaric-isothermal conditions. The former led to considerable increase in activities of all the three enzymes (p<0.05); however, the increased activity reduced with increased intensity of applied pressure-temperature. On the other hand, isobaric-isothermal conditions led to substantial inactivation (p<0.05), with 600MPa/70°C/20min treatment being most effective in reducing the activities of PME, PPO and POD to 32, 15 and 26%, respectively. The enzyme inactivation data was non-linear under isobaric-isothermal conditions and fitted to the nth-order reaction model, indicative of the occurrence of series of reactions possibly due to pressure-temperature interaction effects. The estimated reaction order 'n' was 0.815, 1.106 and 1.137 for PME, PPO and POD, respectively. The estimated reaction rate constant k (min-1) depicted PME to be the most baroresistant enzyme followed by POD and PPO. Temperature and pressure dependency of k was expressed in terms of activation energy and activation volume using the Arrhenius- and Eyring-type relations, respectively. An empirical model with good correlation between actual and predicted data (R2>0.90) was proposed to simulate the rate of enzyme inactivation under isobaric-isothermal conditions as a function of pressure and temperature.

Authors+Show Affiliations

Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, West Bengal 721302, India. Electronic address: neelimakaushik21@gmail.com.Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, West Bengal 721302, India.Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, West Bengal 721302, India.

Pub Type(s)

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

Language

eng

PubMed ID

28873763

Citation

Kaushik, Neelima, et al. "Effect of High Pressure and Thermal Processing On Spoilage-causing Enzymes in Mango (Mangifera Indica)." Food Research International (Ottawa, Ont.), vol. 100, no. Pt 1, 2017, pp. 885-893.
Kaushik N, Rao PS, Mishra HN. Effect of high pressure and thermal processing on spoilage-causing enzymes in mango (Mangifera indica). Food Res Int. 2017;100(Pt 1):885-893.
Kaushik, N., Rao, P. S., & Mishra, H. N. (2017). Effect of high pressure and thermal processing on spoilage-causing enzymes in mango (Mangifera indica). Food Research International (Ottawa, Ont.), 100(Pt 1), pp. 885-893. doi:10.1016/j.foodres.2017.07.056.
Kaushik N, Rao PS, Mishra HN. Effect of High Pressure and Thermal Processing On Spoilage-causing Enzymes in Mango (Mangifera Indica). Food Res Int. 2017;100(Pt 1):885-893. PubMed PMID: 28873763.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Effect of high pressure and thermal processing on spoilage-causing enzymes in mango (Mangifera indica). AU - Kaushik,Neelima, AU - Rao,P Srinivasa, AU - Mishra,H N, Y1 - 2017/07/29/ PY - 2017/05/26/received PY - 2017/07/22/revised PY - 2017/07/26/accepted PY - 2017/9/7/entrez PY - 2017/9/7/pubmed PY - 2019/7/3/medline KW - Activation energy KW - Activation volume KW - Fruit enzymes KW - Kinetic model KW - Pectin methylesterase KW - Peroxidase KW - Polyphenol oxidase KW - nth-order model SP - 885 EP - 893 JF - Food research international (Ottawa, Ont.) JO - Food Res. Int. VL - 100 IS - Pt 1 N2 - The aim of the present work was to model the effect of combined pressure-temperature processing on spoilage-causing enzymes in mango pulp; which conventionally are inactivated using high temperatures leading to inevitable quality losses. The inactivation of enzymes pectin methylesterase (PME), polyphenol oxidase (PPO) and peroxidase (POD) was studied in mango pulp within the pressure, temperature and hold-time ranges of 0.1 to 600MPa, 40 to 70°C and 1s to 90min, respectively. The enzyme inactivation was described as a dual process: initial change in activity during dynamic pressure build-up phase and subsequent decrease under isobaric-isothermal conditions. The former led to considerable increase in activities of all the three enzymes (p<0.05); however, the increased activity reduced with increased intensity of applied pressure-temperature. On the other hand, isobaric-isothermal conditions led to substantial inactivation (p<0.05), with 600MPa/70°C/20min treatment being most effective in reducing the activities of PME, PPO and POD to 32, 15 and 26%, respectively. The enzyme inactivation data was non-linear under isobaric-isothermal conditions and fitted to the nth-order reaction model, indicative of the occurrence of series of reactions possibly due to pressure-temperature interaction effects. The estimated reaction order 'n' was 0.815, 1.106 and 1.137 for PME, PPO and POD, respectively. The estimated reaction rate constant k (min-1) depicted PME to be the most baroresistant enzyme followed by POD and PPO. Temperature and pressure dependency of k was expressed in terms of activation energy and activation volume using the Arrhenius- and Eyring-type relations, respectively. An empirical model with good correlation between actual and predicted data (R2>0.90) was proposed to simulate the rate of enzyme inactivation under isobaric-isothermal conditions as a function of pressure and temperature. SN - 1873-7145 UR - https://www.unboundmedicine.com/medline/citation/28873763/Effect_of_high_pressure_and_thermal_processing_on_spoilage_causing_enzymes_in_mango__Mangifera_indica__ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0963-9969(17)30396-4 DB - PRIME DP - Unbound Medicine ER -