Tags

Type your tag names separated by a space and hit enter

Kinetic modeling of high-pressure induced inactivation of polyphenol oxidase in sugarcane juice (Saccharum officinarum).
J Sci Food Agric 2019; 99(5):2365-2374JS

Abstract

BACKGROUND

Polyphenol oxidase (PPO) is the main enzyme in sugarcane juice associated with rapid browning and degradation of organoleptic properties. High-pressure processing (HPP) (300-600 MPa) of sugarcane juice in combination with moderate temperatures (30-60 °C) for different processing times (10-25 min) has shown promising results in minimizing PPO activity while preserving the juice's freshness.

RESULTS

A maximum PPO inactivation of 98% was achieved at 600 MPa/60 °C/25 min, while the corresponding value for thermal treatment at 0.1 MPa/60 °C was only 66%. The nonlinearity in the inactivation data was well described by the Weibull distribution model with a high adjusted R2 and reduced χ2 values at all levels of pressure and temperature. The PPO inactivation data were fitted at shape parameter, β = 1 (log linear) and β ≠ 1. A refitted Weibull model was used to predict kinetic parameters such as the inactivation rate constants (k), activation energy (Ea) and activation volume (Va), which govern PPO inactivation in HPP-treated sugarcane juice. A secondary kinetic model was formulated to predict the k values as a function of pressure (P) and temperature (T), incorporating Ea and Va .

CONCLUSIONS

Combined high-pressure and temperature processing has been considered a reliable alternative to conventional heat treatment for inhibiting PPO activity in sugarcane juice. While the isothermal inactivation of PPO followed first-order kinetics, inclusion of high pressure resulted in a strong deviation from log linear kinetics. Identification of suitable kinetic models describing these inactivation processes is expected to aid product development and process control of high-pressure processed sugarcane juice. © 2018 Society of Chemical Industry.

Authors+Show Affiliations

Agricultural and Food Engineering Department, Indian Institute of Technology, Kharagpur, India.Agricultural and Food Engineering Department, Indian Institute of Technology, Kharagpur, India.Agricultural and Food Engineering Department, Indian Institute of Technology, Kharagpur, India.

Pub Type(s)

Evaluation Studies
Journal Article

Language

eng

PubMed ID

30353562

Citation

Sreedevi, Pandraju, et al. "Kinetic Modeling of High-pressure Induced Inactivation of Polyphenol Oxidase in Sugarcane Juice (Saccharum Officinarum)." Journal of the Science of Food and Agriculture, vol. 99, no. 5, 2019, pp. 2365-2374.
Sreedevi P, Jayachandran LE, Rao PS. Kinetic modeling of high-pressure induced inactivation of polyphenol oxidase in sugarcane juice (Saccharum officinarum). J Sci Food Agric. 2019;99(5):2365-2374.
Sreedevi, P., Jayachandran, L. E., & Rao, P. S. (2019). Kinetic modeling of high-pressure induced inactivation of polyphenol oxidase in sugarcane juice (Saccharum officinarum). Journal of the Science of Food and Agriculture, 99(5), pp. 2365-2374. doi:10.1002/jsfa.9443.
Sreedevi P, Jayachandran LE, Rao PS. Kinetic Modeling of High-pressure Induced Inactivation of Polyphenol Oxidase in Sugarcane Juice (Saccharum Officinarum). J Sci Food Agric. 2019 Mar 30;99(5):2365-2374. PubMed PMID: 30353562.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Kinetic modeling of high-pressure induced inactivation of polyphenol oxidase in sugarcane juice (Saccharum officinarum). AU - Sreedevi,Pandraju, AU - Jayachandran,Lakshmi E, AU - Rao,Pavuluri Srinivasa, Y1 - 2018/12/09/ PY - 2018/06/27/received PY - 2018/10/01/revised PY - 2018/10/18/accepted PY - 2018/10/26/pubmed PY - 2019/3/14/medline PY - 2018/10/25/entrez KW - Weibull distribution model KW - high pressure processing KW - polyphenol oxidase KW - sugarcane juice SP - 2365 EP - 2374 JF - Journal of the science of food and agriculture JO - J. Sci. Food Agric. VL - 99 IS - 5 N2 - BACKGROUND: Polyphenol oxidase (PPO) is the main enzyme in sugarcane juice associated with rapid browning and degradation of organoleptic properties. High-pressure processing (HPP) (300-600 MPa) of sugarcane juice in combination with moderate temperatures (30-60 °C) for different processing times (10-25 min) has shown promising results in minimizing PPO activity while preserving the juice's freshness. RESULTS: A maximum PPO inactivation of 98% was achieved at 600 MPa/60 °C/25 min, while the corresponding value for thermal treatment at 0.1 MPa/60 °C was only 66%. The nonlinearity in the inactivation data was well described by the Weibull distribution model with a high adjusted R2 and reduced χ2 values at all levels of pressure and temperature. The PPO inactivation data were fitted at shape parameter, β = 1 (log linear) and β ≠ 1. A refitted Weibull model was used to predict kinetic parameters such as the inactivation rate constants (k), activation energy (Ea) and activation volume (Va), which govern PPO inactivation in HPP-treated sugarcane juice. A secondary kinetic model was formulated to predict the k values as a function of pressure (P) and temperature (T), incorporating Ea and Va . CONCLUSIONS: Combined high-pressure and temperature processing has been considered a reliable alternative to conventional heat treatment for inhibiting PPO activity in sugarcane juice. While the isothermal inactivation of PPO followed first-order kinetics, inclusion of high pressure resulted in a strong deviation from log linear kinetics. Identification of suitable kinetic models describing these inactivation processes is expected to aid product development and process control of high-pressure processed sugarcane juice. © 2018 Society of Chemical Industry. SN - 1097-0010 UR - https://www.unboundmedicine.com/medline/citation/30353562/Kinetic_modeling_of_high_pressure_induced_inactivation_of_polyphenol_oxidase_in_sugarcane_juice__Saccharum_officinarum__ L2 - https://doi.org/10.1002/jsfa.9443 DB - PRIME DP - Unbound Medicine ER -