Enzymatic polyphenoloxidase inactivation with temperature and ozone in sugarcane variety RB 92579 to produce lower color sugar

Abstract

Some sugarcane varieties have high activity of polyphenoloxidase enzyme, impairing the production of lower color sugar. Polyphenoloxidase (PPO) is an enzyme from the oxidoreductases group and it is present in a greater or lesser amount depending on the sugarcane variety, climatic conditions, age, culture treatment, harvest and processing conditions. The presence of this enzyme has great impact in the food industry, as it is the main enzyme involved in the undesirable darkening of fruits and vegetables during processing and storage. It is of great importance for the food industry to study inactivation methods for this enzyme. The aim of this work was to evaluate the effect of ozone gas associated (replacement of the conventional sulphitation process), whose concentrations were 150, 300 and 450 mg/L, at the inactivation temperature of polyphenoloxidase enzyme of sugarcane variety RB 92579 for the production of lower color sugar. Treatment with ozone concentration of 150 mg·L-1 at 105 °C showed direct correlation between juice color reduction and enzyme inactivation, resulting in the production of lower color sugar.

Clarification of sugarcane juice: review

“…Rodrigues, Sperandio and Andrade (2018) analyzed the effects of ozonation on ICUMSA turbidity and color, resulting in a 12% reduction in the sample with a dosage of 21 mg min 1 O 3 , at 60°C for 60 min. Azevedo et al (2019) studied the effects of O 3 on the inactivation of the enzyme pholyphenol oxidase (PPO).…”

Influence of phenolic compounds on color formation at different stages of the VHP sugar manufacturing process

“…In Brazil, the genotype RB92579 marketed by RIDESA (REDE INTER UNIVERSITÁRIA PARA O DESENVOLVIMENTO DO SETOR SUCROENERGÉTICO) has already reached the third position of cultivation in Brazilian sugarcane fields in less than 20 years after the beginning of its commercial cultivation, with more than 487 thousand hectares planted 3 . However, this genotype offers an extremely dark juice with a high content of phenols, making it difficult to produce lower colored sugar 4 .…”