Kinetic characterization, thermal and pH inactivation study of peroxidase and pectin methylesterase from tomato (Solanum betaceum)

Santos, Manuel Ballesta de los; Jacobi, Sergio Streitenberger; Miñarro, María de la Cruz Arcas; Balsalobre, José Antonio Pellicer; Guillén, Adela Abellán; Gorbe, María Isabel Fortea

doi:10.1590/fst.09419

Cited by 4 publications

(4 citation statements)

References 35 publications

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“…A similar behavior of significant and rapid decline in PPO activity compared to POD activity was observed during ultraviolet treatment on TCW (Augusto, Ibarz, Garvín, & Ibarz, 2015). Complete inactivation was found at 90°C during thermal inactivation for POD extract from tomato (de los Santos et al, 2020), whereas complete inactivation was observed at 95°C for TCW.…”

Section: Resultsmentioning

confidence: 99%

Transient computer simulation of the temperature profile in different packaging materials: An optimization of thermal treatment of tender coconut water

Prithviraj

Pandiselvam

Manikantan

et al. 2022

J Food Process Engineering

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Understanding the temperature profile of different packaging materials would be useful for selecting appropriate packaging material for in-bottle pasteurization. The temperature profile of polypropylene, polyethylene (PE), and polyethylene terephthalate bottles was investigated using COMSOL Multiphysics software to understand the temperature-time correlation with thermal treatments. PE bottles exhibited the least temperature difference between cold and hot spots. Optimization of thermal treatment processing parameters such as temperature (80-95 C) and treatment time (5-15 min) for inactivation of enzymes, namely polyphenol oxidase (PPO) and peroxidase (POD), in tender coconut water (TCW) was performed to the extent its shelf life. The quality parameters of heat-treated TCW such as pH, total soluble solids (TSS), titratable acidity (TA), turbidity, phenolic content, PPO, POD, and sensory evaluation were analyzed. The multiple linear regression models were developed for each quality parameter using a central composite design (CCD). The optimized treatment conditions were 84 C temperature and 5 min treatment time with the desirability of 0.926.The responses recorded were pH = 5.4, TSS = 5.52, turbidity = 7.1 NTU, TA = 0.06% of malic acid, relative PPO = 0.099, relative POD = 0.093, phenolic content = 44.712 mg gallic acid equivalent/L, and overall acceptability score = 8. Practical ApplicationsUnderstanding the temperature profile of different packaging materials during pasteurization or sterilization is imperative to select the suitable packaging material, and also it would be helpful for designing the heating system. Tender coconut water (TCW) is the most popular natural drink in Asian countries. However, the pasteurization conditions are yet to be optimized to preserve TCW without affecting its bioactive and functional components. The current practice followed for in-bottle sterilization of TCW is polyethylene terephthalate (PET). This is due to PET being cheaper and readily available than V. Prithviraj and Ravi Pandiselvam contributed equally and shared the first authorship.

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Section: Resultsmentioning

confidence: 99%

Transient computer simulation of the temperature profile in different packaging materials: An optimization of thermal treatment of tender coconut water

Prithviraj

Pandiselvam

Manikantan

et al. 2022

J Food Process Engineering

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“…Thus, it is hypothesised that the inactivation of these two enzymatic activities of the starfruit juice followed the first‐order kinetic model. The finding obtained is in line with results reported in fruit juices, such as coconut water (Tan et al ., 2014), pomegranate (Rayan & Morsy, 2020), peach (Toralles et al ., 2005), pineapple (Lee et al ., 2009; Chakraborty et al ., 2015), tomato (Santos et al ., 2020), and wax apple (Seow et al ., 2021).…”

Section: Resultsmentioning

confidence: 99%

Thermal inactivation kinetics parameters of browning enzymes in starfruit (Averrhoa carambola L.) juice

Tan

Koh

Easa

et al. 2022

Int J of Food Sci Tech

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Summary This study aimed to evaluate the thermal inactivation kinetics of polyphenol oxidase (PPO) and peroxidase (POD) in starfruit juice. It followed the Malaysia Food Regulations 1985 and CODEX STAN 247‐2005. Glucose, fructose and sucrose were the main sugars in starfruit juice. The total soluble solids, pH, titratable acidity, and total phenolics content of the starfruit juice produced were 8.13 ± 0.25 °Brix, 3.80 ± 0.05, 0.43% ± 0.02% malic acid, and 93.67 ± 4.96 mg GAEL−1, respectively. Thermal inactivation kinetics of PPO and POD followed the first‐order kinetic model. The decimal reduction time at 83.6 °C (D83.6) of PPO and POD was 198.48 and 98.4 s, respectively, while the thermal resistance constant (z value) of PPO and POD was 12.8 and 5.4 °C, respectively. In conclusion, PPO might be a suitable signal for thermal processing on starfruit juice since it has higher heat resistance than POD.

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“…Pectin methylesterase (PME) activity was measured by the method described by Santos et al (2020). The reaction solution contained 2 mL of 0.5% pectin solution, 0.15 mL of 0.01% bromothymol blue, 0.85 mL of water, and 400 µL of sample enzyme solution.…”

Section: Enzyme Activitiesmentioning

confidence: 99%

Effects of melatonin treatment on the physiological quality and cell wall metabolites in kiwifruit

Cao¹,

Qu²,

Ma³

et al. 2022

Food Sci. Technol

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We investigated the effects of melatonin (MT) treatment on the physiological quality and cell wall metabolism of kiwifruit during a 12-day shelf life period (20 ± 1 °C, 90 ± 5% RH), after 90 days of cold storage (0 ± 0.5 °C, 90 ± 5% RH). Our results showed that MT treatment delayed kiwifruit softening, as evidence by the enhanced endurance of a healthy appearance, quality, color difference L* value, and firmness of the fruit flesh. MT treatment reduced fruit decay rate, respiration rate, and malondialdehyde content; furthermore, MT-treated kiwifruit maintained high levels of total soluble solids, titratable acid, and ascorbic acid. Additionally, MT inhibited the decrease in fruit pectin, cellulose, and hemicellulose contents; it delayed the increase in watersoluble pectin content and kept pectin methyl esterase, polygalacturonase, cellulase, and β-galactosidase activities low. These results indicated that melatonin may have reduced the speed of softening of kiwifruit and preserved fruit quality by inhibiting enzymatic degradation of the cell wall, and by delaying pro-pectin, cellulose, and hemicellulose degradation, as well as the increase of water-soluble pectin content. These findings indicate that MT treatment may be an effective measure to delay kiwifruit postharvest cell-wall metabolism and preserve fruit quality.

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Kinetic characterization, thermal and pH inactivation study of peroxidase and pectin methylesterase from tomato (Solanum betaceum)

Cited by 4 publications

References 35 publications

Transient computer simulation of the temperature profile in different packaging materials: An optimization of thermal treatment of tender coconut water

Transient computer simulation of the temperature profile in different packaging materials: An optimization of thermal treatment of tender coconut water

Thermal inactivation kinetics parameters of browning enzymes in starfruit (Averrhoa carambola L.) juice

Effects of melatonin treatment on the physiological quality and cell wall metabolites in kiwifruit

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