Effect of microwave-assisted processing on polyphenol oxidase and peroxidase inactivation kinetics of açai-berry (Euterpe oleracea) pulp

Costa, Henrique Coutinho de Barcelos; Siguemoto, Érica Sayuri; Cavalcante, Tiago Augusto Bulhões Bezerra; Silva, Danylo de Oliveira; Vieira, Luiz Gustavo Martins; Gut, Jorge Andrey Wilhelms

doi:10.1016/j.foodchem.2020.128287

Cited by 18 publications

(5 citation statements)

References 35 publications

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Section: Effect Of Microwave Irradiation On Kinetics Of Enzyme Reactionsmentioning

confidence: 99%

“…The inactivation behavior depended on the heating technology, demonstrating the presence of a specific effect of MW. However, the differences were less significant at higher temperatures (85 • C) (Costa et al, 2021). Cavalcante et al described the inactivation of PPO from two different sources (mushroom tyrosinase in buffer and coconut juice) by CTH and MWH under similar conditions by the Weibull model.…”

Section: Kinetics Of Enzyme Thermal Inactivationmentioning

confidence: 99%

“…Due to MW only heating those materials that could absorb MW energy, promising the high thermal efficiency was acquired. Moreover, MW heating (MWH) directly uses electric energy, and there is no contaminant generated; therefore, it is a green, environmental, and clean heating technology (Costa et al., 2021).…”

Section: Introductionmentioning

confidence: 99%

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Mechanistic insights into the changes of enzyme activity in food processing under microwave irradiation

Cao

Wang

Liu

et al. 2023

Comp Rev Food Sci Food Safe

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Microwave (MW) and enzyme catalysis are two emerging processing tools in the field of food industry. Recently, MW has been widely utilized as a novel type of green and safe heating energy. However, the effect of MW irradiation on enzyme activity is not described clearly. The intrinsic mechanisms behind enzyme activation and inactivation remain obscure. To apply better MW to the field of enzyme catalysis, it is essential to gain insights into the mechanism of MW action on enzyme activity. This review summarizes the changes in various enzyme activity during food processing, especially under MW irradiation. The intrinsic mechanism of thermal and nonthermal effects of MW irradiation was analyzed from the perspective of enzyme reaction kinetics and spatial structure. MW irradiation temperature is a vital parameter affecting the catalytic activity of enzymes. Activation of the enzyme activity is achieved even at high MW power NOMENCLATURE/ABBREVIATIONS: A, frequency factor (-); APX, ascorbate peroxidase; CALB ex 10000 LA, Candida antarctica lipase B expressed in yeast cells; CAT, catalase; Cat L, cathepsin L; CTH, conventional heating; D R (D 1 ) and D L (D 2 ), the time required for inactivation of 90% of the activity of the thermosensitive and thermoresistant fractions, respectively (s); D w , the time for the first decimal reduction (s); D w , ref , the time for the first decimal reduction at T ref (s); E a , energy of activation (J/mol); Fermase CALB10,000, Candida antarctica lipase B immobilized on microporous and hydrophobic polyacrylate beads using covalent binding; k, rate constant (min −1 ); k R (k 1 ) and k L (k 2 ), the inactivation rate constants for heat-resistant and heat-labile enzyme fractions, respectively (s −1 ); LA, lipase activity; LA QLM, thermophilic lipase QLM from Alcaligenes sp.; MWH, microwave heating; Novozym 435, Candida antarctica lipase B immobilized using an acrylic resin support; POD, peroxidase; PPO, polyphenol oxidase; SOD, superoxide dismutase; TG, transglutaminase; T ref , equivalent isothermal processing time at a given reference temperature ( • C); z w , the temperature increase that reduces D w by 90% ( • C); β, the shape parameter of the Weibull distribution (-); ΔG, Gibbs free energy (kJ/mol); ΔH, enthalpy change (kJ/mol); ΔS, entropy change (kJ/mol/K); δ T , the time for the first decimal reduction at a given temperature T (s).Hongwei Cao and Xiaoxue Wang contributed equally to this work.

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Section: Effect Of Microwave Irradiation On Kinetics Of Enzyme Reactionsmentioning

confidence: 99%

Section: Kinetics Of Enzyme Thermal Inactivationmentioning

confidence: 99%

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Mechanistic insights into the changes of enzyme activity in food processing under microwave irradiation

Cao

Wang

Liu

et al. 2023

Comp Rev Food Sci Food Safe

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“…Las tecnologías de procesamiento por microondas, como el secado, el calentamiento y la esterilización por microondas, desempeñan un papel importante en el control de la calidad y la seguridad de los alimentos. Sin embargo, se han publicado pocas revisiones en los últimos años que resuman los últimos avances en la aplicación de la tecnología de microondas en la industria alimentaria (Arjmandi, 2017;Guo, 2017;Costa et al, 2020;).…”

Section: Aplicaciones De Irradiación En Alimentosunclassified

Handbook Tecnologías Emergentes Aplicadas en Alimentos

ORTIZ-RODRIGUEZ¹,

SANDOVAL-SALAS²,

MORALES-OLÁN³

et al. 2022

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Nowadays, emerging technologies for food are the most studied, compared to the traditional food preservation. In this book some of the emerging technologies applied in the food industry are revised, such as irradiation that allows to improve food safety and shelf life; the advantages and some limitations of technology are presented, as well as the effects on the food properties and the applicable legislation for human consumption. A comparison of the emerging technologies combined with high hydrostatic pressure treatment is conducted. On the other hand, active packaging technology is described: its principles, advantages and disadvantages. Another technology that is presented is the ultrasound, with its basic concepts, applications and sustainability. The application of ozone technology in food usage and its environmental impact is also described. Moreover, the functioning of pulsed electric fields is explained, its effect and the microbial inactivation process on food.

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Section: Aplicaciones De Irradiación En Alimentosunclassified

Irradiación en Alimentos

ORTIZ-RODRIGUEZ¹

2022

Handbook Tecnologías Emergentes Aplicadas en Alimentos

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The application of ionizing radiation on food is one of the most important contributions to food science and technology due to it improves food safety and shelf life. There are scientific studies about this emerging technology that demonstrate that food does not transform into radioactive products, on the contrary, the irradiation effects are minimal on their nutritional, sensory and texture quality. Non-ionizing radiation is found in most environments where humans beings are normally developed. Adverse health effects have not been found. Food, on the other hand, is subject to specific non-ionizing radiation doses such as visible light, infrared light, ultraviolet light, microwaves and accelerated electrons beams in order to destroy microorganisms such as virus or bacteria on food or agricultural products. Exposing food to radiation controls insect infestation, delays fruit ripening or avoids the appearance of any pathogen on the vegetables; it also reduces the proteins allergenicity on livestock products or seeds. Irradiated fruits are frequently sweeter than non-irradiated fruits. However, excessive irradiation doses may have adverse effects on food; for this reason, it is important to apply the normativity of the allowed dose. Some of the advantages of applying irradiation on food are energy saving, the improvement of flavour and texture, the increase of shelf life, the reduction of allergenicity, it is an alternative for avoiding chemical products or fumigants and it sterilizes food.

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Effect of microwave-assisted processing on polyphenol oxidase and peroxidase inactivation kinetics of açai-berry (Euterpe oleracea) pulp

Cited by 18 publications

References 35 publications

Mechanistic insights into the changes of enzyme activity in food processing under microwave irradiation

Mechanistic insights into the changes of enzyme activity in food processing under microwave irradiation

Handbook Tecnologías Emergentes Aplicadas en Alimentos

Irradiación en Alimentos

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