Inactivation of polyphenol oxidase by microwave and conventional heating: Investigation of thermal and non-thermal effects of focused microwaves

Cavalcante, Tiago Augusto Bulhões Bezerra; Funcia, Eduardo dos Santos; Gut, Jorge Andrey Wilhelms

doi:10.1016/j.foodchem.2020.127911

Cited by 36 publications

(14 citation statements)

References 34 publications

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“…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. At temperatures above 70°C, the predicted inactivation of PPO by MWH was higher than that by CTH, which proved that there was nonthermal effect at higher power levels (Cavalcante et al., 2021). Some published investigations reported that the enzyme was more rapidly deactivated under MWH and proposed that the nonthermal effect of MWH played a major role (Han et al., 2018; Lopes et al., 2015).…”

Section: Effect Of Microwave Irradiation On Kinetics Of Enzyme Reactionsmentioning

confidence: 92%

“…As different types of enzymes have various dielectric properties, MW field also has different thermal effects on them. Some researchers consider that only the thermal effect contributes to the deactivation of the enzyme because MW does not have enough energy to break covalent bonds or some secondary bonds (Cavalcante et al., 2021; Siguemoto et al., 2018). However, other researchers believe that changes in enzyme activity are affected by the nonthermal effect of MW.…”

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: 92%

Section: Introductionmentioning

confidence: 99%

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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“…Kinetic modeling of enzyme inactivation can be used in food processing for process validation. It permits the calculation of the minimal processing conditions (e.g., time and temperature) necessary to inactivate an enzyme to a certain degree (Awuah et al, 2007; Bulhões Bezerra Cavalcante et al, 2021; Cullen et al, 2012; Li et al, 2022; Van Boekel, 2008).…”

Section: Introductionmentioning

confidence: 99%

Modeling the inactivation kinetics of polyphenol oxidase and peroxidase during the cold plasma treatment of kiwifruit juice

Kumar,

Pipliya,

Srivastav

et al. 2024

J Food Process Engineering

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Cold Plasma (CP) is an emerging non‐thermal technology that preserves and decontaminates food. Kiwifruit juice spoilage enzymes polyphenol oxidase (PPO) and peroxidase (POD) were studied at 24‐36 kV, 2‐10 mm juice depth, and 2‐10 min treatment time using log‐linear, Weibull distribution, and logistic models. The Weibull and logistic model explained enzyme inactivation kinetics well based on goodness of fit (Coefficient of determination: 0.97‐0.99 & root mean square error: 0.11‐2.15) and validation indices (accuracy factor: 1‐1.06 and bias factor: 0.96‐1.04). The logistic model suited PPO and POD inactivation curves well, with the least Akaike weight in 71.29% and 61.45%, respectively. POD had a half‐maximal activity of 11.37, 5.22, and 3.60 min at 24 kV, 30 kV, and 36 kV at 6 mm juice depth, compared to 8.71, 4.41, and 2.51 min for PPO. This shows that POD is more CP‐resistant than PPO, making its inactivation in kiwifruit juice crucial.Practical ApplicationKinetic modeling helps to comprehend the fundamental process and is suitable for improving the inactivation process and enhancing its efficacy. As a relatively primary method, mathematical models facilitate a greater comprehension of the mechanism and factors influencing the inactivation processes. This study involves the inactivation of PPO and POD to produce a stable kiwifruit juice. The inactivation of PPO and POD enzymes will prevent the undesirable enzymatic browning of juice. The kinetic data related to enzyme inactivation will help in deciding the process parameters like plasma voltage, juice depth, and treatment time for producing enzymatically stable kiwifruit juice.

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“…Microwave is a cleaner and greener energy resource to drive the chemical reactions, and it has advantages in terms of extraordinary efficiency and high yield. The applications of microwave in chemical reactions are very wide, such as organic synthesis, − biomass treatment, − and nanomaterials. − Most accelerating chemical reactions under the microwave irradiation can be explained by the microwave thermal effect. , Numerous experimental studies determine that not only the microwave thermal effect but also the microwave nonthermal effect play a decisive role in enhancing chemical reactions. − Tiwari et al demonstrated the simultaneous activation of CH 4 and N 2 in a microwave catalytic reaction to produce NH 3 and C 2 products and found that the elementary reaction steps leading to NH 3 synthesis occurs due to the nonthermal effects of microwave irradiation. Silva et al verified that the combination of thermal and nonthermal effects during the microwave-assisted hydrothermal treatment provides ideal conditions for an efficient and rapid synthesis of pristine SrTiO 3 mesocrystals.…”

Section: Introductionmentioning

confidence: 99%

Investigation of Spatial Orientation and Kinetic Energy of Reactive Site Collision between Benzyl Chloride and Piperidine: Novel Insight into the Microwave Nonthermal Effect

et al. 2022

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Microwave nonthermal effect in chemical reactions is still an uncertain problem. In this work, we have studied the spatial orientation and kinetic energy of reactive site collision between benzyl chloride and piperidine molecules in substitution reaction under microwave irradiation using the molecular dynamics simulation. Our results showed that microwave polarization can change the spatial orientation of reactive site collision. Collision probability between the Cl atom of the C–Cl group of benzyl chloride and the H atom of the N–H group of piperidine increased by up to 33.5% at an effective spatial solid angle (θ, φ) of (100∼110°, 170∼190°) under microwave irradiation. Also, collision probability between the C atom of the C–Cl group of benzyl chloride and the N atom of the N–H group of piperidine also increased by up to 25.6% at an effective spatial solid angle (θ, φ) of (85∼95°, 170∼190°). Moreover, the kinetic energy of collision under microwave irradiation was also changed, that is, for the collision between the Cl atom of the C–Cl group and the H atom of the N–H group, the fraction of high-energy collision greater than 6.39 × 10–19 J increased by 45.9 times under microwave irradiation, and for the collision between the C atom of the C–Cl group and the N atom of the N–H group, the fraction of high-energy collision greater than 6.39 × 10–19 J also increased by 29.2 times. Through simulation, the reaction rate increased by 34.4∼50.3 times under microwave irradiation, which is close to the experimental increase of 46.3 times. In the end, spatial orientation and kinetic energy of molecular collision changed by microwave polarization are summarized as the microwave postpolarization effect. This effect provides a new insight into the physical mechanism of the microwave nonthermal effect.

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Inactivation of polyphenol oxidase by microwave and conventional heating: Investigation of thermal and non-thermal effects of focused microwaves

Cited by 36 publications

References 34 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

Modeling the inactivation kinetics of polyphenol oxidase and peroxidase during the cold plasma treatment of kiwifruit juice

Investigation of Spatial Orientation and Kinetic Energy of Reactive Site Collision between Benzyl Chloride and Piperidine: Novel Insight into the Microwave Nonthermal Effect

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