Kinetic modeling for inactivation of polyphenoloxidase and peroxidase enzymes during ozonation of sugarcane juice

Abstract

The inactivation of polyphenoloxidase (PPO) and peroxidase (POD) enzymes in sugarcane juice by ozone treatment was modeled in this kinetic study. The juice was exposed to three ozone doses per unit volume, 0.12, 0.28, and 0.45 mg min−1 ml−1 for exposure time varied in the range of 5 to 50 min. The result showed that, after 50 min of treatment, maximum PPO and POD inactivation of 83.24% and 86.03%, respectively, were achieved with ozone exposure dose of 0.45 mg min−1 ml−1. Among all attempted models, the inactivation kinetics of both the enzymes could be best modeled with Weibull model which provided adequate fitting of data with good agreement (adj R2 > .96, accuracy factor ~1 and akaike increment = 0). Derived Weibull model equations based on relationship of scale parameter with ozone dose were introduced to describe residual activity as a function of ozone dose in addition to exposure time. Practical applications During long term storage, sugarcane juice is susceptible to rapid oxidation by browning enzymes. The approach of their inactivation is crucial for better storability with least deterioration in juice quality. Ozone treatment is attempted to achieve the effect through kinetic study and mathematical data modeling. The kinetic models are able to quantitate the inactivation effect by the treatment. Determination of kinetic parameters for enzyme inactivation is of paramount importance for the design and optimization of the process to achieve safe food product.

Modeling of vacuum drying of pressed mycelium (Pleurotus eryngii) and its microstructure and physicochemical properties

“…Moreover, at 160 mmHg, 40°C condition, AIC value of the Midilli et al model is not much greater than lowest AIC value at that condition. This criterion tells about potential of model in describing a particular data set (Panigrahi et al, 2021). As a result, when Akaike increment was used to discriminate across models and rank them, the Midilli et al model should be the first choice for understanding the VD behavior of pressed mycelium.…”

“…The fitted model with larger ∆ i would be less plausible. In the minimum information criteria, several basic thumb rules are employed, such as models with ∆ i ≤ 2 have considerable support (evidence), 4 ≤ ∆ i ≤ 7 have considerably less support, while ∆ i > 10 have practically no support (Panigrahi et al, 2021).…”

Rheological modeling of marjoram fortified rice dough: Empirical and machine learning approach

“…The best empirical model was selected using information theory criteria (ITC) with the Akaike Information Criterion (AIC) as the measurement. The AIC formula was given by Equation (1) (Panigrahi et al, 2021):…”

“…According to thumb rules, models with Δi ≤ 2 have substantial support, while models with 4 ≤ Δi ≤ 7 have relatively less support, and models with Δi > 10 have essentially no support due to their inability to explain some substantial variability of data (Mandliya et al, 2022;Panigrahi et al, 2021).…”

Advances, Applications, and Comparison of Thermal (Pasteurization, Sterilization, and Aseptic Packaging) against Non-Thermal (Ultrasounds, UV Radiation, Ozonation, High Hydrostatic Pressure) Technologies in Food Processing

“…Enzymes such as ascorbic acid oxidase (AAO), polyphenol oxidases (PPO), and peroxidase (POD) are found naturally in fruit and vegetables and modify quality characteristics related to texture, taste, color, and nutritional value [225]. The enzymatic browning of juices is a result of high enzymatic activity, which causes the degradation of valuable bioactive compounds [226]. Both pasteurization and inactivation of these enzymes can be performed through the HPP treatment, although studies have shown that in relation to heat treatment, this technique is not as effective in the degradation of enzymes [227,228].…”