Kinetic modeling of high‐pressure induced inactivation of polyphenol oxidase in sugarcane juice (<scp>Saccharum officinarum</scp>)

Sreedevi, P.; Jayachandran, Lakshmi E.; Rao, P. Srinivasa

doi:10.1002/jsfa.9443

Cited by 15 publications

(14 citation statements)

References 51 publications

(77 reference statements)

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“…Sreedevi et al. (2019) obtained Weibull model to best fit the PPO inactivation data during high pressure processing of sugarcane juice. The Weibull distribution model was the most suitable to describe the POD inactivation during ohmic heating of sugarcane juice (Brochier et al., 2016).…”

Section: Resultsmentioning

confidence: 99%

“…The extraction solution was prepared according to Sreedevi et al. (2019). 10 ml of 0.05 M potassium phosphate buffer (pH 7.0) containing 1% (w/v) polyvinylpyrrolidone was added to 10 ml of sugarcane juice sample and mixed in a vortex shaker (Model: 3020, Make: Tarsons Spinix).…”

Section: Methodsmentioning

confidence: 99%

“…Nevertheless, greater processing temperatures affect the juice quality, triggering nutrient loss, and altering sensory profiles, like, color, and flavor significantly (Zhang et al., 2019). The resulting dark color and burnt flavor reduce consumer appeal and destroy the market potential (Sreedevi et al., 2019). Moreover, the rise in consumer demand for fresh like healthy products has led research in the field of non‐thermal techniques (Gouma et al., 2015).…”

Section: Introductionmentioning

confidence: 99%

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

Panigrahi

Vishwakarma

Mishra

et al. 2020

J Food Process Preserv

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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.

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Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

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

Panigrahi

Vishwakarma

Mishra

et al. 2020

J Food Process Preserv

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“…Peroxidase (POD) is another such enzyme that promotes darkening of juice where diphenols may function as reducing substrates in the enzymatic reaction. It carries out oxidation only in presence of electron acceptor compounds, like, hydrogen peroxide (H 2 O 2 ) and thus, its contribution in SJ spoilage remains less significant and is not well established (Sreedevi, Jayachandran, & Rao, 2019). However, the effect of POD in causing phenol degradation becomes prominent while coexisting with PPO, owing to generation of H 2 O 2 during PPO catalyzed reactions (Cefola et al, 2012).…”

Section: Spoilage Of Sugarcane Juicementioning

confidence: 99%

A technological review on processing of sugarcane juice: Spoilage, preservation, storage, and packaging aspects

Panigrahi

Shaikh

Bag

et al. 2021

J Food Process Engineering

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Sugarcane juice is a proven health‐promoting drink having a substantial amount of polyphenols, antioxidants, and functional nutrients known to prevent several ailments. Owing to its perishable nature, sugarcane juice is mostly consumed fresh postextraction. Prior to juice extraction, the pretreatment of canes is felt vital and is generally adopted to minimize subsequent postcrushing destructive changes in juice quality. The application of processing techniques to sugarcane juice is crucial, primarily to enhance its shelf‐life and for value‐addition to meet consumers' demand. This review focuses on critical aspects encountered during sugarcane juice processing, which are of prime importance to food scientists. This addresses pretreatment of sugarcanes; physicochemical, nutritional, and functional characteristics of sugarcane juice; its microbiological and biochemical spoilage; processing techniques for enhancing its shelf‐life and/or quality characteristics, and finally its packaging and storage. The understanding of juice characteristics and spoilage has resulted in the introduction of novel processing, packaging, and storage technologies leading to juice products with higher retention of nutritional and quality characteristics. Implementation of such technologies for industrial‐scale processing of sugarcane juice is not only advantageous over the conventional ones but also useful in the development of additive‐free, high‐quality processed juice with natural, and fresh sensory appeal in packaged form. Such an attempt would promote entrepreneurship in sugarcane juice processing and would be useful for the commercialization of shelf‐stable sugarcane juice in packed form.Practical applicationsWith the increasing consumer demands for natural and healthy foods, significant efforts are being made for manufacture and supply of food products which retain valuable nutrients and quality attributes after the processing and packaging operations. Realizing that sugarcane juice is one such food product, which is highly nutritive and is known to prevent several ailments, it is highly required to comprehensively describe several aspects about its shelf life extension and storage stability. To study the effects of processing on sensitive sensory qualities of juice is of utmost importance. The highlights of novel processing technologies reviewed are expected to be useful for food process engineers and industrialists to manufacture shelf‐stable packaged sugarcane juice.

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“…Fernandez et al (2018) investigated HPP of mixed fruit and vegetable smoothie and reported optimal process pressure of 627.5 MPa for 6.4 minutes with 10% reduction of PPO activity. Sreedevi et al (2019) conducted HPP of sugarcane juice and recorded 98% PPO inactivation at 600MPa for 25 minutes at 60C. PPO inactivation of 57% was achieved when cloudy carrot juice was subjected to HPP at 600 MPa (Stinco et al 2019).…”

Section: Polyphenol Oxidasementioning

confidence: 99%

High Pressure Processing of Fruits and Vegetables: A Review

Archana

Lekshmi

2020

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Fruits and vegetables are considered as protective foods and received importance in healthy diet plan. Postharvest loss in quality as well as quantity of fruits and vegetables is huge due to seasonal production, high perishability, shorter shelf life and preservation through processing is one of the best methods to minimise the loss. Thermal methods are more popular and these traditional methods of fruit and vegetable preservation often affect the quality of final products in terms of color, taste, flavor and nutritional qualities. Demand for fruit and vegetable products with ‘fresh like’ qualities are increasing and there is a shift of thermal methods of processing to non-thermal methods to improve the quality of processed products. Several non-thermal methods of processing are developed in order to meet the consumer demand of which high pressure processing has proven to be extremely valuable for fruit and vegetable products. It is an emerging technology in juice and beverage sector which allow fruit and vegetable juices as well as smoothies to store safely for a longer time with fresh taste while preserving its nutritional quality.

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Kinetic modeling of high‐pressure induced inactivation of polyphenol oxidase in sugarcane juice (Saccharum officinarum)

Cited by 15 publications

References 51 publications

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

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

A technological review on processing of sugarcane juice: Spoilage, preservation, storage, and packaging aspects

High Pressure Processing of Fruits and Vegetables: A Review

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