The effect of ultrasound and photosonication treatment on polyphenoloxidase (<scp>PPO</scp>) activity, total phenolic component and colour of apple juice

Başlar, Mehmet; Ertugay, Mustafa Fatih

doi:10.1111/ijfs.12015

Cited by 50 publications

(39 citation statements)

References 23 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The results observed for PPO in apples cubes subjected to air drying differ from the results obtained for heat treatment of apple juice carried out by Baslar and Ertugay (). Processing temperature showed to play a significant role in the inactivation of PPO in apple juice while had no significance during air‐drying, probably because heat energy during air drying is mainly used in the evaporation water and less energy directly hits the enzyme leading to a lower degree of inactivation of the enzyme during air‐drying.…”

Section: Resultscontrasting

confidence: 99%

Influence of Ultrasound-Assisted Air-Drying and Conventional Air-Drying on the Activity of Apple Enzymes

Rodrigues

Fernandes

García-Pérez

et al. 2016

Journal of Food Processing and Preservation

View full text Add to dashboard Cite

The influence of ultrasound‐assisted air‐drying and conventional air‐drying on polyphenoloxidase, peroxidase, pectin methylestearase and peroxidase ascorbate of red apples was evaluated. Drying was carried out at temperatures of 45C and 60C, air‐velocities of 1–5 m/s, with and without application of ultrasound (30.8 W/cm3; 21.7 kHz). Both the conventional and the ultrasound‐assisted drying have increased the activity of polyphenoloxidase, peroxidase and peroxidase ascorbate in apples, while partial inactivation of pectin methylesterase was accomplished. Temperature was the main factor influencing the activity of all enzymes. Ultrasound application has influenced the activity of all enzymes, but had a more significant effect on the activity of peroxidase ascorbate. Pratical Applications Peroxidases and polyphenoloxidases are enzymes directly related to enzymatic browning in fruits. The inactivation (partial or complete) of these enzymes can provide a food product with lighter and more natural color. The inactivation of these enzymes can also preserve the amount of total phenolics in food products with direct benefit to human health. Ultrasound application showed to increase the efficiency of drying processes and to affect positively the quality of food products.

show abstract

Section: Resultscontrasting

confidence: 99%

Influence of Ultrasound-Assisted Air-Drying and Conventional Air-Drying on the Activity of Apple Enzymes

Rodrigues

Fernandes

García-Pérez

et al. 2016

Journal of Food Processing and Preservation

View full text Add to dashboard Cite

show abstract

“…Jang et al (2009), Jang andMoon (2011) found that ultrasound in combination with ascorbic acid showed a higher antibrowning rate, but ultrasound alone had a higher browning on fresh-cut apple. Baslar and Ertugay (2013) found that apple juice treated by ultrasound at 40°C did not change the colour, but at 50 and 60°C was increased the L value. Valdramidis et al (2010) found that low temperatures and intermediate amplitude resulted in lower non-enzymatic browning (NEB), but the NEB rate significantly increased with processing temperature while at intermediate ultrasound amplitudes and the NEB rate appeared to be lower than at higher or lower amplitude levels for the same temperatures.…”

Section: Effects Of Ultrasound On the Browning Of Fresh Apple Juicementioning

confidence: 92%

“…Jang and Moon (2011) found that the combined treatment of ultrasound and ascorbic acid inactivated monophenolase, diphenolase, and peroxidase of fresh-cut apple, whilst the individual treatment of ultrasound or ascorbic acid had inverse and limited inhibitory effect on the enzymes. Baslar and Ertugay (2013) found that some levels of ultrasound increased the total PPO activity and some levels of ultrasound decreased the total PPO activity. The difference of the results depends upon several factors such as fruit juice composition, enzyme type, pH and processing parameters.…”

Section: Effects Of Ultrasound On the Activity Of Ppo And Pod Of Fresmentioning

confidence: 92%

Sonication inhibited browning but decreased polyphenols contents and antioxidant activity of fresh apple (malus pumila mill, cv. Red Fuji) juice

et al. 2015

View full text Add to dashboard Cite

Enzyme browning is the main challenge in the preparation of fresh apple juice. The influence of sonication on browning, as well as polyphenols and antioxidant activity of fresh apple juice was investigated. It was found that ultrasound can inhibit the browning of fresh apple (Malus pumila Mill, cv. Red Fuji) juice, but decreased the contents of total phenolic content (TPC), total flavonoid content (TFC) and chlorogenic acid and reduced the antioxidant activity. On the whole, ultrasound technology cannot be used to the antibrowning of fresh apple (Malus pumila Mill, cv. Red Fuji) juice.

show abstract

“…The total energy consumption of the drying experiments was measured using a digital energy meter (PeakTech 9035, Germany) according to Bas ßlar and Ertugay [15]. Actual power was determined by reading the digital display of the energy meter.…”

Section: Total Energy Consumptionmentioning

confidence: 99%

Dehydration kinetics of salmon and trout fillets using ultrasonic vacuum drying as a novel technique

Başlar

Kılıçlı

Yalinkiliç

2015

Ultrasonics Sonochemistry

Self Cite

View full text Add to dashboard Cite

In this study, a novel ultrasonic vacuum (USV) drying technique was used to shorten the drying time of fish fillets. For this purpose, ultrasonic treatment and vacuum-drying were simultaneously performed to dehydrate salmon and trout fillets at 55°C, 65°C, and 75°C. In addition, the USV technique was compared with vacuum-drying and oven-drying techniques. The dehydration kinetics of the fillets was successfully described by seven thin-layer drying models with R(2) range between 0.944 and 1.000. Depending on drying temperatures and fish species, the drying times could be shortened using the USV technique between 7.4% and 27.4% compared with vacuum-drying. The highest effective moisture diffusivity was determined in the fillets dried with the USV technique and they increased with increasing drying temperatures. Ultrasonic treatment accelerated the vacuum drying process for the fillets; therefore, this technique could be used to improve the efficiency of vacuum-drying for the fillets.

show abstract

The effect of ultrasound and photosonication treatment on polyphenoloxidase (PPO) activity, total phenolic component and colour of apple juice

Cited by 50 publications

References 23 publications

Influence of Ultrasound-Assisted Air-Drying and Conventional Air-Drying on the Activity of Apple Enzymes

Influence of Ultrasound-Assisted Air-Drying and Conventional Air-Drying on the Activity of Apple Enzymes

Sonication inhibited browning but decreased polyphenols contents and antioxidant activity of fresh apple (malus pumila mill, cv. Red Fuji) juice

Dehydration kinetics of salmon and trout fillets using ultrasonic vacuum drying as a novel technique

Contact Info

Product

Resources

About