Ultrasound in Enzyme Activation and Inactivation

Mawson, Raymond; Gamage, M. K. W.; Terefe, Netsanet Shiferaw; Knoerzer, Kai

doi:10.1007/978-1-4419-7472-3_14

Cited by 63 publications

(48 citation statements)

References 97 publications

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“…However, the effects of ultrasound treatment in the current study were relatively slight when compared with the previous studies (Alexandre and others ; Jose and Vanetti ; Cao and others ; Chen and others ). The difference of results might be attributed to the screening of thermal effects caused by cavitation, because ultrasound has been proven to have synergistic effects on biological systems when combined with heating (Kentish ; Mawson ). Except heating, several postharvest handlings, such as ultraviolet irradiation, γ‐irradiaion, 1‐ methylcyclopropene, and salicylic acid, and so on also have the capability of improving the quality of fresh produces through altering the ripening process (Aina and others ; Zhang and others ; Luo and others ; Lu and others ; Shama ).…”

Section: Resultsmentioning

confidence: 99%

Effects of Ultrasound on Spoilage Microorganisms, Quality, and Antioxidant Capacity of Postharvest Cherry Tomatoes

Wang

Zou

et al. 2015

Journal of Food Science

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Recently, ultrasound has been considered as a multifunctional pretreatment method for the preservation of postharvest fruits and vegetables. Although the preservation effects were slight because of the screening of the thermal effects, its non-thermal effects presented potentials in improving storage quality of cherry tomato. Further studies are needed to explore the combinations between ultrasound with heating as well as other postharvest preservation technologies to enhance the effects of ultrasound. These explorations would facilitate the large-scale application of ultrasound in the preservation of fresh fruits and vegetables.

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Section: Resultsmentioning

confidence: 99%

Effects of Ultrasound on Spoilage Microorganisms, Quality, and Antioxidant Capacity of Postharvest Cherry Tomatoes

Wang

Zou

et al. 2015

Journal of Food Science

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“…Polyphenoloxidase inactivation by ultrasound processing is mainly attributed to the effect of acoustic cavitations caused by the extreme increase of localised pressure (1000 MPa) and temperature (5000 K). Also, acoustic shock waves result in strong shear and cause protein denaturation leading to the breakdown of hydrogen bonding and van der Waals interactions in the polypeptide chains (Mawson et al, 2011). The effective mechanism of PPO inactivation by photosonication is mainly due to the acoustic cavitations and secondarily due to photo-oxidation caused by UV.…”

Section: Resultsmentioning

confidence: 99%

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

Başlar

Ertugay

2012

Int J of Food Sci Tech

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“…Some studies revealed greater PPO activity under sonication (Cheng, Soh, Liew, & Teh, ) while others found that the combined treatment of ultrasound and ascorbic acid inactivated monophenolase, diphenolase, and peroxidase of fresh‐cut apples (Jang & Moon, ). The inactivation of enzymes by ultrasound is primarily attributed to cavitation phenomenon which could be sufficient to cause irreversible destruction and deactivation of enzymes (Mawson, Gamage, Terefe, & Knoerzer, ). Concerning the obtained data it can be concluded that the ultrasound treatment in combination with antibrowning solution had positive impact on inactivation of enzymes responsible for browning.…”

Section: Resultsmentioning

confidence: 99%

Influence of antibrowning solutions, air exposure, and ultrasound on color changes in fresh-cut apples during storage

Putnik

Kovačević

Herceg

et al. 2017

J Food Process Preserv

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This study identified optimal apple cultivars and antibrowning treatments with/without ultrasound for fresh‐cut processing with minimal color changes observed during storage. Color changes ( ΔEa,b∗) were evaluated for various apple cultivars (Idared, Golden Delicious, Gala, Gloster, Cripps Pink, Braeburn, and Fuji) treated with different antibrowning solutions (ascorbic + citric acid; ascorbic acid + NaCl; NaCl, citric acid, and Ca‐ascorbate) with/without ultrasound during storage of 24 hr. Also, sensory evaluation was conducted to assess the acceptability of treated apples. The effectiveness of antibrowning treatments with or without ultrasound were determined as negative effect on ΔEa,b∗ and browning index over the storage. The best apples were Cripps Pink and Golden Delicious, and solutions were Ca‐ascorbate and ascorbic + citric acid. In combination with ultrasound, the best solution was Ca‐ascorbate. Exposure to ultrasound confirmed the best suitability of Ca‐ascorbate and Cripps Pink for fresh‐cut, while implying that longer periods of exposure might be beneficial for prevention of browning in fresh‐cut apples. Practical applications Fresh‐cut processing is a significant segment of the worldwide food markets, with fresh‐cut apples being one of the most important foods for such production. Fresh‐cut apples have short shelf‐life that is mainly reduced by browning. Since, profit margin in fresh‐cut industry is spread over the short periods of time (largely due to short shelf‐life) it is crucial for such industrial processing to identify apples and antibrowning treatments that will extend preservation to longest possible time while assuring consumer acceptance of such products. Simultaneously, it is important to detect advanced nonthermal treatments able to reduce or prevent browning in fresh produce with minimal loss in nutritive value and addition of additives, due to consumers’ tendency to demand such foods.

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Ultrasound in Enzyme Activation and Inactivation

Cited by 63 publications

References 97 publications

Effects of Ultrasound on Spoilage Microorganisms, Quality, and Antioxidant Capacity of Postharvest Cherry Tomatoes

Effects of Ultrasound on Spoilage Microorganisms, Quality, and Antioxidant Capacity of Postharvest Cherry Tomatoes

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

Influence of antibrowning solutions, air exposure, and ultrasound on color changes in fresh-cut apples during storage

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