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Effect of microwave-assisted processing on polyphenol oxidase and peroxidase inactivation kinetics of açai-berry (Euterpe oleracea) pulp.
Costa, Henrique Coutinho de Barcelos; Siguemoto, Érica Sayuri; Cavalcante, Tiago Augusto Bulhões Bezerra; de Oliveira Silva, Danylo; Vieira, Luiz Gustavo Martins; Gut, Jorge Andrey Wilhelms.
Afiliação
  • Costa HCB; Department of Food Engineering. Universidade Federal de São João del Rei, Sete Lagoas, Brazil; School of Chemical Engineering. Universidade Federal de Uberlândia, Uberlândia, Brazil.
  • Siguemoto ÉS; Department of Chemical Engineering, Escola Politécnica, Universidade de São Paulo, São Paulo, Brazil.
  • Cavalcante TABB; Department of Chemical Engineering, Escola Politécnica, Universidade de São Paulo, São Paulo, Brazil.
  • de Oliveira Silva D; School of Chemical Engineering. Universidade Federal de Uberlândia, Uberlândia, Brazil.
  • Vieira LGM; School of Chemical Engineering. Universidade Federal de Uberlândia, Uberlândia, Brazil.
  • Gut JAW; Department of Chemical Engineering, Escola Politécnica, Universidade de São Paulo, São Paulo, Brazil; FoRC - Food Research Center, Universidade de São Paulo, São Paulo, Brazil. Electronic address: jorgewgut@usp.br.
Food Chem ; 341(Pt 2): 128287, 2021 Mar 30.
Article em En | MEDLINE | ID: mdl-33059272
Microwave heating has been considered a promising technology for continuous flow thermal processing of fluid foods due to better retention of quality. Considering the importance of açai-berry pulp and its perishability, the inactivation kinetics of peroxidase (POD) and polyphenol oxidase (PPO) were investigated under conventional and microwave heating. First-order two-component model was well fitted to the data, indicating the presence of at least two fractions with different resistances. POD was more thermally resistant (90% inactivation for 40 s at 89 °C) and could be considered as a processing target. Inactivation curves dependency on heating technology suggests specific effects of microwaves on the protein structure. Additionally, the dielectric properties of açai-berry pulp were evaluated at 915 and 2,450 MHz for temperatures up to 120 °C. Power penetration depth dropped with temperature at 915 MHz (from 29 to 11 mm), but was less affected at 2,450 MHz (between 8 and 11 mm).
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Catecol Oxidase / Peroxidase / Euterpe / Micro-Ondas Idioma: En Revista: Food Chem Ano de publicação: 2021 Tipo de documento: Article País de afiliação: Brasil País de publicação: Reino Unido
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Catecol Oxidase / Peroxidase / Euterpe / Micro-Ondas Idioma: En Revista: Food Chem Ano de publicação: 2021 Tipo de documento: Article País de afiliação: Brasil País de publicação: Reino Unido