Effect of microwave-assisted processing on polyphenol oxidase and peroxidase inactivation kinetics of açai-berry (Euterpe oleracea) pulp.
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).
Palavras-chave
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