کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
5521781 1545527 2017 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Synergistic effect of thermosonication to reduce enzymatic activity in coconut water
ترجمه فارسی عنوان
اثر همزمانی ترموسونیکاسیون برای کاهش فعالیت آنزیمی در آب نارگیل
کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی


- Ultrasound acts synergistically with heat on the enzymatic inactivation.
- Specific acoustic energy of 500-550 mW/mL can significantly decrease PPO and POD activity.
- To achieve the complete inactivation of the coconut enzymes the specific acoustic energy necessary is 655.80 mW/mL.

In order to minimize the depreciation of coconut water quality caused by the conventional heat treatment, non-conventional preservation methods have been studied. Ultrasound technology can be suitable as an alternative thermal treatment for several food matrices, due to its efficiency in microbiological and enzymatic inactivation. The objective of this work was to evaluate the effect of the thermosonication to reduce the enzymatic activity in coconut water and optimize the optimal operating parameters (amplitude and time) and corresponding specific acoustic energy required for the complete enzymatic inactivation. Ultrasound presented an additive effect to the heat treatment on the inactivation of the polyphenoloxidase (PPO) and peroxidase (POD). It was verified that from 500 to 550 mW/mL a great inactivation of the PPO and POD is achieved, already for a complete inactivation of these enzymes the specific acoustic energy necessary is 655.80 mW/mL. It was also verified that the both enzymes should be taken into account for a US process since PPO and POD presented very similar resistance.Industrial relevanceThis work demonstrates the great potential of the use of thermosonication for the processing of heat-sensitive products, such as coconut water. Thought this innovative processing the food industry will be able to reduce the damages caused by the heat and consequently to obtain higher quality products.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Innovative Food Science & Emerging Technologies - Volume 41, June 2017, Pages 404-410
نویسندگان
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