Ohmic heating blanching of Agaricus bisporus mushroom: Effects on polyphenoloxidase inactivation kinetics, color, and texture

• Published in: Innovative food science & emerging technologies 2022-08, Vol.80, p.103105, Article 103105
• Main Authors: Barrón-García, Oscar Y., Nava-Álvarez, Bibiana, Gaytán-Martínez, Marcela, Gonzalez-Jasso, Eva, Morales-Sánchez, Eduardo
• Format: Article
• Language: English
• Subjects: Inactivation kinetics; Mushroom; Ohmic heating blanching; Polyphenol oxidase
• ISSN: 1466-8564; 1878-5522
• DOI: 10.1016/j.ifset.2022.103105

The effect of ohmic heating blanching (OHB) on the inactivation kinetics of polyphenol oxidase (PPO), color, and texture from Agaricus bisporus mushroom treated at different temperatures (67–90 °C) for 1 to 5 min was investigated in the present work. OHB and conventional blanching (CB) treatments were able to inactivate mushroom PPO. However, the inactivation kinetics results showed a lower energy activation (Ea) value during OHB (16.03 ± 1.34 KJmol-1) compared to conventional blanching (20.07 ± 1.85 KJmol-1). Significant differences were observed in color (L*, h° and ΔE) and mushroom texture between the blanching treatments. Nevertheless, both treatments caused minimal physicochemical changes. Therefore, OHB is a promising technology for mushroom blanching because it promotes PPO inactivation in less time and reduces the impact on the color and texture of mushrooms compared to CB. •OHB process is an effective method to inactivate PPO of Agaricus bisporus mushroom.•OHB requires lower activation energy to inactive PPO compared to CB process.•OHB and CB caused minimal changes in the color and texture of mushrooms.•OHB is a promising technology to obtain minimal processing products.