Ohmic treatment of apple puree (Golden Delicious variety) in relation to product quality

Inactivation of pectin methyl esterase was evaluated using thermal and ohmic treatments. Kinetics of enzyme inactivation in crude extracts during thermal treatment was described by a first order model yielding an activation energy of 202.52±25.86 kJ/mol. Pectin methylesterase was inactivated more ra...

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Bibliographic Details
Published in:Food science and biotechnology 2015, 24(1), , pp.51-59
Main Authors: Nistor, Oana-Viorela, Stãnciuc, Nicoleta, Andronoiu, Doina Georgeta, Mocanu, Gabriel Dãnuţ, Botez, Elisabeta
Format: Article
Language:English
Subjects:
Chemistry
Chemistry and Materials Science
Food Science
Malus
Nutrition
Research Article
식품과학
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Summary:Inactivation of pectin methyl esterase was evaluated using thermal and ohmic treatments. Kinetics of enzyme inactivation in crude extracts during thermal treatment was described by a first order model yielding an activation energy of 202.52±25.86 kJ/mol. Pectin methylesterase was inactivated more rapidly by an ohmic treatment than by heating. A gradient of 25 V/cm was used to evaluate ohmic induced changes in color, reducing sugar concentrations, mineral and total polyphenolic contents, and rheological and morphological properties. A pseudo-plastic behavior was observed and the Power law was considered adequate to describe apple puree behavior. Minimal changes in physico-chemical parameters occurred. Ohmic treatment can be used in food processing and bioengineering for inactivation of quality-degrading enzymes and retention of health-related compounds and extension of the shelf-life.
ISSN:1226-7708
2092-6456
DOI:10.1007/s10068-015-0009-z