Effect of ohmic heating parameters on peroxidase inactivation, phenolic compounds degradation and color changes of sugarcane juice

•Sugarcane juice was treated by conventional and ohmic heating (OH).•Different variables were tested during OH (frequency, waveform and voltage gradient).•There were no differences between treatments on peroxidase inactivation kinetics.•Significant color changes were found at 10Hz probably due to el...

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Bibliographic Details
Published in:Food and bioproducts processing 2018-09, Vol.111, p.62-71
Main Authors: Brochier, Bethania, Mercali, Giovana Domeneghini, Marczak, Ligia Damasceno Ferreira
Format: Article
Language:English
Subjects:
Color
Colour
Deactivation
Degradation
Electric field
Electric field strength
Electric fields
Electric potential
Electricity
Enzyme inactivation
Enzymes
Heating
Inactivation
Juices
Kinetics
Nonthermal effects
Peroxidase
Phenolic compounds
Phenols
Reaction kinetics
Stability
Sugarcane
Temperature effects
Thermal treatment
Triangles
Voltage
Waveforms
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Summary:•Sugarcane juice was treated by conventional and ohmic heating (OH).•Different variables were tested during OH (frequency, waveform and voltage gradient).•There were no differences between treatments on peroxidase inactivation kinetics.•Significant color changes were found at 10Hz probably due to electrochemical reactions.•OH did not compromise the concentration of phenolics and there were minimal color changes. The non-thermal effects of electricity on enzymatic inactivation kinetics of peroxidase (POD) and on phenolic compounds degradation during ohmic heating (OH) of sugarcane juice were investigated. Experiments with different frequencies (10–105Hz), waveforms (sine, square, triangle and pulsed waves) and voltage gradients (3.9 and 20.5V/cm) were conducted at 75°C for 25min and compared with the conventional treatment, performed with similar temperature histories. Overall, the results indicated that the non-thermal effects of OH (voltage gradient up to 20.5V/cm, with different frequencies and waveforms) did not influence the biochemical reactions that occur during POD inactivation in sugarcane juice. Moreover, there was no effect of electric field frequency or voltage gradient on phenolic compounds stability; on the other hand, some waveforms promoted higher degradation of these compounds. Some color changes were observed when 10Hz/25V and 60Hz/130V were applied, with higher magnitude at the higher electric field strength.
ISSN:0960-3085
1744-3571
DOI:10.1016/j.fbp.2018.07.003