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Effect of heat and thermosonication treatments on peroxidise inactivation kinetics in watercress (nasturtium officinale)

2006Journal article Open access
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dc.contributor.authorCruz, Rui M. S.
dc.contributor.authorVieira, Margarida C.
dc.contributor.authorSilva, Cristina L. M.
dc.date.accessioned2010-10-11T22:29:42Z
dc.date.available2010-10-11T22:29:42Z
dc.date.issued2006
dc.description.abstractThe effect of heat and the combined heat/ultrasound (thermosonication) treatment on the inactivation kinetics of peroxidase in watercress (Nasturtium officinale) was studied in the temperature range of 40-92.5 degrees C. In the heat blanching processes, the enzyme kinetics showed a first-order biphasic inactivation model. The activation energies and the rates of the reaction at a reference temperature for both the heat-labile and heat-resistant fractions were, respectively, E-a1 = 421 +/- 115 kJmol(-1) and E-a2 = 352 +/- 81 kJmol(-1), k(184.6 degrees C) = 18 +/- 14min(-1) and k(284.6 degrees C) = 0.24 +/- 0.14min(-1). The initial relative specific activity for both isoenzyme fractions were also estimated, being C-01 = 0.5 +/- 0.08 mu mol min(-1)mg protein(-1) and C-02 = 0.5 +/- 0.06 mu mol min(-1)mg protein(-1), respectively. The application of thermosonication was studied to enable less severe thermal treatments and, therefore, improving the quality of the blanched product. In this treatment the enzyme kinetics showed a first-order model. The activation energy, the rate of reaction at a reference temperature and the initial relative specific activity were, respectively, E-a3 = 496 +/- 65 kJmol(-1), k(387.5 degrees C) = 10 +/- 2min(-1) and C-03 = 1 +/- 0.05 mu mol min(-1)mg protein(-1), proving that the enzyme became more heat labile. The present findings will help to design the blanching conditions for the production of a new and healthy frozen product, watercress (Nasturtium officinale), with minimized colour or flavour changes along its shelf life.por
dc.description.versioninfo:eu-repo/semantics/acceptedVersion
dc.identifier.citationCruz, R. M. S., Vieira, M. C., & Silva, C. L. M. (2006). Effect of heat and thermosonication treatments on peroxidase inactivation kinetics in watercress (Nasturtium officinale). Journal of Food Engineering, 72(1), 8–15. https://doi.org/10.1016/j.jfoodeng.2004.11.007por
dc.identifier.doi10.1016/j.jfoodeng.2004.11.007
dc.identifier.eissn1873-5770
dc.identifier.issn0260-8774
dc.identifier.urihttp://hdl.handle.net/10400.14/2854
dc.language.isoengpor
dc.publisherElsevierpor
dc.relationDESENVOLVIMENTO DE METODOLOGIAS PARA MELHORAR A QUALIDADE DE HORTOFRUTÍCOLAS CONGELADOS: NOVOS PRÉ- -TRATAMENTOS E EFEITOS DE ABUSOS DE TEMPERATURA NA CADEIA DE DISTRIBUIÇÃO
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subjectWatercress (Nasturtium officinale)por
dc.subjectHeatpor
dc.subjectUltrasoundpor
dc.subjectInactivationpor
dc.subjectPeroxidasepor
dc.subjectKineticspor
dc.subjectModellingpor
dc.titleEffect of heat and thermosonication treatments on peroxidise inactivation kinetics in watercress (nasturtium officinale)por
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleDESENVOLVIMENTO DE METODOLOGIAS PARA MELHORAR A QUALIDADE DE HORTOFRUTÍCOLAS CONGELADOS: NOVOS PRÉ- -TRATAMENTOS E EFEITOS DE ABUSOS DE TEMPERATURA NA CADEIA DE DISTRIBUIÇÃO
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBD%2F9172%2F2002/PT
oaire.citation.titleJournal of Food Engineering
person.familyNameCruz
person.familyNameVieira
person.familyNameSilva
person.givenNameRui
person.givenNameMargarida
person.givenNameCristina
person.identifier1123160
person.identifier1473674
person.identifier.ciencia-idAB11-B31E-1AF2
person.identifier.ciencia-id3314-4EFC-1E4A
person.identifier.ciencia-id6611-634A-132C
person.identifier.orcid0000-0002-0839-1881
person.identifier.orcid0000-0003-2774-706X
person.identifier.orcid0000-0002-0495-3955
person.identifier.ridE-1805-2012
person.identifier.ridA-3568-2013
person.identifier.scopus-author-id8522888800
person.identifier.scopus-author-id7202140775
person.identifier.scopus-author-id7201387397
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspor
rcaap.typearticlepor
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relation.isAuthorOfPublication309a0970-cf9e-45aa-90a8-aa2f2ba96fc0
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