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Effect of a HPP pretreatment on thermal inactivation kinetics of polyphenoloxidase obtained from three apple cultivars

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dc.contributor.authorMachado, Maria F.
dc.contributor.authorSousa, Alexandra
dc.contributor.authorCastro, Sónia M.
dc.contributor.authorMoreira, Sílvia A.
dc.contributor.authorSaraiva, Jorge A.
dc.date.accessioned2018-11-05T17:18:29Z
dc.date.available2018-11-05T17:18:29Z
dc.date.issued2017
dc.description.abstractEnzymatic browning due to the action of polyphenoloxidase (PPO) is highly undesirable and efficient methodologies to avoid/reduce it are of great interest for food industry. The effect of a pressure pretreatment (100 MPa, 15 min, room temperature) on the activity of PPO extracts obtained from three apple cultivars (Bravo de Esmolfe [BE], Reineta [RN], and Golden delicious [GD]), and subsequent thermal inactivation kinetics was evaluated, as a way to more efficiently achieve thermal inactivation of PPO. The effect of pH on PPO activity was also assessed to define the value at which carry out the thermal inactivation of PPO. The enzymatic activity decreased in the order BE, RN, and GD. Two log-linear ranges ([62.5-72.5]degrees C and [72.5-80.0]degrees C) of D-value with temperature were found. The pressure pretreatment caused enhanced stability within the range of 62.5-67.5 degrees C, caused no changes at 70.0-72.5 degrees C, and decreased the stability at 75.0-80.0 degrees C (e.g., at 75 degrees C the D-values for BE, GD, and RN ranged, respectively, from 25.6/27.3, 14.5/18.6, and 8.8/10.4, after/before the pressure pretreatment) and increased thermal sensitivity (decreased the z-value), particularly in the lower temperature range studied (up to 72.5 degrees C). Practical applicationsKnowledge of PPO activity level and its thermal resistance for different cultivars is of interest to develop efficient and optimized enzymatic browning control by thermal treatments. Sequential combination of low intensity pressure treatments followed by thermal treatments can be an interesting approach to enhance enzyme inactivation. In this work was found that after a low intensity pressure pretreatment (100 MPa, 15 min), apple PPO temperature stability could be reduced, since a lower stability (lower D-values) and increased sensitivity toward temperature (lower z-value) was systematically found for PPO thermally inactivated at T>72.5 degrees C. These findings are of interest for a more efficient PPO inactivation for enhanced browning control.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationMachado, M.F., Sousa, A., Castro, S.M., Moreira, S.A., Saraiva, J.A. (2017). Effect of a HPP pretreatment on thermal inactivation kinetics of polyphenoloxidase obtained from three apple cultivars. Journal of Food Process Engineering, 40(6), e12570pt_PT
dc.identifier.doi10.1111/jfpe.12570pt_PT
dc.identifier.eid85019201804
dc.identifier.eissn1745-4530
dc.identifier.issn0145-8876
dc.identifier.urihttp://hdl.handle.net/10400.14/25965
dc.identifier.wos000415899500015
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherWileypt_PT
dc.relationEvaluation of high-pressure as a novel non-thermal extraction technology to obtain extracts with improved biological activities from medicinal herbs
dc.titleEffect of a HPP pretreatment on thermal inactivation kinetics of polyphenoloxidase obtained from three apple cultivarspt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardNumberUID/QUI/00062/2013
oaire.awardNumberSFRH/BPD/11458/2002
oaire.awardNumberSFRH/BPD/71723/2010
oaire.awardNumberSFRH/BD/110430/2015
oaire.awardTitleEvaluation of high-pressure as a novel non-thermal extraction technology to obtain extracts with improved biological activities from medicinal herbs
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/5876/UID%2FQUI%2F00062%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBPD%2F11458%2F2002/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBPD%2F71723%2F2010/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/POR_CENTRO/SFRH%2FBD%2F110430%2F2015/PT
oaire.citation.issue6
oaire.citation.titleJournal of Food Process Engineeringpt_PT
oaire.citation.volume40
oaire.fundingStream5876
oaire.fundingStreamSFRH
oaire.fundingStreamSFRH
oaire.fundingStreamPOR_CENTRO
person.familyNameMachado
person.familyNameMoreira
person.familyNameSaraiva
person.givenNameMaria de Fátima Leitão
person.givenNameSilvia
person.givenNameJorge
person.identifier.ciencia-idE21A-210C-756F
person.identifier.ciencia-idEC16-41A3-01BD
person.identifier.orcid0000-0002-5873-8425
person.identifier.orcid0000-0003-2339-9790
person.identifier.orcid0000-0002-5536-6056
person.identifier.scopus-author-id56493264800
person.identifier.scopus-author-id35583570500
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
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