Inactivation kinetics of peroxidase and polyphenol oxidase in peach juice treated with gaseous ozone

被引：37

作者：

Jaramillo Sanchez, Gabriela M. ^{[1
,2
]}

Garcia Loredo, Analia B. ^{[2
,3
]}

Contigiani, Eunice V. ^{[1
,2
]}

Gomez, Paula L. ^{[1
,2
]}

Alzamora, Stella M. ^{[1
,2
]}

机构：

[1] Univ Buenos Aires, Fac Ciencias Exactas & Nat, Dept Ind, C1428EGA, RA-2160 Caba, Argentina

[2] Consejo Nacl Invest Cient & Tecn, Buenos Aires, DF, Argentina

[3] Univ Nacl Mar del Plata, Dept Ingn Quim & Alimentos, Fac Ingn, Juan B Justo 4302,B7608FDQ, Mar Del Plata, Buenos Aires, Argentina

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2018年 / 53卷 / 02期

关键词：

Deteriorative enzymes; first-order and Weibull models; inactivation kinetics; ozone; peach juice; PULSED ELECTRIC-FIELDS; ESCHERICHIA-COLI O157/H7; ORANGE JUICE; PROTEIN OXIDATION; PSEUDOMONAS-FLUORESCENS; LISTERIA-MONOCYTOGENES; OZONATED WATER; APPLE CIDER; QUALITY; DEGRADATION;

D O I：

10.1111/ijfs.13591

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effectiveness of gaseous ozone for inactivating peroxidase (POD) and polyphenoloxidase (PPO) in peach juice was investigated. The suitability of first-order and Weibull models to describe inactivation kinetics was also analysed. Peach juice was exposed to ozone (0.11 and 0.20mg O(3)min(-1)mL(-1)) in a bubble column up to 12min at 20 +/- 1 degrees C. Enzyme activities were reduced due to treatments. The magnitude of the inactivation increased with ozone level and exposure time. Reductions in activity after 12min of treatment ranged between 99.5% and 99.8% for POD and between 93.9% and 97.3% for PPO, depending on ozone concentration. Inactivation curves were successfully fitted with the first-order and Weibull models; although, based on the root-mean-square error, the corrected Akaike and the Bayesian Schwarz criterion, the Weibull model showed stronger capability in all cases.

引用

页码：347 / 355

页数：9

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