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

详细信息    查看全文

• 作者：Oana-Viorela Nistor ; Nicoleta St?nciuc…
• 关键词：apple puree ; ohmic treatment ; minimal processing ; pectin methylesterase ; rheological behavior
• 刊名：Food Science and Biotechnology
• 出版年：2015
• 出版时间：February 2015
• 年：2015
• 卷：24
• 期：1
• 页码：51-59
• 全文大小：479 KB
• 参考文献：1. Reznick D. Ohmic heating of fluid foods. Food Technol.-Chicago 50: 250-51 (1996)
  2. Sastry SK, Li Q. Modeling the ohmic heating of foods. Food Technol.-Chicago 50: 246-48 (1996)
  3. Rahman MS. Handbook of Food Preservation. CRC Press, London, UK. pp. 521-32 (1999)
  4. Anderson DR. Ohmic heating as an alternative food processing technology. MS thesis, Food Science Institute, College of Agriculture, Kansas State University, Manhattan, KS, USA (2003)
  5. Sastry SK, Barach JT. Ohmic and inductive heating. J. Food Sci. 65: 42-6 (2000) CrossRef
  6. Sarang S, Sastry, S, Knipe L. Electrical conductivity of fruit and meat during ohmic heating. J. Food Eng. 87: 351-56 (2008) CrossRef
  7. Fügel R, Carle R, Schieber A. Quality and authenticity control of fruit purees, fruit preparations and jams-a review. Trends Food Sci. Tech. 16: 433-44 (2005) CrossRef
  8. Colin-Henrion M, Cuvelier G, Renard CMGC. Texture of pureed fruit and vegetable foods. Stewart Postharvest Rev. 5: 1-4 (2007) CrossRef
  9. Ly-Nguyen B, Van Loey AM, Fachin D, Verlent I, Indrawati I, Hendrickx ME. Partial purification, characterization, thermal and high pressure inactivation of pectin methyl-esterase from carrots ( / Daucus Carota L.). J. Agr. Food Chem. 50: 5437-444 (2002) CrossRef
  10. Jolie RP, Duvetter T, Houben K, Clynen E, Sila DN, Van Loey AM, Hendrickx ME. Carrot pectin methylesterase and its inhibitor from kiwi fruit: Study of activity, stability, and inhibition. Innov. Food Sci. Emerg. 10: 601-09 (2009) CrossRef
  11. Allali H, Marchal L, Vorobiev E. Blanching of strawberries by ohmic heating: Effects on the kinetics of mass transfer during osmotic dehydration. Food Bioprocess Tech. 3: 406-14 (2010) CrossRef
  12. Hutchings JB. Food Coloring and Appearance. Blackie Academic & Professional, Glasgow, UK. pp. 199-37 (1994) CrossRef
  13. Miller GL. Use of dinitrosalicylic acid reagent for determination of reducing sugar. Anal. Chem. 31: 426-28 (1959) CrossRef
  14. Lima EC, Barbosa F, Krug FJ, Silva MM, Vale MGR. Comparison of ultrasound-assisted extraction, slurry sampling and microwaveassisted digestion for cadmium, copper and lead determination in biological and sediment samples by electrothermal atomic absorption spectrometry. J. Anal. Atom. Spectrom. 15: 995-000 (2000) CrossRef
  15. Saracoglu S, Saygi KO, Uluozlu OD, Tuzen M, Mylak M. Determination of trace element contents of baby foods from Turkey. Food Chem. 105: 280-85 (2007) CrossRef
  16. Duvetter T, Van Loey A, Smout C, Verlent I, Ly Nguyen B, Hendrickx M. / Aspergillus aculeatus pectin methylesterase: study of the inactivation by temperature and pressure and the inhibition by pectin methylesterase inhibitor. Enzyme Microb. Tech. 36: 385-90 (2005) CrossRef
  17. Van den Broeck I, Ludikhuyze LR, Weemaes CA, Van Loey AM, Hendrickx M. Thermal inactivation kinetics of pectinarase extracted from oranges. J. Food Process. Pres. 23: 391-06 (1999) CrossRef
  18. Ly-Nguyen B, Van Loey AM, Fachin D, Verlent I, Hendrickx M. Purification, characterization, thermal, and high-pressure inactivation of pectin methylesterase from bananas (cv. Cavendish). Biotechnol. Bioeng. 78: 683-91 (2002) CrossRef
  19. Espachs-Barroso A, Van Loey A, H
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Nutrition
  Food Science
  
• 出版者：The Korean Society of Food Science and Technology in co-publication with Springer
• ISSN：2092-6456

文摘

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.