Artículo

Jaramillo Sánchez, G.M.; Garcia Loredo, A.B.; Contigiani, E.V.; Gómez, P.L.; Alzamora, S.M. "Inactivation kinetics of peroxidase and polyphenol oxidase in peach juice treated with gaseous ozone" (2018) International Journal of Food Science and Technology. 53(2):347-355
Estamos trabajando para incorporar este artículo al repositorio
Consulte el artículo en la página del editor
Consulte la política de Acceso Abierto del editor

Abstract:

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 0.20 mg O3 min−1 mL−1) in a bubble column up to 12 min at 20 ± 1 °C. Enzyme activities were reduced due to treatments. The magnitude of the inactivation increased with ozone level and exposure time. Reductions in activity after 12 min 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. © 2017 Institute of Food Science and Technology

Registro:

Documento: Artículo
Título:Inactivation kinetics of peroxidase and polyphenol oxidase in peach juice treated with gaseous ozone
Autor:Jaramillo Sánchez, G.M.; Garcia Loredo, A.B.; Contigiani, E.V.; Gómez, P.L.; Alzamora, S.M.
Filiación:Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Intendente Güiraldes, 2160, C.A.B.A., C1428EGA, Argentina
Consejo Nacional de Investigaciones Científicas y Técnicas, Buenos Aires, Argentina
Departamento de IngenieríaQuímica y Alimentos, Facultad de Ingeniería, Universidad Nacional de Mar del Plata, Juan B. Justo 4302, Mar del Plata, B7608FDQ, Argentina
Palabras clave:Deteriorative enzymes; first-order and Weibull models; inactivation kinetics; ozone; peach juice; Enzymes; Fruits; Kinetics; Mean square error; Inactivation kinetics; Ozone concentration; Peach juice; Peroxidase (POD); Polyphenol oxidase; Root mean square errors; Schwarz criterion; Weibull models; Ozone
Año:2018
Volumen:53
Número:2
Página de inicio:347
Página de fin:355
DOI: http://dx.doi.org/10.1111/ijfs.13591
Título revista:International Journal of Food Science and Technology
Título revista abreviado:Int. J. Food Sci. Technol.
ISSN:09505423
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09505423_v53_n2_p347_JaramilloSanchez

Referencias:

  • Akaike, H., Information theory and extension of the maximum likelihood principle (1973) Proceedings of the 2nd International Symposium of Information, pp. 267-281. , In, (edited by, B.N. Petrov, &, F. Czaki, Budapest, AkademiaiKiado
  • Alzamora, S.M., Guerrero, S., Viollaz, P., Welti- Chanes, J., Experimental protocols for modeling the response of microbial populations exposed to emerging technologies: some points of concern (2005) Novel food processing, pp. 591-607. , In, (edited by, G. Barbosa-Cánovas, New York, USA, Marcel Dekker Inc
  • Angelino, P.D., Golden, A., Mount, J.R., (2003) Effect of ozone treatment on quality of orange juice. IFT Annual Meeting Book of Abstract, , Chicago, IL, Institute of Food Technologists
  • Bendicho, S., Estela, C., Giner, J., Barbosa- Cánovas, G.V., Martín-Belloso, O., Effect of pulsed electric field and thermal treatments on a lipase from Pseudomonas fluorescence (2002) Journal of Food Science, 85, pp. 19-27
  • van Boekel, M.A.J.S., On the use of the Weibull model to describe thermal inactivation of microbial vegetative cells (2002) International Journal of Food Microbiology, 74, pp. 139-159
  • Chauhan, O.P., Raju, P.S., Ravi, N., Singh, A., Bawa, A.S., Effectiveness of ozone in combination with controlled atmosphere on quality characteristics including lignification of carrot sticks (2011) Journal of Food Engineering, 102, pp. 43-48
  • Chen, C.S., Shaw, P.E., Parish, M.E., Orange and tangerine juices (1993) Fruit Juice Processing Technology, pp. 110-165. , In, (edited by, S. Nagy, S.C.S. Chen, &, P. E. Shaw, Auburndale, Agscience
  • Choi, L.H., Nielsen, S., The effects of thermal and nonthermal processing methods on apple cider quality and consumer acceptability (2005) Journal of Food Quality, 28, pp. 13-29
  • Choi, M., Liu, Q., Lee, S., Jin, J., Ryu, S., Kang, D., Inactivation of Escherichia coli O157: H7, Salmonella typhimurium and Listeria monocytogenes in apple juice with gaseous ozone (2012) Food Microbiology, 32, pp. 191-195
  • Chubey, B.B., Nylund, R.E., Surface browning of carrot (1969) Canadian Journal of Plant Science, 49, pp. 421-426
  • Coroller, L., Leguerinel, I., Mettler, E., Savy, N., Mafart, P., General model, based on a two mixed Weibull distributions of bacterial resistance, for describing various shapes of inactivation curves (2006) Applied and Environmental Microbiology, 72, pp. 6493-6502
  • Cullen, P.J., Tiwari, B.K., O'Donnell, C.P., Muthukumarappan, K., Modelling approaches to ozone processing of liquid foods (2009) Trends in Food Science and Technology, 20, pp. 125-136
  • Cullen, P.J., Valdramidis, V.P., Tiwari, B.K., Patil, S., Bourke, P., O'Donnell, C.P., Ozone processing for food preservation: an overview on fruit juice treatments (2010) Ozone: Science & Engineering: The Journal of the International Ozone Association, 32, pp. 166-179
  • Davies, M.J., Protein oxidation and peroxidation. Review article (2016) Biochemical Journal, 473, pp. 805-825
  • Elez-Martínez, P., Aguiló-Aguayo, I., Martín-Belloso, O., Inactivation of orange juice peroxidase by high-intensity pulsed electric fields as influenced by process parameters (2006) Journal of the Science of Food and Agriculture, 86, pp. 71-81
  • Espachs-Barroso, A., Barbosa-Cánovas, G.V., Martín-Belloso, O., Microbial and enzymatic changes in fruit juice by high intensity pulsed electric fields (2003) Food Reviews International, 19, pp. 253-273
  • Garcia-Loredo, A., Guerrero, S., Alzamora, S.M., Inactivation kinetics and growth dynamics during cold storage of Escherichia coli ATCC 11229, Listeria innocua ATCC 33090 and Saccharomyces cerevisiae KE162 in peach juice using aqueous ozone (2015) Innovative Food Science and Emerging Technologies, 29, pp. 271-279
  • Giner, J., Ortega, M., Mesegué, M., Gimeno, V., Barbosa-Cánovas, G., Martin-Belloso, O., Inactivation of peach polyphenoloxidase by exposure to pulsed electric fields (2002) Journal of Food Science, 67, pp. 1467-1472
  • Giner, J., Grouberman, P., Gimeno, V., Martın-Belloso, O., Reduction of pectinesterase activity in a commercial enzyme preparation by pulsed electric fields: comparison of inactivation kinetic models (2005) Journal of the Science of Food and Agriculture, 85, pp. 1613-1621
  • Jaramillo-Sánchez, G., Preservación de jugo de durazno mediante la aplicación de ozono (2014) Efecto sobre la calidad y la actividad enzimática, , Master Thesis., Universidad de Buenos Aires
  • Khadre, M.A., Yousef, A.E., Kim, J.G., Microbiological aspects of ozone applications in food: A review (2001) Journal of Food Science, 66, pp. 1242-1252
  • Korycka-Dahl, M., Richardson, T., Activated oxygen species oxidation of food constituents (1978) Critical Reviews in Food Science and Nutrition, 10, pp. 209-241
  • Kying Ong, M., Asgar, A., Alderson, P., Forney, C., Effect of different concentrations of ozone on physiological changes associated to gas exchange, fruit ripening, fruit surface quality and defence-related enzymes levels in papaya fruit during ambient storage (2014) Scientia Horticulturae, 179, pp. 163-169
  • Mawele, S., Timothy, D., Benoit, G., Water blanching effects on headspace volatiles and sensory attributes of carrots (1996) Journal of Food Science, 61, pp. 1191-1195
  • McEvily, A.J., Iyengar, R., Otwell, W.S., Inhibition of enzymatic browning in foods and beverages (1992) Critical Reviews in Food Science and Nutrition, 32, pp. 253-273
  • Montero-Prado, P., Rodriguez-Lafuente, A., Nerin, C., Active label-based packaging to extend the shelf-life of “Calanda” peach fruit: changes in fruit quality and enzymatic activity (2011) Postharvest Biology and Technology, 60, pp. 211-219
  • Pankaj, S.K., Misra, N.N., Cullen, P.J., Kinetics of tomato peroxidase inactivation by atmospheric pressure cold plasma based on dielectric barrier discharge (2013) Innovative Food Science and Emerging Technologies, 19, pp. 146-152
  • Patil, S., Valdramidis, V.P., Cullen, P.J., Frias, J., Bourke, P., Inactivation of Escherichia coli by ozone treatment of apple juice at different pH levels (2010) Food Microbiology, 27, pp. 835-840
  • Patil, S., Valdramidis, V.P., Cullen, P.J., Frias, J.M., Bourke, P., Ozone inactivation of acid stressed Listeria monocytogenes and Listeria innocua in orange juice using a bubble column (2010) Food Control, 21, pp. 1723-1730
  • Peleg, M., Cole, M.B., Reinterpretation of microbial survival curves (1998) Critical Reviews in Food Science, 38, pp. 353-380
  • Perry, J.J., Yousef, A.E., Decontamination of raw foods using ozone-based sanitization techniques (2011) Annual Review of Food Science and Technology, 2, pp. 281-298
  • Potty, V.H., Determination of proteins in the presence of phenols and pectins (1969) Analytical Biochemistry, 29, pp. 535-539
  • Quinn, G., Keough, M., (2002) Experimental Design and Data Analysis for Biologists (Chapter 13), , Cambridge, Cambridge University Press
  • Quintão-Teixeira, L., Soliva-Fortuny, R., Mota Ramos, A., Martín-Belloso, O., Kinetics of peroxidase inactivation in carrot juice treated with Pulsed Electric Fields (2013) Journal of Food Science, 78, pp. 222-228
  • Restaino, L., Frampton, E.W., Hemphill, J.B., Palnikar, P., Efficacy of ozonated water against food-related microorganisms (1995) Environmental Microbiology, 61, pp. 3471-3475
  • Rico, D., Martin-Diana, A.B., Frias, J.M., Gary, T.M.H., Barry-Ryan, C., Effect of ozone and calcium lactate treatments on browning and texture properties of fresh-cut lettuce (2006) Journal of the Science of Food and Agriculture, 86, pp. 2179-2188
  • Rivas, A., Rodrigo, D., Martínez, A., Barbosa-Cánovas, G.V., Rodrigo, M., Effect of PEF and heat pasteurization on the physical-chemical characteristics of blended orange and carrot juice (2006) LWT-Food Science and Technology, 39, pp. 1163-1170
  • Sachadyn-Król, M., Materska, M., Cchilezuk, B., Karás, M., Perucka, I., Jackowska, I., Ozone-induced changes in the content of bioactive compounds and enzyme activity during storage of pepper fruit (2016) Food Chemistry, 211, pp. 59-67
  • Shacter, E., Quantification and significance of protein oxidation in biological samples (2000) Drug Metabolism Reviews, 32, pp. 307-326
  • Soliva-Fortuny, R., Bendicho-Porta, S., Martín-Belloso, O., Modeling high-intensity pulsed electric field inactivation of a lipase from Pseudomonas fluorescence (2006) Journal of Dairy Science, 89, pp. 4096-4104
  • Steenstrup, L.D., Floros, J.D., Inactivation of E. coli O157:H7 in apple cider by ozone at various temperatures and concentrations (2004) Journal of Food Processing and Preservation, 28, pp. 103-116
  • Tiwari, B.K., Muthukumarappan, K., O'Donnell, C.P., Cullen, P.J., Modelling color degradation of orange juice by ozone treatment using response surface methodology (2008) Journal of Food Engineering, 88, pp. 553-560
  • Tiwari, B.K., Muthukumarappan, K., O'Donnell, C.P., Cullen, P.J., Kinetics of freshly squeezed orange juice quality changes during ozone processing (2008) Journal of Agriculture and Food Chemistry, 56, pp. 6416-6422
  • Tiwari, B.K., O'Donnell, C.P., Patras, A., Brunton, N.P., Cullen, P.J., Anthocyanins and color degradation in ozonated grape juices (2009) Food and Chemical Toxicology, 4, pp. 2824-2829
  • Tiwari, B.K., O'Donnell, C.P., Brunton, N.P., Cullen, P.J., Degradation kinetics of tomato juice quality parameters by ozonation (2009) International Journal of Food Science and Technology, 44, pp. 1199-1205
  • Tiwari, B.K., O'Donnell, C.P., Muthukumarappan, K., Cullen, P.J., Anthocyanin and color degradation in ozone treated blackberry juice (2009) Innovative Food Science and Emerging Technologies, 10, pp. 70-75
  • Tiwari, B.K., O'Donnell, C.P., Patras, A., Brunton, N., Cullen, P.J., Effect of ozone processing on anthocyanins and ascorbic acid degradation of strawberry juice (2009) Food Chemistry, 113, pp. 1119-1126
  • Van Loey, A., Indrawati, S.C., Hendrickx, M., Inactivation of enzymes: from experimental design to kinetic modeling (2003) Handbook of Food Enzymology, pp. 64-73. , In, (edited by, J.R. Whitaker, A.G.J. Voragen, &, D.W.S. Wong, New York, Marcel Dekker
  • Williams, R., Sumner, S., Golden, D., Inactivation of Escherichia coli O157:H7 and Salmonella in apple cider and orange juice treated with combinations of ozone, dimethyl dicarbonate, and hydrogen peroxide (2005) Journal of Food Science, 70, pp. 197-201
  • Yang, Y.M., Rao, J.P., Effects of ozone on several physiological indexes of postharvest peach (Prunuspersica L. ‘ShinVhong’) under low temperature condition (2006) Plant Physiology Communications, 42, pp. 1055-1058
  • Zhang, L., Zhaoxin, L., Zhifang, Y., Xiang, G., Preservation of fresh-cut celery by treatment of ozonated water (2005) Food Control, 16, pp. 279-283
  • Zhang, W., Xiao, S., Ahn, D.U., Protein oxidation: basic principles and implications for meat quality (2013) Critical Review of Food Science and Nutrition, 53, pp. 1191-1201

Citas:

---------- APA ----------
Jaramillo Sánchez, G.M., Garcia Loredo, A.B., Contigiani, E.V., Gómez, P.L. & Alzamora, S.M. (2018) . Inactivation kinetics of peroxidase and polyphenol oxidase in peach juice treated with gaseous ozone. International Journal of Food Science and Technology, 53(2), 347-355.
http://dx.doi.org/10.1111/ijfs.13591
---------- CHICAGO ----------
Jaramillo Sánchez, G.M., Garcia Loredo, A.B., Contigiani, E.V., Gómez, P.L., Alzamora, S.M. "Inactivation kinetics of peroxidase and polyphenol oxidase in peach juice treated with gaseous ozone" . International Journal of Food Science and Technology 53, no. 2 (2018) : 347-355.
http://dx.doi.org/10.1111/ijfs.13591
---------- MLA ----------
Jaramillo Sánchez, G.M., Garcia Loredo, A.B., Contigiani, E.V., Gómez, P.L., Alzamora, S.M. "Inactivation kinetics of peroxidase and polyphenol oxidase in peach juice treated with gaseous ozone" . International Journal of Food Science and Technology, vol. 53, no. 2, 2018, pp. 347-355.
http://dx.doi.org/10.1111/ijfs.13591
---------- VANCOUVER ----------
Jaramillo Sánchez, G.M., Garcia Loredo, A.B., Contigiani, E.V., Gómez, P.L., Alzamora, S.M. Inactivation kinetics of peroxidase and polyphenol oxidase in peach juice treated with gaseous ozone. Int. J. Food Sci. Technol. 2018;53(2):347-355.
http://dx.doi.org/10.1111/ijfs.13591