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Riener J, Noci F, Cronin DA, et al. Combined effect of temperature and pulsed electric fields on apple juice peroxidase and polyphenoloxidase inactivation. Food Chem. 2007;109(2):402-7doi: 10.1016/j.foodchem.2007.12.059.
Riener, J., Noci, F., Cronin, D. A., Morgan, D. J., & Lyng, J. G. (2008). Combined effect of temperature and pulsed electric fields on apple juice peroxidase and polyphenoloxidase inactivation. Food chemistry, 109(2), 402-7. https://doi.org/10.1016/j.foodchem.2007.12.059
Riener, Joerg, et al. "Combined effect of temperature and pulsed electric fields on apple juice peroxidase and polyphenoloxidase inactivation." Food chemistry vol. 109,2 (2008): 402-7. doi: https://doi.org/10.1016/j.foodchem.2007.12.059
Riener J, Noci F, Cronin DA, Morgan DJ, Lyng JG. Combined effect of temperature and pulsed electric fields on apple juice peroxidase and polyphenoloxidase inactivation. Food Chem. 2008 Jul 15;109(2):402-7. doi: 10.1016/j.foodchem.2007.12.059. Epub 2007 Dec 28. PMID: 26003364.
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Food Chem. 2008 Jul 15;109(2):402-7. doi: 10.1016/j.foodchem.2007.12.059. Epub 2007 Dec 28.

Combined effect of temperature and pulsed electric fields on apple juice peroxidase and polyphenoloxidase inactivation.

Food chemistry

Joerg Riener, Francesco Noci, Denis A Cronin, Desmond J Morgan, James G Lyng

Affiliations

  1. School of Agriculture Food Science and Veterinary Medicine, College of Life Sciences, University College Dublin, Belfield, Dublin 4, Ireland.
  2. School of Agriculture Food Science and Veterinary Medicine, College of Life Sciences, University College Dublin, Belfield, Dublin 4, Ireland. Electronic address: [email protected].

PMID: 26003364 DOI: 10.1016/j.foodchem.2007.12.059

Abstract

Pulsed electric fields (PEF) were applied to freshly prepared apple juice using a laboratory scale continuous PEF system to study the feasibility of inactivating peroxidase (POD) and polyphenoloxidase (PPO). Square wave PEF using different combinations of electric field strength, pre-treatment temperature and treatment time were evaluated in this study and compared to conventional pasteurisation (72°C; 26s). Inactivation curves for the enzyme were plotted for each parameter and inactivation kinetics were calculated. Results showed the highest level of decrease in the enzymatic activity of 71% and 68%, for PPO and POD, respectively, were obtained by using a combination of preheating to 50°C, and a PEF treatment time of 100μs at 40kV/cm. This level of inactivation was significantly higher (P<0.05) than that recorded in juice processed by conventional mild pasteurisation where the activity of PPO and POD decreased by 46% and 48%, respectively. The kinetic data for the inactivation of both enzymes could be described using a 1st-order model (P<0.001).

Copyright © 2007 Elsevier Ltd. All rights reserved.

Keywords: Apple juice; Kinetics; Peroxidase; Polyphenoloxidase; Pulsed electric field

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