Evaluation of the effects of focused microwave processing on liquid foods

• Grant number: 14/17534-0
• Support Opportunities: Regular Research Grants
• Start date: November 01, 2014
• End date: April 30, 2017
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Engineering
• Principal Investigator: Jorge Andrey Wilhelms Gut
• Grantee: Jorge Andrey Wilhelms Gut
• Host Institution: Escola Politécnica (EP). Universidade de São Paulo (USP). São Paulo , SP, Brazil
• Associated researchers: Carmen Cecilia Tadini

Abstract

Continuous thermal processing of liquid foods by focused microwaves is an emerging and promising technology that provides advantages over conventional heating using heat exchangers (fast volumetric heating, lower surface temperature and non-thermal effects on enzyme inactivation) that allow obtaining a safe product with high quality and commercial potential in domestic and foreign markets. The objective in this research is to study the effects of focused microwaves on the enzymatic activity of polyphenol oxidase (PPO), pectinesterase (PE) and peroxidase (POD) in selected liquid foods (green coconut water, orange juice and apple juice) and standardized media with a view to determining relevant kinetic models for the design of production processes. A microwave focused reactor operating at 2,450 MHz with power and temperature control will be used for the treatment of the samples and kinetic models will be adjusted by simultaneously integrating the real temperature histories in a nonlinear unconstrained optimization problem, avoiding the use of simplifying assumptions that compromise the quality of the adjust. The results will be evaluated based on their reliability and applicability and will allow the determination of optimal processing conditions and quantify possible non-thermal effect of microwaves. It is considered that this project will contribute to the development of this innovative technology enabling the transfer of academic knowledge into practical applications that benefit the country. (AU)

Scientific publications

(19)

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

DE BARCELOS COSTA, HENRIQUE COUTINHO; SIGUEMOTO, ERICA SAYURI; BULHOES BEZERRA CAVALCANTE, TIAGO AUGUSTO; SILVA, DANYLO DE OLIVEIRA; MARTINS VIEIRA, LUIZ GUSTAVO; WILHELMS GUT, JORGE ANDREY. Effect of microwave-assisted processing on polyphenol oxidase and peroxidase inactivation kinetics of acai-berry (Euterpe oleracea) pulp. Food Chemistry, v. 341, n. 2, MAR 30 2021. (13/07914-8, 14/25041-4, 14/17534-0, 14/06026-4, 12/04073-0)

BRUGOS, ANA F. O.; GUT, JORGE A. W.; TADINI, CARMEN C.. Inactivation kinetics of pectin methyl esterase in the microwave-assisted pasteurization of orange juice. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 97, p. 603-609, NOV 2018. (13/07914-8, 14/17534-0)

SIGUEMOTO, ERICA S.; GUT, JORGE A. W.; DIMITRAKIS, GEORGIOS; CURET, SEBASTIEN; BOILLEREAUX, LIONEL. Evaluation of Microwave Applicator Design on Electromagnetic Field Distribution and Heating Pattern of Cooked Peeled Shrimp. FOODS, v. 10, n. 8, AUG 2021. (13/07914-8, 14/17534-0)

AMARO, K. C.; TADINI, C. C.. The optimal time-temperature conditions for orange juice microwavexe213; assisted pasteurization. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 150, OCT 2021. (14/17534-0, 13/07914-8)

FUNCIA, EDUARDO S.; GUT, JORGE A. W.; SASTRY, SUDHIR K.. Effect of Electric Field on Pectinesterase Inactivation During Orange Juice Pasteurization by Ohmic Heating. Food and Bioprocess Technology, v. 13, n. 7, JUN 2020. (13/07914-8, 17/24163-7, 16/24265-1, 14/17534-0, 14/25179-6)

BULHOES BEZERRA CAVALCANTE, TIAGO AUGUSTO; FUNCIA, EDUARDO DOS SANTOS; WILHELMS GUT, JORGE ANDREY. Inactivation of polyphenol oxidase by microwave and conventional heating: Investigation of thermal and non-thermal effects of focused microwaves. Food Chemistry, v. 340, MAR 15 2021. (13/07914-8, 14/25041-4, 16/24265-1, 14/17534-0, 14/25179-6)

LEITE, JULIANA A. S.; ROBINSON, RANDALL C.; SALCEDO, JAIME; RACT, JULIANA N. R.; QUINTAL, VIRGINIA S.; TADINI, CARMEN C.; BARILE, DANIELA. The effect of microwave-assisted heating on bioactive and immunological compounds in donor human milk. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 161, p. 7-pg., 2022-05-01. (14/17534-0, 13/07914-8)

GUT, JORGE ANDREY WILHELMS. Response to "Non-thermal microwave effects: Conceptual and methodological problems". Food Chemistry, v. 390, p. 3-pg., 2022-10-01. (13/07914-8, 14/17534-0)

DE BARCELOS COSTA, HENRIQUE COUTINHO; SIGUEMOTO, ERICA SAYURI; BULHOES BEZERRA CAVALCANTE, TIAGO AUGUSTO; SILVA, DANYLO DE OLIVEIRA; MARTINS VIEIRA, LUIZ GUSTAVO; WILHELMS GUT, JORGE ANDREY. Effect of microwave-assisted processing on polyphenol oxidase and peroxidase inactivation kinetics of acai-berry (Euterpe oleracea) pulp. Food Chemistry, v. 341, p. 9-pg., 2021-03-30. (14/06026-4, 13/07914-8, 12/04073-0, 14/17534-0, 14/25041-4)

LEITE, JULIANA A. S.; MIGOTTO, AUREA M. A.; LANDGRAF, MARIZA; QUINTAL, VIRGINIA S.; GUT, JORGE A. W.; TADINI, CARMEN C.. Pasteurization efficiency of donor human milk processed by microwave heating. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 115, NOV 2019. (14/17534-0, 13/07914-8)

KUBO, MIRIAN T. K.; SIGUEMOTO, ERICA S.; FUNCIA, EDUARDO S.; AUGUSTO, PEDRO E. D.; CURET, SEBASTIEN; BOILLEREAUX, LIONEL; SASTRY, SUDHIR K.; GUT, JORGE A. W.. Non-thermal effects of microwave and ohmic processing on microbial and enzyme inactivation: a critical review. CURRENT OPINION IN FOOD SCIENCE, v. 35, p. 36-48, OCT 2020. (14/06026-4, 13/07914-8, 17/24163-7, 16/24265-1, 14/17534-0)

SIGUEMOTO, ERICA SAYURI; WILHELMS GUT, JORGE ANDREY. Validation of spectrophotometric microplate methods for polyphenol oxidase and peroxidase activities analysis in fruits and vegetables. FOOD SCIENCE AND TECHNOLOGY, v. 37, n. 1, p. 148-153, DEC 2017. (14/17534-0, 14/06026-4, 13/07914-8)

SOBREIRO, PEDRO HENRIQUE; ISOZAKI SATO, LAURA NAOMI; WILHELMS GUT, JORGE ANDREY. Model food for microwave-assisted pasteurization of fruit juices and nectars at 915 and 2,450 MHz. JOURNAL OF FOOD PROCESS ENGINEERING, v. 41, n. 7, NOV 2018. (14/17534-0, 13/07914-8, 12/04073-0)

MARTINS, CAROLINA P. C.; CAVALCANTI, RODRIGO N.; CARDOZO, TATIANA S. F.; COUTO, SILVIA M.; GUIMARA, JONAS T.; BALTHAZAR, CELSO F.; ROCHA, RAMON S.; PIMENTEL, TATIANA C.; FREITAS, MONICA Q.; RAICES, RENATA S. L.; et al. Effects of microwave heating on the chemical composition and bioactivity of orange juice-milk beverages. Food Chemistry, v. 345, MAY 30 2021. (14/17534-0)

SIGUEMOTO, ERICA SAYURI; WILHELMS GUT, JORGE ANDREY; MARTINEZ, ANTONIO; RODRIGO, DOLORES. Inactivation kinetics of Escherichia coli O157:H7 and Listeria monocytogenes in apple juice by microwave and conventional thermal processing. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, v. 45, p. 84-91, FEB 2018. (15/11677-7, 14/06026-4, 14/17534-0, 13/07914-8)

SIGUEMOTO, ERICA SAYURI; PEREIRA, LETICIA JYO; WILHELMS GUT, JORGE ANDREY. Inactivation Kinetics of Pectin Methylesterase, Polyphenol Oxidase, and Peroxidase in Cloudy Apple Juice under Microwave and Conventional Heating to Evaluate Non-Thermal Microwave Effects. Food and Bioprocess Technology, v. 11, n. 7, p. 1359-1369, JUL 2018. (14/06026-4, 13/07914-8, 14/17534-0)

ROJAS, MELIZA LINDSAY; TREVILIN, JULIA HELLMEISTER; FUNCIA, EDUARDO DOS SANTOS; WILHELMS GUT, JORGE ANDREY; DUARTE AUGUSTO, PEDRO ESTEVES. Using ultrasound technology for the inactivation and thermal sensitization of peroxidase in green coconut water. ULTRASONICS SONOCHEMISTRY, v. 36, p. 173-181, MAY 2017. (14/16998-3, 14/17534-0, 14/25179-6)

MARTINS, CAROLINA P. C.; CAVALCANTI, RODRIGO N.; ROCHA, RAMON S.; ESMERINO, ERICK A.; FREITAS, MONICA Q.; PIMENTEL, TATIANA C.; SILVA, MARCIA C.; CRUZ, ADRIANO G.. icrowave heating impacts positively on the physical properties of orange juice-milk beverag. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, v. 75, n. 1, NOV 2021. (15/25697-0, 14/17534-0)

KUBO, MIRIAN T. K.; DOS REIS, BRUNO H. G.; SATO, I, LAURA N.; GUT, JORGE A. W.. Microwave and conventional thermal processing of soymilk: Inactivation kinetics of lipoxygenase and trypsin inhibitors activity. LWT-FOOD SCIENCE AND TECHNOLOGY, v. 145, JUN 2021. (12/04073-0, 13/07914-8, 14/17534-0)