High pressure processing of cocoyam, Peruvian carrot and sweet potato: Effect on oxidative enzymes and impact in the tuber color

Autor(es)

Lima Tribst, Alline Artigiani ^{[1, 2]} ; de Castro Leite Junior, Bruno Ricardo ^[1] ; de Oliveira, Miguel Meirelles ^{[1, 3]} ; Cristianini, Marcelo ^[1]

Afiliação do(s) autor(es)

^[1] Univ Estadual Campinas, UNICAMP, Sch Food Engn FEA, Dept Food Technol DTA, Monteiro Lobato 80, POB 6121, BR-13083862 Campinas, SP - Brazil

^[2] Univ Estadual Campinas, UNICAMP, Ctr Studies & Res Food NEPA, Albert Einstein 291, BR-13083852 Campinas, SP - Brazil

^[3] Fed Ctr Technol Educ Celso Suckow da Fonseca CEFE, Voluntarios Patria 30, BR-27600000 Valenca, RJ - Brazil

• Tipo de documento: Artigo Científico
• Fonte: INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES; v. 34, p. 302-309, APR 2016.
• Citações Web of Science: 16

Resumo

High pressure processing (HPP) is a non-thermal technology used to activate or inactivate enzymes. This study investigated the effects of HPP (600 MPa for 5 or 30 min at 25 degrees C) on cocoyam, Peruvian carrot and sweet potato color, and the polyphenoloxidase (PPO) and peroxidase (POD) activities in tuber cubes, puree, and enzyme extract subjected to HPP. The results showed enzyme inactivation by HPP in cocoyam (up to 55% PPO inactivation in puree and 81% POD inactivation in extract) and Peruvian carrot (up to 100% PPO and 57% POD inactivation the extract). In contrast, enzyme activation was observed in sweet potato (up to 368% PPO and 27% POD activation in puree). The color results were compatible to enzyme activity: the color parameters remained unchanged in cocoyam and Peruvian carrot, which showed high PPO and POD inactivation after HPP. Furthermore, the impact of HPP on the enzymes was influenced by the matrix in which HPP was carried out, evidencing that the enzyme structure can be protected in the presence of other food constituents. Industrial relevance: The enzymes PPO and POD are an important concern for vegetable processing, due its ability to induce browning after vegetables are cut. The HPP at 600 MPa for 5 or 30 min can be used to inactivate these enzymes in cocoyam and Peruvian carrot, guaranteeing the color and freshness of the tubers similar to the fresh cut vegetable. (C) 2016 Elsevier Ltd. All rights reserved. (AU)

• Processo FAPESP: 12/13509-6 - Aplicação da tecnologia de alta pressão na modificação de enzimas utilizadas na fabricação de queijos
• Beneficiário: Marcelo Cristianini
• Modalidade de apoio: Auxílio à Pesquisa - Regular