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(Referência obtida automaticamente do Web of Science, por meio da informação sobre o financiamento pela FAPESP e o número do processo correspondente, incluída na publicação pelos autores.)

Inactivation Kinetics of Pectin Methylesterase, Polyphenol Oxidase, and Peroxidase in Cloudy Apple Juice under Microwave and Conventional Heating to Evaluate Non-Thermal Microwave Effects

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Autor(es):
Siguemoto, Erica Sayuri [1] ; Pereira, Leticia Jyo [1] ; Wilhelms Gut, Jorge Andrey [1, 2]
Número total de Autores: 3
Afiliação do(s) autor(es):
[1] Univ Sao Paulo, Dept Chem Engn, Escola Politecn, Ave Prof Luciano Gualberto, Trav 3, 380, BR-05508010 Sao Paulo, SP - Brazil
[2] Univ Sao Paulo, FoRC Food Res Ctr, Rua Lago 250, BR-05508080 Sao Paulo, SP - Brazil
Número total de Afiliações: 2
Tipo de documento: Artigo Científico
Fonte: Food and Bioprocess Technology; v. 11, n. 7, p. 1359-1369, JUL 2018.
Citações Web of Science: 5
Resumo

Continuous-flow microwave pasteurization provides important advantages over conventional heat exchangers such as fast volumetric heating, lower tube surface temperature, and possible non-thermal effects that enhance enzymatic and bacterial inactivation. Conventional and microwave-assisted inactivation of pectin methylesterase (PME), polyphenol oxidase (PPO), and peroxidase (POD) in cloudy apple juice were investigated to evaluate non-thermal effects. Experiments were conducted to provide uniform heating with accurate temperature acquisition and similar temperature profiles for conventional and microwave treatments. A two-fraction first-order kinetic model was successfully fitted to the data in a procedure that took into account the whole time-temperature profile instead of assuming isothermal conditions. Predicted inactivation curves for pasteurization at 70 and 80 A degrees C of the cloudy apple juice showed that PME has the highest thermal resistance (residual activity of 30% after 250 s at 80 A degrees C) and that there was no evidence of non-thermal microwave effects on the inactivation of these enzymes. (AU)

Processo FAPESP: 14/17534-0 - Avaliação dos efeitos do processamento por micro-ondas focalizadas sobre alimentos líquidos
Beneficiário:Jorge Andrey Wilhelms Gut
Linha de fomento: Auxílio à Pesquisa - Regular
Processo FAPESP: 13/07914-8 - FoRC - Centro de Pesquisa em Alimentos
Beneficiário:Bernadette Dora Gombossy de Melo Franco
Linha de fomento: Auxílio à Pesquisa - Centros de Pesquisa, Inovação e Difusão - CEPIDs
Processo FAPESP: 14/06026-4 - Estudo do tratamento térmico contínuo do suco de maçã não clarificado usando tecnologia de micro-ondas
Beneficiário:Érica Sayuri Siguemoto
Linha de fomento: Bolsas no Brasil - Doutorado