Inactivation kinetics of polyphenol oxidase and peroxidase enzymes in buffer solutions by ultraviolet light sources at multiple UV-C wavelengths

Autor(es)

Amaro, Kaiky C. ; Popovic, Vladimir ; Tadini, Carmen C. ; Koutchma, Tatiana

• Tipo de documento: Artigo Científico
• Fonte: Journal of Food Engineering; v. 377, p. 12-pg., 2024-09-01.

Resumo

This study aimed to evaluate the effect of multiple wavelengths of UV-C light sources on the inactivation of polyphenol oxidase (PPO) and peroxidase (POD) in buffer solutions. Enzyme solutions were treated with a UV-C excimer lamp (EL) emitting at 222 nm, low-pressure mercury (LPM) lamp at 253.7 nm, four UV-LEDs sources emitting at 255, 265, 275 and 285 nm, and a novel pulsed UV-C lamp (PL) emitting at 232, 242, 261 and 272 nm. Three kinetic models were used to compare UV-C wavelengths enzymatic inactivation efficacy considering the volume average fluence for 90% reduction (HD). Validation of kinetic parameters was performed under continuous-flow treatment in a UV-C LED and EL system. EL treatment resulted in the highest inactivation efficacy of PPO and POD enzymes with HD of 52.8 and 74.8 mJ/cm2, respectively. PL inactivation efficacy for both enzymes was higher than with LPM lamp or UV-LEDs. The two-component first-order model best described the inactivation of PPO and POD in a buffer solution. The adjusted kinetic parameters for this model were validated under UV-C light continuous flow processing. This study contributes to the development of liquid food treatment by ultraviolet technology. (AU)

• Processo FAPESP: 13/07914-8 - FoRC - Centro de Pesquisa em Alimentos
• Beneficiário: Bernadette Dora Gombossy de Melo Franco
• Modalidade de apoio: Auxílio à Pesquisa - Centros de Pesquisa, Inovação e Difusão - CEPIDs