Microwave inactivation of red beet (Beta vulgaris L. var. conditiva) peroxidase and polyphenoloxidase and the effect of radiation on vegetable tissue quality

The inactivation of polyphenoloxidase (PPO) and peroxidase (POX) in red beet by traditional and microwave (MW) blanching was studied. Microwave heating effects on color and texture were also studied. Red beet subjected to MW blanching for 5 min at 100-200 W resulted in large weight losses accompanie...

Descripción completa

Guardado en:
Detalles Bibliográficos
Publicado: 2012
Materias:
Blanching
Color
Enzymes
Microwave
Red beet
Texture
Beta vulgaris
Elastic characteristic
Food samples
Heat resistant
Maximum power
Microwave process
Microwave treatment
Polyphenol oxidase
Temperature profiles
Time-temperature
Tissue quality
Variable power
Weight loss
Microwave heating
Plants (botany)
Radiation effects
Shrinkage
Textures
Thermal processing (foods)
Tissue
Microwaves
Beta vulgaris subsp. vulgaris
Acceso en línea:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v109_n4_p676_Latorre
http://hdl.handle.net/20.500.12110/paper_02608774_v109_n4_p676_Latorre
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id paper:paper_02608774_v109_n4_p676_Latorre
record_format dspace
spelling paper:paper_02608774_v109_n4_p676_Latorre2023-06-08T15:22:15Z Microwave inactivation of red beet (Beta vulgaris L. var. conditiva) peroxidase and polyphenoloxidase and the effect of radiation on vegetable tissue quality Blanching Color Enzymes Microwave Red beet Texture Beta vulgaris Elastic characteristic Food samples Heat resistant Maximum power Microwave process Microwave treatment Polyphenol oxidase Red beet Temperature profiles Time-temperature Tissue quality Variable power Weight loss Blanching Color Enzymes Microwave heating Plants (botany) Radiation effects Shrinkage Textures Thermal processing (foods) Tissue Microwaves Beta vulgaris Beta vulgaris subsp. vulgaris The inactivation of polyphenoloxidase (PPO) and peroxidase (POX) in red beet by traditional and microwave (MW) blanching was studied. Microwave heating effects on color and texture were also studied. Red beet subjected to MW blanching for 5 min at 100-200 W resulted in large weight losses accompanied by a high degree of shrinking. POX was the more heat resistant enzyme. The 90% destruction (D value) of the activity of both enzymes could be achieved only at 200 W within the 5 min frame employed for the tests. When the samples were immersed in water and both the food sample and the water were submitted to MW exposure at 250-450 W or variable power with a maximum at 935 W, shrinking was avoided. The D value at 90 °C (reference; DTref) and z could be determined after time-temperature corrections, and it was observed that, in general, DTref values for POX were smaller than for PPO. The microwave treatment (maximum power: 935 W) designed to provide a similar temperature profile to the one observed for traditional blanching (immersion in water at 90 °C), showed the smallest DTref value for POX inactivation. All treatments reduced elastic characteristics and changed the color of the tissues showing a shift to blue mainly in the case of microwave processes. © 2011 Elsevier B.V. All rights reserved. 2012 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v109_n4_p676_Latorre http://hdl.handle.net/20.500.12110/paper_02608774_v109_n4_p676_Latorre
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic Blanching
Color
Enzymes
Microwave
Red beet
Texture
Beta vulgaris
Elastic characteristic
Food samples
Heat resistant
Maximum power
Microwave process
Microwave treatment
Polyphenol oxidase
Red beet
Temperature profiles
Time-temperature
Tissue quality
Variable power
Weight loss
Blanching
Color
Enzymes
Microwave heating
Plants (botany)
Radiation effects
Shrinkage
Textures
Thermal processing (foods)
Tissue
Microwaves
Beta vulgaris
Beta vulgaris subsp. vulgaris
spellingShingle Blanching
Color
Enzymes
Microwave
Red beet
Texture
Beta vulgaris
Elastic characteristic
Food samples
Heat resistant
Maximum power
Microwave process
Microwave treatment
Polyphenol oxidase
Red beet
Temperature profiles
Time-temperature
Tissue quality
Variable power
Weight loss
Blanching
Color
Enzymes
Microwave heating
Plants (botany)
Radiation effects
Shrinkage
Textures
Thermal processing (foods)
Tissue
Microwaves
Beta vulgaris
Beta vulgaris subsp. vulgaris
Microwave inactivation of red beet (Beta vulgaris L. var. conditiva) peroxidase and polyphenoloxidase and the effect of radiation on vegetable tissue quality
topic_facet Blanching
Color
Enzymes
Microwave
Red beet
Texture
Beta vulgaris
Elastic characteristic
Food samples
Heat resistant
Maximum power
Microwave process
Microwave treatment
Polyphenol oxidase
Red beet
Temperature profiles
Time-temperature
Tissue quality
Variable power
Weight loss
Blanching
Color
Enzymes
Microwave heating
Plants (botany)
Radiation effects
Shrinkage
Textures
Thermal processing (foods)
Tissue
Microwaves
Beta vulgaris
Beta vulgaris subsp. vulgaris
description The inactivation of polyphenoloxidase (PPO) and peroxidase (POX) in red beet by traditional and microwave (MW) blanching was studied. Microwave heating effects on color and texture were also studied. Red beet subjected to MW blanching for 5 min at 100-200 W resulted in large weight losses accompanied by a high degree of shrinking. POX was the more heat resistant enzyme. The 90% destruction (D value) of the activity of both enzymes could be achieved only at 200 W within the 5 min frame employed for the tests. When the samples were immersed in water and both the food sample and the water were submitted to MW exposure at 250-450 W or variable power with a maximum at 935 W, shrinking was avoided. The D value at 90 °C (reference; DTref) and z could be determined after time-temperature corrections, and it was observed that, in general, DTref values for POX were smaller than for PPO. The microwave treatment (maximum power: 935 W) designed to provide a similar temperature profile to the one observed for traditional blanching (immersion in water at 90 °C), showed the smallest DTref value for POX inactivation. All treatments reduced elastic characteristics and changed the color of the tissues showing a shift to blue mainly in the case of microwave processes. © 2011 Elsevier B.V. All rights reserved.
title Microwave inactivation of red beet (Beta vulgaris L. var. conditiva) peroxidase and polyphenoloxidase and the effect of radiation on vegetable tissue quality
title_short Microwave inactivation of red beet (Beta vulgaris L. var. conditiva) peroxidase and polyphenoloxidase and the effect of radiation on vegetable tissue quality
title_full Microwave inactivation of red beet (Beta vulgaris L. var. conditiva) peroxidase and polyphenoloxidase and the effect of radiation on vegetable tissue quality
title_fullStr Microwave inactivation of red beet (Beta vulgaris L. var. conditiva) peroxidase and polyphenoloxidase and the effect of radiation on vegetable tissue quality
title_full_unstemmed Microwave inactivation of red beet (Beta vulgaris L. var. conditiva) peroxidase and polyphenoloxidase and the effect of radiation on vegetable tissue quality
title_sort microwave inactivation of red beet (beta vulgaris l. var. conditiva) peroxidase and polyphenoloxidase and the effect of radiation on vegetable tissue quality
publishDate 2012
url https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v109_n4_p676_Latorre
http://hdl.handle.net/20.500.12110/paper_02608774_v109_n4_p676_Latorre
_version_ 1768543131900313600

Ejemplares similares