Inactivation kinetics of peroxidase and polyphenol oxidase in peach juice treated with gaseous ozone
The effectiveness of gaseous ozone for inactivating peroxidase (POD) and polyphenoloxidase (PPO) in peach juice was investigated. The suitability of first-order and Weibull models to describe inactivation kinetics was also analysed. Peach juice was exposed to ozone (0.11 and 0.20 mg O3 min−1 mL−1) i...
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| Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_09505423_v53_n2_p347_JaramilloSanchez |
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todo:paper_09505423_v53_n2_p347_JaramilloSanchez2023-10-03T15:50:26Z Inactivation kinetics of peroxidase and polyphenol oxidase in peach juice treated with gaseous ozone Jaramillo Sánchez, G.M. Garcia Loredo, A.B. Contigiani, E.V. Gómez, P.L. Alzamora, S.M. Deteriorative enzymes first-order and Weibull models inactivation kinetics ozone peach juice Enzymes Fruits Kinetics Mean square error Inactivation kinetics Ozone concentration Peach juice Peroxidase (POD) Polyphenol oxidase Root mean square errors Schwarz criterion Weibull models Ozone The effectiveness of gaseous ozone for inactivating peroxidase (POD) and polyphenoloxidase (PPO) in peach juice was investigated. The suitability of first-order and Weibull models to describe inactivation kinetics was also analysed. Peach juice was exposed to ozone (0.11 and 0.20 mg O3 min−1 mL−1) in a bubble column up to 12 min at 20 ± 1 °C. Enzyme activities were reduced due to treatments. The magnitude of the inactivation increased with ozone level and exposure time. Reductions in activity after 12 min of treatment ranged between 99.5% and 99.8% for POD and between 93.9% and 97.3% for PPO, depending on ozone concentration. Inactivation curves were successfully fitted with the first-order and Weibull models; although, based on the root-mean-square error, the corrected Akaike and the Bayesian Schwarz criterion, the Weibull model showed stronger capability in all cases. © 2017 Institute of Food Science and Technology JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_09505423_v53_n2_p347_JaramilloSanchez |
| institution |
Universidad de Buenos Aires |
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I-28 |
| repository_str |
R-134 |
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Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) |
| topic |
Deteriorative enzymes first-order and Weibull models inactivation kinetics ozone peach juice Enzymes Fruits Kinetics Mean square error Inactivation kinetics Ozone concentration Peach juice Peroxidase (POD) Polyphenol oxidase Root mean square errors Schwarz criterion Weibull models Ozone |
| spellingShingle |
Deteriorative enzymes first-order and Weibull models inactivation kinetics ozone peach juice Enzymes Fruits Kinetics Mean square error Inactivation kinetics Ozone concentration Peach juice Peroxidase (POD) Polyphenol oxidase Root mean square errors Schwarz criterion Weibull models Ozone Jaramillo Sánchez, G.M. Garcia Loredo, A.B. Contigiani, E.V. Gómez, P.L. Alzamora, S.M. Inactivation kinetics of peroxidase and polyphenol oxidase in peach juice treated with gaseous ozone |
| topic_facet |
Deteriorative enzymes first-order and Weibull models inactivation kinetics ozone peach juice Enzymes Fruits Kinetics Mean square error Inactivation kinetics Ozone concentration Peach juice Peroxidase (POD) Polyphenol oxidase Root mean square errors Schwarz criterion Weibull models Ozone |
| description |
The effectiveness of gaseous ozone for inactivating peroxidase (POD) and polyphenoloxidase (PPO) in peach juice was investigated. The suitability of first-order and Weibull models to describe inactivation kinetics was also analysed. Peach juice was exposed to ozone (0.11 and 0.20 mg O3 min−1 mL−1) in a bubble column up to 12 min at 20 ± 1 °C. Enzyme activities were reduced due to treatments. The magnitude of the inactivation increased with ozone level and exposure time. Reductions in activity after 12 min of treatment ranged between 99.5% and 99.8% for POD and between 93.9% and 97.3% for PPO, depending on ozone concentration. Inactivation curves were successfully fitted with the first-order and Weibull models; although, based on the root-mean-square error, the corrected Akaike and the Bayesian Schwarz criterion, the Weibull model showed stronger capability in all cases. © 2017 Institute of Food Science and Technology |
| format |
JOUR |
| author |
Jaramillo Sánchez, G.M. Garcia Loredo, A.B. Contigiani, E.V. Gómez, P.L. Alzamora, S.M. |
| author_facet |
Jaramillo Sánchez, G.M. Garcia Loredo, A.B. Contigiani, E.V. Gómez, P.L. Alzamora, S.M. |
| author_sort |
Jaramillo Sánchez, G.M. |
| title |
Inactivation kinetics of peroxidase and polyphenol oxidase in peach juice treated with gaseous ozone |
| title_short |
Inactivation kinetics of peroxidase and polyphenol oxidase in peach juice treated with gaseous ozone |
| title_full |
Inactivation kinetics of peroxidase and polyphenol oxidase in peach juice treated with gaseous ozone |
| title_fullStr |
Inactivation kinetics of peroxidase and polyphenol oxidase in peach juice treated with gaseous ozone |
| title_full_unstemmed |
Inactivation kinetics of peroxidase and polyphenol oxidase in peach juice treated with gaseous ozone |
| title_sort |
inactivation kinetics of peroxidase and polyphenol oxidase in peach juice treated with gaseous ozone |
| url |
http://hdl.handle.net/20.500.12110/paper_09505423_v53_n2_p347_JaramilloSanchez |
| work_keys_str_mv |
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| _version_ |
1807318198449602560 |