The objective of this work was to optimize pulsed electric field (PEF) or ohmic heating (OH) application for carrot and apple mashes treatment at di ff erent preheating temperatures (40, 60 or 80 degrees C). The e ff ect of tissue disintegration on the properties of recovered juices was quantified, taking into account the colour change, the antioxidant activity and the enzyme activity of peroxidase (POD) in both carrot and apple juice and polyphenol oxidase (PPO) in apple juice. Lower Delta E and an increase of the antioxidant activity were obtained for juice samples treated with temperature at 80 degrees C with or without PEF and OH pretreatment compared with those of untreated samples. The inactivation by 90% for POD and PPO was achieved when a temperature of 80 degrees C was applied for both carrot and apple mash. A better retention of plant secondary metabolites from carrot and apple mashes could be achieved by additional PEF or OH application. Obtained results are the basis for the development of targeted processing concepts considering the release, inactivation and retention of ingredients.

Influence of Pulsed Electric Field and Ohmic Heating Pretreatments on Enzyme and Antioxidant Activity of Fruit and Vegetable Juices / Mannozzi, Cinzia; Rompoonpol, Kamon; Fauster, Thomas; Tylewicz, Urszula; Romani, Santina; Dalla Rosa, Marco; Jaeger, Henry. - In: FOODS. - ISSN 2304-8158. - 8:7(2019), p. 247. [10.3390/foods8070247]

Influence of Pulsed Electric Field and Ohmic Heating Pretreatments on Enzyme and Antioxidant Activity of Fruit and Vegetable Juices

Mannozzi, Cinzia
Primo
;
Tylewicz, Urszula;
2019-01-01

Abstract

The objective of this work was to optimize pulsed electric field (PEF) or ohmic heating (OH) application for carrot and apple mashes treatment at di ff erent preheating temperatures (40, 60 or 80 degrees C). The e ff ect of tissue disintegration on the properties of recovered juices was quantified, taking into account the colour change, the antioxidant activity and the enzyme activity of peroxidase (POD) in both carrot and apple juice and polyphenol oxidase (PPO) in apple juice. Lower Delta E and an increase of the antioxidant activity were obtained for juice samples treated with temperature at 80 degrees C with or without PEF and OH pretreatment compared with those of untreated samples. The inactivation by 90% for POD and PPO was achieved when a temperature of 80 degrees C was applied for both carrot and apple mash. A better retention of plant secondary metabolites from carrot and apple mashes could be achieved by additional PEF or OH application. Obtained results are the basis for the development of targeted processing concepts considering the release, inactivation and retention of ingredients.
2019
File in questo prodotto:
Non ci sono file associati a questo prodotto.

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11566/304463
 Attenzione

Attenzione! I dati visualizzati non sono stati sottoposti a validazione da parte dell'ateneo

Citazioni
  • ???jsp.display-item.citation.pmc??? 6
  • Scopus 66
  • ???jsp.display-item.citation.isi??? 49
social impact