Effect of thermosonication batch treatment on enzyme inactivation kinetics and other quality parameters of cloudy apple juice

Cloudy apple juice has been treated by thermosonication in batch mode as an alternative processing to thermal treatment. Thermosonication was found to be effective to inactivate polyphenol oxidase; however, pectinmethylesterase was found to be more resistant. An increase of the working ultrasound am...

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Autores: Illera Gigante, Alba Ester, Sanz Díez, Mª Teresa, Benito Román, Oscar, Varona Fernández, Sandra, Beltrán Calvo, Sagrario, Melgosa Gómez, Rodrigo, García Solaesa, Ángela
Tipo de recurso: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2018
País:España
Institución:Universidad de Burgos (UBU)
Repositorio:Repositorio Institucional de la Universidad de Burgos (RIUBU)
OAI Identifier:oai:riubu.ubu.es:10259/4744
Acceso en línea:http://hdl.handle.net/10259/4744
Access Level:acceso abierto
Palabra clave:Cloudy apple juice
Thermosonication
Enzyme inactivation
Dissolved gases
Chemical engineering
Ingeniería química
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spelling Effect of thermosonication batch treatment on enzyme inactivation kinetics and other quality parameters of cloudy apple juiceIllera Gigante, Alba EsterSanz Díez, Mª TeresaBenito Román, OscarVarona Fernández, SandraBeltrán Calvo, SagrarioMelgosa Gómez, RodrigoGarcía Solaesa, ÁngelaCloudy apple juiceThermosonicationEnzyme inactivationDissolved gasesChemical engineeringIngeniería químicaCloudy apple juice has been treated by thermosonication in batch mode as an alternative processing to thermal treatment. Thermosonication was found to be effective to inactivate polyphenol oxidase; however, pectinmethylesterase was found to be more resistant. An increase of the working ultrasound amplitude and the amount of energy supplied to the juice led to lower enzyme residual activities. Enzyme inactivation kinetics were determined at different temperatures (from 44 to 67 °C). Inactivation data were described by the first order kinetic model and the Weibull model, both models yielding good fitting. Thermosonication treatment caused a homogenization effect reflected in the shifting of the particle size distribution towards smaller diameters. The effect of the nature of dissolved gases in the juice on enzyme inactivation was studied by displacing the air dissolved in the juice by bubbling nitrogen or carbon dioxide, previous to the thermosonication experiments. Higher inactivation rates were obtained by displacing the air with nitrogen. Industrial relevance Consumers demand of natural and fresh-like products has driven the food industry to investigate alternative technologies to replace conventional food heat treatments that may affect food quality. Among these technologies, thermosonication treatment is an attractive technology that can inactivate microorganisms and enzymes. This work shows that some enzymes that cause deleterious effect on cloudy apple juice can be more effectively inactivated by thermosonication than by thermal treatment, in the same temperature range, reducing the damages caused by heating.Spanish Government (MINECO) and the European Regional Development Fund (ERDF) for financial support of project CTQ2015- 64396-R and AEI's contract. To MINECO for RM's pre-doctoral contract (BES-2013-063937). To University of Burgos for AGS's pre-doctoral contract. To Consejería de Educación, Junta de Castilla y León and ERDF for financial support of project BU055U16 and O. Benito Román´s Post-doctoral contract.Elsevier201820192018info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersionapplication/pdfhttp://hdl.handle.net/10259/4744reponame:Repositorio Institucional de la Universidad de Burgos (RIUBU)instname:Universidad de Burgos (UBU)InglésInnovative Food Science & Emerging Technologies. 2018, V. 47, p. 71-80https://doi.org/10.1016/j.ifset.2018.02.001info:eu-repo/grantAgreement/MINECO/CTQ2015-64396-R/info:eu-repo/grantAgreement/JCyL/BU055U16/Attribution-NonCommercial-NoDerivatives 4.0 Internationalhttp://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessoai:riubu.ubu.es:10259/47442026-05-28T07:56:11Z
dc.title.none.fl_str_mv Effect of thermosonication batch treatment on enzyme inactivation kinetics and other quality parameters of cloudy apple juice
title Effect of thermosonication batch treatment on enzyme inactivation kinetics and other quality parameters of cloudy apple juice
spellingShingle Effect of thermosonication batch treatment on enzyme inactivation kinetics and other quality parameters of cloudy apple juice
Illera Gigante, Alba Ester
Cloudy apple juice
Thermosonication
Enzyme inactivation
Dissolved gases
Chemical engineering
Ingeniería química
title_short Effect of thermosonication batch treatment on enzyme inactivation kinetics and other quality parameters of cloudy apple juice
title_full Effect of thermosonication batch treatment on enzyme inactivation kinetics and other quality parameters of cloudy apple juice
title_fullStr Effect of thermosonication batch treatment on enzyme inactivation kinetics and other quality parameters of cloudy apple juice
title_full_unstemmed Effect of thermosonication batch treatment on enzyme inactivation kinetics and other quality parameters of cloudy apple juice
title_sort Effect of thermosonication batch treatment on enzyme inactivation kinetics and other quality parameters of cloudy apple juice
dc.creator.none.fl_str_mv Illera Gigante, Alba Ester
Sanz Díez, Mª Teresa
Benito Román, Oscar
Varona Fernández, Sandra
Beltrán Calvo, Sagrario
Melgosa Gómez, Rodrigo
García Solaesa, Ángela
author Illera Gigante, Alba Ester
author_facet Illera Gigante, Alba Ester
Sanz Díez, Mª Teresa
Benito Román, Oscar
Varona Fernández, Sandra
Beltrán Calvo, Sagrario
Melgosa Gómez, Rodrigo
García Solaesa, Ángela
author_role author
author2 Sanz Díez, Mª Teresa
Benito Román, Oscar
Varona Fernández, Sandra
Beltrán Calvo, Sagrario
Melgosa Gómez, Rodrigo
García Solaesa, Ángela
author2_role author
author
author
author
author
author
dc.subject.none.fl_str_mv Cloudy apple juice
Thermosonication
Enzyme inactivation
Dissolved gases
Chemical engineering
Ingeniería química
topic Cloudy apple juice
Thermosonication
Enzyme inactivation
Dissolved gases
Chemical engineering
Ingeniería química
description Cloudy apple juice has been treated by thermosonication in batch mode as an alternative processing to thermal treatment. Thermosonication was found to be effective to inactivate polyphenol oxidase; however, pectinmethylesterase was found to be more resistant. An increase of the working ultrasound amplitude and the amount of energy supplied to the juice led to lower enzyme residual activities. Enzyme inactivation kinetics were determined at different temperatures (from 44 to 67 °C). Inactivation data were described by the first order kinetic model and the Weibull model, both models yielding good fitting. Thermosonication treatment caused a homogenization effect reflected in the shifting of the particle size distribution towards smaller diameters. The effect of the nature of dissolved gases in the juice on enzyme inactivation was studied by displacing the air dissolved in the juice by bubbling nitrogen or carbon dioxide, previous to the thermosonication experiments. Higher inactivation rates were obtained by displacing the air with nitrogen. Industrial relevance Consumers demand of natural and fresh-like products has driven the food industry to investigate alternative technologies to replace conventional food heat treatments that may affect food quality. Among these technologies, thermosonication treatment is an attractive technology that can inactivate microorganisms and enzymes. This work shows that some enzymes that cause deleterious effect on cloudy apple juice can be more effectively inactivated by thermosonication than by thermal treatment, in the same temperature range, reducing the damages caused by heating.
publishDate 2018
dc.date.none.fl_str_mv 2018
2018
2019
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10259/4744
url http://hdl.handle.net/10259/4744
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Innovative Food Science & Emerging Technologies. 2018, V. 47, p. 71-80
https://doi.org/10.1016/j.ifset.2018.02.001
info:eu-repo/grantAgreement/MINECO/CTQ2015-64396-R/
info:eu-repo/grantAgreement/JCyL/BU055U16/
dc.rights.none.fl_str_mv Attribution-NonCommercial-NoDerivatives 4.0 International
http://creativecommons.org/licenses/by-nc-nd/4.0/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Attribution-NonCommercial-NoDerivatives 4.0 International
http://creativecommons.org/licenses/by-nc-nd/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Repositorio Institucional de la Universidad de Burgos (RIUBU)
instname:Universidad de Burgos (UBU)
instname_str Universidad de Burgos (UBU)
reponame_str Repositorio Institucional de la Universidad de Burgos (RIUBU)
collection Repositorio Institucional de la Universidad de Burgos (RIUBU)
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15.300724

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