Effect of combined high pressure and thermal treatment on kiwifruit peroxidase

Food Chemistry

Volumn 109, Issue 4, 2008, Pages 802-807

  Fang, Liang ^a   Jiang, Bo ^a   Zhang, Tao ^a  

^a JIANGNAN UNIVERSITY   (China)

Author keywords

High pressure; Kiwifruit; Peroxidase

Indexed keywords

ISOENZYME; PEROXIDASE;

ARTICLE; ENZYME ACTIVITY; ENZYME INACTIVATION; FOOD PROCESSING; FRUIT JUICE; HEAT TREATMENT; HYPERBARISM; KIWIFRUIT; PH; THERMOSTABILITY;

ACTINIDIA DELICIOSA;

EID: 41549129239     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.01.017     Document Type: Article

References (30)

1. Anese M., Nicola M.C., Dall'Aglio G., and Lerici C.R. Effect of high pressure treatments on peroxidase and polyphenoloxidase activities. Journal of Food Biochemistry 18 (1995) 285-293
2. Baardseth P., and Slinde E. Heat inactivation and pH optima of peroxidase and catalase in carrot, swede and Brussels sprouts. Food Chemistry 5 (1980) 169-174
3. Bayindirli M., Alpas H., Bozoǧlu F., and Hizal M. Efficiency of high pressure treatment on inactivation of pathogenic microorganisms and enzymes in apple, orange, apricot and sour cherry juices. Food Control 17 (2006) 52-58
4. Beever D.J., and Hopkirk G. Fruit development and fruit physiology. In: Warrington I.J., and Weston G.C. (Eds). Kiwifruit: Science and management (1990), Ray Richards Publisher, New Zealand 97-126
5. Beauchamp C., and Fridovich I. Superoxide dismutase: Improved assays and an assay applicable to acrylamide gels. Analysis Biochemistry 44 (1971) 276-287
6. Bomber J.L., Dietrich W.C., Hudson J.S., Hamilton H.K., and Farkas O.F. Yields and solid loss in steam blanching, cooling and freezing vegetables. Journal of Food Science 40 (1975) 660-664
7. Burnette F.S. Peroxidase and its relationship to food flavor and quality: A review. Journal of Food Science 42 (1977) 1-6
8. Cano M.P., Hernandez A., and De Ancos B. High pressure and temperature effects on enzyme inactivation in strawberry and orange products. Journal of Food Science 62 (1997) 85-88
9. Cheftel, J. C. (1992). Effects of high hydrostatic pressure on food constituents: An overview. In C. Balny, R. Hayashi, K. Heremans, & P. Masson (Eds.), High pressure and biotechnology, Colloque INSERM, Vol, 224, (pp. 195-209). Montrouge: John Libbey Eurotext.
10. Denys S., Van Loey A.M., and Hendrickx M.E. A modeling approach for evaluating process uniformity during batch high hydrostatic pressure processing: Combination of a numerical heat transfer model and enzyme inactivation kinetics. Innovative Food Science & Emerging Technologies 1 (2000) 5-19
11. Flurkey W.H., and Jen J.J. Peroxidase and polyphenol oxidase activities in developing peaches. Journal of Food Science 43 (1978) 1826-1828 1831
12. Fúster C., Préstamo G., and Cano M.P. Drip loss, peroxidase and sensory changes in kiwi fruit slices during frozen storage. Journal of the Science of Food and Agriculture 64 (1994) 23-29
13. Grison R., and Pilet P.E. Maize root peroxidase relationship with polyphenol oxidase. Phytochemistry 24 (1985) 2519-2521
14. Heatherbell D.A. Identification and quantitative analysis of sugars and non-volatile organic acids in Chinese gooseberry fruit (Actinidia chinensis planch). Journal of the Science of Food and Agriculture 26 (1975) 815-820
15. Hendrickx M.E.G., and Knorr D. Ultra high pressure treatments of foods (2002), Kluwer Academic/Plenum Publishers, New York
16. Knorr D. Effects of high-hydrostatic pressure processes on food safety and quality. Food Technology 47 (1993) 156-161
17. Laemmli U.K. Cleavage of the structural proteins during the assembly of the head of bacteriophage T4. Nature 227 (1970) 680-685
18. López P., Sala F.J., de la Fuente J.L., Condón S., Raso J., and Burgos J. Inactivation of peroxidase, lipoxygenase and polyphenol oxidase by manothermosonication. Journal of Agricultural and Food Chemistry 42 (1994) 252-256
19. Ludikhuyze L., Indrawati, Van den Broeck I., Weemaes C., and Hendrickx M. Effect of combined pressure and temperature on soybean lipoxygenase 1. Influence of extrinsic and intrinsic factors on isobaric-isothermal inactivation kinetics. Journal of Agricultural and Food Chemistry 46 (1998) 4074-4080
20. Luna J.A., Garrote R.L., and Bressan J.A. Thermo-kinetic modeling of peroxidase inactivation during blanching, cooling of corn on the cob. Journal of Food Science 51 (1986) 141-145
21. Miesle T.J., Proctor A., and Lagrimini L.M. Peroxidase activity, isoenzymes, and tissue localization in developing high-bush blueberry fruits. Journal of the American Society for Horticultural Science 116 5 (1991) 827-830
22. Nagle N.E., and Haard N.F. Fractionation and characterization of peroxidase from ripe banana fruit. Journal of Food Science 40 (1975) 576-579
23. Préstamo G. Peroxidase of Kiwifruit. Journal of Food Science 54 (1989) 760 762
24. Préstamo G., Arabas J., Fonberg-Broczek M., and Arroyo G. Reaction of B. Reaction of B. cereus bacteria and peroxidase enzymes under pressures >400 MPa. Journal of Agricultural and Food Chemistry 49 (2001) 2830-2834
25. Phunchaisri C., and Apichartsrangkoon A. Effects of ultra-high pressure on biochemical and physical modification of lychee (Litchi chinensis Sonn). Food Chemistry 93 (2005) 57-64
26. Quaglia G.B., Gravina R., Paperi R., and Paoletti F. Effect of high pressure treatments on peroxidase activity, ascorbic acid content and texture in green peas. Lebensmittel Wissenschaft und Technologie - Food Science and Technology 29 (1996) 552-555
27. Rastogi N.K., Eshtiaghi M.N., and Knorr D. Effect of combined high pressure and heat treatment on the reduction of peroxidase and polyphenoloxidase activity in red grapes. Food Biotechnology 13 (1999) 195-208
28. Seyderhelm I., Boguslawski S., Michaelis G., and Knorr D. Pressure induced inactivation of selected food enzymes. Journal of Food Science 61 (1996) 308-310
29. Wang R., Zhou X., and Chen Z. High pressure inactivation of lipoxygenase in soy milk and crude soybean extract. Food Chemistry 106 (2008) 603-611
30. Williams D.C., Lim M.H., Chen A.O., Pangborn R.M., and Whitaker J.R. Blanching of vegetables for freezing - which indicator enzyme to choose. Food Technology 40 (1986) 130-140