Influence of high-intensity pulsed electric field processing on lipoxygenase and β-glucosidase activities in strawberry juice

Innovative Food Science and Emerging Technologies

Volumn 9, Issue 4, 2008, Pages 455-462

  Aguiló Aguayo, Ingrid ^a   Sobrino López, Ángel ^a   Soliva Fortuny, Robert ^a   Martín Belloso, Olga ^a  

^a UNIVERSITY OF LLEIDA   (Spain)

Author keywords

glucosidase; High intensity pulsed electric fields; Lipoxygenase; Response surface; Strawberry juice

Indexed keywords

ARSENIC COMPOUNDS; CATALYSTS; CHLORINE COMPOUNDS; ELECTRIC FIELD EFFECTS; ELECTRIC FIELD MEASUREMENT; ELECTRIC FIELDS; ELECTROMAGNETIC FIELD THEORY; ELECTROMAGNETIC FIELDS; ELECTROMAGNETISM; ENZYMES; FOOD PROCESSING; HEAT TREATMENT; PROTEINS;

COLOR COMPOUNDS; CONTOUR PLOTS; ELECTRIC FIELD STRENGTH; ENZYMATIC ACTIVITIES; FLAVOR COMPOUNDS; GLUCOSIDASE; HIGH-INTENSITY PULSED ELECTRIC FIELDS; HIPEF TREATMENTS; INDUSTRIAL RELEVANCE; JUICE PROCESSING; LIPOXYGENASE; OFF FLAVORS; PULSE FREQUENCIES; PULSE POLARITY; PULSE WIDTH; PULSED ELECTRIC FIELD; PULSED ELECTRIC FIELD PROCESSING; PULSED ELECTRIC FIELDS; RESIDUAL ACTIVITY; RESPONSE SURFACE; RESPONSE SURFACE METHODOLOGY.; STRAWBERRY JUICE; TREATMENT TIME;

FREQUENCY RESPONSE;

FRAGARIA X ANANASSA;

EID: 49849099692     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2007.12.007     Document Type: Article

References (32)

1. Aguiló-Aguayo I., Odriozola-Serrano I., Quintão-Teixera, and Martín-Belloso O. Inactivation of tomato juice peroxidase by high-intensity pulsed electric fields as affected by process conditions. Food Chemistry 107 (2008) 949-955
2. Anese M., and Sovrano S. Kinetics of thermal inactivation of tomato lipoxygenase. Food Chemistry 95 (2006) 131-137
3. Diniz F.M., and Martin A.M. Use of response surface methodology to describe the combined effects of pH, temperature and E/S ratio on the hydrolysis of dogfish (Squalus acanthias) muscle. International Journal of Food Science and Technology 31 5 (1996) 419-426
4. Elez-Martínez P., Aguiló-Aguayo I., and Martín Belloso O. Inactivation of orange juice peroxidase by high-intensity pulsed electric fields as influenced by process parameters. Journal of the Science of Food and Agriculture 86 (2006) 71-81
5. 7 and Escherichia coli 8739 in apple juice by pulsed electric fields. Journal of Food Protection 62 7 (1999) 793-796
6. Hosel W. Glycosylation and glycosidases. In: Stump P.K., and Conn E.E. (Eds). The biochemistry of plants. Secondary plant products (1981), New York, Academic Press 725-753
7. Ho S.Y., Mittal G.S., and Cross J.D. Effects of high field electric pulses on the activity of selected enzymes. Journal of Food Engineering 31 (1997) 69-84
8. Indrawati H., Van Loey A.M., Ludikhuyze L.R., and Hendrickx M.E. Single, combined, or sequential action of pressure and temperature on lipoxygenase in green beans (Phaseolus vulgaris L.): A kinetic inactivation study. Biotecnology Progress (1999) 273-277
9. King D.L., and Klein B.P. Effect of flavonoids and related compounds on soybean lipoxygenase-1 activity. Journal of Food Science 57 1 (1987) 220-221
10. Leone A., Bleve-Zacheo T., Gerardi C., Melillo M.T., Leo L., and Zacheo G. Lipoxygenase involment in ripening strawberry. Journal Agricultural Food Chemistry 54 (2006) 6835-6844
11. Luning P.A., Carey A.T., Roozen J.P., and Wichers H.J. Characterization and occurrence of lipoxygenase in bell peppers at different ripening stages in relation to the formation of volatile flavor compounds. Journal of Agricultural and Food Chemistry 43 6 (1995) 1493-1500
12. Marsellés-Fontanet A.R., and Martín-Belloso O. Optimization and validation of PEF processing conditions to inactivate oxidative enzymes of grape juice. Journal of Food Engineering 83 3 (2007) 452-462
13. Min S., and Zhang Q.H. Effects of commercial-scale Pulsed Electric Field processing on flavor and color of tomato juice. Journal of Food Science 68 5 (2003) 1600-1606
14. Min S., Min S.K., and Zhang Q.H. Inactivation kinetics of tomato juice lipoxygenase by pulsed electric fields. Journal of Food Science 68 6 (2003) 1995-2001
15. Min S., Evrendilek G.A., and Zhang H.Q. Pulsed electric fields: processing system, microbial and enzyme inhibition, and shelf life extension of foods. IEEE Transactions on plasma science 35 1 (2007) 59-73
16. Myers R.H., and Montgomery C. Response surface methodology: Process and product optimization using design experiments (2002), John Wiley & Sons, New York
17. Myung K., Hamilton-Kemp T.R., and Archibold D.D. Biosynthesis of trans-2-hexanal in response to wounding in strawberry fruit. Journal of Agricultural and Food Chemistry 54 (2006) 1442-1448
18. Orruño E., Owusu R., and Zabetakis I. The role of β-glucosidase in the biosynthesis of 2,5-dimethyl-4-hydroxy-3(2H)-furanone in strawberry (Fragaria x ananassa cv. Elsanta). Flavour and Fragance Journal 16 (2001) 81-84
19. Pérez A.G., Sanz C., and Olías J.M. Partial purification and some properties of alcohol acyltransferase from strawberry fruits. Journal Agricultural Food Chemistry 41 (1993) 1462-1466
20. Pérez A.G., Sanz C., Olías R., and Olías J.M. Lipoxygenase and hydroperoxide lyase activities in ripening strawberry fruits. Journal of Agriculture and Food Chemistry 47 (1999) 249-253
21. Pérez A.G., Olias R., Luaces P., and Sanz C. Biosynthesis of strawberry aroma compounds through amino acid metabolism. Journal Agriculture Food Chemistry 50 (2002) 4037-4042
22. Pogorzelski E., and Wilkowska A. Flavour enhancement through the enzymatic hydrolysis of glycosidic aroma precursors in juices and wine beverages: A review. Flavour and Fragance Journal 22 (2007) 251-254
23. Qin B.L., Pothakamury U.R., Vega H., Martin O., Barbosa-Cánovas G.V., and Swanson B.G. Food pasteurization using high intensity pulsed electric fields. Food Technology 49 (1995) 55-60
24. Quitão-Teixeira L.J., Aguiló-Aguayo I., Ramos A.M., and Martín-Belloso O. Inactivation of oxidative enzymes by high-intensity pulsed electric field for retention of color in carrot juice. Food Bioprocess Technology (2007) 10.1007/s11947-007-0018-x
25. Rodrigo D., Jolie R., Van Loey A., and Hendrickx M. Thermal and high pressure stability of tomato lipoxygenase and hydroperoxide lyase. Journal of Food Engineering 79 (2007) 423-429
26. Sanz C., Olías J.M., and Pérez A.G. Aroma biochemistry of fruits and vegetables. In: Tomás-Barberán F.A., and Robins R.J. (Eds). Phytochemistry of fruits and vegetables (1997), Clarendon Press, Oxford, U.K. 125-155
27. Tsong T.Y., and Astunian R.D. Absorption and conversion of electric field energy by membrane bound ATPases. Bioelectrochemistry Bioenergetics 15 3 (1986) 457-476
28. Veronico P., Giannino D., Melillo M.T., Leone A., Reyes A., Kennedy M., et al. A novel lipoxygenase in pea roots: Its function in wounding and biotic stress. Plant Physiology 141 (2006) 1045-1055
29. Zabetakis I., Gramshaw J.W., and Robinson D.S. 2,5-dimethyl-4-hydroxy-2H-furan-3-one and its derivatives: analysis, synthesis and biosynthesis: A review. Food Chemistry 65 (1999) 139-151
30. Zhang Q., Barbosa-Cánovas G.V., and Swanson B.G. Engineering aspects of pulsed electric field pasteurization. Journal of Food Engineering 25 (1995) 261-281
31. Van Loey A., Verachtert B., and Hendrickx M. Effects of high electric field pulses on enzymes. Trends in Food Science and Technology 12 (2002) 94-102
32. Vega-Mercado H., Martín-Belloso O., Qin B.L., Chang F.J., Góngora-Nieto M.M., Barbosa-Cánovas G.V., et al. Non-thermal food preservation: pulsed electric fields. Trends in Food Science and Technology 8 5 (1997) 151-157