Kinetics of Crude Peroxidase Inactivation and Color Changes of Thermally Treated Seedless Guava (Psidium guajava L.)

Food and Bioprocess Technology

Volumn 4, Issue 8, 2011, Pages 1442-1449

  Ganjloo, Ali ^a   Rahman, Russly Abdul ^a   Osman, Azizah ^a   Bakar, Jamilah ^a   Bimakr, Mandana ^a  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

Author keywords

Blanching; Color changes; Kinetic parameter; Peroxidase inactivation; Seedless guava

Indexed keywords

ARRHENIUS RELATIONS; B VALUE; COLOR CHANGES; FIRST-ORDER KINETIC MODELS; PEROXIDASE INACTIVATION; PSIDIUM GUAJAVA; SEEDLESS GUAVA; TEMPERATURE DEPENDENCE; TEMPERATURE RANGE; TOTAL COLOR DIFFERENCE; ZERO ORDER KINETICS;

BLANCHING; COLOR; COLORIMETRY; HEAT TREATMENT; KINETIC PARAMETERS; KINETIC THEORY; KINETICS;

ACTIVATION ENERGY;

PSIDIUM; PSIDIUM GUAJAVA;

EID: 80053564617     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-009-0245-4     Document Type: Article

References (43)

1. Abets, J. E., & Wrolstad, R. E. (1979). Causative factors of colour deterioration in strawberry preserves during processing and storage. Journal of Food Science, 44, 75-78.
2. Adams, J. B. (1991). Enzyme inactivation during heat processing of foodstuffs. International Journal of Food Technology., 26, 10-20.
3. Agüero, M. V., Ansorena, M. R., Roura, S. I., & Del Vallea, C. E. (2008). Thermal inactivation of peroxidase during blanching of butternut squash. LWT, 41, 401-407.
4. Aguerre, R. J., & Suarez, C. (1987). Kinetics of colour change in corn: Effect of temperature and moisture content. LWT- Food Science and Technology, 20(6), 287-290.
5. Ahmed, J., Kaur, A., & Shivhare, U. (2002). Color degradation kinetics of spinach, mustard leaves, and mixed puree. Journal of Food Science, 67(3), 1088-1091.
6. Anthon, G. E., & Barrett, D. M. (2002). Kinetic parameters for the thermal inactivation of quality-related enzymes in carrots and potatoes. Journal of Agricultural and Food Chemistry, 50(14), 4119-4125.
7. Anthon, G. E., Sekine, Y., Watanabe, N., & Barrett, D. M. (2002). Thermal inactivation of pectin methylesterase, polygalacturonase, and peroxidase in tomato juice. Journal of Agricultural and Food Chemistry, 50(21), 6153-6159.
8. AOAC. (1990). Official methods of analysis. Washington: Association of Official Analytical Chemists.
9. Avila, I. M. L. B., & Silva, C. L. M. (1999). Modelling kinetics of thermal degradation of colour in peach puree. Journal of Food Engineering, 39, 161-166.
10. Baik, O. D., & Mittal, G. S. (2003). Kinetics of tofu color changes during deep fat frying. LWT- Food Science and Technology, 36, 43-48.
11. Barreiro, J. A., Milano, M., & Sandoval, A. J. (1997). Kinetics of colour change in double concentrated tomato paste during thermal treatment. Journal of Food Engineering, 33, 359-371.
12. Castro, S. M., Saraiva, J. A., Lopes-da-Silva, J. A., Delgadillo, I., Loey, A. V., Smout, C., et al. (2007). Effect of thermal blanching and of high pressure treatments on sweet green and red bell pepper fruits (Capsicum annuum L.). Food Chemistry, 107, 1436-1449.
13. Cinar, I. (2004). Carotenoid pigment loss of freeze-dried plant samples under different storage conditions. LWT- Food Science and Technology, 37(3), 363-367.
14. Cornwell, C. J., & Wrolstad, R. E. (1981). Causes of browning in pear juice concentrate during storage. Journal of Food Science, 46, 515-518.
15. Cruz, R. M. S., Vieira, M. C., & Silva, C. L. M. (2007). Modelling kinetics of watercress (Nasturtium officinale) colour changes due to heat and thermosonication treatments. Innovative Food Science and Emerging Technology, 8, 244-252.
16. Fortea, M. I., López-Miranda, S., Serrano-Martínez, A., Carreño, J., & Núñez-Delicado, E. (2009). Kinetic characterisation and thermal inactivation study of polyphenol oxidase and peroxidase from table grape (Crimson Seedless). Food Chemistry, 113, 1008-1014.
17. Ganthavorn, C., Nagel, C. W., & Powers, J. R. (1991). Thermal inactivation of asparagus lipoxigenase and peroxidase. Journal of Food Science, 56(1), 47-49.
18. Gonçalves, E. M., Pinheiro, J., Abreu, M., Brandao, T. R. S., & Silva, C. L. M. (2007). Modelling the kinetics of peroxidase inactivation, colour and texture changes of pumpkin (Cucurbita maxima L.) during blanching. Journal of Food Engineering, 81, 693-701.
19. Gónzalez-Barrio, R., Salmenkallio Martilla, M., Tomás-Barberán, F. A., Cantos, E., & Espín, J. C. (2005). Etiology of UV-C induced browning in var. Superior white table grapes. Journal of Agriculture and Food Chemistry, 53, 5990-5996.
20. Gunes, B., & Bayindirh, A. (1993). Peroxidase and lipoxygenase inactivation during blanching of green beans, green peas and carrots. Lebensmittel-Wissenschaft und-Technologie, 26, 406-410.
21. Ibarz, A., Pagan, J., & Garza, S. (1999). Kinetic models for colour changes in pear puree during heating at relatively high temperatures. Journal of Food Engineering, 39, 415-422.
22. Kostaropoulos, A. E., & Saravacos, G. D. (1995). Microwave pretreatment for sun-dried raisins. Journal of Food Science, 60, 344-347.
23. Kaur, S., Sarkar, B. C., Sharma, H. K., & Singh, C. (2009). Optimization of enzymatic hydrolysis pretreatment conditions for enhanced juice recovery from guava fruit using response surface methodology. Food and Bioprocess Technology, 2, 96-100.
24. Lee, H. S., & Coates, G. A. (1999). Thermal pasteurization effects on color of red grapefruit juices. Journal of Food Science, 64, 663-666.
25. Lopez, A., Pique, M. T., Boatella, J., Romero, A., Ferran, A., & Garcia, J. (1997). Influence of drying conditions on the hazelnut quality: III. Browning. Drying Technology, 15, 989-1002.
26. Macdougall, D. B. (2002). Colour in food. Improving quality. Cambridge: Woodhead.
27. Martins, R. C., & Silva, C. L. M. (2002). Modelling colour and chlorophyll losses of frozen green beans (Phaseolus vulgaris, L). International Journal of Refrigeration, 25(7), 966-974.
28. Morales-Blancas, E. F., Chandia, V. E., & Cisneros-Zeballos, L. (2002). Thermal inactivation kinetics of peroxidase and lipoxygenase from broccoli, green asparagus and carrots. Journal of Food Science., 67(1), 146-154.
29. Morton, J. (1978). Fruits of warm climates, pp. 356-363. Miami, FL.
30. Nisha, P., Singhal, R. S., & Pandit, A. B. (2004). A study on the degradation kinetics of visual colour in spinach (Spinacea oleracea L.) and the effect of salt therein. Journal of Food Engineering, 64, 135-142.
31. Rattanathanalerk, M., Chiewchan, N., & Srichumpoung, W. (2005). Effect of thermal processing on the quality loss of pineapple juice. Journal of Food Engineering, 66, 259-265.
32. Resnik, S., & Chirife, J. (1979). Effect of moisture content and temperature on some aspects of non-enzymatic browning in dehydrated apple. Journal of Food Science., 44, 601-605.
33. Reyes, P., & Luh, B. S. (1960). Characteristics of browning enzymes in Fay Elberta freestone peaches. Food Technology, 14, 570-575.
34. Rhim, J. W., Nunes, R. V., Jones, V. A., & Swartzel, K. R. (1989). Kinetics of color change of grape juice generated using linearly increasing temperature. Journal of Food Science, 54, 776-777.
35. Salunkhe, D. K., Bolin, H. R., & Reddy, N. R. (1991). Storage, processing, and nutritional quality of fruits and vegetables (vol. 2). Boca Raton: CRC.
36. Serrano-Martínez, A., Fortea, M. I., Del Amor, F. M., & Núñez-Delicado, E. (2008). Kinetic characterisation and thermal inactivation study of partially purified red pepper (Capsicum annuum L.) peroxidase. Food Chemistry, 107, 193-199.
37. Shin, S., & Bhowmik, S. R. (1995). Thermal kinetics of colour changes in pea puree. Journal of Food Engineering, 24, 77-86.
38. Song, J. Y., Gil-Hwan, H., & Kim, C. J. (2003). Color, texture, nutrient contents, and sensory values of vegetable soybeans [Glycine max (L.) Merrill] as affected by blanching. Food Chemistry, 83, 69-74.
39. Soysal, C., & Soylemez, Z. (2005). Kinetics and inactivation of carrot peroxidase by heat treatment. Journal of Food Engineering, 68, 349-356.
40. Steet, J. A., & Tong, C. H. (1996). Degradation kinetics of green colour and chlorophylls in peas by colorimetry and HPLC. Journal of Food Science, 61(5), 924-931.
41. Volden, J., Borge, G. I. A., Bengtsson, G. B., Hansen, M., Thygesen, I. E., & Wicklund, T. (2008). Effect of thermal treatment on glucosinolates and antioxidant-related parameters in red cabbage (Brassica oleracea L. ssp. capitata f. rubra). Food Chemistry, 109, 595-605.
42. Williams, D. C., Lim, M. H., Chen, A. O., Pangborn, R. M., & Whitaker, J. R. (1986). Blanching of vegetables for freezing-which indicator enzyme to choose. Food Technology, 40, 130-140.
43. Weemaes, C., Ooms, V., Indrawati, A., Ludikhuyze, L., van Den Broeck, I., van Loey, A., et al. (1999). Pressure-temperature degradation of green color in broccoli juice. Journal of Food Science, 64, 504-508.