TY - JOUR
T1 - Inactivation kinetics of peroxidase in zucchini (Cucurbita pepo L.) by heat and UV-C radiation
AU - Neves, Filipa I. G.
AU - Vieira, Margarida C.
AU - Silva, Cristina L. M.
N1 - Funding Information:
All authors wish to thank the financial support through Programa Operacional para a Agricultura e o Desenvolvimento Rural – Project AGRO no. 822 (Novas Tecnologias de Processamento de Hortofrutícolas Congelados – EMERCON).
Funding Information:
The author Filipa I.G. Neves gratefully acknowledges her Ph.D. grant SFRH/BD/19883/2004 to Fundação para a Ciência e Tecnologia (FCT) from Ministério da Ciência e do Ensino Superior .
PY - 2012/1/1
Y1 - 2012/1/1
N2 - The effect of traditional thermal water blanching, or its combination with a UV-C radiation pre-treatment (11 J/m 2), on the inactivation kinetics of peroxidase in zucchini (Cucurbita pepo L.) was carried out in the temperature range of 80 to 98°C, and up to 3 min of processing time. Peroxidase inactivation started being noticed only at temperatures around 85°C. For both treatments, the inactivation kinetics followed a first order reaction with the Arrhenius model describing the temperature dependence of the reaction rate. The obtained kinetic parameters (k Heat 89.6°C = 7.37 × 10 - 7 ± 3.47 × 10 - 7 min - 1 and E a Heat = 925 ± 69 kJ mol - 1; k Heat 89.6°C + UV-C = 2.42 × 10 - 5 ± 6.58 × 10 - 6 min - 1 and E a Heat + UV-C = 596 ± 48.8 kJ mol - 1) showed that UV-C radiation had a significant contribution to increase the peroxidase degradation rate. These results will help to design new pre-processing conditions for the production of frozen zucchini, using less severe thermal treatments and attempt to minimize quality losses. Industrial relevance: The use of UV-C radiation in processing creates novel methodologies, which can be complementary to classical techniques, providing reduced processing times and increased efficiency. Having been proved to be particularly useful in sterilization of liquids and surfaces, inhibition of microbial population and in decrease of protein synthesis, its application in combination with the traditional blanching may be in favor of less severe heating treatments. The evaluation of the kinetics of zucchini (Cucurbita pepo L.) peroxidase inactivation with the traditional blanching method and combined with ultraviolet radiation suggests that short UV-C treatments may be a useful non-chemical pre-freezing method, allowing the application of shorter blanching times, leading to a product with eventual higher quality retention which is highly relevant to industry.
AB - The effect of traditional thermal water blanching, or its combination with a UV-C radiation pre-treatment (11 J/m 2), on the inactivation kinetics of peroxidase in zucchini (Cucurbita pepo L.) was carried out in the temperature range of 80 to 98°C, and up to 3 min of processing time. Peroxidase inactivation started being noticed only at temperatures around 85°C. For both treatments, the inactivation kinetics followed a first order reaction with the Arrhenius model describing the temperature dependence of the reaction rate. The obtained kinetic parameters (k Heat 89.6°C = 7.37 × 10 - 7 ± 3.47 × 10 - 7 min - 1 and E a Heat = 925 ± 69 kJ mol - 1; k Heat 89.6°C + UV-C = 2.42 × 10 - 5 ± 6.58 × 10 - 6 min - 1 and E a Heat + UV-C = 596 ± 48.8 kJ mol - 1) showed that UV-C radiation had a significant contribution to increase the peroxidase degradation rate. These results will help to design new pre-processing conditions for the production of frozen zucchini, using less severe thermal treatments and attempt to minimize quality losses. Industrial relevance: The use of UV-C radiation in processing creates novel methodologies, which can be complementary to classical techniques, providing reduced processing times and increased efficiency. Having been proved to be particularly useful in sterilization of liquids and surfaces, inhibition of microbial population and in decrease of protein synthesis, its application in combination with the traditional blanching may be in favor of less severe heating treatments. The evaluation of the kinetics of zucchini (Cucurbita pepo L.) peroxidase inactivation with the traditional blanching method and combined with ultraviolet radiation suggests that short UV-C treatments may be a useful non-chemical pre-freezing method, allowing the application of shorter blanching times, leading to a product with eventual higher quality retention which is highly relevant to industry.
KW - Blanching
KW - Kinetic parameters
KW - Peroxidase
KW - Thermal inactivation
KW - UV-C radiation
KW - Zucchini (Cucurbita pepo L.)
UR - http://www.scopus.com/inward/record.url?scp=84857455231&partnerID=8YFLogxK
U2 - 10.1016/j.ifset.2011.10.013
DO - 10.1016/j.ifset.2011.10.013
M3 - Article
AN - SCOPUS:84857455231
SN - 1466-8564
VL - 13
SP - 158
EP - 162
JO - Innovative Food Science and Emerging Technologies
JF - Innovative Food Science and Emerging Technologies
ER -
