Kinetics of argy wormwood (Artemisia argyi) leaf peroxidase and chlorophyll content changes due to thermal and thermosonication treatment
- Authors: Xin, Ying , Zhang, Min , Yang, Hongshun , Adhikari, Benu
- Date: 2015
- Type: Text , Journal article
- Relation: Journal of Food Science and Technology-Mysore Vol. 52, no. 1 (2015), p. 249-257
- Full Text: false
- Reviewed:
- Description: The effects of different thermal and thermosonication blanching treatments on the inactivation of peroxidase (POD) and the retention of total chlorophyll in argy wormwood leaves were studied. Inactivation of POD followed a biphasic first-order model under thermal blanching treatments below 90 A degrees C while a first-order model at 90 A degrees C. In contrast, for thermosonication treatments, the inactivation kinetics of POD fit a first-order model well for all the temperatures tested. Thermosonication treatment was found to inactivate POD faster and retain more of the total chlorophyll than thermal blanching treatment. A thermosonication protocol using ultrasonic intensity of 11.94 W/cm(2) at 85 A degrees C for 60 s was found to be the most suitable protocol for blanching the argy wormwood leaves. This protocol inactivated 92. 7 % POD while retaining 96.7 % of total chlorophyll.
The inactivation kinetics of polyphenol oxidase in mushroom (Agaricus bisporus) during thermal and thermosonic treatments
- Authors: Cheng, X. , Zhang, Min , Adhikari, Benu
- Date: 2013
- Type: Text , Journal article
- Relation: Ultrasonics Sonochemistry Vol. 20, no. 2 (2013), p. 674-679
- Full Text: false
- Reviewed:
- Description: The effect of thermal and thermosonic treatments on the inactivation kinetics of polyphenol oxidase (PPO) in mushroom (Agaricus bisporus) was studied in 55-75°C temperature range. In both the processes, the inactivation kinetics of PPO followed a first-order kinetics (R2 = 0.941-0.989). The D values during thermal inactivation varied from 112 ± 8.4 min to 1.2 ± 0.07 min while they varied from 57.8 ± 6.1 min to 0.88 ± 0.05 min during thermosonic inactivation at the same temperature range. The activation energy during thermal inactivation was found to be 214 ± 17 kJ/mol, while it was 183 ± 32 kJ/mol during thermosonic inactivation. The inactivating effect of combined ultrasound and heat was found to synergistically enhance the inactivation kinetics of PPO. The D values of PPO decreased by 1.3-3 times during thermosonic inactivation compared to the D values of PPO during thermal inactivation at the temperature range. Therefore, thermosonication can be further developed as an alternative to "hot break" process of mushroom. © 2012 Elsevier B.V. All rights reserved.
- Description: 2003010582