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POLYPHENOLOXIDASE DEACTIVATION IN JUICE FROM "CAMPBELL EARLY" GRAPES BY HEATING UNDER VACUUM PRESSURE

GHAFOOR, KASHIF ; CHOI, YONG HEE

Journal of food process engineering, 2012-06, Vol.35 (3), p.391-402 [Periódico revisado por pares]

Malden, USA: Blackwell Publishing Inc

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  • Título:
    POLYPHENOLOXIDASE DEACTIVATION IN JUICE FROM "CAMPBELL EARLY" GRAPES BY HEATING UNDER VACUUM PRESSURE
  • Autor: GHAFOOR, KASHIF ; CHOI, YONG HEE
  • É parte de: Journal of food process engineering, 2012-06, Vol.35 (3), p.391-402
  • Notas: ArticleID:JFPE596
    istex:5045D74D5A701E133E880DB1C7BCFD2F536D63B5
    ark:/67375/WNG-4G68JM9L-P
  • Descrição: ABSTRACT The juice of “Campbell Early” grapes was analyzed to assess the effect of heating under low vacuum pressure on the inhibition of polyphenoloxidase (PPO), the enzyme that catalyzes browning reactions in grape juice. Treatment of grapes by heating under low vacuum pressure of 200–600 mmHg significantly inhibited the activity of PPO. Up to 82.15% reduction in the enzyme activity was observed in the grape juice by heating “Campbell Early” grapes at 65C for 20 min under 600 mmHg vacuum pressure. The vacuum heating of grapes also resulted in a significant increase in total phenols and total sugars in the grape juice, which also had improved sensory properties. PRACTICAL APPLICATIONS Vacuum heating enables us to attain the desired quality attributes during processing of fruits and vegetables at reduced temperature. Our study revealed that it not only deactivated polyphenoloxidase in grape juice but also increased other functional and sensory characteristics. Vacuum heating can be effectively applied in the fruits and vegetables processing industry for prevention of enzymatic browning as an alternate to the use of chemical preservatives and more costly enzyme inactivation techniques such as pulse electric fields.
  • Editor: Malden, USA: Blackwell Publishing Inc
  • Idioma: Inglês
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  • Realização: ABCD-USP USP   Logos de Redes Sociais: Freepik

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