Advances in thermosonication for the inactivation of endogenous enzymes in foods

Show simple item record Oliveira, Maria en Sulaiman, A en
dc.contributor.editor Bermudez-Aguirre, D en 2018-10-01T03:11:49Z en 2017 en
dc.identifier.isbn 0128046147 en
dc.identifier.isbn 9780128046142 en
dc.identifier.uri en
dc.description.abstract The main objective of food pasteurization is to inactivate pathogens and reduce spoilage organisms. For certain foods (e.g. orange juice) and in particular with emerging non-thermal technologies such as ultrasound and high pressure processing, endogenous and deteriorative enzymes can be very resistant. Therefore, enzymes should also be used as pasteurization references to avoid spoilage of processed foods during storage. Thus, endogenous food enzymes should be inactivated to increase its shelf life. In this chapter a review of the effects of thermo-sonication (simultaneous ultrasound and heat) on food enzymes was carried out. The ultrasound treatment denatures the enzyme, resulting in enzyme conformational changes and decrease in its activity. A variety of foods has been processed by ultrasound without heat, thermos-sonication and mano-thermo-sonication and the effect on enzymes is reviewed. Thermo-sonication and mano-thermo-sonication are recommended for enzyme inactivation, since ultrasound at room temperature is often ineffective against most food enzymes. The most relevant plant endogenous enzymes are pectinmethylesterase (PME), polygalacturonase (PG), polyphenoloxidase (PPO) and peroxidase (PRO), which are important for fruit and vegetable products. In addition lactoperoxidase (LPO), γ-glutamyltranspeptidase (GTP) and alkaline phosphatase (AP) from milk and dairy products are also reviewed. en
dc.description.uri en
dc.publisher Academic Press, Elsevier en
dc.relation.ispartof Ultrasound: Advances in food processing and preservation en
dc.rights Items in ResearchSpace are protected by copyright, with all rights reserved, unless otherwise indicated. Previously published items are made available in accordance with the copyright policy of the publisher. en
dc.rights.uri en
dc.subject Technology & Engineering en
dc.subject ultrasound en
dc.subject enzymes en
dc.subject thermosonication en
dc.subject sonication en
dc.title Advances in thermosonication for the inactivation of endogenous enzymes in foods en
dc.type Book Item en
dc.identifier.doi 10.1016/B978-0-12-804581-7.00004-X en
pubs.begin-page 101 en
dc.rights.holder Copyright: The author en
pubs.edition 1st en
pubs.end-page 130 en
pubs.publication-status Published en
dc.rights.accessrights en
pubs.elements-id 662791 en
pubs.number 4 en
pubs.record-created-at-source-date 2017-09-08 en

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