Benlloch Tinoco, M.; Igual Ramo, M.; Rodrigo Aliaga, MD.; Martínez Navarrete, N. (2013). Comparison of microwaves and conventional thermal treatment on enzymes activity and antioxidant capacity of kiwifruit puree. Innovative Food Science and Emerging Technologies. 19:166-172. https://doi.org/10.1016/j.ifset.2013.05.007
Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/77482
Title:
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Comparison of microwaves and conventional thermal treatment on enzymes activity and antioxidant capacity of kiwifruit puree
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Author:
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Benlloch Tinoco, María
Igual Ramo, Marta
Rodrigo Aliaga, María Dolores
Martínez Navarrete, Nuria
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UPV Unit:
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Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural
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Issued date:
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Abstract:
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Enzymes are naturally present in food and can cause product deterioration. For this reason,most food-processing
steps try to reduce the enzymatic activity. The aimof thisworkwas to compare, in terms of both the inactivation
of ...[+]
Enzymes are naturally present in food and can cause product deterioration. For this reason,most food-processing
steps try to reduce the enzymatic activity. The aimof thisworkwas to compare, in terms of both the inactivation
of kiwifruit puree peroxidase, polyphenoloxidase and pectinmethylesterase and also themaintenance of the antioxidant
capacity of the product, the effect of a microwave treatment with a conventional thermal treatment
designed to cause the same level of peroxidase inactivation (90%). The microwave power and process time
that best permitted the maximisation of both the enzyme inactivation and the antioxidant capacity of the product,
were selected by means of the Response Surface Methodology. The results obtained point to microwave
heating as an appropriate technology with which to produce a stable kiwifruit puree, since these treatments
were more effective at enzyme inactivation and antioxidant capacity retention than the conventional thermal
treatment.
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Subjects:
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Kiwifruit
,
Microwaves
,
Peroxidase
,
Polyphenoloxidase
,
Pectinmethylesterase
,
Antioxidant capacity
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Copyrigths:
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Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
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Source:
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Innovative Food Science and Emerging Technologies. (issn:
1466-8564
)
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DOI:
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10.1016/j.ifset.2013.05.007
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Publisher:
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Elsevier
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Publisher version:
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https://dx.doi.org/10.1016/j.ifset.2013.05.007
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Project ID:
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info:eu-repo/grantAgreement/MICINN//AGL2010-22176/ES/APLICACION DE METODOS COMBINADOS PARA LA OBTENCION DE PRODUCTOS DE FRUTA EN POLVO, DESHIDRATADOS Y FRITOS DE ALTA CALIDAD/
info:eu-repo/grantAgreement/GVA//ACOMP%2F2012%2F161/
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Thanks:
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The authors thank the Ministerio de Educacion y Ciencia for the financial support given throughout the Project AGL 2010-22176 and the Generalitat Valenciana for the financial support given throughout Project ACOMP/2012/161 ...[+]
The authors thank the Ministerio de Educacion y Ciencia for the financial support given throughout the Project AGL 2010-22176 and the Generalitat Valenciana for the financial support given throughout Project ACOMP/2012/161 and the Grant awarded to the author Maria Benlloch.
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Type:
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Artículo
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