Inactivation of orange juice peroxidase by high‐intensity pulsed electric fields as influenced by process parameters
Identifieur interne : 001253 ( Istex/Corpus ); précédent : 001252; suivant : 001254Inactivation of orange juice peroxidase by high‐intensity pulsed electric fields as influenced by process parameters
Auteurs : Pedro Elez-Martínez ; Ingrid Aguil Guayo ; Olga Martín-BellosoSource :
- Journal of the Science of Food and Agriculture [ 0022-5142 ] ; 2006-01-15.
English descriptors
Abstract
The inactivation of orange juice peroxidase (POD) under high‐intensity pulsed electric fields (HIPEF) was studied. The effects of HIPEF parameters (electric field strength, treatment time, pulse polarity, frequency and pulse width) were evaluated and compared with conventional heat pasteurization. Samples were exposed to electric field strengths from 5 to 35 kV cm−1 for up to 1500 µs using square wave pulses in mono‐ and bipolar mode. Effect of pulse frequency (50–450 Hz), pulse width (1–10 µs) and electric energy on POD inactivation by HIPEF were also studied. Temperature was always below 40 °C. POD was totally inactivated by HIPEF and the treatment was more effective than thermal processing in inactivating orange juice POD. The extent of POD inactivation depended on HIPEF processing parameters. Orange juice POD inhibition was greater when the electric field strength, the treatment time, the pulse frequency and the pulse width increased. Monopolar pulses were more effective than bipolar pulses. Orange juice POD activity decreased with electric energy density input. The Weibull distribution function adequately described orange juice POD inactivation as a function of the majority of HIPEF parameters. Moreover, reduction of POD activity related to the electric field strength could be well described by the Fermi model. Copyright © 2005 Society of Chemical Industry
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DOI: 10.1002/jsfa.2306
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ISTEX:97B0104E4DA01DF0807063E1F75A0544F35A9FF8Le document en format XML
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The effects of HIPEF parameters (electric field strength, treatment time, pulse polarity, frequency and pulse width) were evaluated and compared with conventional heat pasteurization. Samples were exposed to electric field strengths from 5 to 35 kV cm−1 for up to 1500 µs using square wave pulses in mono‐ and bipolar mode. Effect of pulse frequency (50–450 Hz), pulse width (1–10 µs) and electric energy on POD inactivation by HIPEF were also studied. Temperature was always below 40 °C. POD was totally inactivated by HIPEF and the treatment was more effective than thermal processing in inactivating orange juice POD. The extent of POD inactivation depended on HIPEF processing parameters. Orange juice POD inhibition was greater when the electric field strength, the treatment time, the pulse frequency and the pulse width increased. Monopolar pulses were more effective than bipolar pulses. Orange juice POD activity decreased with electric energy density input. The Weibull distribution function adequately described orange juice POD inactivation as a function of the majority of HIPEF parameters. Moreover, reduction of POD activity related to the electric field strength could be well described by the Fermi model. Copyright © 2005 Society of Chemical Industry</div></front></TEI><istex><corpusName>wiley</corpusName><author><json:item><name>Pedro Elez‐Martínez</name><affiliations><json:string>Department of Food Technology, UTPV‐CeRTA, Universitat de Lleida, Av. Alcalde Rovira Roure, 191. 25198 Lleida, Spain</json:string></affiliations></json:item><json:item><name>Ingrid Aguiló‐Aguayo</name><affiliations><json:string>Department of Food Technology, UTPV‐CeRTA, Universitat de Lleida, Av. Alcalde Rovira Roure, 191. 25198 Lleida, Spain</json:string></affiliations></json:item><json:item><name>Olga Martín‐Belloso</name><affiliations><json:string>Department of Food Technology, UTPV‐CeRTA, Universitat de Lleida, Av. 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Samples were exposed to electric field strengths from 5 to 35 kV cm−1 for up to 1500 µs using square wave pulses in mono‐ and bipolar mode. Effect of pulse frequency (50–450 Hz), pulse width (1–10 µs) and electric energy on POD inactivation by HIPEF were also studied. Temperature was always below 40 °C. POD was totally inactivated by HIPEF and the treatment was more effective than thermal processing in inactivating orange juice POD. The extent of POD inactivation depended on HIPEF processing parameters. Orange juice POD inhibition was greater when the electric field strength, the treatment time, the pulse frequency and the pulse width increased. Monopolar pulses were more effective than bipolar pulses. Orange juice POD activity decreased with electric energy density input. The Weibull distribution function adequately described orange juice POD inactivation as a function of the majority of HIPEF parameters. Moreover, reduction of POD activity related to the electric field strength could be well described by the Fermi model. 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The effects of HIPEF parameters (electric field strength, treatment time, pulse polarity, frequency and pulse width) were evaluated and compared with conventional heat pasteurization. Samples were exposed to electric field strengths from 5 to 35 kV cm−1 for up to 1500 µs using square wave pulses in mono‐ and bipolar mode. Effect of pulse frequency (50–450 Hz), pulse width (1–10 µs) and electric energy on POD inactivation by HIPEF were also studied. Temperature was always below 40 °C. POD was totally inactivated by HIPEF and the treatment was more effective than thermal processing in inactivating orange juice POD. The extent of POD inactivation depended on HIPEF processing parameters. Orange juice POD inhibition was greater when the electric field strength, the treatment time, the pulse frequency and the pulse width increased. Monopolar pulses were more effective than bipolar pulses. Orange juice POD activity decreased with electric energy density input. The Weibull distribution function adequately described orange juice POD inactivation as a function of the majority of HIPEF parameters. Moreover, reduction of POD activity related to the electric field strength could be well described by the Fermi model. 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Alcalde Rovira Roure, 191. 25198 Lleida, Spain</unparsedAffiliation></affiliation></affiliationGroup><keywordGroup xml:lang="en" type="author"><keyword xml:id="kwd1">high‐intensity pulsed electric fields</keyword><keyword xml:id="kwd2">peroxidase</keyword><keyword xml:id="kwd3">orange juice</keyword><keyword xml:id="kwd4">inactivation</keyword></keywordGroup><fundingInfo><fundingAgency>Departament d'Universitats, Recerca i Societat de la Informació of the Generalitat de Catalunya</fundingAgency></fundingInfo><fundingInfo><fundingAgency>Ministerio de Educación y Cultura</fundingAgency><fundingNumber>ALI99‐1228</fundingNumber></fundingInfo><fundingInfo><fundingAgency>Consejería de Educación, Comunidad Autónoma de Madrid</fundingAgency><fundingNumber>CAM 07G/0040/2000</fundingNumber></fundingInfo><abstractGroup><abstract type="main" xml:lang="en"><title type="main">Abstract</title><p>The inactivation of orange juice peroxidase (POD) under high‐intensity pulsed electric fields (HIPEF) was studied. The effects of HIPEF parameters (electric field strength, treatment time, pulse polarity, frequency and pulse width) were evaluated and compared with conventional heat pasteurization. Samples were exposed to electric field strengths from 5 to 35 kV cm<sup>−1</sup> for up to 1500 µs using square wave pulses in mono‐ and bipolar mode. Effect of pulse frequency (50–450 Hz), pulse width (1–10 µs) and electric energy on POD inactivation by HIPEF were also studied. Temperature was always below 40 °C. POD was totally inactivated by HIPEF and the treatment was more effective than thermal processing in inactivating orange juice POD. The extent of POD inactivation depended on HIPEF processing parameters. Orange juice POD inhibition was greater when the electric field strength, the treatment time, the pulse frequency and the pulse width increased. Monopolar pulses were more effective than bipolar pulses. Orange juice POD activity decreased with electric energy density input. The Weibull distribution function adequately described orange juice POD inactivation as a function of the majority of HIPEF parameters. Moreover, reduction of POD activity related to the electric field strength could be well described by the Fermi model. Copyright © 2005 Society of Chemical Industry</p></abstract></abstractGroup></contentMeta></header></component></istex:document></istex:metadataXml><mods version="3.6"><titleInfo lang="en"><title>Inactivation of orange juice peroxidase by high‐intensity pulsed electric fields as influenced by process parameters</title></titleInfo><titleInfo type="abbreviated" lang="en"><title>Inactivation of orange juice POD by HIPEF</title></titleInfo><titleInfo type="alternative" contentType="CDATA" lang="en"><title>Inactivation of orange juice peroxidase by high‐intensity pulsed electric fields as influenced by process parameters</title></titleInfo><name type="personal"><namePart type="given">Pedro</namePart><namePart type="family">Elez‐Martínez</namePart><affiliation>Department of Food Technology, UTPV‐CeRTA, Universitat de Lleida, Av. Alcalde Rovira Roure, 191. 25198 Lleida, Spain</affiliation><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">Ingrid</namePart><namePart type="family">Aguiló‐Aguayo</namePart><affiliation>Department of Food Technology, UTPV‐CeRTA, Universitat de Lleida, Av. Alcalde Rovira Roure, 191. 25198 Lleida, Spain</affiliation><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">Olga</namePart><namePart type="family">Martín‐Belloso</namePart><affiliation>Department of Food Technology, UTPV‐CeRTA, Universitat de Lleida, Av. Alcalde Rovira Roure, 191. 25198 Lleida, Spain</affiliation><description>Correspondence: Department of Food Technology, UTPV‐CeRTA, Universitat de Lleida, Av. Alcalde Rovira Roure, 191, 25198 Lleida, Spain</description><role><roleTerm type="text">author</roleTerm></role></name><typeOfResource>text</typeOfResource><genre type="article" displayLabel="article"></genre><originInfo><publisher>John Wiley & Sons, Ltd.</publisher><place><placeTerm type="text">Chichester, UK</placeTerm></place><dateIssued encoding="w3cdtf">2006-01-15</dateIssued><dateCaptured encoding="w3cdtf">2004-12-22</dateCaptured><dateValid encoding="w3cdtf">2005-04-21</dateValid><copyrightDate encoding="w3cdtf">2006</copyrightDate></originInfo><language><languageTerm type="code" authority="rfc3066">en</languageTerm><languageTerm type="code" authority="iso639-2b">eng</languageTerm></language><physicalDescription><internetMediaType>text/html</internetMediaType><extent unit="figures">9</extent><extent unit="tables">2</extent><extent unit="references">43</extent></physicalDescription><abstract lang="en">The inactivation of orange juice peroxidase (POD) under high‐intensity pulsed electric fields (HIPEF) was studied. The effects of HIPEF parameters (electric field strength, treatment time, pulse polarity, frequency and pulse width) were evaluated and compared with conventional heat pasteurization. Samples were exposed to electric field strengths from 5 to 35 kV cm−1 for up to 1500 µs using square wave pulses in mono‐ and bipolar mode. Effect of pulse frequency (50–450 Hz), pulse width (1–10 µs) and electric energy on POD inactivation by HIPEF were also studied. Temperature was always below 40 °C. POD was totally inactivated by HIPEF and the treatment was more effective than thermal processing in inactivating orange juice POD. The extent of POD inactivation depended on HIPEF processing parameters. Orange juice POD inhibition was greater when the electric field strength, the treatment time, the pulse frequency and the pulse width increased. Monopolar pulses were more effective than bipolar pulses. Orange juice POD activity decreased with electric energy density input. The Weibull distribution function adequately described orange juice POD inactivation as a function of the majority of HIPEF parameters. Moreover, reduction of POD activity related to the electric field strength could be well described by the Fermi model. Copyright © 2005 Society of Chemical Industry</abstract><note type="funding">Departament d'Universitats, Recerca i Societat de la Informació of the Generalitat de Catalunya</note><note type="funding">Ministerio de Educación y Cultura - No. ALI99‐1228; </note><note type="funding">Consejería de Educación, Comunidad Autónoma de Madrid - No. CAM 07G/0040/2000; </note><subject lang="en"><genre>keywords</genre><topic>high‐intensity pulsed electric fields</topic><topic>peroxidase</topic><topic>orange juice</topic><topic>inactivation</topic></subject><relatedItem type="host"><titleInfo><title>Journal of the Science of Food and Agriculture</title></titleInfo><titleInfo type="abbreviated"><title>J. Sci. Food Agric.</title></titleInfo><genre type="journal">journal</genre><subject><genre>article-category</genre><topic>Research Article</topic></subject><identifier type="ISSN">0022-5142</identifier><identifier type="eISSN">1097-0010</identifier><identifier type="DOI">10.1002/(ISSN)1097-0010</identifier><identifier type="PublisherID">JSFA</identifier><part><date>2006</date><detail type="volume"><caption>vol.</caption><number>86</number></detail><detail type="issue"><caption>no.</caption><number>1</number></detail><extent unit="pages"><start>71</start><end>81</end><total>11</total></extent></part></relatedItem><identifier type="istex">97B0104E4DA01DF0807063E1F75A0544F35A9FF8</identifier><identifier type="DOI">10.1002/jsfa.2306</identifier><identifier type="ArticleID">JSFA2306</identifier><accessCondition type="use and reproduction" contentType="copyright">Copyright © 2005 Society of Chemical Industry</accessCondition><recordInfo><recordContentSource>WILEY</recordContentSource><recordOrigin>John Wiley & Sons, Ltd.</recordOrigin></recordInfo></mods></metadata><enrichments><json:item><type>multicat</type><uri>https://api.istex.fr/document/97B0104E4DA01DF0807063E1F75A0544F35A9FF8/enrichments/multicat</uri></json:item></enrichments><serie></serie></istex></record>Pour manipuler ce document sous Unix (Dilib)
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