Pulsed electric field processing of fruit juices with inactivation of enzymes with new inactivation kinetic model and determination of changes in quality parameters

Basit Öğe Kaydı
dc.authorid0000-0001-5064-4195
dc.contributor.authorEvrendilek, Gülsün Akdemir
dc.contributor.authorÖzkan, Birsen Hitit
dc.date.accessioned2024-09-25T19:59:52Z
dc.date.available2024-09-25T19:59:52Z
dc.date.issued2024
dc.departmentBAİBÜ, Mühendislik Fakültesi, Elektrik Elektronik Mühendisliği Bölümü en_US
dc.description.abstractPulsed electric fields (PEF) processing of fresh grape, orange and tomato juices by 17.2-24.1 kV/cm electric field strengths, 130.0-1040.5 mu s treatment times and 1.43-29.13 J/kg energies with respect to determination of the changes in the physical and bioactive properties, color parameters in addition to inactivation of pectin methyl esterase (PME), polyphenol oxidase (PPO), and lipoxygenase (LOX) enzymes were studied. In general, decrease in pH, increase in conductivity (except for grape juice), total phenolic substance content, and total antioxidant capacity with no significant change (p > 0.05) in total soluble solids were observed by PEF treatment for all juices. Except for hue value for orange juice, no significant changes (p > 0.05) were observed in color values. Inactivation of the enzymes were increased with increased energy, and calculated electrical activation energies for PME, PPO, and LOX enzymes were 8.31, 7.06, and 4.31 kJ/mol, respectively. Industrial relevance: Enzymes in addition microorganisms causing quality degradation is of great concern in fruit juice industry as most of the enzymes are resistant to processing technologies. Increased PEF treatment time provided over 95% inactivation on PME, PPO, and LOX enzymes with no adverse effect on quality properties of grape, orange, and tomato juices revealing a viable alternative to juice processing industry.en_US
dc.description.sponsorshipTUBITAK [104O585]en_US
dc.description.sponsorshipFinancial support is provided by TUBITAK (Project no: 104O585) . Special thanks to Assoc.Prof. Dr. Erdal Agcam for his help on kinetics models.en_US
dc.identifier.doi10.1016/j.ifset.2024.103678
dc.identifier.issn1466-8564
dc.identifier.issn1878-5522
dc.identifier.scopus2-s2.0-85192080562en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.urihttps://doi.org/10.1016/j.ifset.2024.103678
dc.identifier.urihttps://hdl.handle.net/20.500.12491/13965
dc.identifier.volume94en_US
dc.identifier.wosWOS:001239537400001en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorEvrendilek, Gülsün Akdemir
dc.institutionauthorid0000-0001-5064-4195
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofInnovative Food Science & Emerging Technologiesen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.snmzYK_20240925en_US
dc.subjectPulsed Electric Fieldsen_US
dc.subjectFruit Juicesen_US
dc.subjectInactivation Kineticsen_US
dc.subjectLipoxygenaseen_US
dc.subjectPolyphenol Oxidaseen_US
dc.subjectPectin Methyl Esteraseen_US
dc.titlePulsed electric field processing of fruit juices with inactivation of enzymes with new inactivation kinetic model and determination of changes in quality parametersen_US
dc.typeArticleen_US

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