Effects of PEF and heat pasteurization on PME activity in orange juice with regard to a new inactivation kinetic model

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dc.authorid0000-0002-2677-2020en_US
dc.authorid0000-0001-5064-4195
dc.contributor.authorAğçam, Erdal
dc.contributor.authorAkyıldız, Asiye
dc.contributor.authorEvrendilek, Gülsün Akdemir
dc.date.accessioned2021-06-23T19:35:13Z
dc.date.available2021-06-23T19:35:13Z
dc.date.issued2014
dc.departmentBAİBÜ, Mühendislik Fakültesi, Gıda Mühendisliği Bölümüen_US
dc.description.abstractThe inactivation kinetics of pectin methyl esterase (PME) during the shelf life (4 C-180 days) of freshly squeezed orange juice samples processed by both pulsed electric fields (PEF) and heat pasteurization (HP) was evaluated in the study. The PME inactivation level after the PEF (25.26 kV/cm-1206.2 mu s) and HP (90 degrees C-20 s) treatments were 93.8% and 95.2%, respectively. The PME activity of PEF-processed samples decreased or did not change, while that of HP samples increased during storage (p < 0.01). A kinetic model was developed expressing PME inactivation as a function of the PEF treatment conditions, and this enabled the estimation of the reaction rate constant (587.8-2375.4 s(-1)), and the time required for a 90% reduction (D-e, 3917.7-969.5 s). Quantification of the increase in PEF energy to ensure a ten-fold reduction in D-e (z(e), 63.7 J), activation electric fields (-921.2 kV cm(-1) mol(-1)), and electrical activation energy (12.9 kJ mol(-1)) was also carried out. Consequently, PEF processing was very effective for the inactivation of PME and for providing stability of orange juice during storage. (C) 2014 Published by Elsevier Ltd.en_US
dc.identifier.doi10.1016/j.foodchem.2014.05.097
dc.identifier.endpage76en_US
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.pmid25038650en_US
dc.identifier.scopus2-s2.0-84902338379en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage70en_US
dc.identifier.urihttps://doi.org/10.1016/j.foodchem.2014.05.097
dc.identifier.urihttps://hdl.handle.net/20.500.12491/7738
dc.identifier.volume165en_US
dc.identifier.wosWOS:000340303600010en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.institutionauthorEvrendilek, Gülsün Akdemir
dc.language.isoenen_US
dc.publisherElsevier Sci Ltden_US
dc.relation.ispartofFood Chemistryen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectPulsed electric fields (PEF)en_US
dc.subjectPectin Methyl Esterase (PME)en_US
dc.subjectOrange Juiceen_US
dc.subjectInactivation Kineticsen_US
dc.subjectShelf-lifeen_US
dc.titleEffects of PEF and heat pasteurization on PME activity in orange juice with regard to a new inactivation kinetic modelen_US
dc.typeArticleen_US

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