Publicação
Effect of heat and thermosonication treatments on peroxidise inactivation kinetics in watercress (nasturtium officinale)
| Resumo: | The effect of heat and the combined heat/ultrasound (thermosonication) treatment on the inactivation kinetics of peroxidase in watercress (Nasturtium officinale) was studied in the temperature range of 40-92.5 degrees C. In the heat blanching processes, the enzyme kinetics showed a first-order biphasic inactivation model. The activation energies and the rates of the reaction at a reference temperature for both the heat-labile and heat-resistant fractions were, respectively, E-a1 = 421 +/- 115 kJmol(-1) and E-a2 = 352 +/- 81 kJmol(-1), k(184.6 degrees C) = 18 +/- 14min(-1) and k(284.6 degrees C) = 0.24 +/- 0.14min(-1). The initial relative specific activity for both isoenzyme fractions were also estimated, being C-01 = 0.5 +/- 0.08 mu mol min(-1)mg protein(-1) and C-02 = 0.5 +/- 0.06 mu mol min(-1)mg protein(-1), respectively. The application of thermosonication was studied to enable less severe thermal treatments and, therefore, improving the quality of the blanched product. In this treatment the enzyme kinetics showed a first-order model. The activation energy, the rate of reaction at a reference temperature and the initial relative specific activity were, respectively, E-a3 = 496 +/- 65 kJmol(-1), k(387.5 degrees C) = 10 +/- 2min(-1) and C-03 = 1 +/- 0.05 mu mol min(-1)mg protein(-1), proving that the enzyme became more heat labile. The present findings will help to design the blanching conditions for the production of a new and healthy frozen product, watercress (Nasturtium officinale), with minimized colour or flavour changes along its shelf life. |
|---|---|
| Autores principais: | Cruz, Rui M. S. |
| Outros Autores: | Vieira, Margarida C.; Silva, Cristina L. M. |
| Assunto: | Watercress (Nasturtium officinale) Heat Ultrasound Inactivation Peroxidase Kinetics Modelling |
| Ano: | 2006 |
| País: | Portugal |
| Tipo de documento: | artigo |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Universidade Católica Portuguesa |
| Idioma: | inglês |
| Origem: | Veritati - Repositório Institucional da Universidade Católica Portuguesa |
| _version_ | 1866895341887946752 |
|---|---|
| author | Cruz, Rui M. S. |
| author2 | Vieira, Margarida C. Silva, Cristina L. M. |
| author2_role | author author |
| author_facet | Cruz, Rui M. S. Vieira, Margarida C. Silva, Cristina L. M. |
| author_role | author |
| contributor_name_str_mv | Veritati |
| country_str | PT |
| creators_json_txt | [{\"Person.name\":\"Cruz, Rui M. S.\",\"Person.identifier.orcid\":\"0000-0002-0839-1881\"},{\"Person.name\":\"Vieira, Margarida C.\",\"Person.identifier.orcid\":\"0000-0003-2774-706X\"},{\"Person.name\":\"Silva, Cristina L. M.\",\"Person.identifier.orcid\":\"0000-0002-0495-3955\"}] |
| datacite.contributors.contributor.contributorName.fl_str_mv | Veritati |
| datacite.creators.creator.creatorName.fl_str_mv | Cruz, Rui M. S. Vieira, Margarida C. Silva, Cristina L. M. |
| datacite.date.Accepted.fl_str_mv | 2006-01-01T00:00:00Z |
| datacite.date.available.fl_str_mv | 2010-10-11T22:29:42Z |
| datacite.date.embargoed.fl_str_mv | 2010-10-11T22:29:42Z |
| datacite.rights.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| datacite.subjects.subject.fl_str_mv | Watercress (Nasturtium officinale) Heat Ultrasound Inactivation Peroxidase Kinetics Modelling |
| datacite.titles.title.fl_str_mv | Effect of heat and thermosonication treatments on peroxidise inactivation kinetics in watercress (nasturtium officinale) |
| dc.contributor.none.fl_str_mv | Veritati |
| dc.creator.none.fl_str_mv | Cruz, Rui M. S. Vieira, Margarida C. Silva, Cristina L. M. |
| dc.date.Accepted.fl_str_mv | 2006-01-01T00:00:00Z |
| dc.date.available.fl_str_mv | 2010-10-11T22:29:42Z |
| dc.date.embargoed.fl_str_mv | 2010-10-11T22:29:42Z |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.none.fl_str_mv | http://hdl.handle.net/10400.14/2854 |
| dc.language.none.fl_str_mv | eng |
| dc.publisher.none.fl_str_mv | Elsevier |
| dc.rights.cclincense.fl_str_mv | https://creativecommons.org/licenses/by-nc-nd/4.0/ |
| dc.rights.none.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| dc.subject.none.fl_str_mv | Watercress (Nasturtium officinale) Heat Ultrasound Inactivation Peroxidase Kinetics Modelling |
| dc.title.fl_str_mv | Effect of heat and thermosonication treatments on peroxidise inactivation kinetics in watercress (nasturtium officinale) |
| dc.type.none.fl_str_mv | http://purl.org/coar/resource_type/c_6501 |
| description | The effect of heat and the combined heat/ultrasound (thermosonication) treatment on the inactivation kinetics of peroxidase in watercress (Nasturtium officinale) was studied in the temperature range of 40-92.5 degrees C. In the heat blanching processes, the enzyme kinetics showed a first-order biphasic inactivation model. The activation energies and the rates of the reaction at a reference temperature for both the heat-labile and heat-resistant fractions were, respectively, E-a1 = 421 +/- 115 kJmol(-1) and E-a2 = 352 +/- 81 kJmol(-1), k(184.6 degrees C) = 18 +/- 14min(-1) and k(284.6 degrees C) = 0.24 +/- 0.14min(-1). The initial relative specific activity for both isoenzyme fractions were also estimated, being C-01 = 0.5 +/- 0.08 mu mol min(-1)mg protein(-1) and C-02 = 0.5 +/- 0.06 mu mol min(-1)mg protein(-1), respectively. The application of thermosonication was studied to enable less severe thermal treatments and, therefore, improving the quality of the blanched product. In this treatment the enzyme kinetics showed a first-order model. The activation energy, the rate of reaction at a reference temperature and the initial relative specific activity were, respectively, E-a3 = 496 +/- 65 kJmol(-1), k(387.5 degrees C) = 10 +/- 2min(-1) and C-03 = 1 +/- 0.05 mu mol min(-1)mg protein(-1), proving that the enzyme became more heat labile. The present findings will help to design the blanching conditions for the production of a new and healthy frozen product, watercress (Nasturtium officinale), with minimized colour or flavour changes along its shelf life. |
| dirty | 0 |
| eu_rights_str_mv | openAccess |
| format | article |
| fulltext.url.fl_str_mv | https://repositorio.ucp.pt/bitstreams/fe8bfae9-baa3-43c9-9ee5-3fdfd615777f/download |
| funding.funder.alternateName_str_mv | FCT |
| funding.funder.identifier_str_mv | http://doi.org/10.13039/501100001871 |
| funding.funder.name_str_mv | Fundação para a Ciência e a Tecnologia |
| id | veritati_26d4e275c36db8ad09c19ca9aef85713 |
| identifier.url.fl_str_mv | http://hdl.handle.net/10400.14/2854 |
| instacron_str | ucp |
| institution | Universidade Católica Portuguesa |
| instname_str | Universidade Católica Portuguesa |
| language | eng |
| network_acronym_str | veritati |
| network_name_str | Veritati - Repositório Institucional da Universidade Católica Portuguesa |
| oai_identifier_str | oai:repositorio.ucp.pt:10400.14/2854 |
| organization_str_mv | urn:organizationAcronym:ucp |
| person_str_mv | Cruz, Rui M. S. Cruz, Rui M. S. https://www.ciencia-id.pt/AB11-B31E-1AF2 AB11-B31E-1AF2 http://orcid.org/0000-0002-0839-1881 0000-0002-0839-1881 Vieira, Margarida C. Vieira, Margarida C. https://www.ciencia-id.pt/3314-4EFC-1E4A 3314-4EFC-1E4A http://orcid.org/0000-0003-2774-706X 0000-0003-2774-706X Silva, Cristina L. M. Silva, Cristina L. M. https://www.ciencia-id.pt/6611-634A-132C 6611-634A-132C http://orcid.org/0000-0002-0495-3955 0000-0002-0495-3955 |
| publishDate | 2006 |
| publisher.none.fl_str_mv | Elsevier |
| reponame_str | Veritati - Repositório Institucional da Universidade Católica Portuguesa |
| repository_id_str | urn:repositoryAcronym:veritati |
| service_str_mv | urn:repositoryAcronym:veritati |
| spelling | engElsevierporThe effect of heat and the combined heat/ultrasound (thermosonication) treatment on the inactivation kinetics of peroxidase in watercress (Nasturtium officinale) was studied in the temperature range of 40-92.5 degrees C. In the heat blanching processes, the enzyme kinetics showed a first-order biphasic inactivation model. The activation energies and the rates of the reaction at a reference temperature for both the heat-labile and heat-resistant fractions were, respectively, E-a1 = 421 +/- 115 kJmol(-1) and E-a2 = 352 +/- 81 kJmol(-1), k(184.6 degrees C) = 18 +/- 14min(-1) and k(284.6 degrees C) = 0.24 +/- 0.14min(-1). The initial relative specific activity for both isoenzyme fractions were also estimated, being C-01 = 0.5 +/- 0.08 mu mol min(-1)mg protein(-1) and C-02 = 0.5 +/- 0.06 mu mol min(-1)mg protein(-1), respectively. The application of thermosonication was studied to enable less severe thermal treatments and, therefore, improving the quality of the blanched product. In this treatment the enzyme kinetics showed a first-order model. The activation energy, the rate of reaction at a reference temperature and the initial relative specific activity were, respectively, E-a3 = 496 +/- 65 kJmol(-1), k(387.5 degrees C) = 10 +/- 2min(-1) and C-03 = 1 +/- 0.05 mu mol min(-1)mg protein(-1), proving that the enzyme became more heat labile. The present findings will help to design the blanching conditions for the production of a new and healthy frozen product, watercress (Nasturtium officinale), with minimized colour or flavour changes along its shelf life.application/pdfporEffect of heat and thermosonication treatments on peroxidise inactivation kinetics in watercress (nasturtium officinale)PersonalCruz, Rui M. S.DSpacehttp://dspace.org/items/0893af24-7342-4525-84e2-2486f54a04e8DSpacehttp://dspace.org/items/0893af24-7342-4525-84e2-2486f54a04e8CruzRuiCiência IDhttps://www.ciencia-id.ptAB11-B31E-1AF2ORCIDhttp://orcid.org0000-0002-0839-1881Scopus Author IDhttps://www.scopus.com8522888800PersonalVieira, Margarida C.DSpacehttp://dspace.org/items/309a0970-cf9e-45aa-90a8-aa2f2ba96fc0DSpacehttp://dspace.org/items/309a0970-cf9e-45aa-90a8-aa2f2ba96fc0VieiraMargaridaCiência IDhttps://www.ciencia-id.pt3314-4EFC-1E4AORCIDhttp://orcid.org0000-0003-2774-706XResearcher IDhttps://www.researcherid.comE-1805-2012Scopus Author IDhttps://www.scopus.com7202140775PersonalSilva, Cristina L. M.DSpacehttp://dspace.org/items/4e2903de-0679-4cb1-981e-10de14c0c995DSpacehttp://dspace.org/items/4e2903de-0679-4cb1-981e-10de14c0c995SilvaCristinaCiência IDhttps://www.ciencia-id.pt6611-634A-132CORCIDhttp://orcid.org0000-0002-0495-3955Researcher IDhttps://www.researcherid.comA-3568-2013Scopus Author IDhttps://www.scopus.com7201387397Scopus Author IDhttps://www.scopus.com7201387397HostingInstitutionOrganizationalVeritatie-mailmailto:repositorio@ucp.ptrepositorio@ucp.ptISSNIsPartOf0260-8774DOIIsPartOf10.1016/j.jfoodeng.2004.11.0072010-10-11T22:29:42Z20062006-01-01T00:00:00ZHandlehttp://hdl.handle.net/10400.14/2854http://purl.org/coar/access_right/c_abf2open accessWatercress (Nasturtium officinale)HeatUltrasoundInactivationPeroxidaseKineticsModelling216065 bytesFundação para a Ciência e a TecnologiaDESENVOLVIMENTO DE METODOLOGIAS PARA MELHORAR A QUALIDADE DE HORTOFRUTÍCOLAS CONGELADOS: NOVOS PRÉ- -TRATAMENTOS E EFEITOS DE ABUSOS DE TEMPERATURA NA CADEIA DE DISTRIBUIÇÃOCrossref Funder IDhttp://doi.org/10.13039/501100001871literaturehttp://purl.org/coar/resource_type/c_6501journal article2006https://creativecommons.org/licenses/by-nc-nd/4.0/http://purl.org/coar/access_right/c_abf2application/pdffulltexthttps://repositorio.ucp.pt/bitstreams/fe8bfae9-baa3-43c9-9ee5-3fdfd615777f/downloadJournal of Food Engineering |
| spellingShingle | Effect of heat and thermosonication treatments on peroxidise inactivation kinetics in watercress (nasturtium officinale) Cruz, Rui M. S. Watercress (Nasturtium officinale) Heat Ultrasound Inactivation Peroxidase Kinetics Modelling |
| status | SINGLETON |
| subject.fl_str_mv | Watercress (Nasturtium officinale) Heat Ultrasound Inactivation Peroxidase Kinetics Modelling |
| title | Effect of heat and thermosonication treatments on peroxidise inactivation kinetics in watercress (nasturtium officinale) |
| title_full | Effect of heat and thermosonication treatments on peroxidise inactivation kinetics in watercress (nasturtium officinale) |
| title_fullStr | Effect of heat and thermosonication treatments on peroxidise inactivation kinetics in watercress (nasturtium officinale) |
| title_full_unstemmed | Effect of heat and thermosonication treatments on peroxidise inactivation kinetics in watercress (nasturtium officinale) |
| title_short | Effect of heat and thermosonication treatments on peroxidise inactivation kinetics in watercress (nasturtium officinale) |
| title_sort | Effect of heat and thermosonication treatments on peroxidise inactivation kinetics in watercress (nasturtium officinale) |
| topic | Watercress (Nasturtium officinale) Heat Ultrasound Inactivation Peroxidase Kinetics Modelling |
| topic_facet | Watercress (Nasturtium officinale) Heat Ultrasound Inactivation Peroxidase Kinetics Modelling |
| url | http://hdl.handle.net/10400.14/2854 |
| visible | 1 |