title: Using ultrasound technology for the inactivation and thermal sensitization of peroxidase in green coconut water.
abstract: Green coconut water has unique nutritional and sensorial qualities. Despite the different technologies already studied, its enzymatic stability is still challenging. This study evaluated the use of ultrasound technology (US) for inactivating/sensitizing coconut water peroxidase (POD). The effect of both US application alone and as a pre-treatment to thermal processing was evaluated. The enzyme activity during US processing was reduced 27% after 30min (286W/L, 20kHz), demonstrating its high resistance. The thermal inactivation was described by the Weibull model under non-isothermal conditions. The enzyme became sensitized to heat after US pre-treatment. Further, the use of US resulted in more uniform heat resistance. The results suggest that US is a good technology for sensitizing enzymes before thermal processing (even for an enzyme with high thermal resistance). Therefore, the use of this technology could decrease the undesirable effects of long times and/or the high temperatures of the conventional thermal processing.
authors.affiliation: Department of Agri-food Industry, Food and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ), University of São Paulo (USP), Piracicaba, SP, Brazil.
authors.forename: Meliza Lindsay
authors.initials: ML
authors.lastname: Rojas
authors.affiliation: Department of Agri-food Industry, Food and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ), University of São Paulo (USP), Piracicaba, SP, Brazil.
authors.forename: Júlia Hellmeister
authors.initials: JH
authors.lastname: Trevilin
authors.affiliation: Department of Chemical Engineering, Escola Politécnica, University of São Paulo (USP), São Paulo, SP, Brazil.
authors.forename: Eduardo Dos Santos
authors.initials: EDS
authors.lastname: Funcia
authors.affiliation: Department of Chemical Engineering, Escola Politécnica, University of São Paulo (USP), São Paulo, SP, Brazil; Food Research Center (FoRC), University of São Paulo, São Paulo, SP, Brazil.
authors.forename: Jorge Andrey Wilhelms
authors.initials: JAW
authors.lastname: Gut
authors.affiliation: Department of Agri-food Industry, Food and Nutrition (LAN), Luiz de Queiroz College of Agriculture (ESALQ), University of São Paulo (USP), Piracicaba, SP, Brazil. Electronic address: pedro.ed.augusto@usp.br.
authors.forename: Pedro Esteves Duarte
authors.initials: PED
authors.lastname: Augusto
mesh_terms: D001628:Beverages / Q000032:analysis*; D003059:Cocos / Q000737:chemistry*; D004789:Enzyme Activation; D006358:Hot Temperature; D007700:Kinetics; D010544:Peroxidases / Q000378:metabolism*; D000069453:Ultrasonic Waves
chemical_list: D010544:Peroxidases
keywords: Coconut water; Enzyme inactivation; Food processing; Thermal processing; Ultrasound technology