Effect of thermosonication on enzymatic oxidation and physicochemical properties of soursop (Annona muricata) pulp
Soursop is an exotic tropical fruit, highly perishable, presents losses around 30% in postharvest, has marked commercial importance especially for internal consumption and a maximum shelf life. The objective of the present work was to study the effect of thermosonication (TS) on some physicochemical...
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| Formato: | Online |
| Lenguaje: | eng |
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Facultad de Ciencias Agrarias-UNCuyo
2021
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| Acceso en línea: | https://revistas.uncu.edu.ar/ojs3/index.php/RFCA/article/view/3146 |
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I11-R107article-3146 |
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Universidad Nacional de Cuyo |
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Revistas en línea |
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Revistas en línea |
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Revista de la Facultad de Ciencias Agrarias |
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Revista de la Facultad de Ciencias Agrarias |
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I-11 |
| repository_str |
R-107 |
| language |
eng |
| format |
Online |
| author |
Gelvez Ordóñez, Victor Manuel López Castilla, Ivan Daniel Ordoñez-Santos, Luis Eduardo |
| spellingShingle |
Gelvez Ordóñez, Victor Manuel López Castilla, Ivan Daniel Ordoñez-Santos, Luis Eduardo Effect of thermosonication on enzymatic oxidation and physicochemical properties of soursop (Annona muricata) pulp pH sólidos solubles Polifeniloxidasa Peroxidasa Vitamina C pH soluble solids Polyphenoloxidase Peroxidase Vitamin C |
| author_facet |
Gelvez Ordóñez, Victor Manuel López Castilla, Ivan Daniel Ordoñez-Santos, Luis Eduardo |
| author_sort |
Gelvez Ordóñez, Victor Manuel |
| title |
Effect of thermosonication on enzymatic oxidation and physicochemical properties of soursop (Annona muricata) pulp |
| title_short |
Effect of thermosonication on enzymatic oxidation and physicochemical properties of soursop (Annona muricata) pulp |
| title_full |
Effect of thermosonication on enzymatic oxidation and physicochemical properties of soursop (Annona muricata) pulp |
| title_fullStr |
Effect of thermosonication on enzymatic oxidation and physicochemical properties of soursop (Annona muricata) pulp |
| title_full_unstemmed |
Effect of thermosonication on enzymatic oxidation and physicochemical properties of soursop (Annona muricata) pulp |
| title_sort |
effect of thermosonication on enzymatic oxidation and physicochemical properties of soursop (annona muricata) pulp |
| description |
Soursop is an exotic tropical fruit, highly perishable, presents losses around 30% in postharvest, has marked commercial importance especially for internal consumption and a maximum shelf life. The objective of the present work was to study the effect of thermosonication (TS) on some physicochemical properties and the enzymatic oxidation of soursop pulp. The thermosonication treatments used on the samples were at 40 kHz, in a temperature range between 20-60 ºC, for 25 minutes. The soluble solids, pH, vitamin C concentration, inactivation of peroxidase (POD) and polyphenoloxidase (PPO) in the soursop pulp were evaluated before and after the treatments. The results indicate a loss of vitamin C was observed in a 2.63; 13.16 and 28.95% for temperatures at 20, 40 and 60 ºC, respectively. On the other hand, a partial inactivation of the enzymes, POD, in 48.41; 69.83 and 74.24% and for PPO in 56.38; 74.47 and 81.91% was achieved at temperatures at 20, 40 and 60 ºC respectively. Finally, it was demonstrated that the US combined with heat (TS) inactivates in a large percentage the POD and PPO enzymes in the soursop pulp needing less heat, which could make it more efficient in comparison with the thermal treatments.
Highlights
Ultrasound combined with heat (TS) can inactivate POD and PPO enzymes in the soursop pulp, achieving considerable retention of vitamin C.
Peroxidase (POD) and Polyphenoloxidase (PPO) trigger enzymatic processes affecting product natural color.
Soursop is an exotic fruit with high levels of bioactive compounds, and great agro-industrial potential given its high recovery yields and excellent sensory characteristics.
A vitamin C retention level of 71.05- to 86.84% was achieved in soursop pulps that have undergone thermosonification.
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| publisher |
Facultad de Ciencias Agrarias-UNCuyo |
| publishDate |
2021 |
| url |
https://revistas.uncu.edu.ar/ojs3/index.php/RFCA/article/view/3146 |
| topic |
pH sólidos solubles Polifeniloxidasa Peroxidasa Vitamina C pH soluble solids Polyphenoloxidase Peroxidase Vitamin C |
| topic_facet |
pH sólidos solubles Polifeniloxidasa Peroxidasa Vitamina C pH soluble solids Polyphenoloxidase Peroxidase Vitamin C |
| work_keys_str_mv |
AT gelvezordonezvictormanuel effectofthermosonicationonenzymaticoxidationandphysicochemicalpropertiesofsoursopannonamuricatapulp AT lopezcastillaivandaniel effectofthermosonicationonenzymaticoxidationandphysicochemicalpropertiesofsoursopannonamuricatapulp AT ordonezsantosluiseduardo effectofthermosonicationonenzymaticoxidationandphysicochemicalpropertiesofsoursopannonamuricatapulp |
| _version_ |
1800220907867734016 |
| spelling |
I11-R107article-31462022-02-16T18:25:29Z Effect of thermosonication on enzymatic oxidation and physicochemical properties of soursop (Annona muricata) pulp Effect of thermosonication on enzymatic oxidation and physicochemical properties of soursop (Annona muricata) pulp Gelvez Ordóñez, Victor Manuel López Castilla, Ivan Daniel Ordoñez-Santos, Luis Eduardo pH sólidos solubles Polifeniloxidasa Peroxidasa Vitamina C pH soluble solids Polyphenoloxidase Peroxidase Vitamin C Soursop is an exotic tropical fruit, highly perishable, presents losses around 30% in postharvest, has marked commercial importance especially for internal consumption and a maximum shelf life. The objective of the present work was to study the effect of thermosonication (TS) on some physicochemical properties and the enzymatic oxidation of soursop pulp. The thermosonication treatments used on the samples were at 40 kHz, in a temperature range between 20-60 ºC, for 25 minutes. The soluble solids, pH, vitamin C concentration, inactivation of peroxidase (POD) and polyphenoloxidase (PPO) in the soursop pulp were evaluated before and after the treatments. The results indicate a loss of vitamin C was observed in a 2.63; 13.16 and 28.95% for temperatures at 20, 40 and 60 ºC, respectively. On the other hand, a partial inactivation of the enzymes, POD, in 48.41; 69.83 and 74.24% and for PPO in 56.38; 74.47 and 81.91% was achieved at temperatures at 20, 40 and 60 ºC respectively. Finally, it was demonstrated that the US combined with heat (TS) inactivates in a large percentage the POD and PPO enzymes in the soursop pulp needing less heat, which could make it more efficient in comparison with the thermal treatments. Highlights Ultrasound combined with heat (TS) can inactivate POD and PPO enzymes in the soursop pulp, achieving considerable retention of vitamin C. Peroxidase (POD) and Polyphenoloxidase (PPO) trigger enzymatic processes affecting product natural color. Soursop is an exotic fruit with high levels of bioactive compounds, and great agro-industrial potential given its high recovery yields and excellent sensory characteristics. A vitamin C retention level of 71.05- to 86.84% was achieved in soursop pulps that have undergone thermosonification. Soursop is an exotic tropical fruit, highly perishable, presents losses around 30% in postharvest, has marked commercial importance especially for internal consumption and a maximum shelf life. The objective of the present work was to study the effect of thermosonication (TS) on some physicochemical properties and the enzymatic oxidation of soursop pulp. The thermosonication treatments used on the samples were at 40 kHz, in a temperature range between 20-60 ºC, for 25 minutes. The soluble solids, pH, vitamin C concentration, inactivation of peroxidase (POD) and polyphenoloxidase (PPO) in the soursop pulp were evaluated before and after the treatments. The results indicate a loss of vitamin C was observed in a 2.63; 13.16 and 28.95% for temperatures at 20, 40 and 60 ºC, respectively. On the other hand, a partial inactivation of the enzymes, POD, in 48.41; 69.83 and 74.24% and for PPO in 56.38; 74.47 and 81.91% was achieved at temperatures at 20, 40 and 60 ºC respectively. Finally, it was demonstrated that the US combined with heat (TS) inactivates in a large percentage the POD and PPO enzymes in the soursop pulp needing less heat, which could make it more efficient in comparison with the thermal treatments. Highlights Ultrasound combined with heat (TS) can inactivate POD and PPO enzymes in the soursop pulp, achieving considerable retention of vitamin C. Peroxidase (POD) and Polyphenoloxidase (PPO) trigger enzymatic processes affecting product natural color. Soursop is an exotic fruit with high levels of bioactive compounds, and great agro-industrial potential given its high recovery yields and excellent sensory characteristics. A vitamin C retention level of 71.05- to 86.84% was achieved in soursop pulps that have undergone thermosonification. Facultad de Ciencias Agrarias-UNCuyo 2021-12-06 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf https://revistas.uncu.edu.ar/ojs3/index.php/RFCA/article/view/3146 10.48162/rev.39.058 Revista de la Facultad de Ciencias Agrarias UNCuyo; Vol. 53 No. 2 (2021): July-December; 252-260 Revista de la Facultad de Ciencias Agrarias UNCuyo; Vol. 53 Núm. 2 (2021): Julio-Diciembre; 252-260 1853-8665 0370-4661 eng https://revistas.uncu.edu.ar/ojs3/index.php/RFCA/article/view/3146/3919 Derechos de autor 2018 Revista de la Facultad de Ciencias Agrarias UNCuyo https://creativecommons.org/licenses/by-nc-sa/3.0/deed.es |
