Enzymatic polyphenoloxidase inactivation with temperature and ozone in sugarcane variety RB 92579 to produce lower color sugar

Enzymatic polyphenoloxidase inactivation with temperature and ozone in sugarcane variety RB 92579 to produce lower color sugar

Abstract Some sugarcane varieties have high activity of polyphenoloxidase enzyme, impairing the production of lower color sugar. Polyphenoloxidase (PPO) is an enzyme from the oxidoreductases group and it is present in a greater or lesser amount depending on the sugarcane variety, climatic conditions, age, culture treatment, harvest and processing conditions. The presence of this enzyme has great impact in the food industry, as it is the main enzyme involved in the undesirable darkening of fruits and vegetables during processing and storage. It is of great importance for the food industry to study inactivation methods for this enzyme. The aim of this work was to evaluate the effect of ozone gas associated (replacement of the conventional sulphitation process), whose concentrations were 150, 300 and 450 mg/L, at the inactivation temperature of polyphenoloxidase enzyme of sugarcane variety RB 92579 for the production of lower color sugar. Treatment with ozone concentration of 150 mg·L-1 at 105 °C showed direct correlation between juice color reduction and enzyme inactivation, resulting in the production of lower color sugar.

Saved in:
Bibliographic Details
Main Authors: Azevedo,Ana Carla Borba de, Silva,Flávio Luiz Honorato da, Medeiros,Lorena Lucena de, Queiroz,Angela Lima Menêses de, Santos,Sharline Florentino de Melo, Gomes,Josivanda Palmeira, Figuerôa,Juliana Andreza
Format: Digital revista
Language:English
Published: Instituto de Tecnologia de Alimentos - ITAL 2019
Online Access:http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232019000100401
Tags: Add Tag
No Tags, Be the first to tag this record!
id oai:scielo:S1981-67232019000100401
record_format ojs
spelling oai:scielo:S1981-672320190001004012019-02-22Enzymatic polyphenoloxidase inactivation with temperature and ozone in sugarcane variety RB 92579 to produce lower color sugarAzevedo,Ana Carla Borba deSilva,Flávio Luiz Honorato daMedeiros,Lorena Lucena deQueiroz,Angela Lima Menêses deSantos,Sharline Florentino de MeloGomes,Josivanda PalmeiraFiguerôa,Juliana Andreza Clarification Enzyme Ozone gas Sugar color index Agro-industrial process Sucrose Abstract Some sugarcane varieties have high activity of polyphenoloxidase enzyme, impairing the production of lower color sugar. Polyphenoloxidase (PPO) is an enzyme from the oxidoreductases group and it is present in a greater or lesser amount depending on the sugarcane variety, climatic conditions, age, culture treatment, harvest and processing conditions. The presence of this enzyme has great impact in the food industry, as it is the main enzyme involved in the undesirable darkening of fruits and vegetables during processing and storage. It is of great importance for the food industry to study inactivation methods for this enzyme. The aim of this work was to evaluate the effect of ozone gas associated (replacement of the conventional sulphitation process), whose concentrations were 150, 300 and 450 mg/L, at the inactivation temperature of polyphenoloxidase enzyme of sugarcane variety RB 92579 for the production of lower color sugar. Treatment with ozone concentration of 150 mg·L-1 at 105 °C showed direct correlation between juice color reduction and enzyme inactivation, resulting in the production of lower color sugar.info:eu-repo/semantics/openAccessInstituto de Tecnologia de Alimentos - ITALBrazilian Journal of Food Technology v.22 20192019-01-01info:eu-repo/semantics/articletext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232019000100401en10.1590/1981-6723.04318
institution SCIELO
collection OJS
country Brasil
countrycode BR
component Revista
access En linea
databasecode rev-scielo-br
tag revista
region America del Sur
libraryname SciELO
language English
format Digital
author Azevedo,Ana Carla Borba de
Silva,Flávio Luiz Honorato da
Medeiros,Lorena Lucena de
Queiroz,Angela Lima Menêses de
Santos,Sharline Florentino de Melo
Gomes,Josivanda Palmeira
Figuerôa,Juliana Andreza
spellingShingle Azevedo,Ana Carla Borba de
Silva,Flávio Luiz Honorato da
Medeiros,Lorena Lucena de
Queiroz,Angela Lima Menêses de
Santos,Sharline Florentino de Melo
Gomes,Josivanda Palmeira
Figuerôa,Juliana Andreza
Enzymatic polyphenoloxidase inactivation with temperature and ozone in sugarcane variety RB 92579 to produce lower color sugar
author_facet Azevedo,Ana Carla Borba de
Silva,Flávio Luiz Honorato da
Medeiros,Lorena Lucena de
Queiroz,Angela Lima Menêses de
Santos,Sharline Florentino de Melo
Gomes,Josivanda Palmeira
Figuerôa,Juliana Andreza
author_sort Azevedo,Ana Carla Borba de
title Enzymatic polyphenoloxidase inactivation with temperature and ozone in sugarcane variety RB 92579 to produce lower color sugar
title_short Enzymatic polyphenoloxidase inactivation with temperature and ozone in sugarcane variety RB 92579 to produce lower color sugar
title_full Enzymatic polyphenoloxidase inactivation with temperature and ozone in sugarcane variety RB 92579 to produce lower color sugar
title_fullStr Enzymatic polyphenoloxidase inactivation with temperature and ozone in sugarcane variety RB 92579 to produce lower color sugar
title_full_unstemmed Enzymatic polyphenoloxidase inactivation with temperature and ozone in sugarcane variety RB 92579 to produce lower color sugar
title_sort enzymatic polyphenoloxidase inactivation with temperature and ozone in sugarcane variety rb 92579 to produce lower color sugar
description Abstract Some sugarcane varieties have high activity of polyphenoloxidase enzyme, impairing the production of lower color sugar. Polyphenoloxidase (PPO) is an enzyme from the oxidoreductases group and it is present in a greater or lesser amount depending on the sugarcane variety, climatic conditions, age, culture treatment, harvest and processing conditions. The presence of this enzyme has great impact in the food industry, as it is the main enzyme involved in the undesirable darkening of fruits and vegetables during processing and storage. It is of great importance for the food industry to study inactivation methods for this enzyme. The aim of this work was to evaluate the effect of ozone gas associated (replacement of the conventional sulphitation process), whose concentrations were 150, 300 and 450 mg/L, at the inactivation temperature of polyphenoloxidase enzyme of sugarcane variety RB 92579 for the production of lower color sugar. Treatment with ozone concentration of 150 mg·L-1 at 105 °C showed direct correlation between juice color reduction and enzyme inactivation, resulting in the production of lower color sugar.
publisher Instituto de Tecnologia de Alimentos - ITAL
publishDate 2019
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232019000100401
work_keys_str_mv AT azevedoanacarlaborbade enzymaticpolyphenoloxidaseinactivationwithtemperatureandozoneinsugarcanevarietyrb92579toproducelowercolorsugar
AT silvaflavioluizhonoratoda enzymaticpolyphenoloxidaseinactivationwithtemperatureandozoneinsugarcanevarietyrb92579toproducelowercolorsugar
AT medeiroslorenalucenade enzymaticpolyphenoloxidaseinactivationwithtemperatureandozoneinsugarcanevarietyrb92579toproducelowercolorsugar
AT queirozangelalimamenesesde enzymaticpolyphenoloxidaseinactivationwithtemperatureandozoneinsugarcanevarietyrb92579toproducelowercolorsugar
AT santossharlineflorentinodemelo enzymaticpolyphenoloxidaseinactivationwithtemperatureandozoneinsugarcanevarietyrb92579toproducelowercolorsugar
AT gomesjosivandapalmeira enzymaticpolyphenoloxidaseinactivationwithtemperatureandozoneinsugarcanevarietyrb92579toproducelowercolorsugar
AT figueroajulianaandreza enzymaticpolyphenoloxidaseinactivationwithtemperatureandozoneinsugarcanevarietyrb92579toproducelowercolorsugar
_version_ 1756435037709926400

Similar Items