Effect of Ohmic Heating on Polyphenol Oxidase Activity, Electrical and Physicochemical Properties of Fresh Tender Coconut Water
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D. S. Aniesrani Delfiya
und
K. Thangavel
Abstract
Effect of ohmic heating on polyphenoloxidase (PPO) enzyme activity and the possible influence on the heating rate,electrical conductivity and physicochemical properties of tender coconut water was investigated in this study. Fresh tender coconut water was ohmically heated at voltage gradients of 15 and 20 V/cm, heating temperatures of 80, 90 and 100 °C and holding times of 0, 1.5 and 3 min. No significant changes were observed in pH, titrable acidity and color values of tender coconut water after ohmic heating. Increasing the voltage gradient from 15 to 20 V/cm and holding time from 0 to 3 min decreased the PPO activity significantly (p≤0.01) in tender coconut water. Tender coconut water heated at 80 °C at 20 V/cm for the holding time of 3 min showed the minimum residual PPO activity of 30.55±0.92 % and pink discoloration was retarded up to 7 days when stored at room temperature.
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Artikel in diesem Heft
- Frontmatter
- Research Articles
- Colorimetry Technique as a Tool for Determining Release Kinetics and Mass Transfer Parameters of Anthocyanins Encapsulated in W1/O/W2 Double Emulsions
- Image Analysis and High Dimensional Control Chart for Inspection of Sausage Color Homogeneity and Uniformity
- Impact of Encapsulated Lactobacillus casei 01 Along with Pasteurized Purple-Rice Drinks on Modulating Colon Microbiome using a Digestive Model
- Effects of Soy Lecithin Levels and Microfluidization Conditions on Properties of Fish Gelatin-Based Film Incorporated with Palm Oil
- Effect of Temperature on the Drying Behavior and Quality of Citrus Peels
- Preparation of Cross-Linked High Amylose Corn-Starch and Its Effects on Self-Reinforced Starch Films
- Modeling and Optimization of Lipase-Catalyzed Partial Hydrolysis for Diacylglycerol Production in Packed Bed Reactor
- Effect of Ohmic Heating on Polyphenol Oxidase Activity, Electrical and Physicochemical Properties of Fresh Tender Coconut Water
- Incorporation of β-Glucans into Pasta Extracted from Two Tunisian Barley Cultivars
- Assessment of Various Pretreatment and Extraction Methods for the Extraction of Bioactive Compounds from Orthosiphon stamineus Leaf via Microstructures Analysis
Artikel in diesem Heft
- Frontmatter
- Research Articles
- Colorimetry Technique as a Tool for Determining Release Kinetics and Mass Transfer Parameters of Anthocyanins Encapsulated in W1/O/W2 Double Emulsions
- Image Analysis and High Dimensional Control Chart for Inspection of Sausage Color Homogeneity and Uniformity
- Impact of Encapsulated Lactobacillus casei 01 Along with Pasteurized Purple-Rice Drinks on Modulating Colon Microbiome using a Digestive Model
- Effects of Soy Lecithin Levels and Microfluidization Conditions on Properties of Fish Gelatin-Based Film Incorporated with Palm Oil
- Effect of Temperature on the Drying Behavior and Quality of Citrus Peels
- Preparation of Cross-Linked High Amylose Corn-Starch and Its Effects on Self-Reinforced Starch Films
- Modeling and Optimization of Lipase-Catalyzed Partial Hydrolysis for Diacylglycerol Production in Packed Bed Reactor
- Effect of Ohmic Heating on Polyphenol Oxidase Activity, Electrical and Physicochemical Properties of Fresh Tender Coconut Water
- Incorporation of β-Glucans into Pasta Extracted from Two Tunisian Barley Cultivars
- Assessment of Various Pretreatment and Extraction Methods for the Extraction of Bioactive Compounds from Orthosiphon stamineus Leaf via Microstructures Analysis
