Peroxidase inactivation kinetics is affected by the addition of calcium chloride in fruit beverages
Descripción del Articulo
The authors are grateful to the National Council for Scientific and Technological Development (CNPq, Brazil) for funding the project no 401004/2014–7 and M.T.K. Kubo PhD scholarship (233347/2014-3), and Cienciactiva from the “Consejo Nacional de Ciencia, Tecnología e Inovación Tecnológica” (CONCYTEC...
| Autores: | , , , , |
|---|---|
| Formato: | artículo |
| Fecha de Publicación: | 2018 |
| Institución: | Consejo Nacional de Ciencia Tecnología e Innovación |
| Repositorio: | CONCYTEC-Institucional |
| Lenguaje: | inglés |
| OAI Identifier: | oai:repositorio.concytec.gob.pe:20.500.12390/735 |
| Enlace del recurso: | https://hdl.handle.net/20.500.12390/735 https://doi.org/10.1016/j.lwt.2017.11.045 |
| Nivel de acceso: | acceso abierto |
| Materia: | Thermal inactivation Calcium Calcium chloride Chlorine compounds Enzyme kinetics Enzymes Fruit juices Fruits Kinetic parameters Kinetic theory Engineering aspects First-order kinetic models Green coconut water Inactivation Inactivation kinetics Process performance Kinetics https://purl.org/pe-repo/ocde/ford#4.04.01 |
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CONC_226a1da01fc4805c660cd1df37b9f603 |
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oai:repositorio.concytec.gob.pe:20.500.12390/735 |
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CONC |
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CONCYTEC-Institucional |
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4689 |
| dc.title.none.fl_str_mv |
Peroxidase inactivation kinetics is affected by the addition of calcium chloride in fruit beverages |
| title |
Peroxidase inactivation kinetics is affected by the addition of calcium chloride in fruit beverages |
| spellingShingle |
Peroxidase inactivation kinetics is affected by the addition of calcium chloride in fruit beverages Kubo M.T.K. Thermal inactivation Calcium Calcium chloride Chlorine compounds Enzyme kinetics Enzymes Fruit juices Fruits Kinetic parameters Kinetic theory Engineering aspects First-order kinetic models Green coconut water Inactivation Inactivation kinetics Process performance Kinetics https://purl.org/pe-repo/ocde/ford#4.04.01 |
| title_short |
Peroxidase inactivation kinetics is affected by the addition of calcium chloride in fruit beverages |
| title_full |
Peroxidase inactivation kinetics is affected by the addition of calcium chloride in fruit beverages |
| title_fullStr |
Peroxidase inactivation kinetics is affected by the addition of calcium chloride in fruit beverages |
| title_full_unstemmed |
Peroxidase inactivation kinetics is affected by the addition of calcium chloride in fruit beverages |
| title_sort |
Peroxidase inactivation kinetics is affected by the addition of calcium chloride in fruit beverages |
| author |
Kubo M.T.K. |
| author_facet |
Kubo M.T.K. Rojas M.L. Curet S. Boillereaux L. Augusto P.E.D. |
| author_role |
author |
| author2 |
Rojas M.L. Curet S. Boillereaux L. Augusto P.E.D. |
| author2_role |
author author author author |
| dc.contributor.author.fl_str_mv |
Kubo M.T.K. Rojas M.L. Curet S. Boillereaux L. Augusto P.E.D. |
| dc.subject.none.fl_str_mv |
Thermal inactivation |
| topic |
Thermal inactivation Calcium Calcium chloride Chlorine compounds Enzyme kinetics Enzymes Fruit juices Fruits Kinetic parameters Kinetic theory Engineering aspects First-order kinetic models Green coconut water Inactivation Inactivation kinetics Process performance Kinetics https://purl.org/pe-repo/ocde/ford#4.04.01 |
| dc.subject.es_PE.fl_str_mv |
Calcium Calcium chloride Chlorine compounds Enzyme kinetics Enzymes Fruit juices Fruits Kinetic parameters Kinetic theory Engineering aspects First-order kinetic models Green coconut water Inactivation Inactivation kinetics Process performance Kinetics |
| dc.subject.ocde.none.fl_str_mv |
https://purl.org/pe-repo/ocde/ford#4.04.01 |
| description |
The authors are grateful to the National Council for Scientific and Technological Development (CNPq, Brazil) for funding the project no 401004/2014–7 and M.T.K. Kubo PhD scholarship (233347/2014-3), and Cienciactiva from the “Consejo Nacional de Ciencia, Tecnología e Inovación Tecnológica” (CONCYTEC, Peru) for the M.L.Rojas PhD scholarship (Contract 087-2016-FONDECYT). |
| publishDate |
2018 |
| dc.date.accessioned.none.fl_str_mv |
2024-05-30T23:13:38Z |
| dc.date.available.none.fl_str_mv |
2024-05-30T23:13:38Z |
| dc.date.issued.fl_str_mv |
2018 |
| dc.type.none.fl_str_mv |
info:eu-repo/semantics/article |
| format |
article |
| dc.identifier.uri.none.fl_str_mv |
https://hdl.handle.net/20.500.12390/735 |
| dc.identifier.doi.none.fl_str_mv |
https://doi.org/10.1016/j.lwt.2017.11.045 |
| dc.identifier.scopus.none.fl_str_mv |
2-s2.0-85035800842 |
| url |
https://hdl.handle.net/20.500.12390/735 https://doi.org/10.1016/j.lwt.2017.11.045 |
| identifier_str_mv |
2-s2.0-85035800842 |
| dc.language.iso.none.fl_str_mv |
eng |
| language |
eng |
| dc.relation.ispartof.none.fl_str_mv |
LWT - Food Science and Technology |
| dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess |
| eu_rights_str_mv |
openAccess |
| dc.publisher.none.fl_str_mv |
Academic Press |
| publisher.none.fl_str_mv |
Academic Press |
| dc.source.none.fl_str_mv |
reponame:CONCYTEC-Institucional instname:Consejo Nacional de Ciencia Tecnología e Innovación instacron:CONCYTEC |
| instname_str |
Consejo Nacional de Ciencia Tecnología e Innovación |
| instacron_str |
CONCYTEC |
| institution |
CONCYTEC |
| reponame_str |
CONCYTEC-Institucional |
| collection |
CONCYTEC-Institucional |
| repository.name.fl_str_mv |
Repositorio Institucional CONCYTEC |
| repository.mail.fl_str_mv |
repositorio@concytec.gob.pe |
| _version_ |
1839175719722156032 |
| spelling |
Publicationrp01873600rp01185500rp01872600rp01874600rp01010500Kubo M.T.K.Rojas M.L.Curet S.Boillereaux L.Augusto P.E.D.2024-05-30T23:13:38Z2024-05-30T23:13:38Z2018https://hdl.handle.net/20.500.12390/735https://doi.org/10.1016/j.lwt.2017.11.0452-s2.0-85035800842The authors are grateful to the National Council for Scientific and Technological Development (CNPq, Brazil) for funding the project no 401004/2014–7 and M.T.K. Kubo PhD scholarship (233347/2014-3), and Cienciactiva from the “Consejo Nacional de Ciencia, Tecnología e Inovación Tecnológica” (CONCYTEC, Peru) for the M.L.Rojas PhD scholarship (Contract 087-2016-FONDECYT).The effect of calcium chloride addition on the peroxidase (POD) thermal inactivation was evaluated in a fruit juice model solution and coconut water. The evaluation was conducted over the temperature range from 63 to 85 °C, considering the non-isothermal profile of processing. The accumulated lethality was calculated and the obtained data were well described by the first order kinetic model. The presence of calcium chloride resulted in an increase of POD thermal stabilities in both fruit juice model solution and green coconut water, being the inactivation kinetics also affected. Although all enzyme kinetics data of fruit juice solution can be described by the first order kinetic model, their response to thermal processing were different depending on the concentration of calcium chloride. The obtained results highlight the importance of evaluating engineering aspects of food formulation, as ingredients applied for nutritional or sensorial aspects can also impact the process performance.Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica - ConcytecengAcademic PressLWT - Food Science and Technologyinfo:eu-repo/semantics/openAccessThermal inactivationCalcium-1Calcium chloride-1Chlorine compounds-1Enzyme kinetics-1Enzymes-1Fruit juices-1Fruits-1Kinetic parameters-1Kinetic theory-1Engineering aspects-1First-order kinetic models-1Green coconut water-1Inactivation-1Inactivation kinetics-1Process performance-1Kinetics-1https://purl.org/pe-repo/ocde/ford#4.04.01-1Peroxidase inactivation kinetics is affected by the addition of calcium chloride in fruit beveragesinfo:eu-repo/semantics/articlereponame:CONCYTEC-Institucionalinstname:Consejo Nacional de Ciencia Tecnología e Innovacióninstacron:CONCYTEC#PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE#20.500.12390/735oai:repositorio.concytec.gob.pe:20.500.12390/7352024-05-30 15:22:46.627http://purl.org/coar/access_right/c_14cbinfo:eu-repo/semantics/closedAccessmetadata only accesshttps://repositorio.concytec.gob.peRepositorio Institucional CONCYTECrepositorio@concytec.gob.pe#PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE#<Publication xmlns="https://www.openaire.eu/cerif-profile/1.1/" id="b81d405e-7995-4567-b518-9c33da588b27"> <Type xmlns="https://www.openaire.eu/cerif-profile/vocab/COAR_Publication_Types">http://purl.org/coar/resource_type/c_1843</Type> <Language>eng</Language> <Title>Peroxidase inactivation kinetics is affected by the addition of calcium chloride in fruit beverages</Title> <PublishedIn> <Publication> <Title>LWT - Food Science and Technology</Title> </Publication> </PublishedIn> <PublicationDate>2018</PublicationDate> <DOI>https://doi.org/10.1016/j.lwt.2017.11.045</DOI> <SCP-Number>2-s2.0-85035800842</SCP-Number> <Authors> <Author> <DisplayName>Kubo M.T.K.</DisplayName> <Person id="rp01873" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Rojas M.L.</DisplayName> <Person id="rp01185" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Curet S.</DisplayName> <Person id="rp01872" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Boillereaux L.</DisplayName> <Person id="rp01874" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> <Author> <DisplayName>Augusto P.E.D.</DisplayName> <Person id="rp01010" /> <Affiliation> <OrgUnit> </OrgUnit> </Affiliation> </Author> </Authors> <Editors> </Editors> <Publishers> <Publisher> <DisplayName>Academic Press</DisplayName> <OrgUnit /> </Publisher> </Publishers> <Keyword>Thermal inactivation</Keyword> <Keyword>Calcium</Keyword> <Keyword>Calcium chloride</Keyword> <Keyword>Chlorine compounds</Keyword> <Keyword>Enzyme kinetics</Keyword> <Keyword>Enzymes</Keyword> <Keyword>Fruit juices</Keyword> <Keyword>Fruits</Keyword> <Keyword>Kinetic parameters</Keyword> <Keyword>Kinetic theory</Keyword> <Keyword>Engineering aspects</Keyword> <Keyword>First-order kinetic models</Keyword> <Keyword>Green coconut water</Keyword> <Keyword>Inactivation</Keyword> <Keyword>Inactivation kinetics</Keyword> <Keyword>Process performance</Keyword> <Keyword>Kinetics</Keyword> <Abstract>The effect of calcium chloride addition on the peroxidase (POD) thermal inactivation was evaluated in a fruit juice model solution and coconut water. The evaluation was conducted over the temperature range from 63 to 85 °C, considering the non-isothermal profile of processing. The accumulated lethality was calculated and the obtained data were well described by the first order kinetic model. The presence of calcium chloride resulted in an increase of POD thermal stabilities in both fruit juice model solution and green coconut water, being the inactivation kinetics also affected. Although all enzyme kinetics data of fruit juice solution can be described by the first order kinetic model, their response to thermal processing were different depending on the concentration of calcium chloride. The obtained results highlight the importance of evaluating engineering aspects of food formulation, as ingredients applied for nutritional or sensorial aspects can also impact the process performance.</Abstract> <Access xmlns="http://purl.org/coar/access_right" > </Access> </Publication> -1 |
| score |
13.210282 |
Nota importante:
La información contenida en este registro es de entera responsabilidad de la institución que gestiona el repositorio institucional donde esta contenido este documento o set de datos. El CONCYTEC no se hace responsable por los contenidos (publicaciones y/o datos) accesibles a través del Repositorio Nacional Digital de Ciencia, Tecnología e Innovación de Acceso Abierto (ALICIA).
La información contenida en este registro es de entera responsabilidad de la institución que gestiona el repositorio institucional donde esta contenido este documento o set de datos. El CONCYTEC no se hace responsable por los contenidos (publicaciones y/o datos) accesibles a través del Repositorio Nacional Digital de Ciencia, Tecnología e Innovación de Acceso Abierto (ALICIA).
