Use of response surface methodology to study the combined effects of UV-C and thermal processing on vegetable oxidative enzymes

Fernando Sampedro, John Phillips, Xuetong Fan

Research output: Contribution to journalArticle

8 Citations (Scopus)

Abstract

The combined thermal (25-65°C) and ultraviolet processing (UV-C) effects on lipoxygenase (LOX), peroxidase (POD) and polyphenoloxidase (PPO) at different pH values (4.0-7.0) were studied using a central composite design. An initial screening design revealed that all factors had a significant effect on enzymatic activity except wavelength which showed a negligible effect. A synergistic effect was found between temperature and UV exposure time for POD and PPO and between pH and exposure time for LOX. LOX enzyme was affected by acidic conditions. POD was UV-C labile whereas PPO was the most UV-C resistant enzyme but was thermolabile. Second-order polynomial equations indicated that enzyme activities were inactivated after exposure to 58.2mJ/cm2 UV at 60°C or higher temperatures at any pH condition. Combination of UV and thermal processing allowed the use of low energy/doses to obtain complete enzymatic inactivation. This study may serve as a basis to design UV-C processes for the inactivation of enzymes in liquid matrices.

Original languageEnglish (US)
Pages (from-to)189-196
Number of pages8
JournalLWT - Food Science and Technology
Volume55
Issue number1
DOIs
StatePublished - Jan 1 2014

Fingerprint

lipoxygenase
response surface methodology
Catechol Oxidase
catechol oxidase
Vegetables
Lipoxygenase
peroxidase
Hot Temperature
vegetables
heat treatment
Peroxidase
exposure duration
Enzymes
enzymes
enzyme inactivation
Temperature
wavelengths
inactivation
temperature
enzyme activity

Keywords

  • Central composite design
  • Lipoxygenase
  • Peroxidase
  • Polyphenoloxidase
  • UV-C

Cite this

Use of response surface methodology to study the combined effects of UV-C and thermal processing on vegetable oxidative enzymes. / Sampedro, Fernando; Phillips, John; Fan, Xuetong.

In: LWT - Food Science and Technology, Vol. 55, No. 1, 01.01.2014, p. 189-196.

Research output: Contribution to journalArticle

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