Peroxidase inactivation kinetics is affected by the addition of calcium chloride in fruit beverages

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Kubo M.T.K.
Rojas M.L.
Curet S.
Boillereaux L.
Augusto P.E.D.
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Academic Press
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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.
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).
Palabras clave
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