Inactivation kinetics of peroxidase and polyphenol oxidase in peach juice treated with gaseous ozone

JARAMILLO-SANCHEZ, GABRIELA; GARCIA-LOREDO, ANALÍA; CONTIGIANI, EUNICE; GÓMEZ, PAULA; ALZAMORA, STELLA M.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

WILEY-BLACKWELL PUBLISHING, INC

Lugar: Londres; Año: 2018 vol. 53 p. 347 - 355

0950-5423

The effectiveness of gaseous ozone for inactivating peroxidase (POD) and polyphenoloxidase (PPO) in peach juice was investigated. The suitability of first-order and Weibull models to describe inactivation kinetics was also analysed. Peach juice was exposed to ozone (0.11 and 0.20 mg O3 min1 mL1) in a bubble column up to 12 min at 20 1 °C. Enzyme activities were reduced due to treatments. The magnitude of the inactivation increased with ozone level and exposure time. Reductions in activity after 12 min of treatment ranged between 99.5% and 99.8% for POD and between 93.9% and 97.3% for PPO, depending on ozone concentration. Inactivation curves were successfully fitted with the first-order and Weibull models; although, based on the root-mean-square error, the corrected Akaike and the Bayesian Schwarz criterion, the Weibull model showed stronger capability in all cases.