Inactivation kinetics of peroxidase and polyphenol oxidase in peach juice treated with gaseous ozone
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 min−1 mL−1) i...
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Blackwell Publishing Ltd
2018
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| LEADER | 16490caa a22012737a 4500 | ||
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| 001 | PAPER-17152 | ||
| 003 | AR-BaUEN | ||
| 005 | 20230518204818.0 | ||
| 008 | 190410s2018 xx ||||fo|||| 00| 0 eng|d | ||
| 024 | 7 | |2 scopus |a 2-s2.0-85029488570 | |
| 040 | |a Scopus |b spa |c AR-BaUEN |d AR-BaUEN | ||
| 100 | 1 | |a Jaramillo Sánchez, G.M. | |
| 245 | 1 | 0 | |a Inactivation kinetics of peroxidase and polyphenol oxidase in peach juice treated with gaseous ozone |
| 260 | |b Blackwell Publishing Ltd |c 2018 | ||
| 270 | 1 | 0 | |m Alzamora, S.M.; Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Intendente Güiraldes, 2160, Argentina; email: alzamora@di.fcen.uba.ar |
| 506 | |2 openaire |e Política editorial | ||
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| 520 | 3 | |a 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 min−1 mL−1) 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. © 2017 Institute of Food Science and Technology |l eng | |
| 536 | |a Detalles de la financiación: Universidad Nacional de Mar del Plata | ||
| 536 | |a Detalles de la financiación: Universidad de Buenos Aires | ||
| 536 | |a Detalles de la financiación: Consejo Nacional de Investigaciones Científicas y Técnicas | ||
| 536 | |a Detalles de la financiación: Secretaría de Educación Superior, Ciencia, Tecnología e Innovación | ||
| 536 | |a Detalles de la financiación: Universidad de Buenos Aires | ||
| 536 | |a Detalles de la financiación: 1 Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Intendente Gu€iraldes, 2160, C.A.B.A., C1428EGA, Argentina 2 Consejo Nacional de Investigaciones Científicas y Técnicas, Buenos Aires, Argentina 3 Departamento de IngenieríaQuímica y Alimentos, Facultad de Ingeniería, Universidad Nacional de Mar del Plata, Juan B. Justo 4302, Mar del Plata, B7608FDQ, Argentina | ||
| 536 | |a Detalles de la financiación: The authors would like to acknowledge the financial support from Universidad de Buenos Aires, CONI-CET, ANPCyT of Argentina and from Banco Inter-americano de Desarrollo (BID) and SENESCYT from Ecuador. | ||
| 593 | |a Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Intendente Güiraldes, 2160, C.A.B.A., C1428EGA, Argentina | ||
| 593 | |a Consejo Nacional de Investigaciones Científicas y Técnicas, Buenos Aires, Argentina | ||
| 593 | |a Departamento de IngenieríaQuímica y Alimentos, Facultad de Ingeniería, Universidad Nacional de Mar del Plata, Juan B. Justo 4302, Mar del Plata, B7608FDQ, Argentina | ||
| 690 | 1 | 0 | |a DETERIORATIVE ENZYMES |
| 690 | 1 | 0 | |a FIRST-ORDER AND WEIBULL MODELS |
| 690 | 1 | 0 | |a INACTIVATION KINETICS |
| 690 | 1 | 0 | |a OZONE |
| 690 | 1 | 0 | |a PEACH JUICE |
| 690 | 1 | 0 | |a ENZYMES |
| 690 | 1 | 0 | |a FRUITS |
| 690 | 1 | 0 | |a KINETICS |
| 690 | 1 | 0 | |a MEAN SQUARE ERROR |
| 690 | 1 | 0 | |a INACTIVATION KINETICS |
| 690 | 1 | 0 | |a OZONE CONCENTRATION |
| 690 | 1 | 0 | |a PEACH JUICE |
| 690 | 1 | 0 | |a PEROXIDASE (POD) |
| 690 | 1 | 0 | |a POLYPHENOL OXIDASE |
| 690 | 1 | 0 | |a ROOT MEAN SQUARE ERRORS |
| 690 | 1 | 0 | |a SCHWARZ CRITERION |
| 690 | 1 | 0 | |a WEIBULL MODELS |
| 690 | 1 | 0 | |a OZONE |
| 700 | 1 | |a Garcia Loredo, A.B. | |
| 700 | 1 | |a Contigiani, E.V. | |
| 700 | 1 | |a Gómez, P.L. | |
| 700 | 1 | |a Alzamora, S.M. | |
| 773 | 0 | |d Blackwell Publishing Ltd, 2018 |g v. 53 |h pp. 347-355 |k n. 2 |p Int. J. Food Sci. Technol. |x 09505423 |w (AR-BaUEN)CENRE-318 |t International Journal of Food Science and Technology | |
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| 856 | 4 | 0 | |u https://doi.org/10.1111/ijfs.13591 |y DOI |
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