[feed] Atom [feed] RSS 1.0 [feed] RSS 2.0

Ohmic heating assisted polyphenol oxidase inactivation of watermelon juice: Effects of the treatment on pH, lycopene, total phenolic content, and color of the juice.

Makroo, H. A. and Saxena, J. and Rastogi, N. K. and Srivastava, B. (2017) Ohmic heating assisted polyphenol oxidase inactivation of watermelon juice: Effects of the treatment on pH, lycopene, total phenolic content, and color of the juice. Journal of Food Processing and Preservation, 41. pp. 1-9.

[img] PDF
J Food Process Preserv. 2017;41e13271.pdf - Published Version
Restricted to Registered users only

Download (628kB) | Request a copy

Abstract

Fresh watermelon juice was treated at 90 8C by hot-water (HW) and ohmic (OH) treatment (with SS:316 electrodes) for 15, 30, 45 and 60 sec. PPO activity was reduced to 36.15 and 8.87% in 60 sec by HW and OH treatment respectively. The PPO inactivation was fitted to the first order model; the reaction constant (k), D90 obtained was 0.02 s21, 115.1 sec, and 0.062 s21, 37.1 sec for HW and OH treatment respectively. During both the treatments of watermelon juice total phenols (TPC) showed significant change whereas no significant change was observed in lycopene content. Total change in color (DE) during OH treatment was found lesser as compared to HW treatment, hue angle was found to increase at a higher rate in HW than that of OH treatment. Finally it was concluded that PPO of water melon juice can be inactivated rapidly by OH than HW treatment. Practical applications Enzymatic browning and lycopene degradation are the major factors that limit the storage of watermelon juice. High temperatures and processing times employed during thermal processing cause deleterious changes in the color, flavor, and sensory aspects of the product. Therefore, this study was conducted to investigate the comparative effect of ohmic and conventional heating on inactivation of PPO as well as quality changes in watermelon juice so as to suggest a time-efficient alternative that can be explored further for commercial packaging.

Item Type: Article
Uncontrolled Keywords: Fresh watermelon juice, ohmic heating, conventional heating, polyphenol oxidase, Enzymatic browning, lycopene degradation
Subjects: 600 Technology > 07 Beverage Technology > 05 Fruit juice
600 Technology > 08 Food technology > 06 Preservation and Storage > 04 Irradiation
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 20 Feb 2018 06:18
Last Modified: 20 Feb 2018 06:18
URI: http://ir.cftri.com/id/eprint/13430

Actions (login required)

View Item View Item