Document
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Journal of Food Science
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type: Information Content Entity
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type: Document
publication venue for: In situ Inactivation of Polyphenol Oxidase in Mamey Fruit (Pouteria sapota) by Microwave Treatment
type: Journal
type: Generically Dependent Continuant
type: Periodical

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RDF description of In situ Inactivation of Polyphenol Oxidase in Mamey Fruit (Pouteria sapota) by Microwave Treatment - http://orbis.uaslp.mx/vivo/individual/scopus3070
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date: 2026-08-27T06:56:02
publisher: vivo
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Article
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In situ Inactivation of Polyphenol Oxidase in Mamey Fruit (Pouteria sapota) by Microwave Treatment
most specific type: Document
type: Entity
chemicalscas: Catechol Oxidase, 1.10.3.1; Dietary Proteins; Plant Proteins
related by: authorship_17899
type: Document
date time value: article date 3071
abstract: Polyphenol oxidase (PPO) is the enzyme responsible for quality loss in most fruits and vegetables. Quality loss is mainly because of oxidative chemical reactions which generate the darkening of tissues. Mamey fruit (Pouteria sapota) after harvesting suffers a rapid quality decay trough activation of PPO. However, PPO may be inactivated in situ by chemical or thermal treatment. In food processing, microwave treatment (MT) has been used recently as an alternative for PPO inactivation. In this study, it was observed that mamey fruit pulp subjected to a gently MT resulted in a higher PPO activity as the generated heat induced in situ the increase in PPO activity. In contrast, PPO was completely inactivated after long MT by using a high microwave power. Temperature in mamey pulp after MT reached a maximum of 79 °C; although PPO was active up to 60 °C. PPO was completely inactivated when conventional blanching treatment was performed but required a higher temperature (92 °C/300 s). The optimum energy intensity (E opt) for PPO inactivation by MT was 0.51 kJ/g or 937 W/165 s. Under this condition, the remaining PPO activity was inversely proportional to energy intensity (E). Interestingly, MT resulted in a negligible damage in microstructure of mamey pulp, although blanching treatment resulted in large damaging effects on tissue organization and shape. Therefore, MT is proposed as an effective way to completely inactivate PPO without causing any significant damage to fruit tissues and shape; as preservation of color, flavor, and taste would be favored. © 2012 Institute of Food Technologists ®.
estado: published
type: Generically Dependent Continuant
related by: authorship_17901
freetext keyword: Blanching treatment; Mamey; Microstructural analysis; Microwave treatment; Polyphenol oxidase catechol oxidase; vegetable protein; article; cell wall; comparative study; enzymology; food irradiation; fruit; heat; metabolism; microwave radiation; pigmentation; Pouteria; protein intake; quality control; radiation exposure; scanning electron microscopy; time; ultrastructure; Catechol Oxidase; Cell Wall; Dietary Proteins; Food Irradiation; Fruit; Hot Temperature; Microscopy, Electron, Scanning; Microwaves; Pigmentation; Plant Proteins; Pouteria; Quality Control; Time Factors
issue: 4
type: Thing
volume: 77
doi: 10.1111/j.1750-3841.2012.02632.x
most specific type: Article
origen: scopus
has publication venue: Journal of Food Science
crisid: 3071
type: Continuant
pmid: 22515234
page start: C359
related by: authorship_17900
related by: authorship_17898
page end: C365
type: Article
type: Information Content Entity
e iscopus: 2-s2.0-84859982607