COMPARATIVE STUDY of THERMOSONICATION AND THERMAL TREATMENTS ON PECTIN METHYLESTERASE INACTIVATION IN MOSAMBI JUICE

ABSTRACT

Extent of inactivation of pectin methylesterase (PME) in mosambi juice during thermal and thermosonication treatments was studied to obtain a minimally processed product. Thermal treatments (HT) were carried out at three temperatures 60, 70 and 80 °C in a serological water bath for 5, 10, 15 and 20 min. Thermosonication treatments (TS) were also given for same time-temperature combinations in water bath of a thermosonicator. Treated samples were stored in a deep freezer at -18 °C for PME assay. PME activity of untreated sample was also assayed and residual PME activity and % loss in PME activity was calculated at each time-temperature combination. The extent of inactivation of PME increased with increase in temperature and duration. Thermosonication treatments were found more effective than thermal treatments due to cavitation effect of sound waves. Thermosonication treatment at 80 °C for 20 min was found best among all thermal and thermosonication treatments for PME inactivation.

KEYWORDS

REFERENCES

Barroso, A. E., Loey, A. M. V., Hendrickx, M., and Belloso, O. M. (2006). Inactivation of plant pectin methylesterase by thermal or high intensity pulsed electric fields. Innovative Food Sci Emerg Technol. 7:40-48.
Basak, S., and Ramaswamy, H. S. (1996). Ultra high pressure treatment of orange juice: A kinetic study on inactivation of pectin methylesterase. Food Res Int. 29:601-607.
Broeck, I. D. V., Ludikhuyze, L. R., Loey, A. M. V., and Hendrickx, M. E. (2000). Inactivation of orange pectinesterase by combined high pressure and temperature treatments: A kinetic study. J Agric Food Chem. 48:1960-1970.
Chen, C. S., Shaw, P. E., and Parish, M. E. (1993). Orange and tangerine juices. In S. Nagy, C. S. Chen, and P. E. Shaw (Eds.), Fruit juice processing and technology. pp-110-165. Auburndale, FL: Agscience.
Cheng, L. H., Soh, C. Y., Liew, S. C., and Teh, F. F. (2007). Effects of sonication and carbonation on guava juice quality. Food Chem. 104:1396-1401.
Collet, L. S. F. C. A., Shigeoka, D. S., Badolato, G. G., and Tadini, C. C. (2005). A kinetic study on pectinesterase inactivation during continuous pasteurization of orange juice. J Food Engg. 69:125-129.
Crelier, S., Robert, M. C., Claude, J., and Juillerat, M. A. (2001). Tomato pectin methylesterase and polygalacturonase behaviours regarding heat and pressure induced inactivation. J Agric Food Chem. 49:5566-5575.
Cruz, R. M. S., Vieira, M. C., and Silva, C. L. M. (2008). Effect of heat and thermosonication treatments on watercress vitamin C degradation kinetics. Innovative Food Sci Emerg Technol. 9:483-488.
Hagerman, A. E., and Austin, P. J. (1986). Continuous spectrophotometric assay for plant pectin methyl esterase. J Agric Food Chem. 3:440-444.
Indianetzone 2008. http://www.indianetzone.com/24/fruit_cultivation_india.htm
Jay, J. M. (1992). Modern Food Microbiology. (4th Edition). New York: Van Nostrand Reinhold.
Krop, J. J. P., and Pilnik, W. (1974). Effect of pectic acid and bivalent cations on cloud loss of citrus juice. Lebensm Wiss U Technol. 7:62-66.
Kuldiloke, J., Eshtiaghi, M., Zenker, M., and Knorr, D. (2007). Inactivation of lemon pectinesterase by thermosonication. Int J Food Engg. 3(2):Article 3.
Lee, M., and MacMillan, J. D. (1968). Mode of action of pectin enzymes: Purification and properties of tomato pectinesterase. Biochem. 7:4005-4010.
Markovic, O., Cederlund, E., Griffiths, W. J., Lipka, T., and Jornall, H. (2002). Characterisation of carrot pectinmethylesterase. Cell Mol Life Sci. 59:513-518.
Nguyen, B. L., Loey, A. M. V., Smout, C., Ozcan, S. E., Fachin, D., Verlent, I., Truong, S. V., Duvetter, T., and Hendrickx, M. (2003). Mild heat and high pressure inactivation of carrot pectinmethylesterase: A kinetic study. J Food Sci. 68:1377-1383.
Polydera, A. C., Galanou, E., Stoforos, N. G., and Taoukis, P. S. (2004). Inactivation kinetics of pectin methylesterase of greek naval orange juice as a function of high hydrostatic pressure and temperature process conditions. J Food Engg. 62:291-298.
Raviyan, P., Zhang, Z., and Feng, H. (2005). Ultrasonication for tomato pectin methylesterase inactivation: Effect of cavitation intensity and temperature on inactivation. J Food Engg. 70:189-196.
Ribeiro, M. W., Noci, F., Riener, J., Cronin, D. A., Lyng, J. G., and Morgan, D. J. (2008). Effect of thermosonication and pulsed electric fields on Staphylococcus aureus inactivation and selected quality parameters in orange juice. J Food Bioprocess Technol. 2:422-430.
Rexova Benkova, L, and Markovic, O. (1976). Pectic enzymes. In: Tipson RS, Horton D (ed). Adv Carbohydr Chem Biochem. Volume 33:pp-323-385. Academic Press, New York.
Sampedro, F., Rodrigo, D., and Hendrickx, M. (2008). Inactivation kinetics of pectin methylesterase under combined thermal high pressure treatment in an orange juice-milk beverage. J Food Engg. 86:133-139.
Sio, F. D., Dipollina, G., Villari, G., Loiudice, R., Laratta, B., and Castaldo, D. (1995). Thermal resistance of pectin methylesterase in tomato juice. Food Chem. 52:135-138.
Srivastava, A. K., Shyam, S., Diware, V. S., and Harmandeep, S. (2009). Site - specific nutrient management in mosambi sweet orange. In: Better Crops-India. Volume 3(1):pp-10-11. A publication of the International Plant Nutrition Institute.
Sudhakar, M., and Acharyulu, G. V. R. K. (2010). Marketing opportunities for Indian fresh fruits and vegetables in Gulf Cooperative Council (GCC) countries. http://www.scribd.com/doc/28015320/Export-Markets- Sudhakar-Madhavedi
Suslick, K. S. (1988). Ultrasounds: Its Chem Phys Biol Eff. VHC Publishers, New York.
Tiwari, B. K., Muthukumarappan, K., Odonnell, C. P., and Cullen, P. J. (2009). Inactivation kinetics of pectin methylesterase and cloud retention in sonicated orange juice. Innovative Food Sci Emerg Technol. 10:166-171.
Tiwari, B. K., Odonnell, C. P., Muthukumarappan, K., and Cullen, P. J. (2009). Ascorbic acid degradation kinetics of orange juice during storage and comparison with thermally pasteurized juice. LWT Food Sci Technol. 42:700- 704.
Toledo, T. R. (2000). Review of mathematical principles and applications in food processing. In: Chapman & Hall (ed). Fundam Food Process Engg. Inc, CBS publishers, New York.
Valero, M., Recrosio, N., Saura, D., Munoz, N., Marti, N., and Lizama, V. (2007). Effects of ultrasonic treatments in orange juice processing. J Food Engg. 80(2):509-516.
Vercet, A., Lopez, P., and Burgos, J. (1999). Inactivation of heat resistant pectin methylesterase from orange by manothermosonication. J Agric Food Chem. 47(2):432-437.
Wilinska, A., Rodrigues, A. S. D. F., Bryjak, J., and Polakovic, M. (2008). Thermal inactivation of exogeneous pectin methylesterase in apple and cloudberry juices. J Food Engg. 85:459-465.
Wu, J., Gamage, T. V., Vilkhu, K. S., Simons, L. K., and Mawson, R. (2008). Effect of thermosonication on quality improvement of tomato juice. Innovative Food Sci Emerg Technol. 9:186-195.

Disclaimer :

The Asian Journal of Dairy and Food Research (AJDFR) follows a disclaimer policy that outlines the responsibilities of the journal, authors, reviewers, and readers. The policy is designed to ensure that all published content is accurate and meets ethical standards, and to protect the journal from any legal liability.

The AJDFR does not guarantee the accuracy, completeness, or reliability of the content published in the journal. The opinions expressed in published articles are those of the authors and do not necessarily reflect the views of the journal or its editorial board. The journal does not accept any responsibility for any errors or omissions in the content published in the journal.

Authors are responsible for ensuring that their work is original, accurate, and meets ethical standards. They are also responsible for obtaining permission to use copyrighted material and for providing appropriate attribution.

Reviewers are responsible for ensuring that the content of articles is accurate, original, and meets ethical standards. They are also responsible for maintaining confidentiality and disclosing any conflicts of interest.

Readers are responsible for evaluating the content of articles and for making their own judgments about the accuracy and reliability of the information presented. They are also responsible for complying with copyright laws and ethical standards when using the content of articles.

AJDFR is committed to ensuring that all published content meets ethical standards and that all parties involved in the publishing process understand their responsibilities. The disclaimer policy is designed to protect the journal from any legal liability and to ensure that readers can rely on the accuracy and reliability of the content published in the journal.

Copyright :

This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

COMPARATIVE STUDY of THERMOSONICATION AND THERMAL TREATMENTS ON PECTIN METHYLESTERASE INACTIVATION IN MOSAMBI JUICE

ABSTRACT

KEYWORDS

REFERENCES

Reviewed By

In this Article

APC

Publish With US

Become a Reviewer/Member

Open Access

Products and Services

Support and Policies

Editorial Board