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Comparative inactivation studies of Aegle marmelos (bael) peroxidase in crude extract of fruit by heat processing and ultrasonication treatment

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Abstract

Bael (Aegle marmelos) is considered as a holy fruit comprised of vast number of phytonutrients. Whole bael tree including all its parts has medicinal significance. Lack of awareness and seasonal nature makes its processing rather challenging. Conventional heat processing may lead to inactivation of quality hampering enzymes such as peroxidase, but at the cost of loss in essential phytonutrients. In the present work it was observed that thermal inactivation of bael peroxidase obeyed first order kinetics with enzyme activation energy of 7.7 kJ mol−1. Complete inactivation of bael peroxidase was achieved within 11 min at 85 °C while ultrasound treatment attained in lesser time of 4 min at 64.07 W cm−2 ultrasonic intensity. Loss of marmelosin a well-known phytonutrient in bael fruit was found to be 83.29 % by heat (11 min, 85 °C) and only 50.20 % by ultrasonication (4 min, 64.07 W cm−2 ultrasonic intensity). Ultrasonication has potential to overcome harmful effects of heat processing with retention of phyto-constituents and hence has promising future in various food processing applications.

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Authors and Affiliations

  1. Food Engineering and Technology Department, Institute of Chemical Technology, Nathalal Parekh Marg, Matunga, Mumbai, MH, 400019, India

    Mugdha P. Dabir & L. Ananthanarayan

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  1. Mugdha P. Dabir
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  2. L. Ananthanarayan
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Correspondence to L. Ananthanarayan.

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Dabir, M.P., Ananthanarayan, L. Comparative inactivation studies of Aegle marmelos (bael) peroxidase in crude extract of fruit by heat processing and ultrasonication treatment. Food Measure 11, 417–422 (2017). https://doi.org/10.1007/s11694-016-9409-x

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  • DOI: https://doi.org/10.1007/s11694-016-9409-x

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