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A Novel Strategy Using Pulsed Electric Fields to Modify the Thermostability of Ascorbic Acid Oxidase in Different Carrot Cultivars

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Abstract

The purpose of this research was to study whether pulsed electric fields (PEFs) could reduce variability in the activity and thermostability of ascorbic acid oxidase (AAO) in the purée of different carrot cultivars, i.e. Daucus carota cv. Nantes, White Belgian, Solar Yellow, Nutri Red and Purple Haze. The carrot purée was treated at different energy inputs (35 and 300 kJ/kg) and electric field strengths (0.3, 0.5 and 0.8 kV/cm). AAO catalytic kinetics was described using the Michaelis-Menten model to estimate V max and K M . The catalytic kinetics of AAO varied greatly depending on cultivar with the highest V max in White Belgian and the lowest V max in Nantes. Energy input of 300 kJ/kg significantly (p < 0.05) reduced the V max in White Belgian and Yellow Solar and increased the K M in Nantes and Nutri Red. A first-order reaction model was used to describe AAO thermal inactivation kinetics (60–70 °C) and to estimate the inactivation rate constant (k) at a reference temperature of 65 °C (k ref ) and the temperature dependency of k (E a ). AAO in Purple Haze was found to have the lowest E a and the highest k ref , while the highest E a was observed in Yellow Solar and the lowest k ref in Nantes. This study demonstrated that PEF treatment at various electric field strengths changed the thermostability of AAO. PEF treatment of 0.8 kV/cm and 35 kJ/kg reduced the variability of AAO thermostability in the purée of these different carrot cultivars and consequently narrowed the window of processing temperature and time combinations to achieve the same degree of AAO inactivation.

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Acknowledgment

Sze Ying Leong acknowledges University of Otago (UO) Doctoral Scholarship towards her PhD study. We also thank Susan Mackenzie (Botany, UO) for taking care of the carrots during their cultivation in the glasshouse. Authors are grateful to Jo’ann Ayers (Food Science, UO) for proof-reading the manuscript.

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Authors and Affiliations

  1. Department of Food Science, University of Otago, PO Box 56, Dunedin, 9054, New Zealand

    Sze Ying Leong & Indrawati Oey

  2. Department of Botany, University of Otago, Dunedin, New Zealand

    Sze Ying Leong & David John Burritt

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  1. Sze Ying Leong
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  2. Indrawati Oey
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  3. David John Burritt
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Correspondence to Indrawati Oey.

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Leong, S.Y., Oey, I. & Burritt, D.J. A Novel Strategy Using Pulsed Electric Fields to Modify the Thermostability of Ascorbic Acid Oxidase in Different Carrot Cultivars. Food Bioprocess Technol 8, 811–823 (2015). https://doi.org/10.1007/s11947-014-1448-x

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