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Effect of UV-C irradiation on the inactivation kinetics of oxidative enzymes, essential amino acids and sensory properties of coconut water

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Abstract

The impact of ultraviolet light (UV-C) irradiation on oxidative enzymes [Polyphenol oxidase (PPO) and Peroxidase (POD)], free essential amino acids and sensory profile of coconut water were investigated. PPO and POD activities were lost to 94 and 93%, respectively of its original value at fluence level of 400 mJ/cm2. Inactivation kinetics of both enzymes were fitted to nonlinear Weibull model with an increase in UV dosage with a high coefficient of determination (R2 > 0.97) and low root mean square error (RMSE < 0.06). No significant change was observed in all essential amino acids (p > 0.05) after UV-C treatment up to maximum delivered fluence of 400 mJ/cm2. Sensory attributes of coconut water up to a treated UV-C fluence level of 200 mJ/cm2 were well retained in terms of chosen descriptors (p > 0.05). This study allow to further investigate the development of UV-C light technology for inhibition of spoilage enzymes and prolonged shelf-life of low acid beverages.

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Acknowledgements

This work is funded under the Agriculture and Food Research Initiative (Food Safety Challenge Area), United States Department of Agriculture, award number 2015-69003-23117.

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Authors and Affiliations

  1. Food Biosciences and Technology Program, Department of Agricultural and Environmental Sciences, Tennessee State University, Nashville, TN, 37209, USA

    Sudheer Kumar Yannam, Ankit Patras, Brahmaiah Pendyala, Ramasamy Ravi & Vybhav Vipul Sudhir Gopisetty

  2. Department of Pharmaceutical Sciences, Lipscomb University, University Park Drive, Nashville, TN, 37067, USA

    Matt Vergne

  3. Aquafine Corporation, Valencia, CA, USA

    Michael Sasges

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  1. Sudheer Kumar Yannam
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  2. Ankit Patras
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  3. Brahmaiah Pendyala
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  6. Vybhav Vipul Sudhir Gopisetty
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Correspondence to Ankit Patras or Brahmaiah Pendyala.

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Yannam, S.K., Patras, A., Pendyala, B. et al. Effect of UV-C irradiation on the inactivation kinetics of oxidative enzymes, essential amino acids and sensory properties of coconut water. J Food Sci Technol 57, 3564–3572 (2020). https://doi.org/10.1007/s13197-020-04388-4

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  • DOI: https://doi.org/10.1007/s13197-020-04388-4

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