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Food Science and Biotechnology

, Volume 24, Issue 1, pp 51–59 | Cite as

Ohmic treatment of apple puree (Golden Delicious variety) in relation to product quality

  • Oana-Viorela Nistor
  • Nicoleta StãnciucEmail author
  • Doina Georgeta Andronoiu
  • Gabriel Dãnuţ Mocanu
  • Elisabeta Botez
Research Article

Abstract

Inactivation of pectin methyl esterase was evaluated using thermal and ohmic treatments. Kinetics of enzyme inactivation in crude extracts during thermal treatment was described by a first order model yielding an activation energy of 202.52±25.86 kJ/mol. Pectin methylesterase was inactivated more rapidly by an ohmic treatment than by heating. A gradient of 25 V/cm was used to evaluate ohmic induced changes in color, reducing sugar concentrations, mineral and total polyphenolic contents, and rheological and morphological properties. A pseudo-plastic behavior was observed and the Power law was considered adequate to describe apple puree behavior. Minimal changes in physico-chemical parameters occurred. Ohmic treatment can be used in food processing and bioengineering for inactivation of quality-degrading enzymes and retention of health-related compounds and extension of the shelf-life.

Keywords

apple puree ohmic treatment minimal processing pectin methylesterase rheological behavior 

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Copyright information

© The Korean Society of Food Science and Technology and Springer Science+Business Media Dordrecht 2015

Authors and Affiliations

  • Oana-Viorela Nistor
    • 1
  • Nicoleta Stãnciuc
    • 1
    Email author
  • Doina Georgeta Andronoiu
    • 1
  • Gabriel Dãnuţ Mocanu
    • 1
  • Elisabeta Botez
    • 1
  1. 1.Faculty of Food Science and Engineering“Dunãrea de Jos” University of GalatiGalatiRomania

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