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

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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.

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Authors and Affiliations

  1. Faculty of Food Science and Engineering, “Dunãrea de Jos” University of Galati, Galati, 800201, Romania

    Oana-Viorela Nistor, Nicoleta Stãnciuc, Doina Georgeta Andronoiu, Gabriel Dãnuţ Mocanu & Elisabeta Botez

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  1. Oana-Viorela Nistor
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  2. Nicoleta Stãnciuc
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  3. Doina Georgeta Andronoiu
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  4. Gabriel Dãnuţ Mocanu
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  5. Elisabeta Botez
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Correspondence to Nicoleta Stãnciuc.

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Nistor, OV., Stãnciuc, N., Andronoiu, D.G. et al. Ohmic treatment of apple puree (Golden Delicious variety) in relation to product quality. Food Sci Biotechnol 24, 51–59 (2015). https://doi.org/10.1007/s10068-015-0009-z

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  • DOI: https://doi.org/10.1007/s10068-015-0009-z

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