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Flat dual-frequency sweeping ultrasound enhances the inactivation of polyphenol oxidase in strawberry juice

Journal of Food Measurement and Characterization volume 16, pages 762–771 (2022)Cite this article

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Abstract

In the current study, the effects of flat sweeping frequency and pulsed ultrasound (FSFPU) application with different frequency modes on the inactivation of polyphenol oxidase (PPO) in strawberry juice were investigated in the temperature range of 40–60 °C. The sweeping frequency modes employed includes single-frequency modes of 22 ± 1, 40 ± 1 kHz, and dual-frequency of 22 ± 1 and 40 ± 1 kHz in simultaneous modes. Results suggested that the inactivation patterns of PPO in strawberry juice all followed the first-order kinetic model (R2 = 0.965–0.997). The D values of PPO during thermal inactivation at 40–60 °C were in the range of 126.5–22.8 min, respectively. Remarkable decreases of the D values of PPO can be observed under the different ultrasound frequency modes. They were 100.1–20.3 min (22 ± 1 kHz), 73.3–18.6 min (40 ± 1 kHz), and 56.9–14.5 min (22/40 ± 1 kHz). The activation energy (Ea) during thermal inactivation was 77.25 kJ/mol, which decreased to 73.65 kJ/mol (22 ± 1 kHz), 62.86 kJ/mol (40 ± 1 kHz), and 60.17 kJ/mol (22/40 ± 1 kHz) during thermosonic inactivation, respectively. The results showed that both thermal and thermosonic treatment could effectively reduce the PPO activity in strawberry juice. Moreover, the effect of PPO inactivation was remarkably enhanced by the FSFPU treatment, and dual-frequency mode ultrasound had the highest effect of PPO inactivation. It can be concluded that flat sweeping frequency and pulsed ultrasound can be used as an efficient and low-cost method to facilitate the inactivation of PPO in strawberry juice.

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Acknowledgements

This work was supported by the National Natural Science Foundation (Grant Nos. 31801561 and 31701554), and China Postdoctoral Science Foundation (Grant Nos. 2019T120401 and 2020T130261). The authors are grateful for the support provided by the 2020 Provincial Policy Guidance Program (Subei Science and Technology Project, SZ-HZ202002).

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Authors and Affiliations

  1. School of Food and Biological Engineering, Jiangsu University, Zhenjiang, 212013, Jiangsu, China

    Baoguo Xu, Jianan Chen, S. M. Roknul Azam, Min Feng, Benxi Wei, Cunshan Zhou & Haile Ma

  2. Institute of Food Physical Processing, Jiangsu University, Zhenjiang, 212013, Jiangsu, China

    Baoguo Xu, S. M. Roknul Azam, Cunshan Zhou & Haile Ma

  3. School of Agriculture and Food Sciences, University of Queensland, Brisbane, QLD, Australia

    Bhesh Bhandari

  4. Institute of Crop Breeding and Cultivation, Shanghai Academy of Agricultural Sciences, Shanghai, 201403, China

    Weiqiang Yan

  5. College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, 471023, China

    Guangyue Ren & Xu Duan

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  1. Baoguo Xu
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  2. Jianan Chen
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  3. S. M. Roknul Azam
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CZ contributed to methodology, supervision, and project. GR contributed to methodology, and Revision. All authors have read and approved the final version of this submission.

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Correspondence to Baoguo Xu.

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Xu, B., Chen, J., Azam, S.M.R. et al. Flat dual-frequency sweeping ultrasound enhances the inactivation of polyphenol oxidase in strawberry juice. Food Measure 16, 762–771 (2022). https://doi.org/10.1007/s11694-021-01202-3

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  • DOI: https://doi.org/10.1007/s11694-021-01202-3

Keywords

  • Strawberry juice
  • Polyphenol oxidase
  • Inactivation
  • Thermal
  • Thermosonic