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Kinetics of Crude Peroxidase Inactivation and Color Changes of Thermally Treated Seedless Guava (Psidium guajava L.)

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Abstract

Thermal treatment of seedless guava (Psidium guajava L.) cubes was carried out in the temperature range of 80–95 °C. The kinetics of peroxidase inactivation and color changes due to thermal treatments were determined. Peroxidase inactivation followed a first-order kinetic model, where the activation energy was 96.39 ± 4 kJ mol−1. Color was quantified in terms of L, a, and b values in the Hunter system. The color changes during processing were described by a first-order kinetic model, except total color difference which followed a zero-order kinetic model. The temperature dependence of the degradation followed the Arrhenius relation. The activation energies (E a) for L, a, b, and total color difference (ΔE) were 122.68 ± 3, 88.47 ± 5, 104.86 ± 5, and 112.65 ± 5 kJ mol−1, respectively. The results of this work are a good tool to further optimize seedless guava thermal treatment conditions.

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Acknowledgments

The authors are grateful for the financial support received from the Universiti Putra Malaysia for this project.

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Authors and Affiliations

  1. Department of Food Technology, Faculty of Food Science and Technology, University Putra Malaysia, 43400, Serdang, Selangor D.E., Malaysia

    Ali Ganjloo, Russly Abdul Rahman & Jamilah Bakar

  2. Department of Process and Food Engineering, Faculty of Engineering, University Putra Malaysia, 43400, Serdang, Selangor D.E., Malaysia

    Russly Abdul Rahman & Mandana Bimakr

  3. Department of Food Science, Faculty of Food Science and Technology, University Putra Malaysia, 43400, Serdang, Selangor D.E., Malaysia

    Azizah Osman

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  1. Ali Ganjloo
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  2. Russly Abdul Rahman
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Correspondence to Ali Ganjloo.

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Ganjloo, A., Rahman, R.A., Osman, A. et al. Kinetics of Crude Peroxidase Inactivation and Color Changes of Thermally Treated Seedless Guava (Psidium guajava L.). Food Bioprocess Technol 4, 1442–1449 (2011). https://doi.org/10.1007/s11947-009-0245-4

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