Kinetic Parameters for the Thermal Inactivation of Peroxidase and Lipoxygenase in Precooked Frozen Brassica Species
- Autores
- Pérez Calderón, John Freddy; Califano, Alicia Noemí; Santos, María Victoria; Zaritzky, Noemí Elisabet
- Año de publicación
- 2017
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- Thermal inactivation of peroxidase (POD) and lipoxygenase (LOX), both enzymes present in broccoli and Brussels sprouts, is required before freezing, to obtain high-quality precooked frozen vegetables. Rate constants of a 1st-order biphasic model for the heat-labile and heat-resistant POD and LOX isoenzymes were determined at different temperatures (75, 80, and 90 °C) and the corresponding activation energies were estimated using nonlinear regressions. In the case of Brussels sprouts, the activation energies for the resistant and labile fractions were 56.3 and 62.5 kJ/mol for POD and 63.7 and 65.8 kJ/mol for LOX, respectively. For Brussels sprouts, different precooking times were tested to analyze the effect of residual enzyme activity on quality parameters and sensory attributes, after a frozen storage of 4 mo at −20 °C. A significant reactivation of enzyme activity after frozen storage was observed (especially in the case of POD) for short precooking times (<6 min) leading to low-quality parameters at the interior zone of the vegetable. A precooking time of 6 min at 90 °C allowed an adequate inactivation of LOX and POD obtaining a high-quality final frozen vegetable. A sensory analysis confirmed the global acceptability of the product. The obtained results are relevant to define the precooking stage conditions in the production of frozen cruciferous vegetables.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos - Materia
-
Ciencias Exactas
Thermal inactivation kinetics
Lipoxygenase
Peroxidase
Precooked frozen Brassicas
Quality attributes - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- http://creativecommons.org/licenses/by-nc-sa/4.0/
- Repositorio
- Institución
- Universidad Nacional de La Plata
- OAI Identificador
- oai:sedici.unlp.edu.ar:10915/103096
Ver los metadatos del registro completo
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Kinetic Parameters for the Thermal Inactivation of Peroxidase and Lipoxygenase in Precooked Frozen Brassica SpeciesPérez Calderón, John FreddyCalifano, Alicia NoemíSantos, María VictoriaZaritzky, Noemí ElisabetCiencias ExactasThermal inactivation kineticsLipoxygenasePeroxidasePrecooked frozen BrassicasQuality attributesThermal inactivation of peroxidase (POD) and lipoxygenase (LOX), both enzymes present in broccoli and Brussels sprouts, is required before freezing, to obtain high-quality precooked frozen vegetables. Rate constants of a 1st-order biphasic model for the heat-labile and heat-resistant POD and LOX isoenzymes were determined at different temperatures (75, 80, and 90 °C) and the corresponding activation energies were estimated using nonlinear regressions. In the case of Brussels sprouts, the activation energies for the resistant and labile fractions were 56.3 and 62.5 kJ/mol for POD and 63.7 and 65.8 kJ/mol for LOX, respectively. For Brussels sprouts, different precooking times were tested to analyze the effect of residual enzyme activity on quality parameters and sensory attributes, after a frozen storage of 4 mo at −20 °C. A significant reactivation of enzyme activity after frozen storage was observed (especially in the case of POD) for short precooking times (<6 min) leading to low-quality parameters at the interior zone of the vegetable. A precooking time of 6 min at 90 °C allowed an adequate inactivation of LOX and POD obtaining a high-quality final frozen vegetable. A sensory analysis confirmed the global acceptability of the product. The obtained results are relevant to define the precooking stage conditions in the production of frozen cruciferous vegetables.Centro de Investigación y Desarrollo en Criotecnología de Alimentos2017info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArticulohttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdf1378-1386http://sedici.unlp.edu.ar/handle/10915/103096enginfo:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/10.1111/1750-3841.13717info:eu-repo/semantics/altIdentifier/issn/1750-3841info:eu-repo/semantics/altIdentifier/doi/10.1111/1750-3841.13717info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)reponame:SEDICI (UNLP)instname:Universidad Nacional de La Platainstacron:UNLP2025-09-29T11:22:19Zoai:sedici.unlp.edu.ar:10915/103096Institucionalhttp://sedici.unlp.edu.ar/Universidad públicaNo correspondehttp://sedici.unlp.edu.ar/oai/snrdalira@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:13292025-09-29 11:22:19.644SEDICI (UNLP) - Universidad Nacional de La Platafalse |
dc.title.none.fl_str_mv |
Kinetic Parameters for the Thermal Inactivation of Peroxidase and Lipoxygenase in Precooked Frozen Brassica Species |
title |
Kinetic Parameters for the Thermal Inactivation of Peroxidase and Lipoxygenase in Precooked Frozen Brassica Species |
spellingShingle |
Kinetic Parameters for the Thermal Inactivation of Peroxidase and Lipoxygenase in Precooked Frozen Brassica Species Pérez Calderón, John Freddy Ciencias Exactas Thermal inactivation kinetics Lipoxygenase Peroxidase Precooked frozen Brassicas Quality attributes |
title_short |
Kinetic Parameters for the Thermal Inactivation of Peroxidase and Lipoxygenase in Precooked Frozen Brassica Species |
title_full |
Kinetic Parameters for the Thermal Inactivation of Peroxidase and Lipoxygenase in Precooked Frozen Brassica Species |
title_fullStr |
Kinetic Parameters for the Thermal Inactivation of Peroxidase and Lipoxygenase in Precooked Frozen Brassica Species |
title_full_unstemmed |
Kinetic Parameters for the Thermal Inactivation of Peroxidase and Lipoxygenase in Precooked Frozen Brassica Species |
title_sort |
Kinetic Parameters for the Thermal Inactivation of Peroxidase and Lipoxygenase in Precooked Frozen Brassica Species |
dc.creator.none.fl_str_mv |
Pérez Calderón, John Freddy Califano, Alicia Noemí Santos, María Victoria Zaritzky, Noemí Elisabet |
author |
Pérez Calderón, John Freddy |
author_facet |
Pérez Calderón, John Freddy Califano, Alicia Noemí Santos, María Victoria Zaritzky, Noemí Elisabet |
author_role |
author |
author2 |
Califano, Alicia Noemí Santos, María Victoria Zaritzky, Noemí Elisabet |
author2_role |
author author author |
dc.subject.none.fl_str_mv |
Ciencias Exactas Thermal inactivation kinetics Lipoxygenase Peroxidase Precooked frozen Brassicas Quality attributes |
topic |
Ciencias Exactas Thermal inactivation kinetics Lipoxygenase Peroxidase Precooked frozen Brassicas Quality attributes |
dc.description.none.fl_txt_mv |
Thermal inactivation of peroxidase (POD) and lipoxygenase (LOX), both enzymes present in broccoli and Brussels sprouts, is required before freezing, to obtain high-quality precooked frozen vegetables. Rate constants of a 1st-order biphasic model for the heat-labile and heat-resistant POD and LOX isoenzymes were determined at different temperatures (75, 80, and 90 °C) and the corresponding activation energies were estimated using nonlinear regressions. In the case of Brussels sprouts, the activation energies for the resistant and labile fractions were 56.3 and 62.5 kJ/mol for POD and 63.7 and 65.8 kJ/mol for LOX, respectively. For Brussels sprouts, different precooking times were tested to analyze the effect of residual enzyme activity on quality parameters and sensory attributes, after a frozen storage of 4 mo at −20 °C. A significant reactivation of enzyme activity after frozen storage was observed (especially in the case of POD) for short precooking times (<6 min) leading to low-quality parameters at the interior zone of the vegetable. A precooking time of 6 min at 90 °C allowed an adequate inactivation of LOX and POD obtaining a high-quality final frozen vegetable. A sensory analysis confirmed the global acceptability of the product. The obtained results are relevant to define the precooking stage conditions in the production of frozen cruciferous vegetables. Centro de Investigación y Desarrollo en Criotecnología de Alimentos |
description |
Thermal inactivation of peroxidase (POD) and lipoxygenase (LOX), both enzymes present in broccoli and Brussels sprouts, is required before freezing, to obtain high-quality precooked frozen vegetables. Rate constants of a 1st-order biphasic model for the heat-labile and heat-resistant POD and LOX isoenzymes were determined at different temperatures (75, 80, and 90 °C) and the corresponding activation energies were estimated using nonlinear regressions. In the case of Brussels sprouts, the activation energies for the resistant and labile fractions were 56.3 and 62.5 kJ/mol for POD and 63.7 and 65.8 kJ/mol for LOX, respectively. For Brussels sprouts, different precooking times were tested to analyze the effect of residual enzyme activity on quality parameters and sensory attributes, after a frozen storage of 4 mo at −20 °C. A significant reactivation of enzyme activity after frozen storage was observed (especially in the case of POD) for short precooking times (<6 min) leading to low-quality parameters at the interior zone of the vegetable. A precooking time of 6 min at 90 °C allowed an adequate inactivation of LOX and POD obtaining a high-quality final frozen vegetable. A sensory analysis confirmed the global acceptability of the product. The obtained results are relevant to define the precooking stage conditions in the production of frozen cruciferous vegetables. |
publishDate |
2017 |
dc.date.none.fl_str_mv |
2017 |
dc.type.none.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Articulo http://purl.org/coar/resource_type/c_6501 info:ar-repo/semantics/articulo |
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article |
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http://sedici.unlp.edu.ar/handle/10915/103096 |
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http://sedici.unlp.edu.ar/handle/10915/103096 |
dc.language.none.fl_str_mv |
eng |
language |
eng |
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http://creativecommons.org/licenses/by-nc-sa/4.0/ Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) |
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