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
SEDICI (UNLP)
Institución
Universidad Nacional de La Plata
OAI Identificador
oai:sedici.unlp.edu.ar:10915/103096

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spelling 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
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://sedici.unlp.edu.ar/handle/10915/103096
url http://sedici.unlp.edu.ar/handle/10915/103096
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/10.1111/1750-3841.13717
info:eu-repo/semantics/altIdentifier/issn/1750-3841
info:eu-repo/semantics/altIdentifier/doi/10.1111/1750-3841.13717
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv application/pdf
1378-1386
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repository.name.fl_str_mv SEDICI (UNLP) - Universidad Nacional de La Plata
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