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dc.contributor.CRUESPUNIVERSIDADE DE ESTADUAL DE CAMPINASpt_BR
dc.identifier.isbn1878-5522pt
dc.typeArtigo de Periódicopt_BR
dc.titleHigh Pressure Processing Of Cocoyam, Peruvian Carrot And Sweet Potato: Effect On Oxidative Enzymes And Impact In The Tuber Colorpt_BR
dc.contributor.authorTribstpt_BR
dc.contributor.authorAAL; Leitept_BR
dc.contributor.authorBRD; de Oliveirapt_BR
dc.contributor.authorMM; Cristianinipt_BR
dc.contributor.authorMpt_BR
unicamp.author.emailolecram@unicamp.brpt_BR
dc.subjectNon-thermal Processingpt_BR
dc.subjectHigh Pressure Processingpt_BR
dc.subjectVegetablespt_BR
dc.subjectBrowningpt_BR
dc.subjectPolyphenoloxidasept_BR
dc.subjectPeroxidasept_BR
dc.description.abstractHigh pressure processing (HPP) is a non-thermal technology used to activate or inactivate enzymes. This study investigated the effects of HPP (600 MPa for 5 or 30 min at 25 degrees C) on cocoyam, Peruvian carrot and sweet potato color, and the polyphenoloxidase (PPO) and peroxidase (POD) activities in tuber cubes, puree, and enzyme extract subjected to HPP. The results showed enzyme inactivation by HPP in cocoyam (up to 55% PPO inactivation in puree and 81% POD inactivation in extract) and Peruvian carrot (up to 100% PPO and 57% POD inactivation the extract). In contrast, enzyme activation was observed in sweet potato (up to 368% PPO and 27% POD activation in puree). The color results were compatible to enzyme activity: the color parameters remained unchanged in cocoyam and Peruvian carrot, which showed high PPO and POD inactivation after HPP. Furthermore, the impact of HPP on the enzymes was influenced by the matrix in which HPP was carried out, evidencing that the enzyme structure can be protected in the presence of other food constituents. Industrial relevance: The enzymes PPO and POD are an important concern for vegetable processing, due its ability to induce browning after vegetables are cut. The HPP at 600 MPa for 5 or 30 min can be used to inactivate these enzymes in cocoyam and Peruvian carrot, guaranteeing the color and freshness of the tubers similar to the fresh cut vegetable. (C) 2016 Elsevier Ltd. All rights reserved.en
dc.relation.ispartofInnovative Food Science & Emerging Technologiespt_BR
dc.publisher.cityOXFORDpt_BR
dc.publisherELSEVIER SCI LTDpt_BR
dc.date.issued2016pt_BR
dc.identifier.citationInnovative Food Science & Emerging Technologies. ELSEVIER SCI LTD, n. 34, p. 302 - 309.pt_BR
dc.language.isoEnglishpt_BR
dc.description.volume34pt_BR
dc.description.issuenumberpt_BR
dc.description.firstpage302pt_BR
dc.description.lastpage309pt_BR
dc.rightsfechadopt_BR
dc.sourceWOSpt_BR
dc.identifier.issn1466-8564pt_BR
dc.identifier.wosidWOS:000375814400035pt_BR
dc.identifier.doi10.1016/j.ifset.2016.02.010pt_BR
dc.identifier.urlhttp://www-sciencedirect-com.ez88.periodicos.capes.gov.br/science/article/pii/S1466856416300273pt_BR
dc.description.sponsorshipSao Paulo Research Foundation (FAPESP) [2012/13509-6]pt_BR
dc.description.sponsorship1Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)pt_BR
dc.date.available2016-12-06T18:31:30Z-
dc.date.accessioned2016-12-06T18:31:30Z-
dc.description.provenanceMade available in DSpace on 2016-12-06T18:31:30Z (GMT). No. of bitstreams: 1 000375814400035.pdf: 786487 bytes, checksum: 31abc607c4c5385badc6592ba953f22c (MD5) Previous issue date: 2016en
dc.identifier.urihttp://repositorio.unicamp.br/jspui/handle/REPOSIP/320310-
dc.description.conferencelocationpt_BR
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