Effect of heat and thermosonication on kinetics of peroxidase inactivation and vitamin C degradation in seedless guava (Psidium guajava L.)
This study aims to evaluate the effect of heat and the simultaneous application of heat (80-95°C) and ultrasonic waves (thermosonication) on the inactivation kinetic of peroxidase and vitamin C degradation in seedless guava. Ultrasonic wave’s amplitudes except 25 and 100% had significant (P<0.05)...
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| Format: | Article |
| Language: | English English |
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Faculty of Food Science and Technology, Universiti Putra Malaysia
2011
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| Online Access: | http://psasir.upm.edu.my/id/eprint/24110/ http://psasir.upm.edu.my/id/eprint/24110/1/24110.pdf |
| _version_ | 1848844944726294528 |
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| author | Ganjloo, Ali Abdul Rahman, Russly Bakar, Jamilah Osman, Azizah B., Mandana |
| author_facet | Ganjloo, Ali Abdul Rahman, Russly Bakar, Jamilah Osman, Azizah B., Mandana |
| author_sort | Ganjloo, Ali |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | This study aims to evaluate the effect of heat and the simultaneous application of heat (80-95°C) and ultrasonic waves (thermosonication) on the inactivation kinetic of peroxidase and vitamin C degradation in seedless guava. Ultrasonic wave’s amplitudes except 25 and 100% had significant (P<0.05) effect on peroxidase inactivation
rate. The thermal and thermosonication inactivation of peroxidase was described well by first-order kinetics (R2>0.98). In the heat blanching process, the peroxidase inactivation rate constant increased from 1.1×10-2 to 4.6×10-2 s-1. However, the inactivation rate of peroxidase was increased by 1.5–3 times in the temperature range
80–95ºC, with the 50 and 75% ultrasonic wave amplitudes, respectively. Decreases in vitamin C contents due to blanching treatments were found. Blanching processes at high temperature and short time resulted in higher vitamin C retention. It was found that thermosonication treatment inactivates seedless guava peroxidase at less severe blanching conditions and consequently retains vitamin C content at higher levels. The present findings will help to design the blanching conditions in order to reduce the severity of conventional thermal treatments and, therefore, improving the quality of the thermally treated product. |
| first_indexed | 2025-11-15T08:38:58Z |
| format | Article |
| id | upm-24110 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English English |
| last_indexed | 2025-11-15T08:38:58Z |
| publishDate | 2011 |
| publisher | Faculty of Food Science and Technology, Universiti Putra Malaysia |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-241102015-06-02T02:03:44Z http://psasir.upm.edu.my/id/eprint/24110/ Effect of heat and thermosonication on kinetics of peroxidase inactivation and vitamin C degradation in seedless guava (Psidium guajava L.) Ganjloo, Ali Abdul Rahman, Russly Bakar, Jamilah Osman, Azizah B., Mandana This study aims to evaluate the effect of heat and the simultaneous application of heat (80-95°C) and ultrasonic waves (thermosonication) on the inactivation kinetic of peroxidase and vitamin C degradation in seedless guava. Ultrasonic wave’s amplitudes except 25 and 100% had significant (P<0.05) effect on peroxidase inactivation rate. The thermal and thermosonication inactivation of peroxidase was described well by first-order kinetics (R2>0.98). In the heat blanching process, the peroxidase inactivation rate constant increased from 1.1×10-2 to 4.6×10-2 s-1. However, the inactivation rate of peroxidase was increased by 1.5–3 times in the temperature range 80–95ºC, with the 50 and 75% ultrasonic wave amplitudes, respectively. Decreases in vitamin C contents due to blanching treatments were found. Blanching processes at high temperature and short time resulted in higher vitamin C retention. It was found that thermosonication treatment inactivates seedless guava peroxidase at less severe blanching conditions and consequently retains vitamin C content at higher levels. The present findings will help to design the blanching conditions in order to reduce the severity of conventional thermal treatments and, therefore, improving the quality of the thermally treated product. Faculty of Food Science and Technology, Universiti Putra Malaysia 2011 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/24110/1/24110.pdf Ganjloo, Ali and Abdul Rahman, Russly and Bakar, Jamilah and Osman, Azizah and B., Mandana (2011) Effect of heat and thermosonication on kinetics of peroxidase inactivation and vitamin C degradation in seedless guava (Psidium guajava L.). International Food Research Journal, 18 (4). pp. 1289-1294. ISSN 1985-4668; ESSN: 2231-7546 http://www.ifrj.upm.edu.my/volume-18-2011.html English |
| spellingShingle | Ganjloo, Ali Abdul Rahman, Russly Bakar, Jamilah Osman, Azizah B., Mandana Effect of heat and thermosonication on kinetics of peroxidase inactivation and vitamin C degradation in seedless guava (Psidium guajava L.) |
| title | Effect of heat and thermosonication on kinetics of peroxidase inactivation and vitamin C degradation in seedless guava (Psidium guajava L.) |
| title_full | Effect of heat and thermosonication on kinetics of peroxidase inactivation and vitamin C degradation in seedless guava (Psidium guajava L.) |
| title_fullStr | Effect of heat and thermosonication on kinetics of peroxidase inactivation and vitamin C degradation in seedless guava (Psidium guajava L.) |
| title_full_unstemmed | Effect of heat and thermosonication on kinetics of peroxidase inactivation and vitamin C degradation in seedless guava (Psidium guajava L.) |
| title_short | Effect of heat and thermosonication on kinetics of peroxidase inactivation and vitamin C degradation in seedless guava (Psidium guajava L.) |
| title_sort | effect of heat and thermosonication on kinetics of peroxidase inactivation and vitamin c degradation in seedless guava (psidium guajava l.) |
| url | http://psasir.upm.edu.my/id/eprint/24110/ http://psasir.upm.edu.my/id/eprint/24110/ http://psasir.upm.edu.my/id/eprint/24110/1/24110.pdf |