EFFECT OF THERMOSONICATION ON PEROXIDES ENZYME ACTIVITY AND COLOR PARAMETERS OF CARROT JUICE

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AYASE ALI; ALIZADEH MOHAMMAD; ESMAILI MOHSEN; MEHRDAD ABBAS; JAVADZADEH YOUSEF

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Journal: Research and Innovation in Food Science and Technology Year:2014 | Volume:3 | Issue:3 Page(s): 267-282

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Title

EFFECT OF THERMOSONICATION ON PEROXIDES ENZYME ACTIVITY AND COLOR PARAMETERS OF CARROT JUICE

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Keywords

CARROT JUICEQ2

COLOR PARAMETERSQ1

PEROXIDASEQ1

SONICATIONQ2

Abstract

In this study CARROT JUICE samples were sonicated according to a D-optimal design response surface with different treatment of SONICATION temperature (25, 37.5 and 500C), SONICATION time (10, 20 and 30 min) and SONICATION power (350, 400w) at a constant frequency of 24 kHz. The results showed that ultrasound temperature (P<0.01), time (P<0.01) and interaction between time and temperature (P<0.01) significantly decreased the PEROXIDASE enzyme activity of CARROT JUICE samples and a prediction model obtained with high coefficients determination (R2=98%).Enzyme activity thermal treated juice processed at 90-880C for 4 min was undetectable.Ultrasound time significantly decreased the L-value, a-value, b-value, and TCDBlank (P<0.05) of CARROT JUICE samples. Whereas ultrasound temperature significantly increased the a-value (P<0.01) and TCD Blank (P<0.05) samples. The obtained results showed that, ultrasound treatment significantly decreased PEROXIDASE enzyme activity due to cavitational effects and reduced COLOR PARAMETERS degradation specially a-value of CARROT JUICE. Thus in order to maintain the quality of processed CARROT JUICE; ultrasound processing could be accompanied by additional measures such as exclusion of oxygen, refrigerated storage and the use of natural enzyme inhibitors.

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APA: Copy

AYASE, ALI, ALIZADEH, MOHAMMAD, ESMAILI, MOHSEN, MEHRDAD, ABBAS, & JAVADZADEH, YOUSEF. (2014). EFFECT OF THERMOSONICATION ON PEROXIDES ENZYME ACTIVITY AND COLOR PARAMETERS OF CARROT JUICE. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, 3(3), 267-282. SID. https://sid.ir/paper/234033/en

Vancouver: Copy

AYASE ALI, ALIZADEH MOHAMMAD, ESMAILI MOHSEN, MEHRDAD ABBAS, JAVADZADEH YOUSEF. EFFECT OF THERMOSONICATION ON PEROXIDES ENZYME ACTIVITY AND COLOR PARAMETERS OF CARROT JUICE. JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY[Internet]. 2014;3(3):267-282. Available from: https://sid.ir/paper/234033/en

IEEE: Copy

ALI AYASE, MOHAMMAD ALIZADEH, MOHSEN ESMAILI, ABBAS MEHRDAD, and YOUSEF JAVADZADEH, “EFFECT OF THERMOSONICATION ON PEROXIDES ENZYME ACTIVITY AND COLOR PARAMETERS OF CARROT JUICE,” JOURNAL OF RESEARCH AND INNOVATION IN FOOD SCIENCE AND TECHNOLOGY, vol. 3, no. 3, pp. 267–282, 2014, [Online]. Available: https://sid.ir/paper/234033/en

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