The DOI matches its Crossref record; the references it cites are not checked yet.
Inactivation kinetics of polyphenol oxidase and peroxidase in green coconut water by microwave processing
Abstract
The inactivation kinetics of enzymes polyphenol oxidase (PPO) and peroxidase (POD) was studied for the batch (discontinuous) microwave treatment of green coconut water. Inactivation of commercial PPO and POD added to sterile coconut water was also investigated. The complete time-temperature profiles of the experimental runs were used for determination of the kinetic parameters D-value and z-value: PPO (D ₉₂.₂₀°C =52s and z = 17.6°C); POD (D ₉₂.₉₂°C = 16s and z =11.5°C); PPO/sterile coconut water: (D ₈₄.₄₅°C =43s and z =39.5°C) and POD/sterile coconut water: (D ₈₆.₅₄°C =20s and z =19.3°C). All data were well fitted by a first order kinetic model. The enzymes naturally present in coconut water showed a higher resistance when compared to those added to the sterilized medium or other simulated solutions reported in the literature. The thermal inactivation of PPO and POD during microwave processing of green coconut water was significantly faster in comparison with conventional processes reported in the literature.
Overview
Integrity signals
Registry
Cites
Statistics
Verification
Claims the paper makes
Claims other papers make about this one
Each is checked against this paper’s own text: does it say what the citing paper says it does?
In the citing paper
“The temperature required for a D value of 5 min, which was 81.2 °C for coconut water POD [57], was shown to be higher than the 44.5 °C required for pepper [58], 75 °C for grape [59] and 80.3 °C for carrot [60], but slightly lower than the 83.2 °C for potato [60].”
From Coconut water preservation and processing: a review (2012) · cites this paper as [57]
In the citing paper
“It appeared that natural enzymes were more thermo-resistant than commercial ones.”
From Coconut water preservation and processing: a review (2012) · cites this paper as [57]
In the citing paper
“The thermal inactivation of both enzymes was faster with microwave processing than with conventional pasteurisation.”
From Coconut water preservation and processing: a review (2012) · cites this paper as [57]
In the citing paper
“The authors used a first-order kinetic model to describe the experimental results and determined D parameters for PPO, D 92.20 °C = 52 s, and for POD, D 92.20 °C = 16 s.”
From Coconut water preservation and processing: a review (2012) · cites this paper as [57]
In the citing paper
“The heat treatment (85°C) used in the present study was not able to completely inactivate the enzymes, and a similar observation was reported by Matsui, Gut, de Oliveira, and Tadini (2008) at 81.2°C heating (D value of 5 min for POD of TCW).”
From Effect of ozone and ultrasound treatments on polyphenol content, browning enzyme activities, and shelf life of tender coconut water (2020) · cites this paper as Matsui, Gut, de Oliveira, and Tadini (2008)
Citations
The citation lists haven’t been fetched yet
References 32 · Cited by 150
Research works printed but not linked: 25
- Bradford, 1976, A rapid and sensitive method for the quantification of microgram quantities of protein utilizing the principle of protein–dye binding, Analytical Biochemistry, 72, 248, 10.1016/0003-2697(76)90527-3 · DOI · Paper page
- Burnette, 1977, Peroxidase and its relationship to food flavor and quality: a review, Journal of Food Science and Technology, 42, 1
- Campos, 1996, Chemical composition, enzyme activity and effect of enzyme inactivation on flavor quality of green coconut water, Journal of Food Processing and Preservation, 20, 487, 10.1111/j.1745-4549.1996.tb00761.x · DOI · Paper page
- Cañumir, 2002, Pasteurization of apple juice by using microwaves, LWT – Food Science and Technology, 35, 389, 10.1006/fstl.2001.0865 · DOI
- Deng, 2003, Estimation of temperature profiles in microwaved particulates using enzyme and vision system, LWT – Food Science and Technology, 36, 331, 10.1016/S0023-6438(03)00021-5 · DOI
- Duarte, 2002, Identification of peroxidase and tyrosinase in green coconut water, Ciencia Y Tecnología Alimentaria, 3, 266, 10.1080/11358120209487737 · DOI · Paper page
- Gentry, 2005, Design and evaluation of a continuous flow microwave pasteurization system for apple cider, LWT – Food Science and Technology, 38, 227, 10.1016/j.lwt.2004.05.016 · DOI
- Günes, 1993, Peroxidase and lipoxygenase inactivation during blanching of green beans, green peas and carrots, LWT – Food Science and Technology, 26, 406, 10.1006/fstl.1993.1080 · DOI
- Heddleson, 1994, Factors affecting microwave heating of foods and microwave induced destruction of foodborne pathogens – a review, Journal of Food Protection, 57, 1025, 10.4315/0362-028X-57.11.1025 · DOI
- Ling, 1978, Determining kinetic parameters for thermal inactivation of heat-resistant and heat-labile isoenzymes from thermal destruction curves, Journal of Food Science, 43, 1307, 10.1111/j.1365-2621.1978.tb15295.x · DOI
- Machado, 2002, Inactivation and reactivation kinetics of horseradish peroxidase in phosphate buffer and buffer–dimethylformamide solutions, Journal of Molecular Catalysis B: Enzymatic, 451, 10.1016/S1381-1177(02)00198-4 · DOI
- Matsui, 2007, Peroxidase and polyphenol oxidase thermal inactivation by microwaves in green coconut water simulated solutions, LWT – Food Science and Technology, 40, 852, 10.1016/j.lwt.2006.03.019 · DOI
- Mudgett, 1982, Electrical properties of foods in microwave processing, Food Technology, 109
- Murasaki, N.C., 2005. Kinetic of thermal inactivation of peroxidase and polyphenol oxidase present in green coconut water by thermal continuous processing, MSc thesis. University of São Paulo, São Paulo.
- Porcelli, 1997, Non-thermal effects of microwaves on proteins: thermophilic enzymes as model system, FEBS Letters – Federation of European Biochemical Societies, 102, 10.1016/S0014-5793(96)01505-0 · DOI
- Reddy, 2005, Filtration resistances in non-thermal sterilization of green coconut water, Journal of Food Engineering, 69, 381, 10.1016/j.jfoodeng.2004.08.029 · DOI · Paper page
- Roy, 2003, Non-thermal effects of microwaves on protease-catalyzed esterification and transesterification, Tetrahedron, 59, 5431, 10.1016/S0040-4020(03)00867-6 · DOI
- Soysal, 2005, Kinetics and inactivation of carrot peroxidase by heat treatment, Journal of Food Engineering, 68, 349, 10.1016/j.jfoodeng.2004.06.009 · DOI
- Tajchakavit, 1997, Continuous-flow microwave inactivation kinetics of pectin methyl esterase in orange juice, Journal of Food Processing and Preservation, 21, 365, 10.1111/j.1745-4549.1997.tb00790.x · DOI
- Tajchakavit, 1998, Enhanced destruction of spoilage microorganisms in apple juice during continuous flow microwave heating, Food Research International, 31, 713, 10.1016/S0963-9969(99)00050-2 · DOI
- Vámos-Vigyázó, 1981, Polyphenol oxidase and peroxidase in fruits and vegetables, CRC Critical Reviews in Food Science and Nutrition, 15, 49, 10.1080/10408398109527312 · DOI
- Venkatesh, 2004, An overview of microwave processing and dielectric properties of agri-food materials, Biosystems Engineering, 88, 1, 10.1016/j.biosystemseng.2004.01.007 · DOI
- Vieira, 2002, Alicyclobacillus acidoterrestris spores as a target for Cupuaçu (Theobroma grandiflorum) nectar thermal processing: kinetic parameters and experimental methods, International Journal of Food Microbiology, 77, 71, 10.1016/S0168-1605(02)00043-0 · DOI
- Weemaes, 1998, Activity, electrophoretic characteristics and heat inactivation of polyphenoloxidases from apples, avocados, grapes, pears and plums, LWT – Food Science and Technology, 31, 44, 10.1006/fstl.1997.0302 · DOI
- Weng, 1991, Immobilized peroxidase: a potential bioindicator for evaluation of thermal processes, Journal of Food Science, 56, 567, 10.1111/j.1365-2621.1991.tb05326.x · DOI
Metadata
- Authors
- Matsui, K. N., Gut, J. A. W., de Oliveira, P. V., & Tadini, C. C.
- Affiliations
- Universidade de São Paulo (BR)
- Corresponding author
- Tadini, Carmen Cecilia
- ORCID
- Venue
- Journal of Food Engineering
- Publisher
- Elsevier BV
- Published
- 2008-09
- Volume
- 88
- Issue
- 2
- Pages
- 169-176
- ISSN
- 0260-8774 (ISSN-L)
- OpenAlex
- W2045760937
- Cited by
- 150
- References
- 32
- Citations by year
- 2026: 1 · 2025: 7 · 2024: 8 · 2023: 6 · 2022: 14 · 2021: 11 · 2020: 11 · 2019: 8 · 2018: 16 · 2017: 14 · 2016: 12 · 2015: 5 · 2014: 9 · 2013: 11 · 2012: 5
- FWCI
- 3.27
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Journal of Food Engineering (publishedVersion)
- Scientific Electronic Library Online (São Paulo Research Foundation, Latin American and Caribbean Center on Health Sciences Information, Conselho Nacional de Desenvolvimento Científico e Tecnológico) (publishedVersion)
- Funders
- Fundação de Amparo à Pesquisa do Estado de São Paulo
- Topics
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Microbial Inactivation Methods
- Life Sciences › Agricultural and Biological Sciences › Food Science › Coconut Research and Applications
- Life Sciences › Agricultural and Biological Sciences › Plant Science › Postharvest Quality and Shelf Life Management
- Keywords
- polyphenol oxidase, peroxidase, enzyme inactivation kinetics, microwave processing, green coconut water, D-value, Z-score, first-order kinetics, thermal inactivation, enzyme resistance, food sterilization
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
