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Cited by 24Microbial Inactivation MethodsFood Drying and ModelingPostharvest Quality and Shelf Life Management

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Kinetics of peroxidase inactivation, color and temperature changes during pumpkin (Cucurbita moschata) blanching using infrared heating

Jamali, Seyedeh Narges, Kashaninejad, Mahdi, Amirabadi, Alireza Asadi, Aalami, Mehran, Khomeiri, Morteza·2018·LWT
DOI 10.1016/j.lwt.2018.03.074
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Abstract

Fresh Pumpkin is sensitive to microbial or enzymatic spoilage even in refrigeration temperatures, thus; blanching before freezing or canning is a proper way for preservation and commercialization of this product. In this study infrared irradiation was chosen as heating source and peroxidase as an indicator of enzyme inactivation adequacy for pumpkin blanching. Pumpkin purée was treated under 5 levels of temperature and 2 levels of sample thickness. Effect of thermal processing on the kinetic parameters of peroxidase inactivation (k, Ea, D and Z values) and color changes (ΔE) was investigated. Peroxidase inactivation of pumpkin samples followed a first order kinetics model. Calculated activation energies and Z values of enzyme inactivation process for 4 and 8 mm thickness levels were 130.63, 119.46 kJ mol−1 and 18.18, 17.85 °C, respectively. No significant difference was observed between activation energies and Z values of two thickness levels. But, the effect of temperature and thickness on inactivation rate constants (k) and D values was significant (P < 0.05). Investigation on the kinetics of color change was carried out by the calculation of ΔE changes during l log enzyme inactivation period. In this study, sample thickness showed a more significant effect on ΔE variations than temperature.

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Cited by

Sorted by citations

Metadata

Authors
Jamali, S. N., Kashaninejad, M., Amirabadi, A. A., Aalami, M., & Khomeiri, M.
Affiliations
Gorgan University of Agricultural Sciences and Natural Resources (IR)
Corresponding author
Kashaninejad, Mahdi
ORCID
Venue
LWT
Publisher
Elsevier BV
Published
2018-07
Volume
93
Pages
456-462
ISSN
0023-6438 (ISSN-L)
DOI
10.1016/j.lwt.2018.03.074
OpenAlex
W2795348539
Cited by
24
References
0
Citations by year
2026: 1 · 2025: 4 · 2023: 6 · 2022: 2 · 2021: 4 · 2020: 5 · 2019: 2
FWCI
1.74
Type
journal article
Language
en
Open access
closed
Licence
Locations
LWT (publishedVersion)
Funders
Gorgan University of Agricultural Sciences and Natural Resources
Topics
  • Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Microbial Inactivation Methods
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Food Drying and Modeling
  • Life Sciences › Agricultural and Biological Sciences › Plant Science › Postharvest Quality and Shelf Life Management
Keywords
Cucurbita moschata, infrared heating, peroxidase inactivation, enzyme inactivation kinetics, first-order kinetics, activation energy, Z-score, D-value, color change, sample thickness, thermal processing, food preservation

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