Using ultrasound technology for the inactivation and thermal sensitization of peroxidase in green coconut water
Abstract
Green coconut water has unique nutritional and sensorial qualities. Despite the different technologies already studied, its enzymatic stability is still challenging. This study evaluated the use of ultrasound technology (US) for inactivating/sensitizing coconut water peroxidase (POD). The effect of both US application alone and as a pre-treatment to thermal processing was evaluated. The enzyme activity during US processing was reduced 27% after 30min (286W/L, 20kHz), demonstrating its high resistance. The thermal inactivation was described by the Weibull model under non-isothermal conditions. The enzyme became sensitized to heat after US pre-treatment. Further, the use of US resulted in more uniform heat resistance. The results suggest that US is a good technology for sensitizing enzymes before thermal processing (even for an enzyme with high thermal resistance). Therefore, the use of this technology could decrease the undesirable effects of long times and/or the high temperatures of the conventional thermal processing.
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Using ultrasound alone for food treatment has limited efficiency in achieving enzyme and microbial inactivation.
“However, using ultrasound alone for food treatment has limited efficiency in achieving enzyme and microbial inactivation [78,79].”
From Research Progress in Coconut Water: A Review of Nutritional Composition, Biological Activities, and Novel Processing Technologies (2025) · cites this paper as [78]
POD has higher resistance to both ultrasound and thermal treatments.
“POD has higher resistance to both ultrasound and thermal treatments, with its activity decreasing by 27 and 50% after ultrasound treatments at 286 W/L and 20 kHz for 30 min and thermal treatments at 80 °C for >30 min, respectively [78].”
From Research Progress in Coconut Water: A Review of Nutritional Composition, Biological Activities, and Novel Processing Technologies (2025) · cites this paper as [78]
Pretreating CW with ultrasound sensitizes POD before thermal treatments, resulting in more uniform heat resistance.
“Pretreating CW with ultrasound has been demonstrated to sensitize POD before thermal treatments, resulting in more uniform heat resistance [78].”
From Research Progress in Coconut Water: A Review of Nutritional Composition, Biological Activities, and Novel Processing Technologies (2025) · cites this paper as [78]
POD activity decreased by 50% after thermal treatment at 80 °C for >30 min.
“POD has higher resistance to both ultrasound and thermal treatments, with its activity decreasing by 27 and 50% after ultrasound treatments at 286 W/L and 20 kHz for 30 min and thermal treatments at 80 °C for >30 min, respectively [78].”
From Research Progress in Coconut Water: A Review of Nutritional Composition, Biological Activities, and Novel Processing Technologies (2025) · cites this paper as [78]
POD activity decreased by 27% after ultrasound treatment at 286 W/L and 20 kHz for 30 min.
“POD has higher resistance to both ultrasound and thermal treatments, with its activity decreasing by 27 and 50% after ultrasound treatments at 286 W/L and 20 kHz for 30 min and thermal treatments at 80 °C for >30 min, respectively [78].”
From Research Progress in Coconut Water: A Review of Nutritional Composition, Biological Activities, and Novel Processing Technologies (2025) · cites this paper as [78]
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The Chemical Composition and Biological Properties of Coconut (Cocos nucifera L.) Water
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Conservação de água de coco verde por filtração com membrana
Magalhães, M. P., Gomes, F. D. S., Modesta, R. C. D., Matta, V. M. D., & Cabral, L. M. C. (2005) · Ciência e Tecnologia de Alimentos · doi:10.1590/s0101-20612005000100012 · Cited by 13 · see citing works
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Synergistic effect of thermosonication to reduce enzymatic activity in coconut water
Ribeiro, M. D. M., Valdramidis, V. P., Nunes, C. A., & de Souza, V. R. (2017) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2017.04.013 · Cited by 30 · see citing works
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- Authors
- Rojas, M. L., Trevilin, J. H., Funcia, E. D. S., Gut, J. A. W., & Augusto, P. E. D.
- Affiliations
- Universidade de São Paulo (BR)
- ORCID
- Venue
- Ultrasonics Sonochemistry
- Publisher
- Elsevier BV
- Published
- 2017-05
- Volume
- 36
- Pages
- 173-181
- ISSN
- 1350-4177 (ISSN-L)
- OpenAlex
- W2551177720
- Cited by
- 63
- References
- 2
- Citations by year
- 2026: 4 · 2025: 10 · 2024: 6 · 2023: 3 · 2022: 10 · 2021: 3 · 2020: 7 · 2019: 9 · 2018: 4 · 2017: 7
- FWCI
- 5.82
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Ultrasonics Sonochemistry (publishedVersion)
- PubMed (publishedVersion)
- HAL (submittedVersion)
- Funders
- São Paulo Research Foundation
- FAPESP (2014/16998-3, 2014/17534-0)
- National Council for Scientific and Technological Development (401004/2014-7)
- CNPq
- Coordination for the Improvement of Higher Education Personnel
- Topics
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Microbial Inactivation Methods
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Enzyme Catalysis and Immobilization
- Physical Sciences › Chemistry › Inorganic Chemistry › Coconut Research and Applications
- Keywords
- ultrasound treatment, peroxidase, green coconut water, enzyme inactivation, thermal sensitization, heat resistance, thermal processing, Weibull model, pretreatment
- MeSH terms
- Ultrasonic Waves, Beverages, Cocos, Enzyme Activation, Hot Temperature, Kinetics, Peroxidases
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