Publication
Inactivation kinetics of peroxidase in zucchini (Cucurbita pepo L.) by heat and UV-C radiation
| dc.contributor.author | Neves, Filipa I. G. | |
| dc.contributor.author | Vieira, M. M. C. | |
| dc.contributor.author | Silva, C. L. M. | |
| dc.date.accessioned | 2013-03-05T17:36:28Z | |
| dc.date.available | 2013-03-05T17:36:28Z | |
| dc.date.issued | 2012 | |
| dc.date.updated | 2013-02-09T01:43:11Z | |
| dc.description.abstract | The effect of traditional thermal water blanching, or its combination with a UV-C radiation pre-treatment (11 J/m2), on the inactivation kinetics of peroxidase in zucchini (Cucurbita pepo L.) was carried out in the temperature range of 80 to 98 °C, and up to 3 min of processing time. Peroxidase inactivation started being noticed only at temperatures around 85 °C. For both treatments, the inactivation kinetics followed a first order reaction with the Arrhenius model describing the temperature dependence of the reaction rate. The obtained kinetic parameters (kHeat 89.6 °C = 7.37 × 10− 7 ± 3.47 × 10− 7 min− 1 and Ea Heat = 925 ± 69 kJ mol− 1; kHeat 89.6 °C + UV-C = 2.42 × 10− 5 ± 6.58 × 10− 6 min− 1 and Ea Heat + UV-C = 596 ± 48.8 kJ mol− 1) showed that UV-C radiation had a significant contribution to increase the peroxidase degradation rate. These results will help to design new pre-processing conditions for the production of frozen zucchini, using less severe thermal treatments and attempt to minimize quality losses. | por |
| dc.identifier.citation | Neves, Filipa I.G.; Vieira, Margarida C.; Silva, Cristina L.M.Inactivation kinetics of peroxidase in zucchini (Cucurbita pepo L.) by heat and UV-C radiation, Innovative Food Science & Emerging Technologies, 13, 2012, 158-162, 2012 | por |
| dc.identifier.doi | http://dx.doi.org/10.1016/j.ifset.2011.10.013 | |
| dc.identifier.issn | 14668564 | |
| dc.identifier.other | AUT: MVI00201; | |
| dc.identifier.uri | http://hdl.handle.net/10400.1/2539 | |
| dc.language.iso | eng | por |
| dc.peerreviewed | yes | por |
| dc.publisher | Elsevier | por |
| dc.relation.publisherversion | http://www.sciencedirect.com/science/article/pii/S1466856411001445 | por |
| dc.subject | UV-C radiation | por |
| dc.subject | Blanching | por |
| dc.subject | Ultrasounds | por |
| dc.subject | Zuchinni (Curcubita pepo) | por |
| dc.subject | Frozen vegetables | por |
| dc.subject | Peroxidase | por |
| dc.title | Inactivation kinetics of peroxidase in zucchini (Cucurbita pepo L.) by heat and UV-C radiation | por |
| dc.type | journal article | |
| dspace.entity.type | Publication | |
| oaire.citation.endPage | 162 | por |
| oaire.citation.issue | 13 | por |
| oaire.citation.startPage | 158 | por |
| oaire.citation.title | Innovative Food Science and Emerging Technologies | por |
| person.familyName | Vieira | |
| person.givenName | Margarida | |
| person.identifier.ciencia-id | 3314-4EFC-1E4A | |
| person.identifier.orcid | 0000-0003-2774-706X | |
| person.identifier.rid | E-1805-2012 | |
| person.identifier.scopus-author-id | 7202140775 | |
| rcaap.rights | restrictedAccess | por |
| rcaap.type | article | por |
| relation.isAuthorOfPublication | 338c2b9c-fbe6-4fc1-af2d-8152a6560119 | |
| relation.isAuthorOfPublication.latestForDiscovery | 338c2b9c-fbe6-4fc1-af2d-8152a6560119 |
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