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Gıdalarda polifenol oksidaz enzimi inaktivasyonunun modellenmesi ve simülasyonu

Yıl 2020, Cilt 6, Sayı 4, 248 - 260, 19.08.2020

Gonca BİLGE

https://doi.org/10.3153/FH20025

Öz

Bu çalışmanın amacı polifenol oksidaz (PPO) enziminin gerçek sıcaklık ve basınç senaryolarındaki inaktivasyon simülasyonlarının yapılması ile meyve ve sebzelerin daha taze kalması, esmerleşme reaksiyonlarının ve besin kayıplarının önlenmesinde daha gerçekçi modellerin ortaya konulmasıdır. Isıl işlem ve yüksek basınç uygulamaları dinamik yöntemler olup sabit sıcaklık ve basınç değerlerinde yapılan modeller yetersiz olmaktadır. Modellerin endüstride uygulandığı şekilde yani ısınma-soğuma süreleri ve sıcaklık değişimleri ile basınçlama-genleşme süreleri ve basınç değişimleri göz önüne alınarak yapılması gerekmektedir. Bu amaçla sabit sıcaklık ve basınç koşullarında ananas püresi ve elma suyu örneklerinde PPO enziminin inaktivasyonu üzerine yapılan çalışmalar modellenerek sabit olmayan sıcaklık ve basınç değerlerindeki inaktivasyon profilleri tahmin edilmiştir. En yüksek PPO inaktivasyonun % 98,8’lik oranla üç tekrarlı basınç döngüsünün uygulandığı senaryoda elde edildiği gözlenmiştir. Bu simülasyon modellerinin farklı meyve ve sebzelerdeki farklı enzimlere de uyarlanması ile gıda endüstrisinde enzim inaktivasyonu için uygulanan yöntemlerden maksimum fayda sağlamak mümkün olacaktır.  

Anahtar Kelimeler

Isıl işlem, Yüksek basınç, Polifenol oksidaz, Enzim inaktivasyonu, Modelleme, Simülasyon

Kaynakça

  • Amiali, M.,Ngadi, M.,Smith, J.ve Raghavan, G. (2007). Synergistic effect of temperature and pulsed electric field on inactivation of Escherichia coli O157: H7 and Salmonella enteritidis in liquid egg yolk. Journal of Food Engineering, 79(2), 689-694. https://doi.org/10.1016/j.jfoodeng.2006.02.029
  • Bermúdez-Aguirre, D., Corradini, M.G. (2012). Inactivation kinetics of Salmonella spp. under thermal and emerging treatments: a review. Food Research International, 45(2), 700-712. https://doi.org/10.1016/j.foodres.2011.05.040
  • Buckow, R.,Weiss, U.,Knorr, D. (2009). Inactivation kinetics of apple polyphenol oxidase in different pressure–temperature domains. Innovative Food Science & Emerging Technologies, 10(4), 441-448. https://doi.org/10.1016/j.ifset.2009.05.005
  • Buzrul, S. (2009). A predictive model for high‐pressure carbon dioxide inactivation of microorganisms. Journal of Food Safety, 29(2), 208-223. https://doi.org/10.1111/j.1745-4565.2009.00151.x
  • Campus, M. (2010). High pressure processing of meat, meat products and seafood. Food Engineering Reviews, 2(4), 256-273. https://doi.org/10.1007/s12393-010-9028-y
  • Chakraborty, S., Rao, P. S.,Mishra, H.N. (2015). Kinetic modeling of polyphenoloxidase and peroxidase inactivation in pineapple (Ananas comosus L.) puree during high-pressure and thermal treatments. Innovative Food Science & Emerging Technologies, 27, 57-68. https://doi.org/10.1016/j.ifset.2014.11.003
  • Chen, G. (2013). Estimating microbial survival parameters from dynamic survival data using Microsoft Excel. International Journal of Food Science & Technology, 48(9), 1841-1846. https://doi.org/10.1111/ijfs.12159
  • Cheng, X.-F., Zhang, M., Adhikari, B. (2013). The inactivation kinetics of polyphenol oxidase in mushroom (Agaricus bisporus) during thermal and thermosonic treatments. Ultrasonics Sonochemistry, 20(2), 674-679. https://doi.org/10.1016/j.ultsonch.2012.09.012
  • Crelier, S., Robert, M.-C.,Claude, J., Juillerat, M.A. (2001). Tomato (Lycopersicon esculentum) pectin methylesterase and polygalacturonase behaviors regarding heat-and pressure-induced inactivation. Journal of Agricultural and Food Chemistry, 49(11), 5566-5575. https://doi.org/10.1021/jf010202u
  • Del Olmo, A., Morales, P., Ávila, M.,Calzada, J., Nuñez, M. (2010). Effect of single-cycle and multiple-cycle high-pressure treatments on the colour and texture of chicken breast fillets. Innovative food science & emerging technologies, 11(3), 441-444. https://doi.org/10.1016/j.ifset.2010.01.012
  • Denys, S.,Van Loey, A.M., Hendrickx, M.E. (2000). A modeling approach for evaluating process uniformity during batch high hydrostatic pressure processing: combination of a numerical heat transfer model and enzyme inactivation kinetics. Innovative Food Science & Emerging Technologies, 1(1), 5-19. https://doi.org/10.1016/S1466-8564(99)00003-X
  • Garcia-Palazon, A., Suthanthangjai, W., Kajda, P., Zabetakis, I. (2004). The effects of high hydrostatic pressure on β-glucosidase, peroxidase and polyphenoloxidase in red raspberry (Rubus idaeus) and strawberry (Fragaria× ananassa). Food Chemistry, 88(1), 7-10. https://doi.org/10.1016/j.foodchem.2004.01.019
  • Giner, J., Ortega, M., Mesegué, M., Gimeno, V., Barbosa‐Cánovas, G. Martín, O. (2002). Inactivation of peach polyphenoloxidase by exposure to pulsed electric fields. Journal of Food Science, 67(4), 1467-1472. https://doi.org/10.1111/j.1365-2621.2002.tb10307.x
  • Golan-Goldhirsh, A.,Whitaker, J.R. Kahn, V. (1984). Relation between structure of polyphenol oxidase and prevention of browning. In Nutritional and Toxicological Aspects of Food Safety (pp. 437-456): Springer.
  • Goyeneche, R., Di Scala, K., Roura, S. (2013). Biochemical characterization and thermal inactivation of polyphenol oxidase from radish (Raphanus sativus var. sativus). LWT-Food Science and Technology, 54(1), 57-62. https://doi.org/10.1016/j.lwt.2013.04.014
  • Hendrickx, M., Ludikhuyze, L., Van den Broeck, I., Weemaes, C. (1998). Effects of high pressure on enzymes related to food quality. Trends in Food Science & Technology, 9(5), 197-203. https://doi.org/10.1016/S0924-2244(98)00039-9
  • Islam, M.N., Zhang, M., Adhikari, B. (2014). The inactivation of enzymes by ultrasound—a review of potential mechanisms. Food Reviews International, 30(1), 1-21. https://doi.org/10.1080/87559129.2013.853772
  • Kadkhodaee, R., Povey, M.J. (2008). Ultrasonic inactivation of Bacillus α-amylase. I. Effect of gas content and emitting face of probe. Ultrasonics Sonochemistry, 15(2), 133-142. https://doi.org/10.1016/j.ultsonch.2007.02.005
  • Liu, F., Niu, L., Li, D., Liu, C., Jin, B. (2013). Kinetic characterization and thermal inactivation of peroxidase in aqueous extracts from sweet corn and waxy corn. Food and Bioprocess Technology, 6(10), 2800-2807. https://doi.org/10.1007/s11947-012-0996-1
  • Mafart, P., Couvert, O., Gaillard, S., Leguérinel, I. (2002). On calculating sterility in thermal preservation methods: application of the Weibull frequency distribution model. International Journal of Food Microbiology, 72(1-2), 107-113. https://doi.org/10.1016/S0168-1605(01)00624-9
  • Marszałek, K., Szczepańska, J., Starzonek, S., Woźniak, Ł., Trych, U., Skąpska, S., Rzoska, S., Saraiva, J.A., Lorenzo, J. M. Barba, F.J. (2019). Enzyme inactivation and evaluation of physicochemical properties, sugar and phenolic profile changes in cloudy apple juices after high pressure processing, and subsequent refrigerated storage. Journal of Food Process Engineering, 42(4), e13034. https://doi.org/10.1111/jfpe.13034
  • Morales, P., Calzada, J., Rodriguez, B., De Paz, M., Nunez, M. (2009). Inactivation of Salmonella enteritidis in chicken breast fillets by single-cycle and multiple-cycle high pressure treatments. Foodborne Pathogens and Disease, 6(5), 577-581. https://doi.org/10.1089/fpd.2008.0218
  • Nienaber, U., Shellhammer, T. (2001). High‐pressure processing of orange juice: kinetics of pectinmethylesterase inactivation. Journal of Food Science, 66(2), 328-331. https://doi.org/10.1111/j.1365-2621.2001.tb11341.x
  • Periago, P.,Van Zuijlen, A., Fernandez, P., Klapwijk, P., Ter Steeg, P., Corradini, M. Peleg, M. (2004). Estimation of the non-isothermal inactivation patterns of Bacillus sporothermodurans IC4 spores in soups from their isothermal survival data. International Journal of Food Microbiology, 95(2), 205-218. https://doi.org/10.1016/j.ijfoodmicro.2004.02.015
  • Ponce, E., Pla, R., Sendra, E., Guamis, B., Mor-Mur, M. (1999). Destruction of Salmonella enteritidis inoculated in liquid whole egg by high hydrostatic pressure: comparative study in selective and non-selective media. Food Microbiology, 16(4), 357-365. https://doi.org/10.1006/fmic.1998.0248
  • Riahi, E., Ramaswamy, H.S. (2004). High pressure inactivation kinetics of amylase in apple juice. Journal of Food Engineering, 64(2), 151-160. https://doi.org/10.1016/j.jfoodeng.2003.09.025
  • Sulaiman, A., Soo, M.J., Farid, M., Silva, F.V. (2015). Thermosonication for polyphenoloxidase inactivation in fruits: Modeling the ultrasound and thermal kinetics in pear, apple and strawberry purees at different temperatures. Journal of Food Engineering, 165, 133-140. https://doi.org/10.1016/j.jfoodeng.2015.06.020
  • Terefe, N.S., Yang, Y.H., Knoerzer, K., Buckow, R.,Versteeg, C. (2010). High pressure and thermal inactivation kinetics of polyphenol oxidase and peroxidase in strawberry puree. Innovative Food Science & Emerging Technologies, 11(1), 52-60. https://doi.org/10.1016/j.ifset.2009.08.009
  • van Boekel, M.A. (2002). On the use of the Weibull model to describe thermal inactivation of microbial vegetative cells. International Journal of Food Microbiology, 74(1-2), 139-159. https://doi.org/10.1016/S0168-1605(01)00742-5

Modeling and simulation of the inactivation of polyphenol oxidase enzyme in foods

Yıl 2020, Cilt 6, Sayı 4, 248 - 260, 19.08.2020

Gonca BİLGE

https://doi.org/10.3153/FH20025

Öz

The aim of this study was to realize more realistic models for the inhibition of browning reactions and nutritional losses and for keeping the fruit vegetables fresh, by inactivating of polyphenol oxidase (PPO) enzyme in real temperature and pressure scenarios. High pressure and heat treatment applications are dynamic methods and modeling should be done by taking into consideration the heating-cooling times and temperature changes, pressurization-expansion times and pressure changes as applied in the industry, not at constant pressure and temperature values. For this purpose, the studies on inactivation of polyphenol oxidase (PPO) enzyme in pineapple puree and apple juice samples under constant pressure and temperature conditions were modeled and the inactivation profile in non-constant temperature and pressure values were predicted. It was observed that the highest PPO inactivation was achieved with a rate of 98.8% in the scenario where three repetitive pressure cycles were applied. By adapting these simulation models to different enzymes in different fruits and vegetables, it would be possible to benefit from the methods applied for enzyme inactivation in the food industry.

Anahtar Kelimeler

Heat treatment, High pressure, Polyphenol oxidase, Enzyme inactivation, Modelling, Simulation

Kaynakça

  • Amiali, M.,Ngadi, M.,Smith, J.ve Raghavan, G. (2007). Synergistic effect of temperature and pulsed electric field on inactivation of Escherichia coli O157: H7 and Salmonella enteritidis in liquid egg yolk. Journal of Food Engineering, 79(2), 689-694. https://doi.org/10.1016/j.jfoodeng.2006.02.029
  • Bermúdez-Aguirre, D., Corradini, M.G. (2012). Inactivation kinetics of Salmonella spp. under thermal and emerging treatments: a review. Food Research International, 45(2), 700-712. https://doi.org/10.1016/j.foodres.2011.05.040
  • Buckow, R.,Weiss, U.,Knorr, D. (2009). Inactivation kinetics of apple polyphenol oxidase in different pressure–temperature domains. Innovative Food Science & Emerging Technologies, 10(4), 441-448. https://doi.org/10.1016/j.ifset.2009.05.005
  • Buzrul, S. (2009). A predictive model for high‐pressure carbon dioxide inactivation of microorganisms. Journal of Food Safety, 29(2), 208-223. https://doi.org/10.1111/j.1745-4565.2009.00151.x
  • Campus, M. (2010). High pressure processing of meat, meat products and seafood. Food Engineering Reviews, 2(4), 256-273. https://doi.org/10.1007/s12393-010-9028-y
  • Chakraborty, S., Rao, P. S.,Mishra, H.N. (2015). Kinetic modeling of polyphenoloxidase and peroxidase inactivation in pineapple (Ananas comosus L.) puree during high-pressure and thermal treatments. Innovative Food Science & Emerging Technologies, 27, 57-68. https://doi.org/10.1016/j.ifset.2014.11.003
  • Chen, G. (2013). Estimating microbial survival parameters from dynamic survival data using Microsoft Excel. International Journal of Food Science & Technology, 48(9), 1841-1846. https://doi.org/10.1111/ijfs.12159
  • Cheng, X.-F., Zhang, M., Adhikari, B. (2013). The inactivation kinetics of polyphenol oxidase in mushroom (Agaricus bisporus) during thermal and thermosonic treatments. Ultrasonics Sonochemistry, 20(2), 674-679. https://doi.org/10.1016/j.ultsonch.2012.09.012
  • Crelier, S., Robert, M.-C.,Claude, J., Juillerat, M.A. (2001). Tomato (Lycopersicon esculentum) pectin methylesterase and polygalacturonase behaviors regarding heat-and pressure-induced inactivation. Journal of Agricultural and Food Chemistry, 49(11), 5566-5575. https://doi.org/10.1021/jf010202u
  • Del Olmo, A., Morales, P., Ávila, M.,Calzada, J., Nuñez, M. (2010). Effect of single-cycle and multiple-cycle high-pressure treatments on the colour and texture of chicken breast fillets. Innovative food science & emerging technologies, 11(3), 441-444. https://doi.org/10.1016/j.ifset.2010.01.012
  • Denys, S.,Van Loey, A.M., Hendrickx, M.E. (2000). A modeling approach for evaluating process uniformity during batch high hydrostatic pressure processing: combination of a numerical heat transfer model and enzyme inactivation kinetics. Innovative Food Science & Emerging Technologies, 1(1), 5-19. https://doi.org/10.1016/S1466-8564(99)00003-X
  • Garcia-Palazon, A., Suthanthangjai, W., Kajda, P., Zabetakis, I. (2004). The effects of high hydrostatic pressure on β-glucosidase, peroxidase and polyphenoloxidase in red raspberry (Rubus idaeus) and strawberry (Fragaria× ananassa). Food Chemistry, 88(1), 7-10. https://doi.org/10.1016/j.foodchem.2004.01.019
  • Giner, J., Ortega, M., Mesegué, M., Gimeno, V., Barbosa‐Cánovas, G. Martín, O. (2002). Inactivation of peach polyphenoloxidase by exposure to pulsed electric fields. Journal of Food Science, 67(4), 1467-1472. https://doi.org/10.1111/j.1365-2621.2002.tb10307.x
  • Golan-Goldhirsh, A.,Whitaker, J.R. Kahn, V. (1984). Relation between structure of polyphenol oxidase and prevention of browning. In Nutritional and Toxicological Aspects of Food Safety (pp. 437-456): Springer.
  • Goyeneche, R., Di Scala, K., Roura, S. (2013). Biochemical characterization and thermal inactivation of polyphenol oxidase from radish (Raphanus sativus var. sativus). LWT-Food Science and Technology, 54(1), 57-62. https://doi.org/10.1016/j.lwt.2013.04.014
  • Hendrickx, M., Ludikhuyze, L., Van den Broeck, I., Weemaes, C. (1998). Effects of high pressure on enzymes related to food quality. Trends in Food Science & Technology, 9(5), 197-203. https://doi.org/10.1016/S0924-2244(98)00039-9
  • Islam, M.N., Zhang, M., Adhikari, B. (2014). The inactivation of enzymes by ultrasound—a review of potential mechanisms. Food Reviews International, 30(1), 1-21. https://doi.org/10.1080/87559129.2013.853772
  • Kadkhodaee, R., Povey, M.J. (2008). Ultrasonic inactivation of Bacillus α-amylase. I. Effect of gas content and emitting face of probe. Ultrasonics Sonochemistry, 15(2), 133-142. https://doi.org/10.1016/j.ultsonch.2007.02.005
  • Liu, F., Niu, L., Li, D., Liu, C., Jin, B. (2013). Kinetic characterization and thermal inactivation of peroxidase in aqueous extracts from sweet corn and waxy corn. Food and Bioprocess Technology, 6(10), 2800-2807. https://doi.org/10.1007/s11947-012-0996-1
  • Mafart, P., Couvert, O., Gaillard, S., Leguérinel, I. (2002). On calculating sterility in thermal preservation methods: application of the Weibull frequency distribution model. International Journal of Food Microbiology, 72(1-2), 107-113. https://doi.org/10.1016/S0168-1605(01)00624-9
  • Marszałek, K., Szczepańska, J., Starzonek, S., Woźniak, Ł., Trych, U., Skąpska, S., Rzoska, S., Saraiva, J.A., Lorenzo, J. M. Barba, F.J. (2019). Enzyme inactivation and evaluation of physicochemical properties, sugar and phenolic profile changes in cloudy apple juices after high pressure processing, and subsequent refrigerated storage. Journal of Food Process Engineering, 42(4), e13034. https://doi.org/10.1111/jfpe.13034
  • Morales, P., Calzada, J., Rodriguez, B., De Paz, M., Nunez, M. (2009). Inactivation of Salmonella enteritidis in chicken breast fillets by single-cycle and multiple-cycle high pressure treatments. Foodborne Pathogens and Disease, 6(5), 577-581. https://doi.org/10.1089/fpd.2008.0218
  • Nienaber, U., Shellhammer, T. (2001). High‐pressure processing of orange juice: kinetics of pectinmethylesterase inactivation. Journal of Food Science, 66(2), 328-331. https://doi.org/10.1111/j.1365-2621.2001.tb11341.x
  • Periago, P.,Van Zuijlen, A., Fernandez, P., Klapwijk, P., Ter Steeg, P., Corradini, M. Peleg, M. (2004). Estimation of the non-isothermal inactivation patterns of Bacillus sporothermodurans IC4 spores in soups from their isothermal survival data. International Journal of Food Microbiology, 95(2), 205-218. https://doi.org/10.1016/j.ijfoodmicro.2004.02.015
  • Ponce, E., Pla, R., Sendra, E., Guamis, B., Mor-Mur, M. (1999). Destruction of Salmonella enteritidis inoculated in liquid whole egg by high hydrostatic pressure: comparative study in selective and non-selective media. Food Microbiology, 16(4), 357-365. https://doi.org/10.1006/fmic.1998.0248
  • Riahi, E., Ramaswamy, H.S. (2004). High pressure inactivation kinetics of amylase in apple juice. Journal of Food Engineering, 64(2), 151-160. https://doi.org/10.1016/j.jfoodeng.2003.09.025
  • Sulaiman, A., Soo, M.J., Farid, M., Silva, F.V. (2015). Thermosonication for polyphenoloxidase inactivation in fruits: Modeling the ultrasound and thermal kinetics in pear, apple and strawberry purees at different temperatures. Journal of Food Engineering, 165, 133-140. https://doi.org/10.1016/j.jfoodeng.2015.06.020
  • Terefe, N.S., Yang, Y.H., Knoerzer, K., Buckow, R.,Versteeg, C. (2010). High pressure and thermal inactivation kinetics of polyphenol oxidase and peroxidase in strawberry puree. Innovative Food Science & Emerging Technologies, 11(1), 52-60. https://doi.org/10.1016/j.ifset.2009.08.009
  • van Boekel, M.A. (2002). On the use of the Weibull model to describe thermal inactivation of microbial vegetative cells. International Journal of Food Microbiology, 74(1-2), 139-159. https://doi.org/10.1016/S0168-1605(01)00742-5

Ayrıntılar

Birincil Dil Türkçe
Konular Gıda Bilimi ve Teknolojisi
Bölüm Research Articles
Yazarlar

Gonca BİLGE (Sorumlu Yazar)
Konya Gıda ve Tarım Üniversitesi, Gıda Mühendisliği Bölümü, 42080 Konya
0000-0002-2906-3369
Türkiye

Teşekkür Bu makaledeki bilgi birikiminin oluşmasına katkı sağlayan Prof. Dr. Sencer Buzrul’a teşekkür ederim.
Yayımlanma Tarihi 19 Ağustos 2020
Başvuru Tarihi 7 Şubat 2020
Kabul Tarihi 16 Mayıs 2020
Yayınlandığı Sayı Yıl 2020, Cilt 6, Sayı 4

Kaynak Göster

Bibtex @araştırma makalesi { jfhs684670, journal = {Food and Health}, eissn = {2602-2834}, address = {Vidin Caddesi No:28 D:4 Kocamustafapaşa 34107 Fatih İstanbul}, publisher = {Özkan ÖZDEN}, year = {2020}, volume = {6}, number = {4}, pages = {248 - 260}, doi = {10.3153/FH20025}, title = {Gıdalarda polifenol oksidaz enzimi inaktivasyonunun modellenmesi ve simülasyonu}, key = {cite}, author = {Bilge, Gonca} }
APA Bilge, G. (2020). Gıdalarda polifenol oksidaz enzimi inaktivasyonunun modellenmesi ve simülasyonu . Food and Health , 6 (4) , 248-260 . DOI: 10.3153/FH20025
MLA Bilge, G. "Gıdalarda polifenol oksidaz enzimi inaktivasyonunun modellenmesi ve simülasyonu" . Food and Health 6 (2020 ): 248-260 <http://jfhs.scientificwebjournals.com/tr/pub/issue/56072/684670>
Chicago Bilge, G. "Gıdalarda polifenol oksidaz enzimi inaktivasyonunun modellenmesi ve simülasyonu". Food and Health 6 (2020 ): 248-260
RIS TY - JOUR T1 - Gıdalarda polifenol oksidaz enzimi inaktivasyonunun modellenmesi ve simülasyonu AU - Gonca Bilge Y1 - 2020 PY - 2020 N1 - doi: 10.3153/FH20025 DO - 10.3153/FH20025 T2 - Food and Health JF - Journal JO - JOR SP - 248 EP - 260 VL - 6 IS - 4 SN - -2602-2834 M3 - doi: 10.3153/FH20025 UR - https://doi.org/10.3153/FH20025 Y2 - 2020 ER -
EndNote %0 Food and Health Gıdalarda polifenol oksidaz enzimi inaktivasyonunun modellenmesi ve simülasyonu %A Gonca Bilge %T Gıdalarda polifenol oksidaz enzimi inaktivasyonunun modellenmesi ve simülasyonu %D 2020 %J Food and Health %P -2602-2834 %V 6 %N 4 %R doi: 10.3153/FH20025 %U 10.3153/FH20025
ISNAD Bilge, Gonca . "Gıdalarda polifenol oksidaz enzimi inaktivasyonunun modellenmesi ve simülasyonu". Food and Health 6 / 4 (Ağustos 2020): 248-260 . https://doi.org/10.3153/FH20025
AMA Bilge G. Gıdalarda polifenol oksidaz enzimi inaktivasyonunun modellenmesi ve simülasyonu. Food Health. 2020; 6(4): 248-260.
Vancouver Bilge G. Gıdalarda polifenol oksidaz enzimi inaktivasyonunun modellenmesi ve simülasyonu. Food and Health. 2020; 6(4): 248-260.
IEEE G. Bilge , "Gıdalarda polifenol oksidaz enzimi inaktivasyonunun modellenmesi ve simülasyonu", Food and Health, c. 6, sayı. 4, ss. 248-260, Ağu. 2020, doi:10.3153/FH20025
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