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  • Title: Effect of microwave-assisted processing on polyphenol oxidase and peroxidase inactivation kinetics of açai-berry (Euterpe oleracea) pulp.
    Author: Costa HCB, Siguemoto ÉS, Cavalcante TABB, de Oliveira Silva D, Vieira LGM, Gut JAW.
    Journal: Food Chem; 2021 Mar 30; 341(Pt 2):128287. PubMed ID: 33059272.
    Abstract:
    Microwave heating has been considered a promising technology for continuous flow thermal processing of fluid foods due to better retention of quality. Considering the importance of açai-berry pulp and its perishability, the inactivation kinetics of peroxidase (POD) and polyphenol oxidase (PPO) were investigated under conventional and microwave heating. First-order two-component model was well fitted to the data, indicating the presence of at least two fractions with different resistances. POD was more thermally resistant (90% inactivation for 40 s at 89 °C) and could be considered as a processing target. Inactivation curves dependency on heating technology suggests specific effects of microwaves on the protein structure. Additionally, the dielectric properties of açai-berry pulp were evaluated at 915 and 2,450 MHz for temperatures up to 120 °C. Power penetration depth dropped with temperature at 915 MHz (from 29 to 11 mm), but was less affected at 2,450 MHz (between 8 and 11 mm).
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