Influence of Ultrasound‐Assisted Air‐Drying and Conventional Air‐Drying on the Activity of Apple Enzymes

The authors thank CNPq for the financial support and the award of a scholarship. They also acknowledge the financial support of the Spanish Ministerio de Economia y Competitividad and FEDER (Ref. DPI2013-37466-C03-03).

[1]  K. Asada,et al.  Spinach chloroplasts scavenge hydrogen peroxide on illumination , 1980 .

[2]  Piotr P. Lewicki,et al.  Design of hot air drying for better foods , 2006 .

[3]  Hao Feng,et al.  Ultrasonication for tomato pectinmethylesterase inactivation: effect of cavitation intensity and temperature on inactivation , 2005 .

[4]  Farid Chemat,et al.  Degradation during application of ultrasound in food processing: A review , 2013 .

[5]  C. Weller,et al.  Ultrasound-Assisted Osmotic Dehydration of Strawberries: Effect of Pretreatment Time and Ultrasonic Frequency , 2010 .

[6]  A. Soria,et al.  Effects of conventional and ultrasound blanching on enzyme inactivation and carbohydrate content of carrots , 2012, European Food Research and Technology.

[7]  A. Cucheval,et al.  A study on the emulsification of oil by power ultrasound. , 2008, Ultrasonics sonochemistry.

[8]  M. Marshall,et al.  PHYSICOCHEMICAL PROPERTIES AND FUNCTION OF PLANT POLYPHENOL OXIDASE: A REVIEW' , 2003 .

[9]  M. F. Ertugay,et al.  The effect of ultrasound and photosonication treatment on polyphenoloxidase (PPO) activity, total phenolic component and colour of apple juice , 2013 .

[10]  K. Knoerzer,et al.  High pressure and thermal inactivation kinetics of polyphenol oxidase and peroxidase in strawberry puree , 2010 .

[11]  C. Versteeg,et al.  Colour and texture of apples high pressure processed in pineapple juice , 2010 .

[12]  F. González-Cebrino,et al.  Changes after high-pressure processing on physicochemical parameters, bioactive compounds, and polyphenol oxidase activity of red flesh and peel plum purée , 2013 .

[13]  A. Hagerman,et al.  Continuous spectrophotometric assay for plant pectin methyl esterase , 1986 .

[14]  Colm P. O'Donnell,et al.  Effect of ultrasonic processing on food enzymes of industrial importance , 2010 .

[15]  J. V. García-Pérez,et al.  Ultrasound-Assisted Air-Drying of Apple (Malus domestica L.) and Its Effects on the Vitamin of the Dried Product , 2015, Food and Bioprocess Technology.

[16]  Chang Yong Lee,et al.  Polyphenoloxidase Activity During Grape Maturation and Wine Production , 1980, American Journal of Enology and Viticulture.

[17]  S. Leong,et al.  Effect of pulsed electric field treatment on enzyme kinetics and thermostability of endogenous ascorbic acid oxidase in carrots (Daucus carota cv. Nantes). , 2014, Food chemistry.

[18]  F. Fernandes,et al.  Power ultrasound processing of cantaloupe melon juice: Effects on quality parameters , 2012 .

[19]  M. Özkan,et al.  Heat Inactivation Kinetics of Apple Polyphenoloxidase and Activation of its Latent Form , 1997 .

[20]  Enrique Riera,et al.  Influence of High-Intensity Ultrasound on Drying Kinetics of Persimmon , 2007 .

[21]  N. Tolbert.  Activation of polyphenol oxidase of chloroplasts. , 1973, Plant physiology.

[22]  J. V. García-Pérez,et al.  Influence of material structure on air-borne ultrasonic application in drying. , 2014, Ultrasonics sonochemistry.

[23]  Alfred M. Mayer,et al.  Polyphenol oxidases in plants. Recent progress , 1986 .

[24]  M. Tamoi,et al.  Regulation and function of ascorbate peroxidase isoenzymes. , 2002, Journal of experimental botany.

[25]  J. V. García-Pérez,et al.  Improvement of water transport mechanisms during potato drying by applying ultrasound. , 2011, Journal of the science of food and agriculture.

[26]  Astrid-Kim Raimbault,et al.  Polyphenol oxidase and peroxidase expression in four pineapple varieties (Ananas comosus L.) after a chilling injury. , 2011, Journal of agricultural and food chemistry.

[27]  A. Baron,et al.  Purification, properties and heat inactivation of pectin methylesterase from apple (cv Golden Delicious). , 2000 .

[28]  F. Fernandes,et al.  Inactivation of Polyphenoloxidase and Peroxidase in Apple Cubes and in Apple Juice Subjected to High Intensity Power Ultrasound Processing , 2015 .

[29]  H. Matsuno,et al.  Physiological behavior of peroxidase isozymes in sweet potato root tissue injured by cutting or with black rot , 1972 .

[30]  C. Versteeg,et al.  THERMOSTABILITY AND ORANGE JUICE CLOUD DESTABILIZING PROPERTIES OF MULTIPLE PECTINESTERASES FROM ORANGE , 1980 .

[31]  S. Rodrigues,et al.  EFFECT OF OSMOTIC DEHYDRATION AND ULTRASOUND PRE-TREATMENT ON CELL STRUCTURE: MELON DEHYDRATION , 2008 .

[32]  Enrique Riera,et al.  Influence of the Applied Acoustic Energy on the Drying of Carrots and Lemon Peel , 2009 .

[33]  Colm P. O'Donnell,et al.  Inactivation kinetics of pectin methylesterase and cloud retention in sonicated orange juice , 2009 .

[34]  A. Loey,et al.  Thermal pretreatments of carrot pieces using different heating techniques: Effect on quality related aspects , 2009 .

[35]  Enrique Riera,et al.  Influence of power ultrasound application on mass transport and microstructure of orange peel during hot air drying , 2010 .