INTERNATIONAL JOURNAL OF FOOD PROPERTIES, vol.19, no.7, pp.1535-1543, 2016 (SCI-Expanded)
The objectives of this work were to study the ultrasound- and ultraviolet light-induced inactivation kinetics of polyphenol oxidase extracted from different sources in a model system. The polyphenol oxidase crude extract was obtained from bananas, apples, quince, eggplants, plums, dill, and cultured mushrooms, which exhibited high enzyme activity. The polyphenol oxidase crude extract was treated with ultrasound and ultraviolet light at 40 degrees C temperature for 40 min. The study showed that the polyphenol oxidase enzyme was inactivated between 12 and 100% during ultrasound only treatment; between 4 and 29% during ultraviolet light only treatment; and between 80 and 100% during simultaneous ultrasound and ultraviolet light treatment. Based on the measurements, an exponential decay model for determining polyphenol oxidase inactivation kinetics was developed. The model provides high determination coefficients (R-2): 0.968-0.999 with ultrasound only treatment, 0.881-0.990 with ultraviolet only treatment, and 0.975-1.000 with simultaneous ultrasound and ultraviolet treatment. The polyphenol oxidase kinetics evaluation showed that different treatments provided different inactivation times, or D-values. The D-values were 7.0-656.1 min for ultrasound only treatment (D-US), 251-1887 min for ultraviolet only treatment (D-UV), and 3.3-59.4 min for combined ultrasound and ultraviolet treatment (DUS+UV).