EFFECT OF ELECTRIC FIELDS ON THE ACTIVITY OF POLYPHENOL OXIDASES

  • J.H. Castorena-García
  • F.J. Martínez-Montes
  • M.R. Robles-López
  • J.S. Welti-Chanes
  • H. Hernández-Sánchez
  • R.R. Robles-de-la-Torre
Keywords: pulsed electromagnetic field, electric field, nonthermal technologies, avocado, polyphenol oxidase

Abstract

The goal of this study was to evaluate the effect of Electric Fields (EF) on the activity of polyphenol oxidase (PPO) enzymes. EF were first applied to a commercial enzyme and then to an enzymatic extract from avocado. A fungal commercial PPO was treated at 10 kV/cm for 0-6 min and frequencies from 0 to 950 Hz; after the treatments the enzyme had a minimal residual activity (RA) of 12% after 6 min at 260 Hz. The avocado extract was treated at 18 kV/cm at frequencies from 0 to 760 kHz, and it was shown that the PPO was insensitive to frequencies higher than 1000 Hz, below this level, the enzyme was inactivated to a RA of about 15%. These results demonstrated the effectiveness of this Electric Field system on enzyme inactivation. It is important to mention that in this system there was no physical contact between the food sample and the electrodes and therefore the temperature remained constant throughout the processes

References

Aguilar, O., Rito-Palomares, M. and Glatz, C.E. (2009). Tridimensional soy protein characterization using two-dimensional electrophoresis and partition in aqueous phases. Revista Mexicana de Ingeniería Química 8, 57-65.

Amami, E., Vorobiev, E. and Kechaou, N. (2006). Modelling of mass transfer during osmotic dehydration of apple tissue pretreated by pulsed electric fields. Lebensmittel- Wissenschaft und Technologie 39, 1014-1021.

Aibara S., Hisaki K. and Watanabe K. (1992). Effects of High-Voltage Electric Field treatment on wheat dough and bread-making properties. Cereal Chemistry 69, 465-467.

Barbosa-Cánovas, G.V., and Zhang, Q.H. (2001). Pulsed Electric Fields in Food Processing: Fundamental Aspects and Applications. CRC Press, Boca Ratón, USA.

Barbosa-Cánovas, G.V., Fernández, M., and Swanson, B. (2001). Pulsed Electric Fields: A novel technology for food preservation. American Industry Hi Technology March/April, 9-14.

Barbosa-Cánovas, G.V., Pothakamury, U.R., Palou, E. and Swanson B.G. (1998). Nonthermal Preservation of Foods. Marcel Dekker, New York, USA.

Bendicho S., Marsélles-Fontanet, A. R., Barbosa-Cánovas, G.V., and Mart´ın-Belloso O. (2005). High intensity pulsed electric fields and heat treatments applied to a protease from Bacillus subtilis. A comparison study of multiple systems. Journal of Food Engineering 69, 317-323.

Clark, J. (2006). Pulsed electric field processing. Food Technology 60, 66-67.

Dong, X., Phillips, J.C., and Chulten, K. (1996). Protein response to external electric fields: Relaxation, hysteresis, and echo. Journal of Physics and Chemistry 100, 12108-12121.

Dunn, J. (1996). Pulsed light and pulsed electric field for foods and eggs. Poultry Science 75, 1133-1135.

El-belghiti, K., and Vorobiev, E. (2005). Modeling of solute aqueous extraction from carrots subjected to a pulsed electric field pre-treatment. Biosystems Engineering 90, 289-294.

Esaki, K., Ninomiya, F., Hisaki, K., Shibata, K., Murata, K., and Aibara, S. (1996). Effects of High-voltage electric field treatment on the water activity of bread. Bioscience, Biotechnology and Biochemistry 60, 1444-1449.

Espanchs, B., Martín-Belloso, O., and Barbosa-C´anovas, G. (2003). Microbial and enzymatic changes in fruit juice induced by highintensity pulsed electric fields. Food Reviews International 19, 253-273.

Fennema, O.R. (1995). Food Chemistry. 2nd edition. Marcel Dekker Inc., New York, USA.

Fincan, M., De-Vito, F., and Dejmek, P. (2004). Pulsed electric field treatment for solid-liquid extraction of red beetroot pigment. Journal of Food Engineering 64, 381-388.

Giner, J., Gimeno, V., Barbosa-Cánovas, G. V., and Martín-Belloso, O. (2001). Effects of pulsed electric fields processing on apple and pear polyphenoloxidases. Food Science and Technology International 7, 339-345.

Giner, J., Ortega, M., Mesegué, M., Gimeno, V., Barbosa-Cánovas, G. V and Martín- Belloso, O. (2002). Inactivation of peach polyphenoloxidase by exposure to pulsed electric fields. Journal of Food Science 67, 1467-1472.

González, E., De-Ancos, B., and Cano, M. (1999). Partial characterization of polyphenol oxidase activity in raspberry fruits. Journal of Agricultural and Food Chemistry 47, 4068- 4072.

Gossling, B.S. (1955). Patent 845,743. United Kingdom.

Grahl, T., M¨arkl, H. (1996). Killing of microorganisms by pulsed electric fields. Applied Microbiology and Biotechnology 45, 148-157.

Gudmundsson, M., Hafsteinsson, H. (2005). Effect of high intensity Electric Field Pulses on solid foods. In: Emerging Technologies for Food Processing, (D.W. Sun, ed.), Academic Press. San Diego, USA.

Gutiérrez-López, G. F. and Barbosa-Cánovas, G.V. (2003). Food Science and Food Biotechnology, CRC Press, Boca Ratón, USA.

Hallman, G. and Zhang, Q. (1997). Inhibition of fruit fly (Dipteratephritidae) development by pulsed electric field. Florida Entomologist 80, 239- 248.

Hashinaga, F, Kharel, G.P. and Shintani, R, (1995). Effect of ordinary frequency high electric fields on evaporation and drying. Food Science and Technology International 1, 77-81.

Ho, S., Mittal, G. S., and Cross, J. D. (1997). Effects of high field electric pulses on the activity of selected enzymes. Journal of Food Engineering 31, 69-84.

Jeyamkondan, S., Jayas, D.S., and Holley, R.A. (1999). Pulsed electric field processing of foods: a review. Journal of Food Protection 62, 1088-1096.

Kahn, V. (1975). Polyphenol oxidase activity and browning of three avocado varieties. Journal of the Science of Food and Agriculture 26, 1319-1324.

Knorr, D. (2003). Impact of non-thermal processing on plant metabolites. Journal of Food Engineering 56, 131-134.

Knorr, D., Geulen, M., Grahl, T., and Sitzmann, W. (1994). Food application of high electric field pulses. Trends in Food Science and Technology 5, 71-76.

Lebovka, N.I., Praporscic, I., and Vorobiev, E. (2004). Eect of moderate thermal and pulsed electric field treatments on textural properties of carrots, potatoes and apples. Innovative Food Science and Emerging Technologies 5, 9-16.

Martín-Belloso, O., and Elez-Martínez, P. (2005). Enzymatic inactivation by pulsed electric fields. In: Emerging Technologies for Food Processing, (D.W. Sun, ed.), Academic Press. San Diego, USA.

Martín-Belloso, O., Zhang, Q., Castro, A., Barbosa-Cánovas, G. V. and Swanson, B. (1994). Revisión: Empleo de pulsos eléctricos de alto voltaje para la conservación de alimentos. Revista Española de Ciencia y Tecnología de Alimentos 34, 1-34.

McDonald, C., Lloyd, S., Vitale, M., Petersson, K., and Innings, F. (2000). Effects of Pulsed Electric Fields on microorganisms in orange juice using electric field strengths of 30 and 50 kV/cm. Journal of Food Science 65, 984-989.

Qinghua, Z., Chang, F., Barbosa-Cánovas, G. V. and Swanson, B. (1994). Inactivation of microorganisms in a semisolid model food using high voltage pulsed electric fields. Lebensmittel-Wissenschaft und-Technologie 27, 538-543.

Robles-López, M.R., Robles de la Torre, R.R., Camarillo-Cadena, M., Hernández-Arana, A., Welti-Chanes, J.S., and Hernández-Sánchez, H. (2012). Effect of pulsed electric fields on the structure of bovine -lactalbumin. Revista Mexicana de Ingeniería Química 11, 373-382.

Rodríguez, J. J., Barbosa-Cánovas, G.V., Gutiérrez- López, G. F., Dorantes-Álvarez, L., Yeom, H. W., and Zhang, Q. H. (2003). An update on some key alternative food processing technologies: microwave, pulsed electric field, high hydrostatic pressure, irradiation and ultrasound. In: Food Science and Food Biotechnology, (G.F. Gutiérrez-López. and G.V. Barbosa-Cánovas, eds.), Pp. 279-312. CRC Press, Boca Ratón, Florida, USA.

Serment-Moreno, V., Mújica-Paz, H., Torres, J.A., and Welti-Chanes, J. (2012). Aplicación del método Monte Carlo para simular la inactivación de pectinmetilesterasa (PME) en jugo de naranja con procesos combinados de altas presiones hidrostáticas (APH) y temperatura. Revista Mexicana de Ingeniería Química 11, 363-372.

Sitzmann, W. (1995). High-voltage pulse techniques for food preservation, In: New Methods of Food Preservation, (G.W. Gould, ed.), Pp. 236-251. Springer, New York, USA.

Sun, D.W. (2005). Emerging Technologies for Food Processing. Academic Press. San Diego, USA. Toepfl, S., Heinz, V., and Knorr, D. (2005).

Overview of pulsed electric field processing for food. In: Emerging Technologies for Food Processing, (D.W. Sun, ed.), Academic Press. San Diego, USA.

Vega-Mercado H, Gongora-Nieto M.M., Barbosa- Cánovas, G.V., and Swanson, B.G. (2007). Pulsed electric fields in food preservation. In: Handbook of Food Preservation, 2nd edition, (M.S. Rahman, ed.), Pp 783-813, CRC Press, Boca Ratón, USA.

Vega-Mercado, H., Powers, J. R., Barbosa-Canovas, G.V., and Swanson, B.G. (1995). Plasmin inactivation with pulsed electric fields. Journal of Food Science 60, 1143-1146.

Venkatesh, M.S., and Raghavan, G. S. V. (2005). An overview of dielectric properties measuring techniques. Canadian Biosystems Engineering/Le g´enie des biosystémes au Canada 47 (7), 7.15 - 7.30.

Wang, G., Huang, J., Gao, W., Lu, J., Li, J., Liao, R., and Abdul, C. (2009). The eect of high-voltage electrostatic field (HVEF) on aged rice (Oryza sativa L.) seeds vigor and lipid peroxidation of seedlings. Journal of Electrostatics 67, 759- 764.

Wei, S., Xiaobin, X., Hong, Z., and Chuan-Xiang, X. (2008). Eects of dipole polarization of water molecules on ice formation under an electrostatic field. Cryobiology 56, 93-99.

Yang, R., Li, S., and Zhang, Q. H. (2004). Effect of pulsed electric fields on the activity of enzymes in aqueous solution. Journal of Food Science 69, 241-248.

Yeom, H.W., Streaker, C.B., Zhang, H.Q., and Min, D.B. (2000). Effects of pulsed electric field on the quality of orange juice and comparison with heat pasteurization. Journal of Agricultural and Food Chemistry 50, 5107-5114.

Yeom, H.W., Zhang, Q.H., and Chism, G. W. (2002). Inactivation of pectinmethylesterase in orange juice by pulsed electric fields. Journal of Food Science 67, 2154-2159.

Zhong, K., Wu, J., Wang, Z., Chen, F., Liao, X., Hu, X., and Zhang, Z. (2007). Inactivation kinetics and secondary structural change of PEF-treated POD and PPO. Food Chemistry 100, 115-123.
Published
2020-03-24
How to Cite
Castorena-García, J., Martínez-Montes, F., Robles-López, M., Welti-Chanes, J., Hernández-Sánchez, H., & Robles-de-la-Torre, R. (2020). EFFECT OF ELECTRIC FIELDS ON THE ACTIVITY OF POLYPHENOL OXIDASES. Revista Mexicana De Ingeniería Química, 12(3), 391-400. Retrieved from http://www.rmiq.org/ojs311/index.php/rmiq/article/view/1496
Section
Food Engineering

Most read articles by the same author(s)

1 2 3 > >>