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首页> 外文OA文献 >Influence of Pulsed Electric Field and Ohmic Heating Pretreatments on Enzyme and Antioxidant Activity of Fruit and Vegetable Juices
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Influence of Pulsed Electric Field and Ohmic Heating Pretreatments on Enzyme and Antioxidant Activity of Fruit and Vegetable Juices

机译：脉冲电场和欧姆加热预处理对果蔬汁酶及抗氧化活性的影响

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The objective of this work was to optimize pulsed electric field (PEF) or ohmic heating (OH) application for carrot and apple mashes treatment at different preheating temperatures (40, 60 or 80 °C). The effect of tissue disintegration on the properties of recovered juices was quantified, taking into account the colour change, the antioxidant activity and the enzyme activity of peroxidase (POD) in both carrot and apple juice and polyphenol oxidase (PPO) in apple juice. Lower ΔE and an increase of the antioxidant activity were obtained for juice samples treated with temperature at 80 °C with or without PEF and OH pretreatment compared with those of untreated samples. The inactivation by 90% for POD and PPO was achieved when a temperature of 80 °C was applied for both carrot and apple mash. A better retention of plant secondary metabolites from carrot and apple mashes could be achieved by additional PEF or OH application. Obtained results are the basis for the development of targeted processing concepts considering the release, inactivation and retention of ingredients.
机译：这个工作的目的是优化脉冲电场（PEF）或欧姆加热（OH）在不同的预热温度（40，60或80℃）为胡萝卜和苹果醪处理中的应用。上回收的汁液的性质组织崩解的效果进行定量，考虑到在苹果汁都胡萝卜和苹果汁和多酚氧化酶（PPO）的颜色变化，抗氧化活性和过氧化物酶（POD）的酶活性。低ΔE和增加抗氧化活性的用于与温度在80℃有或无PEF和OH处理过的果汁样品获得预处理与未处理的样品相比较。当施加两个胡萝卜和苹果糊状物的80℃的温度达到由90％POD和PPO失活。植物次生代谢物的从胡萝卜和苹果醪甲更好的保留可以通过附加的PEF或OH应用来实现。得到的结果是对的考虑成分的释放，失活和保留有针对性的处理概念的发展奠定了基础。

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