Ảnh hưởng của tiền xử lý đến màu sắc và hiệu quả vô hoạt enzyme polyphenol oxidase trong xơ của quả mít Thái giống Changai (Artocarpus heterophyllus L.) ở Cần Thơ
,
và
*
Article Sidebar
Full Text: 
PDF
Abstract
This study was conducted to examine the influence of heat pretreatment and ascorbic acid application on the color and polyphenol oxidase enzyme activity of Changai jackfruit (Artocarpus heterophyllus L.) rags cultivated in Can Tho, with a focus on their effects. In particular, the effect of heat pre-treatment on polyphenol oxidase activity was evaluated using kinetic analysis. The results indicated that the inactivation kinetics of polyphenol oxidase enzymes followed a first-order equation with a rate constant ranging from 0.1204 to 2.9405 min-1. With blanching temperatures of 90°C and 100°C, the half-lives are 0.87 and 0.24 minutes, respectively, with an activation energy of 117.00 kJ/mol. Blanching the jackfruit rags at 90°C for 2.88 minutes or 100°C for 0.78 minutes effectively achieved the desired color and inactivated polyphenol oxidase enzyme activity up to 90%. Additionally, pretreatment of jackfruit rags with 0.3% ascorbic acid partially inactivated the polyphenol oxidase enzyme (approximately 45%) and improved color.
Tóm tắt
Nghiên cứu được thực hiện nhằm khảo sát ảnh hưởng của quá trình tiền xử lý nhiệt và sử dụng ascorbic acid đến màu sắc và hoạt tính enzyme polyphenol oxidase trong xơ của quả mít Thái giống Changai ở Cần Thơ. Trong đó, ảnh hưởng của tiền xử lý nhiệt đến hoạt tính của enzyme polyphenol oxidase được đánh giá theo phân tích động học. Kết quả nghiên cứu cho thấy, động học vô hoạt enzyme polyphenol oxidase tuân theo phương trình bậc nhất với hằng số phân hủy trong khoảng 0,1204 đến 2,9405 phút-1. Với nhiệt độ chần 90°C và 100°C, thời gian bán hủy tương ứng là 0,87 và 0,24 phút với mức năng lượng hoạt hóa là 117,00 kJ/mol. Ở nhiệt độ 90°C trong thời gian 2,88 phút và ở nhiệt độ 100°C trong 0,78 phút thì hoạt tính enzyme polyphenol oxidase trong xơ mít đã bị vô hoạt đến 90% và màu sắc của xơ mít là phù hợp. Bên cạnh đó, việc tiền xử lý xơ mít bằng acid ascorbic ở nồng độ 0,3% cũng có thể vô hoạt một phần enzyme polyphenol oxidase (xấp xỉ 45%) và cho kết quả tích cực về màu sắc.
Article Details
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Tài liệu tham khảo
Altunkaya, A., & Gokmen, V. (2008). Effect of various inhibitors on enzymatic browning, antioxidant activity and total phenol content of fresh lettuce (Lactuca sativa). Food Chemistry, 107, 1173–1179. https://doi.org/10.1016/j.foodchem.2007.09.046
Atrooz, O. M., AlKhamaisa, N. K., & AlRawashdeh, I. M. (2020). Determination of the activity and kinetic parameters of polyphenol oxidase enzyme in crude extracts of some Jordanian plants. Journal of Applied Biology and Biotechnology, 8(4), 69–74.
Balamaze, J., Muyonga, J. H., & Byaruhanga, Y. B. (2019). Physico-chemical Characteristics of Selected Jackfruit (Artocarpus heterophyllus Lam.) Varieties. Journal of Food Research, 8(4), 11-22.
https://doi.org/10.5539/jfr.v8n4p11
Bao, B., & Chang, K. C. (1994). Carrot juice color, carotenoids, and nonstarchy polysaccharides as affected by processing conditions. Journal of Food Science, 59(6), 1155-1158. https://doi.org/10.1111/j.1365-2621.1994.tb14665.x
Brahma, R., & Ray, S. (2022). A Comprehensive Review on the Recent Advances in the Valorization of Jackfruit Waste for the Development of Value-Added Products. Journal of Food Technology Research, 9(2), 120-134.
Chikezie, P. C. (2006). Extraction and Activity of polyphenol oxidase from Kolanuts (Cola nitida and Cola acuminata) and Cocoa (Theobroma cacao). Journal of Agriculture and Food Sciences, 4(2), 115–124.
Pham, H.C. & Nguyen, T.T.H. (2019). History of Research and Development of Jackfruit (Artocarpus heterophyllus Lam.). Agricultural Publishing House, Hanoi (in Vietnamese).
Deylami, M. Z., Rahman, R. A., Tan, C. P., Bakar, J., & Olusegun, L. (2016). Effect of blanching on enzyme activity, color changes, anthocyanin stability and extractability of mangosteen pericarp: A kinetic study. Journal of Food Engineering, 178, 12-19. https://doi.org/10.1016/j.jfoodeng.2016.01.001
Geetha, R. Y., Arulvel, R., Selvarajan, E. (2014). Studies on kinetic parameters and biochemical characteristics of polyphenol oxidase purified from jackfruit (Artocarpus heterophyllus) waste. International Journal of Pharmacy and Pharmaceutical Sciences, 6(9), 473-478.
Gonçalves, E. M., Pinheiro J., Abreu, M., Brandão, T. R. S., & Silva, C. L. M. (2010). Carrot (Daucus carota L.) peroxidase inactivation, phenolic content and physical changes kinetics due to blanching. Journal of Food Engineering, 97(4), 574-581. https://doi.org/10.1016/j.jfoodeng.2009.12.005
Jiang, Y., Duan, X., Qu, H., & Zheng, S. (2016). Browning: Enzymatic Browning. In: Benjamin Caballero, Paul M. Finglas, Fidel Toldrá (Editors), Encyclopedia of Food and Health, Academic Press, 508-514. https://doi.org/10.1016/B978-0-12-384947-2.00090-8
Jutamongkon, R., & Charoenrein, S. (2010). Effect of Temperature on the Stability of Fruit Bromelain from Smooth Cayenne Pineapple. Kasetsart Journal. Natural Sciences, 44, 943-948.
Landi, M., Degl'Innocenti, E., Guglielminetti, L., & Guidi, L. (2013). Role of ascorbic acid in the inhibition of polyphenol oxidase and the prevention of browning in different browning-sensitive Lactuca sativa var. capitata (L.) and Eruca sativa (Mill.) stored as fresh-cut produce. Journal of the Science of Food and Agriculture, 93(8), 1814–1819. https://doi.org/10.1002/jsfa.5969.
Lee, T. H., Chua, L. S., Tan, E. T. T., Yeong, C., Lim, C. C., Ooi, S. Y., Addul Aziz, R., Aziz, A., & Sarmidi, M. R. (2009). Kinetics of Thermal Inactivation of Peroxidases and Polyphenol Oxidase in Pineapple (Ananas comosus). Food Science and Biotechnology, 18(3), 661-666. https://doi.org/10.1007/s10068-017-0297-6
Li, L., Wu, M., Zhao, M., Guo, M. L., & Liu, H. (2018). Enzymatic properties on browning of fresh-cut potato. IOP Conference Series: Materials Science and Engineering, 397. https://doi.org/10.1088/1757-899X/397/1/012116
Duong, T.P.L., Nguyen, T.T.T. & Vo, T.D. (2023). Effects of maturity stages and cultivation areas on physical and sensory characteristics of Thai jackfruit in Hau Giang province. Journal of Agriculture and Rural Development, 6(1), 259-270 (in Vietnamese).
Ling, B., Tang, J., Kong, F., Mitcham, E. J., & Wang, S. (2015). Kinetics of food quality changes during thermal processing: a review. Food and bioprocess technology, 8, 343-358. https://doi.org/10.1007/s11947-014-1398-3
Liu, J., Zhang, J., Liao, T., Zhou, L., Zou, L., Liu, Y., Zhang, L., & Liu, W. (2021). Thermal Inactivation Kinetics of Kudzu (Pueraria lobata) Polyphenol Oxidase and the Influence of Food Constituents. Foods, 10(6), 1320. https://doi.org/10.3390/foods10061320.
Marshall, M. R., Kim, J. M., & Wei, C. (2000). Enzymatic browning in fruits, vegetables and sea foods. Food and Agriculture Organization, 41, 259-312.
Nansereko, S., Muyonga, J., & Byaruhanga, Y. B. (2022). Influence of drying methods on jackfruit drying behavior and dried products physical characteristics. International Journal of Food Science, 2022, 432478. https://doi.org/10.1155/2022/8432478.
Tong, T. A. N., & Thành, N. V. (2019). Investigating the effects of alcohol concentration and added sugar content on the fermentation process of wine vinegar from jackfruit fibers. Journal of Agriculture and Rural Development, 14, 99-106 (in Vietnamese).
Ranveer, R. C., Pawar, V. N., Sakhale, B. K., & Sahoo A. K. (2010). Effect of storage conditions on the residual PPO enzyme activity of raisins. International Journal of Agricultural Science, 61, 61-64.
Rayan, A., & Morsy, N. (2020). Thermal inactivation kinetics of peroxidase and polyphenol oxidase from pomegranate arils (Punica granatum L. cv. Wonderful). Journal of Food Biochemistry, 44(10), e13428. https://doi.org/10.1111/jfbc.13428.
Shraddha, A. J., Munishamanna, K. B., & Shyamalamma, S. (2021). Microbial Fermentation of Blended Jackfruit Juice for Quality Improvement of Jackfruit Wine. Mysore Journal of Agricultural Sciences, 55(3), 83-90.
Silva, F. V. M., & Sulaiman, A. (2019). Polyphenoloxidase in Fruit and Vegetables: Inactivation by Thermal and Non-thermal Processes. In: Laurence Melton, Fereidoon Shahidi, Peter Varelis (Ediotr), Encyclopedia of Food Chemistry. Academic Press, 287-301. https://doi.org/10.1016/B978-0-08-100596-5.21636-3
Tao, Y. M., Yao, L. Y., Qin, Q. Y., & Shen, W. (2013). Purification and characterization of polyphenol oxidase from jackfruit (Artocarpus heterophyllus) bulbs. Journal of Agricultural and Food Chemistry, 61(51), 12662–12669. https://doi.org/10.1021/jf403828e
Nhan, M. T., Bui, H. T., & Le, M. H. (2017). Textbook of Principles of Food Preservation and Processing. Can Tho University Publishing House (in Vietnamese).
Vámos-Vigyázó, L., & Haard, N.F. (1981). Polyphenol oxidases and peroxidases in fruits and vegetables. Critical Reviews in Food Science and Nutrition, 15, 49-127. https://doi.org/10.1080/10408398109527312
Yemenicioglu, A., Ozkan, M., & Cemeroglu, B. (1997). Heat inactivation kinetics of apple polyphenoloxidase and of its latent form. Journal of Food Science, 62, 508–510. https://doi.org/10.1111/j.1365-2621.1997.tb04417.x
Zemel, G. P., Sims, C. A., Marshall, M. R., & Balaban, M. (1990). Low pH inactivation of polyphenoloxidase in apple juice. Journal of Food Science, 55(2), 562-563. https://doi.org/10.1111/j.1365-2621.1990.tb06813.x