TY - JOUR
T1 - Ohmic heating blanching of Agaricus bisporus mushroom
T2 - Effects on polyphenoloxidase inactivation kinetics, color, and texture
AU - Barrón-García, Oscar Y.
AU - Nava-Álvarez, Bibiana
AU - Gaytán-Martínez, Marcela
AU - Gonzalez-Jasso, Eva
AU - Morales-Sánchez, Eduardo
N1 - Publisher Copyright:
© 2022 Elsevier Ltd
PY - 2022/8
Y1 - 2022/8
N2 - The effect of ohmic heating blanching (OHB) on the inactivation kinetics of polyphenol oxidase (PPO), color, and texture from Agaricus bisporus mushroom treated at different temperatures (67–90 °C) for 1 to 5 min was investigated in the present work. OHB and conventional blanching (CB) treatments were able to inactivate mushroom PPO. However, the inactivation kinetics results showed a lower energy activation (Ea) value during OHB (16.03 ± 1.34 KJmol-1) compared to conventional blanching (20.07 ± 1.85 KJmol-1). Significant differences were observed in color (L*, h° and ΔE) and mushroom texture between the blanching treatments. Nevertheless, both treatments caused minimal physicochemical changes. Therefore, OHB is a promising technology for mushroom blanching because it promotes PPO inactivation in less time and reduces the impact on the color and texture of mushrooms compared to CB.
AB - The effect of ohmic heating blanching (OHB) on the inactivation kinetics of polyphenol oxidase (PPO), color, and texture from Agaricus bisporus mushroom treated at different temperatures (67–90 °C) for 1 to 5 min was investigated in the present work. OHB and conventional blanching (CB) treatments were able to inactivate mushroom PPO. However, the inactivation kinetics results showed a lower energy activation (Ea) value during OHB (16.03 ± 1.34 KJmol-1) compared to conventional blanching (20.07 ± 1.85 KJmol-1). Significant differences were observed in color (L*, h° and ΔE) and mushroom texture between the blanching treatments. Nevertheless, both treatments caused minimal physicochemical changes. Therefore, OHB is a promising technology for mushroom blanching because it promotes PPO inactivation in less time and reduces the impact on the color and texture of mushrooms compared to CB.
KW - Catechol (Pubmed CID: 289)
KW - Inactivation kinetics
KW - Mushroom
KW - Ohmic heating blanching
KW - Polyphenol oxidase
KW - polyvinylpyrrolidone (PubChem CID: 6917) sodium hydroxide (PubChem CID: 14798)
KW - sodium hypochlorite (PubChem CID: 23665760)
UR - http://www.scopus.com/inward/record.url?scp=85135388669&partnerID=8YFLogxK
U2 - 10.1016/j.ifset.2022.103105
DO - 10.1016/j.ifset.2022.103105
M3 - Artículo
AN - SCOPUS:85135388669
SN - 1466-8564
VL - 80
JO - Innovative Food Science and Emerging Technologies
JF - Innovative Food Science and Emerging Technologies
M1 - 103105
ER -