Yannam Sudheer Kumar, Patras Ankit, Pendyala Brahmaiah, Vergne Matt, Ravi Ramasamy, Gopisetty Vybhav Vipul Sudhir, Sasges Michael
Food Biosciences and Technology Program, Department of Agricultural and Environmental Sciences, Tennessee State University, Nashville, TN 37209 USA.
Department of Pharmaceutical Sciences, Lipscomb University, University Park Drive, Nashville, TN 37067 USA.
J Food Sci Technol. 2020 Oct;57(10):3564-3572. doi: 10.1007/s13197-020-04388-4. Epub 2020 Apr 13.
The impact of ultraviolet light (UV-C) irradiation on oxidative enzymes [Polyphenol oxidase (PPO) and Peroxidase (POD)], free essential amino acids and sensory profile of coconut water were investigated. PPO and POD activities were lost to 94 and 93%, respectively of its original value at fluence level of 400 mJ/cm. Inactivation kinetics of both enzymes were fitted to nonlinear Weibull model with an increase in UV dosage with a high coefficient of determination (R > 0.97) and low root mean square error (RMSE < 0.06). No significant change was observed in all essential amino acids ( > 0.05) after UV-C treatment up to maximum delivered fluence of 400 mJ/cm. Sensory attributes of coconut water up to a treated UV-C fluence level of 200 mJ/cm were well retained in terms of chosen descriptors ( > 0.05). This study allow to further investigate the development of UV-C light technology for inhibition of spoilage enzymes and prolonged shelf-life of low acid beverages.
研究了紫外线（UV-C）辐照对椰子水氧化酶[多酚氧化酶（PPO）和过氧化物酶（POD）]、游离必需氨基酸和感官特性的影响。在400 mJ/cm的辐照剂量水平下，PPO和POD的活性分别降至其原始值的94%和93%。两种酶的失活动力学符合非线性韦布尔模型，随着紫外线剂量的增加，决定系数较高（R＞0.97），均方根误差较低（RMSE＜0.06）。在高达400 mJ/cm的最大辐照剂量的UV-C处理后，所有必需氨基酸均未观察到显著变化（P＞0.05）。就所选描述符而言（P＞0.05），在高达200 mJ/cm的UV-C辐照剂量水平下，椰子水的感官属性得到了很好的保留。本研究有助于进一步探索UV-C光技术在抑制变质酶和延长低酸饮料保质期方面的发展。
