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Publication Type J
Authors Liu, X; Gao, YX; Xu, HG; Hao, QF; Liu, GM; Wang, Q
Author Full Name Liu, Xuan; Gao, Yanxiang; Xu, Honggao; Hao, Qinfeng; Liu, Guangmin; Wang, Qi
Title Inactivation of peroxidase and polyphenol oxidase in red beet (Beta vulgaris L.) extract with continuous high pressure carbon dioxide
Source FOOD CHEMISTRY
Language English
Document Type Article
Author Keywords Peroxidase; Polyphenol oxidase; Red beet extract; Continuous high pressure carbon dioxide; Inactivation
Keywords Plus PHYSIOLOGICAL SALINE; ORANGE JUICE; ANTIOXIDANT; ENZYMES; FOODS; MICROBUBBLES; PURIFICATION; QUALITY; SYSTEM; BROTH
Abstract The inactivation of peroxidase (POD) and polyphenol oxidase (PPO) in red beet extract (RBE) with continuous high pressure carbon dioxide (HPCD) was investigated. HPCD treatment at 7.5 MPa (55 degrees C, 30 min) resulted in a reduction of their activities by approximately 73% and 93%, respectively. Compared with thermal treatment, continuous HPCD treatment reduced the decimal reduction time (D) of POD and PPO from 555.6 min to 55.9 min and 161.3 min to 32.1 min, respectively. The inactivation process could be described by first-order kinetics (r(2) > 0.70, p < 0.05); D values declined when temperature increased and continuous HPCD at 7.5 MPa and 55 degrees C resulted in the highest reaction rate constant (k value; smallest D value). The activation energy of the inactivation was reduced by HPCD treatment from 92.5 kJ/mol to 69.8 kJ/mol and 57.1 kJ/mol to 49.5 kJ/mol for POD and PPO, respectively. Continuous HPCD treatment had little effect on the antioxidant capacities of RBE samples. (C) 2009 Elsevier Ltd. All rights reserved.
Author Address [Liu, Xuan; Gao, Yanxiang; Xu, Honggao; Hao, Qinfeng; Liu, Guangmin; Wang, Qi] China Agr Univ, Coll Food Sci & Nutr Engn, Beijing 100083, Peoples R China
Reprint Address Gao, YX (reprint author), China Agr Univ, Coll Food Sci & Nutr Engn, Beijing 100083, Peoples R China.
E-mail Address gyxcau@126.com
Funding Agency and Grant Number National Natural Science Foundation of PR China [20436020]
Funding Text This research was supported by the National Natural Science Foundation of PR China (Project 20436020).
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Cited Reference Count 28
Times Cited 7
Total Times Cited Count (WoS, BCI, and CSCD) 10
Publisher ELSEVIER SCI LTD
Publisher City OXFORD
Publisher Address THE BOULEVARD, LANGFORD LANE, KIDLINGTON, OXFORD OX5 1GB, OXON, ENGLAND
ISSN 0308-8146
29-Character Source Abbreviation FOOD CHEM
ISO Source Abbreviation Food Chem.
Publication Date MAR 1
Year Published 2010
Volume 119
Issue 1
Beginning Page 108
Ending Page 113
Digital Object Identifier (DOI) 10.1016/j.foodchem.2009.06.002
Page Count 6
Web of Science Category Chemistry, Applied; Food Science & Technology; Nutrition & Dietetics
Subject Category Chemistry; Food Science & Technology; Nutrition & Dietetics
Document Delivery Number 520CS
Unique Article Identifier WOS:000271818200017
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