Journal
FOOD RESEARCH INTERNATIONAL
Volume 48, Issue 1, Pages 41-48Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.foodres.2012.02.013
Keywords
Non-thermal processing; Sonication; Peroxidase; Polyphenol oxidase; Cloud stability
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Funding
- CNPq through the National Institute of Science and Technology of Tropical Fruit
- CAPES
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The effects of ultrasound process on quality parameters and on peroxidase (POD), polyphenol oxidase (PPO) and ascorbate peroxidase (APx) activities of cantaloupe melon juice were investigated. A factorial central composite design was carried out changing processing time and ultrasound intensity. POD, PPO and APx residual activities, color and phenolic compounds were the responses analyzed. Applying ultrasound power intensity of 376 W/cm(2) for 10 min resulted in significant reduction of POD and PPO activities and the total inactivation of APx. No color degradation was observed. However, ultrasound (US) processing also caused the reduction on phenolic compounds (30%). The technology showed to be suitable for cantaloupe melon stabilization as alternative to thermal and other treatments that results in quality loss. US processing was also able to improve and keep the juice homogeneity (cloud stability) during 6 weeks of cold storage (4 degrees C). This is a very interesting advantage for juice processing because cantaloupe pulp settles very fast resulting in a two phase product. (C) 2012 Elsevier Ltd. All rights reserved.
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