Kinetics of pectinesterase inactivation during pasteurization of guyabano (Annona muricata L.) juice

Abstract

© All Rights Reserved. The inactivation kinetics of pectinesterase (PE) in single strength guyabano (soursop) juice processed by heat pasteurization at 85°C, 90°C, and 95°C was evaluated in the study. Freshly squeezed guyabano juice having 3.5 pH value, total soluble solids of 14.8°Brix, and a titratable acidity of 0.52% malic acid had a pectinesterase activity of 5.66 ± 1.19 PEU/ml. Highest enzyme inactivation (93.52%) was observed from the isotherm curve of 95°C but values were not statistically significant from that of 90°C (89.05%). As the obtained isothermal curves showed deviation from the expected first-order kinetics, data were statistically treated applying a non-linear regression and the estimated best fit was a three-parameter multicomponent first order model. This model enabled the estimation of PE inactivation-related a, k1, k2, and Ea values to be in the range of 0.6151-0.9170, 0.4501-0.8412 min-1, 0.0015-0.0029 min-1, and 75.27-86.26 kJ/mol, respectively. Processing of guyabano juice at 90°C for 10 seconds did not significantly affect the overall acceptability of the juice. Results of the sensory evaluation showed that the processed guyabano juice had a viscosity value of 5.25 cP, a creamy white color, strong guyabano taste, moderate guyabano odor, and a general acceptability rating ranging from like slightly to like very much.

Source or Periodical Title

International Food Research Journal

ISSN

19854668

Page

2511-2518

Document Type

Article

Subject

Guyabano juice, Inactivation kinetics, Pasteurization, Pectinesterase

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