2026-05-05T03:12:39Zhttps://riubu.ubu.es/oai/request

oai:riubu.ubu.es:10259/47442022-04-29T12:02:46Zcom_10259_4244com_10259_5086com_10259_2604col_10259_4245

Illera Gigante, Alba Ester 296 500 Sanz Díez, Mª Teresa 530 500 Benito Román, Oscar 59 500 0000-0002-4418-0045 Varona Fernández, Sandra e2ac059e-8611-4ac0-828f-7c5b81ae446d 500 Beltrán Calvo, Sagrario 57 500 Melgosa Gómez, Rodrigo 357 500 García Solaesa, Ángela 219 500 2018-03-07T12:14:31Z 2019-06-01T02:45:06Z 2018-06 1466-8564 http://hdl.handle.net/10259/4744 10.1016/j.ifset.2018.02.001 Cloudy apple juice has been treated by thermosonication in batch mode as an alternative processing to thermal treatment. Thermosonication was found to be effective to inactivate polyphenol oxidase; however, pectinmethylesterase was found to be more resistant. An increase of the working ultrasound amplitude and the amount of energy supplied to the juice led to lower enzyme residual activities. Enzyme inactivation kinetics were determined at different temperatures (from 44 to 67 °C). Inactivation data were described by the first order kinetic model and the Weibull model, both models yielding good fitting. Thermosonication treatment caused a homogenization effect reflected in the shifting of the particle size distribution towards smaller diameters. The effect of the nature of dissolved gases in the juice on enzyme inactivation was studied by displacing the air dissolved in the juice by bubbling nitrogen or carbon dioxide, previous to the thermosonication experiments. Higher inactivation rates were obtained by displacing the air with nitrogen. Industrial relevance Consumers demand of natural and fresh-like products has driven the food industry to investigate alternative technologies to replace conventional food heat treatments that may affect food quality. Among these technologies, thermosonication treatment is an attractive technology that can inactivate microorganisms and enzymes. This work shows that some enzymes that cause deleterious effect on cloudy apple juice can be more effectively inactivated by thermosonication than by thermal treatment, in the same temperature range, reducing the damages caused by heating. Spanish Government (MINECO) and the European Regional Development Fund (ERDF) for financial support of project CTQ2015- 64396-R and AEI's contract. To MINECO for RM's pre-doctoral contract (BES-2013-063937). To University of Burgos for AGS's pre-doctoral contract. To Consejería de Educación, Junta de Castilla y León and ERDF for financial support of project BU055U16 and O. Benito Román´s Post-doctoral contract. application/pdf eng Elsevier Innovative Food Science & Emerging Technologies. 2018, V. 47, p. 71-80 https://doi.org/10.1016/j.ifset.2018.02.001 info:eu-repo/grantAgreement/MINECO/CTQ2015-64396-R info:eu-repo/grantAgreement/JCyL/BU055U16 Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/4.0/ info:eu-repo/semantics/openAccess Cloudy apple juice Thermosonication Enzyme inactivation Dissolved gases Chemical engineering Ingeniería química Effect of thermosonication batch treatment on enzyme inactivation kinetics and other quality parameters of cloudy apple juice info:eu-repo/semantics/article info:eu-repo/semantics/acceptedVersion CC-LICENSE license_rdf license_rdf application/rdf+xml; charset=utf-8 805 https://riubu.ubu.es/bitstream/10259/4744/8/license_rdf 4460e5956bc1d1639be9ae6146a50347 MD5 8 THUMBNAIL Illera-IFSET_2018.pdf.jpg Illera-IFSET_2018.pdf.jpg IM Thumbnail image/jpeg 4330 https://riubu.ubu.es/bitstream/10259/4744/7/Illera-IFSET_2018.pdf.jpg 1b583b57e75a39671131a78912e908a6 MD5 7 ORIGINAL Illera-IFSET_2018.pdf Illera-IFSET_2018.pdf application/pdf 1124523 https://riubu.ubu.es/bitstream/10259/4744/1/Illera-IFSET_2018.pdf 3de75968932bc25c8edce99da04f98f5 MD5 1 LICENSE license.txt license.txt text/plain; charset=utf-8 998 https://riubu.ubu.es/bitstream/10259/4744/5/license.txt aa90105e1c90a1b4fe810649aa967b7d MD5 5 TEXT Illera-IFSET_2018.pdf.txt Illera-IFSET_2018.pdf.txt Extracted text text/plain 70912 https://riubu.ubu.es/bitstream/10259/4744/6/Illera-IFSET_2018.pdf.txt 6139beb2b46b24360b8a294c47e1844c MD5 6 10259/4744 oai:riubu.ubu.es:10259/4744 2022-04-29 14:02:46.944 Repositorio Institucional de la Universidad de Burgos bubrep@ubu.es RWwgYXV0b3IgY29tbyDDum5pY28gdGl0dWxhciBkZSBsb3MgZGVyZWNob3MgZGUgcHJvcGllZGFkIGludGVsZWN0dWFsIGRlIGxhIG9icmEsIG8gZGlzcG9uaWVuZG8gZGUgbG9zIGRlYmlkb3MgcGVybWlzb3MgZGUgbG9zIG90cm9zIHRpdHVsYXJlcywgc2kgbG9zIGh1YmllcmEsIHkgZW4gdmlydHVkIGRlIGxvcyBkZXJlY2hvcyBxdWUgbGUgY29uZmllcmUgbGEgbGVnaXNsYWNpw7NuIHZpZ2VudGUgc29icmUgcHJvcGllZGFkIGludGVsZWN0dWFsIHkgZGVyZWNob3MgZGUgYXV0b3IsIA0KQVVUT1JJWkEgYSBsYSBVbml2ZXJzaWRhZCBkZSBCdXJnb3MgYSBkaWZ1bmRpciwgZGUgbWFuZXJhIGdyYXR1aXRhLCBlbCBjb250ZW5pZG8gZGUgbG9zIGFyY2hpdm9zIGRpZ2l0YWxlcyBxdWUgY29ycmVzcG9uZGVuIGFsIGRvY3VtZW50byBkZXNjcml0byBhbnRlcmlvcm1lbnRlLCBjb24gY2Fyw6FjdGVyIG5vIGV4Y2x1c2l2byB5IGRlIG1hbmVyYSBww7pibGljYSBlbiBhY2Nlc28gYWJpZXJ0byBhIHRyYXbDqXMgZGUgSW50ZXJuZXQsIHBhcmEgbG8gcXVlIGxhIEJpYmxpb3RlY2EgcHJvY2VkZXLDoSBhIGFyY2hpdmFybG9zIGVuIGVsIFJlcG9zaXRvcmlvIEluc3RpdHVjaW9uYWwuIEFzaW1pc21vIGF1dG9yaXphIGEgbGEgVW5pdmVyc2lkYWQgZGUgQnVyZ29zIGEgcmVhbGl6YXIgbGFzIHRyYW5zZm9ybWFjaW9uZXMgbmVjZXNhcmlhcyBkZSBmb3JtYXRvLCBubyBkZSBjb250ZW5pZG8sIHBhcmEgZ2FyYW50aXphciBsYSBwcmVzZXJ2YWNpw7NuIHkgZWwgYWNjZXNvIGVuIGVsIGZ1dHVyby4NCg0KRWwgYXV0b3IgZGlzcG9uZSwgZW4gdG9kbyBjYXNvLCBkZWwgZGVyZWNobyBhIHJldm9jYXIgZXN0YSBhdXRvcml6YWNpw7NuLg0KDQpMYSBjZXNpw7NuIGRlIGRlcmVjaG9zIGRlIGVzdGEgb2JyYSBzZSBlbmN1ZW50cmEgc3VqZXRhIGEgbGEgbGVnaXNsYWNpw7NuIHZpZ2VudGUgc29icmUgcHJvcGllZGFkIGludGVsZWN0dWFsIHkgZGVyZWNob3MgZGUgYXV0b3I=