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Effect of Ultrasonic Processing on Food Enzymes of Industrial Importance
Bourke, Paula; Tiwari, Brijesh; O Donnell, Colm; Cullen, Patrick
In the last decade power ultrasound has emerged as an alternative processing option to conventional thermal approaches for pasteurisation and sterilisation of food products. While sonication alone is not adequate for inactivation of various spoilage and harmful enzymes present in food, ultrasound in combination with mild heat treatment and/or pressure has shown potential for both enzyme and pathogen inactivation. Numerous studies have investigated ultrasound for inactivating enzymes such as pectinmethylesterase, polyphenoloxidases and peroxidases responsible for deterioration of fruit & vegetable juice and various enzymes pertinent to milk quality. The efficacy of ultrasound for the inactivation of enzymes in food is outlined in this review along with a description of the inactivation mechanism to elucidate the effect of ultrasound on important enzymes in fruit juices and dairy products.
Keyword(s): Ultrasound; Enzyme; Inactivation; Dairy; Fruit juices; Food Processing; Food Science
Publication Date:
Type: Journal article
Peer-Reviewed: Unknown
Institution: Dublin Institute of Technology
Citation(s): Articles
Publisher(s): Dublin Institute of Technology
File Format(s): application/pdf
First Indexed: 2014-01-21 05:41:13 Last Updated: 2017-12-14 07:16:24