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

Serrano E. P., . and Carpio E. V., . and Tamayo J. P., . and Mejares C. T., . and Israel K. A. C., . Kinetics of pectinesterase inactivation during pasteurization of guyabano (Annona muricata L.) juice. pp. 2511-2518. ISSN 2231-7546

The inactivation kinetics of pectinesterase (PE) in single strength guyabano (soursop) juice processed by heat pasteurization at 85C 90C and 95C was evaluated in the study. Freshly squeezed guyabano juice having 3.5 pH value total soluble solids of 14.8Brix 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 95C but values were not statistically significant from that of 90C (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 90C 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.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/25%20(06)%202018/(36).p...

Abstract

The inactivation kinetics of pectinesterase (PE) in single strength guyabano (soursop) juice processed by heat pasteurization at 85C 90C and 95C was evaluated in the study. Freshly squeezed guyabano juice having 3.5 pH value total soluble solids of 14.8Brix 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 95C but values were not statistically significant from that of 90C (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 90C 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.

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Item Type:	Article
AGROVOC Term:	Annona muricata
AGROVOC Term:	Fruit juices
AGROVOC Term:	Soursop
AGROVOC Term:	Pectinesterase
AGROVOC Term:	Pasteurization
AGROVOC Term:	Processing
AGROVOC Term:	Enzyme activity
AGROVOC Term:	Sensory evaluation
AGROVOC Term:	Odour
AGROVOC Term:	Viscosity
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:29
URI:	http://webagris.upm.edu.my/id/eprint/24949

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