Enzyme Inactivation Analysis for Industrial Blanching Applications: Comparison of Microwave, Conventional, and Combination Heat Treatments on Mushroom Polyphenoloxidase Activity

Citations Over TimeTop 24% of 1999 papers

Abstract

Browning reactions in fruits and vegetables are a serious problem for the food industry. In mushrooms, the principal enzyme responsible for the browning reaction is polyphenoloxidase (PPO). Microwaves have recently been introduced as an alternative for the industrial blanching of mushrooms. However, the direct application of microwave energy to entire mushrooms is limited by the important temperature gradients generated within the samples during heating, which can produce internal water vaporization and associated damage to the mushrooms texture. A microwave applicator has been developed, whereby irradiation conditions can be regulated and the heating process monitored. Whole edible mushrooms (Agaricus bisporus) were blanched by conventional, microwave, and combined heating methods to optimize the rate of PPO inactivation. A combined microwave and hot-water bath treatment has achieved complete PPO inactivation in a short time. Both the loss of antioxidant content and the increase of browning were minor in the samples treated with this combined method when compared to the control. This reduction in processing time also decreased mushroom weight loss and shrinkage.

Related Papers

• → Ohmic heating blanching of Agaricus bisporus mushroom: Effects on polyphenoloxidase inactivation kinetics, color, and texture(2022)20 cited
• → Loss of solutes during blanching of mushrooms (Agaricus bisporus) as a result of shrinkage and extraction(1996)32 cited
• → Effects of canning processes on the elements content of cultivated mushrooms (Agaricus bisporus)(1997)31 cited
• Effects of blanching conditions on polyphenol oxidase activity of broccoli(2014)
• Study on enzymatic browning control of lychee fruits during pretreatment of freeze drying(2013)