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Thermal treatment alternatives for enzymes inactivation in fruit juices: Recent breakthroughs and advancements
Fruit juices (FJs) are frequently taken owing to their nutritious benefits, appealing flavour, and vibrant colour. The colours of the FJs are critical indicators of the qualitative features that influence the consumer's attention. Although FJs' intrinsic acidity serves as a barrier to bact...
Autores principales: | , , , , , , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Elsevier
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9036140/ https://www.ncbi.nlm.nih.gov/pubmed/35436672 http://dx.doi.org/10.1016/j.ultsonch.2022.105999 |
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author | Umair, Muhammad Jabeen, Sidra Ke, Zekai Jabbar, Saqib Javed, Faiqa Abid, Muhammad Rehman Khan, Kashif-ur Ji, Yu Korma, Sameh A. El-Saadony, Mohamed T. Zhao, Liqing Cacciotti, Ilaria Mariana Gonçalves Lima, Clara Adam Conte-Junior, Carlos |
author_facet | Umair, Muhammad Jabeen, Sidra Ke, Zekai Jabbar, Saqib Javed, Faiqa Abid, Muhammad Rehman Khan, Kashif-ur Ji, Yu Korma, Sameh A. El-Saadony, Mohamed T. Zhao, Liqing Cacciotti, Ilaria Mariana Gonçalves Lima, Clara Adam Conte-Junior, Carlos |
author_sort | Umair, Muhammad |
collection | PubMed |
description | Fruit juices (FJs) are frequently taken owing to their nutritious benefits, appealing flavour, and vibrant colour. The colours of the FJs are critical indicators of the qualitative features that influence the consumer's attention. Although FJs' intrinsic acidity serves as a barrier to bacterial growth, their enzymatic stability remains an issue for their shelf life. Inactivation of enzymes is critical during FJ processing, and selective inactivation is the primary focus of enzyme inactivation. The merchants, on the other hand, want the FJs to stay stable. The most prevalent technique of processing FJ is by conventional heat treatment, which degrades its nutritive value and appearance. The FJ processing industry has undergone a dramatic transformation from thermal treatments to nonthermal treatments (NTTs) during the past two decades to meet the requirements for microbiological and enzymatic stability. The manufacturers want safe and stable FJs, while buyers want high-quality FJs. According to the past investigation, NTTs have the potential to manufacture microbiologically safe and enzymatically stable FJs with low loss of bioactive components. Furthermore, it has been demonstrated that different NTTs combined with or without other NTTs or mild heating as a hurdle technology increase the synergistic effect for microbiological safety and stability of FJs. Concise information about the variables that affect NTTs' action mode has also been addressed. Primary inactivates enzymes by modifying the protein structure and active site conformation. NTTs may increase enzyme activity depending on the nature of the enzyme contained in FJs, the applied pressure, pH, temperature, and treatment period. This is due to the release of membrane-bound enzymes as well as changes in protein structure and active sites that allow substrate interaction. Additionally, the combination of several NTTs as a hurdle technology, as well as temperature and treatment periods, resulted in increased enzyme inactivation in FJs. Therefore, a combination of thermal and non-thermal technologies is suggested to increase the effectiveness of the process as well as preserve the juice quality. |
format | Online Article Text |
id | pubmed-9036140 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | Elsevier |
record_format | MEDLINE/PubMed |
spelling | pubmed-90361402022-04-26 Thermal treatment alternatives for enzymes inactivation in fruit juices: Recent breakthroughs and advancements Umair, Muhammad Jabeen, Sidra Ke, Zekai Jabbar, Saqib Javed, Faiqa Abid, Muhammad Rehman Khan, Kashif-ur Ji, Yu Korma, Sameh A. El-Saadony, Mohamed T. Zhao, Liqing Cacciotti, Ilaria Mariana Gonçalves Lima, Clara Adam Conte-Junior, Carlos Ultrason Sonochem Review Fruit juices (FJs) are frequently taken owing to their nutritious benefits, appealing flavour, and vibrant colour. The colours of the FJs are critical indicators of the qualitative features that influence the consumer's attention. Although FJs' intrinsic acidity serves as a barrier to bacterial growth, their enzymatic stability remains an issue for their shelf life. Inactivation of enzymes is critical during FJ processing, and selective inactivation is the primary focus of enzyme inactivation. The merchants, on the other hand, want the FJs to stay stable. The most prevalent technique of processing FJ is by conventional heat treatment, which degrades its nutritive value and appearance. The FJ processing industry has undergone a dramatic transformation from thermal treatments to nonthermal treatments (NTTs) during the past two decades to meet the requirements for microbiological and enzymatic stability. The manufacturers want safe and stable FJs, while buyers want high-quality FJs. According to the past investigation, NTTs have the potential to manufacture microbiologically safe and enzymatically stable FJs with low loss of bioactive components. Furthermore, it has been demonstrated that different NTTs combined with or without other NTTs or mild heating as a hurdle technology increase the synergistic effect for microbiological safety and stability of FJs. Concise information about the variables that affect NTTs' action mode has also been addressed. Primary inactivates enzymes by modifying the protein structure and active site conformation. NTTs may increase enzyme activity depending on the nature of the enzyme contained in FJs, the applied pressure, pH, temperature, and treatment period. This is due to the release of membrane-bound enzymes as well as changes in protein structure and active sites that allow substrate interaction. Additionally, the combination of several NTTs as a hurdle technology, as well as temperature and treatment periods, resulted in increased enzyme inactivation in FJs. Therefore, a combination of thermal and non-thermal technologies is suggested to increase the effectiveness of the process as well as preserve the juice quality. Elsevier 2022-04-04 /pmc/articles/PMC9036140/ /pubmed/35436672 http://dx.doi.org/10.1016/j.ultsonch.2022.105999 Text en © 2022 The Author(s) https://creativecommons.org/licenses/by/4.0/This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Review Umair, Muhammad Jabeen, Sidra Ke, Zekai Jabbar, Saqib Javed, Faiqa Abid, Muhammad Rehman Khan, Kashif-ur Ji, Yu Korma, Sameh A. El-Saadony, Mohamed T. Zhao, Liqing Cacciotti, Ilaria Mariana Gonçalves Lima, Clara Adam Conte-Junior, Carlos Thermal treatment alternatives for enzymes inactivation in fruit juices: Recent breakthroughs and advancements |
title | Thermal treatment alternatives for enzymes inactivation in fruit juices: Recent breakthroughs and advancements |
title_full | Thermal treatment alternatives for enzymes inactivation in fruit juices: Recent breakthroughs and advancements |
title_fullStr | Thermal treatment alternatives for enzymes inactivation in fruit juices: Recent breakthroughs and advancements |
title_full_unstemmed | Thermal treatment alternatives for enzymes inactivation in fruit juices: Recent breakthroughs and advancements |
title_short | Thermal treatment alternatives for enzymes inactivation in fruit juices: Recent breakthroughs and advancements |
title_sort | thermal treatment alternatives for enzymes inactivation in fruit juices: recent breakthroughs and advancements |
topic | Review |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9036140/ https://www.ncbi.nlm.nih.gov/pubmed/35436672 http://dx.doi.org/10.1016/j.ultsonch.2022.105999 |
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