Applications of ultrasonication on food enzyme inactivation- recent review report (2017-2022)

Kaavya Rathnakumar; Ranjitha Gracy T Kalaivendan; Gunaseelan Eazhumalai; Anto Pradeep Raja Charles; Pratishtha Verma; Sarvesh Rustagi; Sweety Bharti; Anjineyulu Kothakota; Shahida Anusha Siddiqui; Jose Manuel Lorenzo; R Pandiselvam

doi:10.1016/j.ultsonch.2023.106407

Applications of ultrasonication on food enzyme inactivation- recent review report (2017-2022)

Ultrason Sonochem. 2023 Jun:96:106407. doi: 10.1016/j.ultsonch.2023.106407. Epub 2023 Apr 18.

Affiliations

¹ Department of Food Science, University of Wisconsin, Madison 53707, WI, the United States of America.
² Department of Food Engineering and Technology, Institute of Chemical Technology, Mumbai, Maharashtra 400019, India.
³ Food Ingredients and Biopolymer Laboratory, Department of Plant Sciences, North Dakota State University, Fargo, ND 58102, the United States of America.
⁴ Department of Dairy and Food Science, South Dakota State University, Brookings - 57007, SD, the United States of America.
⁵ School of Applied and Life Sciences, Uttaranchal University, Dehradun, Uttarakhand, India.
⁶ Agro-Processing & Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum 695 019, Kerala, India.
⁷ Technical University of Munich, Campus Straubing for Biotechnology and Sustainability, Essigberg 3, 94315 Straubing, Germany; German Institute of Food Technologies (DIL e.V.), Prof.-von-Klitzing-Straβe 7, 49610 Quakenbrück, Germany.
⁸ Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, San Cibrao das Viñas, Avd. Galicia N° 4, 32900 Ourense, Spain; Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidade de Vigo, 32004 Ourense, Spain. Electronic address: jmlorenzo@ceteca.net.
⁹ Physiology, Biochemistry and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute, Kasaragod 671124, Kerala, India. Electronic address: anbupandi1989@yahoo.co.in.

Abstract

Ultrasound processing has been widely applied in food sector for various applications such as decontamination and structural and functional components modifications in food. Enzymes are proteinaceous in nature and are widely used due to its catalytic activity. To mitigate the undesirable effects caused by the enzymes various technologies have been utilized to inactive the enzymes and improve the enzyme efficiency. Ultrasound is an emerging technology that produces acoustic waves which causes rapid formation and collapse of bubbles. It has the capacity to break the hydrogen bonds and interact with the polypeptide chains due to Vander Waals forces leading to the alteration of the secondary and tertiary structure of the enzymes thereby leading to loss in their biological activity. US effectively inactivates various dairy-related enzymes, including alkaline phosphatase (ALP), lactoperoxidase (LPO), and γ-glutamyl transpeptidase (GGTP) with increased US intensity and time without affecting the natural dairy flavors. The review also demonstrates that inactivation of enzymes presents in fruit and vegetables such as polyphenol oxidase (PPO), polygalacturonase (PG), Pectin methyl esterase (PME), and peroxidase. The presence of the enzymes causes detrimental effects causes off-flavors, off-colors, cloudiness, reduction in viscosity of juices, therefore the formation of high-energy free molecules during sonication affects the catalytic function of enzymes and thereby causing inactivation. Therefore this manuscript elucidates the recent advances made in the inactivation of common, enzymes infruits, vegetables and dairy products by the application of ultrasound and also explains the enzyme inactivation kinetics associated. Further this manuscript also discusses the ultrasound with other combined technologies, mechanisms, and its effects on the enzyme inactivation.

Keywords: Catalytic activity; Food Safety; Kinetics; Peroxidase; Polyphenol oxidase; Protein.

Publication types

Review

MeSH terms

Food Handling*
Fruit / chemistry
Oxidoreductases*
Peroxidase
Vegetables

Substances

Oxidoreductases
Peroxidase