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Inactivation and Control of Spoilage Enzymes in Foods by Novel...
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Special Issue "Inactivation and Control of Spoilage Enzymes in Foods by Novel and Conventional Technologies"

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".

Deadline for manuscript submissions: closed (10 March 2023) | Viewed by 2248

Special Issue Editors

Dr. Filipa V. M. Silva

E-Mail Website
Guest Editor
LEAF—Linking Landscape, Environment, Agriculture and Food, Associated Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisboa, Portugal
Interests: food engineering; food safety; HPP; PEF; ultrasound; food pasteurization; food biochemistry; enzymes
Special Issues, Collections and Topics in MDPI journals
Dr. Netsanet Shiferaw Terefe

E-Mail Website
Guest Editor
CSIRO Agriculture & Food, 671 Sneydes Road, Werribee, VIC 3030, Australia
Interests: fermentation; enzymes; kinetics; processing; high pressure processing; ultrasonic processing; food quality; food stability
Dr. Alifdalino Sulaiman

E-Mail Website
Guest Editor
Department of Process and Food Engineering, Faculty of Engineering, University Putra Malaysia, Serdang 43400, Selangor, Malaysia
Interests: clean label and minimal food processing; non-thermal processing of food (HPP, PEF, Ultrasound, Ozone and UV); bioactive non-thermal/thermal extraction; food engineering modelling

Special Issue Information

Dear Colleagues,

The activity of endogenous enzymes deteriorates food quality during processing and storage, limiting their shelf life. Enzymes can be more resistant than microorganisms to thermal and novel non-thermal processes such as high-pressure processing (HPP), pulsed electric fields (PEF), ultrasound (US), ultraviolet (UV), ozone and cold plasma (CP). Examples of important enzymes are pectinmethylesterase, polygalacturonase, polyphenoloxidase and peroxidase for fruit and vegetable products, and lactoperoxidase, γ-glutamyltranspeptidase and alkaline phosphatase for milk. The main focus of this Special Issue is the inactivation of deteriorative enzymes in foods by emerging technologies alone or combined with heat, and also the effect of conventional and emerging thermal treatments on enzymes. Studies of the negative effects of enzyme activity on food quality and the use of approved food additives to inhibit enzyme activity are also welcomed.

Dr. Filipa V. M. Silva
Dr. Netsanet Shiferaw Terefe
Dr. Alifdalino Sulaiman
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2400 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • HPP
  • PEF
  • US
  • CP
  • ultraviolet
  • pulsed light
  • thermal process
  • inactivation kinetics
  • food quality
  • storage and shelf-life

Published Papers (1 paper)

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Article
Control of Enzymatic Browning in Strawberry, Apple, and Pear by Physical Food Preservation Methods: Comparing Ultrasound and High-Pressure Inactivation of Polyphenoloxidase
by
Filipa Vinagre Marques Silva
and
Alifdalino Sulaiman
Foods 2022, 11(13), 1942; https://doi.org/10.3390/foods11131942 - 29 Jun 2022
Cited by 1 | Viewed by 1583
Abstract
Polyphenoloxidase (PPO) enzyme can be found in fruits, vegetables and crustaceans. Its activity, promoted by oxygen, causes food browning with subsequent loss of quality and limited shelf life. Foods are pasteurized with conventional and novel physical methods to inactivate spoilage enzymes, thus avoiding [...] Read more.
Polyphenoloxidase (PPO) enzyme can be found in fruits, vegetables and crustaceans. Its activity, promoted by oxygen, causes food browning with subsequent loss of quality and limited shelf life. Foods are pasteurized with conventional and novel physical methods to inactivate spoilage enzymes, thus avoiding the addition of unhealthy chemical preservatives. Ultrasound and high- pressure processing (HPP) are non-thermal technologies capable of retaining vitamins, bioactives and sensory components of fresh fruits. Enzyme residual activity vs. processing time were plotted for strawberry, apple, and pear purees subjected to thermosonication (1.3 W/g—71 °C), HPP-thermal (600 MPa—71 °C) and heat treatment alone at 71 °C. The PPO residual activities after treatments were highly variable. TS was the most effective for inactivating PPO, followed by thermal processing. HPP-thermal did not improve the inactivation compared with thermal treatment at 71 °C. The resistance of the three fruits’ PPOs exhibited the same pattern for the three technologies: pear PPO was the most resistant enzyme, followed by apple PPO and, lastly, strawberry PPO. However, the resistance of the three PPOs to TS was lower and very similar. Given the huge variability of PPO resistance, it is important to run inactivation tests for different fruits/cultivars. The results can assist manufacturers to avoid browning during processing, storage and distribution of fruit purees, juices and concentrates. Full article
(This article belongs to the Special Issue Inactivation and Control of Spoilage Enzymes in Foods by Novel and Conventional Technologies)
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