Effect of continuous microwave processing on enzymes and quality attributes of bael beverage

Rishab Dhar; Snehasis Chakraborty

doi:10.1016/j.foodchem.2024.139621

Effect of continuous microwave processing on enzymes and quality attributes of bael beverage

Food Chem. 2024 May 14:453:139621. doi: 10.1016/j.foodchem.2024.139621. Online ahead of print.

Authors

Rishab Dhar¹, Snehasis Chakraborty²

Affiliations

¹ Department of Food Engineering and Technology, Institute of Chemical Technology (ICT), Matunga, Mumbai, Maharashtra 400019, India.
² Department of Food Engineering and Technology, Institute of Chemical Technology (ICT), Matunga, Mumbai, Maharashtra 400019, India. Electronic address: sc.chakraborty@ictmumbai.edu.in.

PMID: 38761728
DOI: 10.1016/j.foodchem.2024.139621

Abstract

Bael (Aegle marmelos) beverage was pasteurized using continuous-microwave (MW) and traditional thermal processing and the activity of native enzymes, pulp-hydrolyzing enzymes, bioactive, physicochemical, and sensory properties were analyzed. First-order and linear biphasic models fitted well (R² ≥ 0.90) for enzyme inactivation and bioactive alteration kinetics, respectively. For the most resistant enzyme, polyphenoloxidase (PPO), the inactivation target of ≥ 90 % was achieved at 90 °C T_MW (final temperature under MW) and 95 °C for 5 min (conventional thermal). MW treatment displayed faster enzyme inactivation and better retention of TPC and AOC. MW treatment at 90 °C T_MW showed 5.3 min D-value, 90% total carotenoid content, 3.42 crisp sensory score (out of 5), and no or minor change in physicochemical attributes. Thermal and MW treatment caused the loss of 14 and 10 bioactive compounds, respectively. The secondary and tertiary structural modifications of PPO enzyme-protein revealed MW's lethality primarily due to its thermal effects.

Keywords: Advanced thermal processing; Circular dichroism (CD); Fruit beverage; Kinetic modeling; Liquid chromatography-mass spectroscopy (LC-MS); Quality evaluation.