Similar results of higher POD and PME inactivation in carrots
treated with-probe compared to bath have been reported [32].
Ultrasound treatments whether in-bath or with-probe resulted in
the reduction of enzyme activities in a temperature- and timedependent
manner. However, ultrasound with-probe showed significantly
higher inactivation of enzymes at low temperature and
short time than ultrasound in-bath treatments. The main benefit
of thermosonication is that it allows enzyme inactivation at lower
temperature and shorter time [33]. Thermosonicated samples at
same temperature showed better results in terms of enzyme inactivation
compared to thermal treatment [16,34]. Thermal effect
and mechanical shock due to microstreaming might be the reasons
of enzyme inactivation caused by thermosonication [33,35]. The
protein structure of enzymes can be damaged by these factors,
alone or in combination that results in the decrease of enzyme
activity [36].
The mechanical force exerted by the collapse of bubbles and
cavitations produced due to sonication with acoustic field can also
cause enzyme inactivation [37]. Free radicals produced due to
sonoprocessing have also been reported to cause inactivation of
POD and catalase enzymes [38]. Furthermore, different intrinsic
and extrinsic control parameters are responsible for the efficiency
of ultrasound treatment [39]. Increase in localized temperature
and pressure due to cavitations produced during sonication might
be the other reasons of enzyme inactivation, but free radicals as described
by Vercet et al. [40] do not play a role as their production
decreases with increase in temperature whereas, the enzyme inactivation
increases with an increase in temperature. Therefore, heat
and mechanical damage are the leading factors of thermosonication
to inactivate enzymes.
Similar results of higher POD and PME inactivation in carrots
treated with-probe compared to bath have been reported [32].
Ultrasound treatments whether in-bath or with-probe resulted in
the reduction of enzyme activities in a temperature- and timedependent
manner. However, ultrasound with-probe showed significantly
higher inactivation of enzymes at low temperature and
short time than ultrasound in-bath treatments. The main benefit
of thermosonication is that it allows enzyme inactivation at lower
temperature and shorter time [33]. Thermosonicated samples at
same temperature showed better results in terms of enzyme inactivation
compared to thermal treatment [16,34]. Thermal effect
and mechanical shock due to microstreaming might be the reasons
of enzyme inactivation caused by thermosonication [33,35]. The
protein structure of enzymes can be damaged by these factors,
alone or in combination that results in the decrease of enzyme
activity [36].
The mechanical force exerted by the collapse of bubbles and
cavitations produced due to sonication with acoustic field can also
cause enzyme inactivation [37]. Free radicals produced due to
sonoprocessing have also been reported to cause inactivation of
POD and catalase enzymes [38]. Furthermore, different intrinsic
and extrinsic control parameters are responsible for the efficiency
of ultrasound treatment [39]. Increase in localized temperature
and pressure due to cavitations produced during sonication might
be the other reasons of enzyme inactivation, but free radicals as described
by Vercet et al. [40] do not play a role as their production
decreases with increase in temperature whereas, the enzyme inactivation
increases with an increase in temperature. Therefore, heat
and mechanical damage are the leading factors of thermosonication
to inactivate enzymes.
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