Document Type

Article

Rights

Available under a Creative Commons Attribution Non-Commercial Share Alike 4.0 International Licence

Disciplines

Microbiology

Publication Details

Trends in Food Science and Technology, Vol. 21, Issue 7, 2010.

doi:10.1016/j.tifs.2010.04.007

Abstract

In the last decade power ultrasound has emerged as an alternative processing option to conventional thermal approaches for pasteurisation and sterilisation of food products. While sonication alone is not adequate for inactivation of various spoilage and harmful enzymes present in food, ultrasound in combination with mild heat treatment and/or pressure has shown potential for both enzyme and pathogen inactivation. Numerous studies have investigated ultrasound for inactivating enzymes such as pectinmethylesterase, polyphenoloxidases and peroxidases responsible for deterioration of fruit & vegetable juice and various enzymes pertinent to milk quality. The efficacy of ultrasound for the inactivation of enzymes in food is outlined in this review along with a description of the inactivation mechanism to elucidate the effect of ultrasound on important enzymes in fruit juices and dairy products.

DOI

https://doi.org/10.1016/j.tifs.2010.04.007

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