Abstract
This study was conducted to examine the effects of microwave cold plasma (CP) treatment on inactivation of polyphenol oxidase (PPO) of potato. The PPO activity and treatment variables were fit to first-order kinetics, the Weibull model, and the second-order model. The optimum CP-generation power and treatment time for inactivating PPO in the PPO extract were found to be 900 W and 40 min, respectively, which resulted in the highest inactivation of PPO (49.5%). PPO activity after CP treatment of potato slices decreased from 72.4% to 59.0% as the sample surface-to-volume ratio increased from 7.1 to 9.0. CP treatment delayed the browning of potato slices. Microwave CP treatment effectively inactivated PPO in potatoes, demonstrating the potential of CP treatment for controlling PPO activity in foods. PRACTICAL APPLICATION: This study demonstrated that microwave CP treatment, a nonthermal food processing technology, inactivates PPO activity in potatoes. The results showed that the inactivation effect of CP treatment on PPO corresponded to the surface-to-volume ratio of potato slices. Furthermore, this study proposed an enzyme inactivation model that is suitable for predicting the inactivation of PPO activity and confirmed that CP treatment delayed browning in potatoes.
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Claims 6
Claim · model-written summary
Microwave CP at 900 W for 40 min gave the highest inactivation of PPO (49.5%) in the PPO extract.
- Taxon
- potato
Solanum tuberosume0 - Material
- PPO extracte1
- Treatment
- 900 W and 40 mine1
- Outcome
- inactivation of PPOe1
- Direction
- higheste1
- Value
- 49.5%e1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“inactivation of polyphenol oxidase (PPO) of potato”
e1“The optimum CP-generation power and treatment time for inactivating PPO in the PPO extract were found to be 900 W and 40 min, respectively, which resulted in the highest inactivation of PPO (49.5%)”
Claim · model-written summary
PPO activity in potato slices after CP treatment decreased from 72.4% to 59.0% as the surface-to-volume ratio increased from 7.1 to 9.0.
- Taxon
- potatoSolanum tuberosume0
- Treatment
- CP treatment of potato slicese2
- Outcome
- PPO activitye2
- Direction
- decreasede2
- Value
- 72.4% to 59.0%e2
- Qualifier
- surface-to-volume ratioe2
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“inactivation of polyphenol oxidase (PPO) of potato”
e2“PPO activity after CP treatment of potato slices decreased from 72.4% to 59.0% as the sample surface-to-volume ratio increased from 7.1 to 9.0”
Claim · model-written summary
CP treatment delayed the browning of potato slices.
- Taxon
- potatoSolanum tuberosume0
- Treatment
- CP treatmente3
- Outcome
- browninge3
- Direction
- delayede3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“inactivation of polyphenol oxidase (PPO) of potato”
e3“CP treatment delayed the browning of potato slices”
Claim · model-written summary
Microwave CP treatment effectively inactivated PPO in potatoes.
- Taxon
- potatoesSolanum tuberosume4
- Treatment
- Microwave CP treatmente4
- Outcome
- PPOe4
- Direction
- effectively inactivatede4
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“inactivation of polyphenol oxidase (PPO) of potato”
e4“Microwave CP treatment effectively inactivated PPO in potatoes”
Claim · model-written summary
The first-order, Weibull and second-order models fitted to PPO inactivation: an enzyme inactivation model suitable for predicting PPO activity was proposed.
- Taxon
- potatoSolanum tuberosume0
- Outcome
- predicting the inactivation of PPO activitye6
- Comparator
- first-order kinetics, the Weibull model, and the second-order modele5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“inactivation of polyphenol oxidase (PPO) of potato”
e5“The PPO activity and treatment variables were fit to first-order kinetics, the Weibull model, and the second-order model”
e6“that is suitable for predicting the inactivation of PPO activity”
Claim · model-written summary
The inactivation effect of CP treatment on PPO corresponded to the surface-to-volume ratio of potato slices.
- Taxon
- potatoSolanum tuberosume0
- Treatment
- CP treatmente7
- Outcome
- inactivation effecte7
- Direction
- correspondede7
- Qualifier
- surface-to-volume ratio of potato slicese7
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“inactivation of polyphenol oxidase (PPO) of potato”
e7“the inactivation effect of CP treatment on PPO corresponded to the surface-to-volume ratio of potato slices”
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See all 6 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.