Thermal inactivation of mushroom polyphenoloxidase employing 2450 MHz microwave radiation.

Journal of agricultural and food chemistry · 1999 · Benefit · Insufficient evidence

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BenefitInsufficient evidencePaper 6353

Study snapshot

PublicationJournal of agricultural and food chemistry · 1999

Study typeother

Reported directionBenefit

Evidence ratingInsufficient

Abstract

Browning reactions in fruits and vegetables are a serious problem for the food industry. In mushrooms, the principal enzyme responsible for the browning reaction is polyphenoloxidase (PPO). A microwave applicator has been designed and used for studying mushroom PPO inactivation. The effects of microwaves and conventional heating on the kinetics of the monophenolase and diphenolase activities of PPO were studied. Conventional and microwave treatments produce different enzyme intermediates with different stability and kinetic properties. We describe how considerable time can be saved during microwave inactivation of the enzyme compared with the time needed when conventional hot-water treatment is used, resulting in greater profitability and enhanced quality. The short exposure time required for samples irradiated with microwaves is very important for maintaining the quality of mushrooms. The fast microwave treatment used resulted in an increase in antioxidant content and a considerable decrease in browning.

Machine Enhanced Logic

AI evidence extraction

Structured fields below were generated from the paper’s abstract and metadata to make the evidence easier to inspect. Automated extraction may be incomplete or incorrect; verify important details against the original paper.

Study typeother

Effect directionbenefit

PopulationNot supplied

Sample sizeNot supplied

Exposuremicrowave · 2450 MHz

Evidence strengthInsufficientConfidence: 74% · Peer reviewed: yes

Main findings

A designed microwave applicator was used to study mushroom polyphenoloxidase (PPO) inactivation at 2450 MHz. Microwave and conventional heating produced different enzyme intermediates with different stability and kinetic properties, and microwave treatment achieved inactivation in less time than conventional hot-water treatment. The fast microwave treatment was associated with increased antioxidant content and decreased browning.

Outcomes measured

polyphenoloxidase (PPO) inactivation kinetics
monophenolase activity
diphenolase activity
enzyme intermediates/stability/kinetic properties
antioxidant content
browning in mushrooms
processing time compared with conventional heating

Limitations

No sample size reported in the abstract.
Exposure duration and dosimetry (e.g., SAR/power density/temperature profiles) not reported in the abstract.
Study context is food processing/enzymology rather than human health outcomes.

View raw extracted JSON

{
  "study_type": "other",
  "exposure": {
    "band": "microwave",
    "source": "other",
    "frequency_mhz": 2450,
    "sar_wkg": null,
    "duration": null
  },
  "population": null,
  "sample_size": null,
  "outcomes": [
    "polyphenoloxidase (PPO) inactivation kinetics",
    "monophenolase activity",
    "diphenolase activity",
    "enzyme intermediates/stability/kinetic properties",
    "antioxidant content",
    "browning in mushrooms",
    "processing time compared with conventional heating"
  ],
  "main_findings": "A designed microwave applicator was used to study mushroom polyphenoloxidase (PPO) inactivation at 2450 MHz. Microwave and conventional heating produced different enzyme intermediates with different stability and kinetic properties, and microwave treatment achieved inactivation in less time than conventional hot-water treatment. The fast microwave treatment was associated with increased antioxidant content and decreased browning.",
  "effect_direction": "benefit",
  "limitations": [
    "No sample size reported in the abstract.",
    "Exposure duration and dosimetry (e.g., SAR/power density/temperature profiles) not reported in the abstract.",
    "Study context is food processing/enzymology rather than human health outcomes."
  ],
  "evidence_strength": "insufficient",
  "confidence": 0.74,
  "peer_reviewed_likely": "yes",
  "keywords": [
    "microwave radiation",
    "2450 MHz",
    "mushroom",
    "polyphenoloxidase",
    "PPO",
    "thermal inactivation",
    "conventional heating",
    "browning",
    "antioxidant content",
    "food processing"
  ],
  "suggested_hubs": []
}

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AI-extracted fields are generated from the abstract and metadata and may be incomplete or incorrect. This material is for informational purposes and is not medical advice.

Identifiers and source

DOI: 10.1021/jf980945o
PubMed: 10552603

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