Naslov
HIGH-INTENSITY ULTRASOUND TREATMENT FOR THE INACTIVATION OF POLYPHENOL OXIDASE FROM WHEAT BRAN

Autori
Habuš, Matea ; Antolić, Ana ; Šišić, Gabrijela ; Voučko, Bojana ; Čukelj Mustač, Nikolina ; Novotni, Dubravka ; Ćurić, Duška

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of Abstracts of 10th International Congress “Flour-Bread ’19” and the 12th Croatian Congress of Cereal Technologists “Brašno-Kruh ’19 / Jozinović, A. ; Budžaki, S. ; Strelec, I. ; Lončarić, A. - Osijek : Grafika Osijek, 2019, 44-44

Skup
10th International Congress Flour – Bread ’19 ; 12th Croatian Congress of Cereal Technologists Brašno – Kruh ’19

Mjesto i datum
Osijek, Hrvatska, 11.06.2019. - 14.06.2019

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
high-intensity ultrasound, wheat bran, polyphenols, polyphenol oxidase

Sažetak
Wheat bran, a by-product of the industrial wheat grain milling, is a rich source of dietary fibre and bioactive compounds beneficial for human health. At the same time, dominant phenolic acids, including ferulic and p-coumaric acid, are potential substrates for the enzyme polyphenol oxidase (PPO), which is also present in wheat bran. PPO generates undesirable browning of wheat-based products. The aim of this study was to investigate the effect of high-intensity ultrasound (400 W) treatment on the content of PPO, total phenolic compounds (TPC), antioxidant activity, and colour of wheat bran. The experiment was run dependant of bran particle size (10-510 µm), ultrasound amplitude (60-100%), and the treatment duration (5-15 min), according to the central composite design. TPC (with Folin-Ciocalteu method), the antioxidant activity (with FRAP and DPPH methods), the PPO activity (AACC International method 22-85), and the colour of samples were determined spectrophotometrically. The ultrasound treatment significantly reduced the PPO activity from 2.0 to 0.1 A475nm, depending on the interaction of particle size, ultrasound amplitude, and treatment duration (p<0.05). Generally, the lower particle size and longer ultrasound treatment caused more severe PPO inactivation. The colour of all treated samples was lighter compared to the control untreated bran. In the same time, TPC and antioxidant activity were decreased or increased depending on the treatment. In optimized conditions, the ultrasound treatment (80% amplitude for 10 min) successfully inactivates the PPO of wheat bran, with minimum degradation of targeted bioactive compounds, and without the use of chemicals.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA