Academic Journal
Inhibiting enzymatic browning by inactivating peroxidase and polyphenol oxidase using a novel natural gas-produced catalytic infrared treatment.
| Title: | Inhibiting enzymatic browning by inactivating peroxidase and polyphenol oxidase using a novel natural gas-produced catalytic infrared treatment. |
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| Authors: | Liu Y; School of Food Science and Engineering, Chongqing Technology and Business University, 19 Xuefu Avenue, Nan'an District, Chongqing, PR China., Qu W; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China. Electronic address: wqu@ujs.edu.cn., Ruan W; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China., Ma H; School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China; Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang, Jiangsu 212013, PR China., Jiang Q; Zhenjiang Meibo Infrared Technology Co., Ltd, New District Dingmao Technology New Town, Zhenjiang, Jiangsu 212013, PR China., Huang Y; Taizhou Agricultural Machinery Technology Promotion Station, Taizhou, Jiangsu 225300, PR China. |
| Source: | Food research international (Ottawa, Ont.) [Food Res Int] 2026 Jul 31; Vol. 236, pp. 119221. Date of Electronic Publication: 2026 Apr 16. |
| Publication Type: | Journal Article |
| Language: | English |
| Journal Info: | Publisher: Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science Country of Publication: Canada NLM ID: 9210143 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7145 (Electronic) Linking ISSN: 09639969 NLM ISO Abbreviation: Food Res Int Subsets: MEDLINE |
| Imprint Name(s): | Original Publication: Ottawa, Ontario, Canada : Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science, c1992- |
| MeSH Terms: | Catechol Oxidase*/metabolism , Catechol Oxidase*/chemistry , Peroxidase*/metabolism , Peroxidase*/chemistry , Infrared Rays* , Maillard Reaction*, Kinetics ; Catalysis ; Hot Temperature |
| Abstract: | To inhibit enzymatic browning, a novel natural gas-produced catalytic infrared (CIR) technology was developed to inactivate polyphenol oxidase (PPO) and peroxidase (POD). The changes in residual activity, inactivation kinetics, structure, and enzyme-substrate binding of enzymes treated by CIR were first quantitatively analyzed. The results demonstrated that CIR treatment completely (100%) inactivated PPO and POD under 300 °C for 26 and 65 min, effectively inhibiting enzymatic browning. CIR treatment significantly disrupted PPO&POD's intra‑hydrogen and inter‑hydrogen bonds (2.14%, 4.67% & 6.85%, 0.21%), disordered α-helix structure (5.46%, 8.78%), reduced electric charge (40.35%, 68.72%), encapsulated enzymes' active pockets, and decreased enzyme-substrate binding ability. The inactivation curves of both enzymes fit the Weibull model. The molecular mechanism behind CIR-induced enzyme inactivation was elucidated. Overall, this technology shows promising potential for complete enzyme inactivation, no direct electricity or water consumption, and replaces traditional electrothermal and wet heat methods. This study proposes a novel enzyme inactivation method. INDUSTRY RELEVANCE: Enzymatic browning caused by polyphenol oxidase and peroxidase is a common issue in food processing worldwide, seriously affecting food quality and safety. The existing enzyme-inactivation methods are electrothermal or wet heat methods, with the shortcomings of high electric energy or water consumption, high operating or equipment costs, and environmental pollution. These drawbacks increase the cost of industrial processing and negatively affect food quality. Catalytic infrared for natural gas production is a promising alternative with advantages such as high energy efficiency, low equipment cost, short processing time, safety, and environmental protection, while also enabling complete enzyme inactivation to control food quality and safety. This study also enhances the understanding of the molecular mechanisms of enzyme inactivation and catalytic infrared interaction, facilitating its potential use in industrial-scale food processing applications. (Copyright © 2024. Published by Elsevier Ltd.) |
| Competing Interests: | Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. |
| Contributed Indexing: | Keywords: Active-center stability; Catalytic infrared heating; Enzymatic browning control; Enzyme inactivation kinetics; Enzyme-substrate interaction |
| Substance Nomenclature: | EC 1.10.3.1 (Catechol Oxidase) EC 1.11.1.7 (Peroxidase) |
| Entry Date(s): | Date Created: 20260512 Date Completed: 20260716 Latest Revision: 20260716 |
| Update Code: | 20260717 |
| DOI: | 10.1016/j.foodres.2026.119221 |
| PMID: | 42116478 |
| Database: | MEDLINE |
| ISSN: | 1873-7145 |
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| DOI: | 10.1016/j.foodres.2026.119221 |