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<p>The effects of microwave heating and ultrasonication on polyphenol oxidase (PPO) and peroxidase (POD) enzyme inactivation in sugarcane juice are examined in the current study. The juice is subjected to five distinct power levels between 180 and 900&#xa0;W in microwave heating at different exposure times. At 900&#xa0;W and over 2&#xa0;min of treatment, the highest drop in PPO and POD enzymatic activity is observed. Enzyme inactivation followed a specific pattern when tabulated as residual activities for PPO and POD. Experimental data are fitted to compare with several kinetic models, and model parameters are determined along with goodness-of-fit metrics—the evaluation of corrected Akaike information criterion and Akaike increment easily distinguished models and aided in ranking them. Amongst the incorporated models, the Weibull model is noticed to represent the inactivation behaviour of browning enzymes in the closest manner. Physicochemical, phytochemical, and microbiological indices are compared for sugarcane juice at mainly three treatments at specific conditions: Microwave heating (900&#xa0;W/40&#xa0;s), ultrasonication (10&#xa0;min), and a combination of both these treatments, where variations in these attributes are evident with treatment conditions. The changes noticed are comparatively lower for individual ultrasonication treatment and close to the characteristics of raw sugarcane juice.</p>

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Microwave Heating and Ultrasonication-Assisted Treatment of Sugarcane Juice: A Kinetic Study for the Inactivation of Spoilage Enzymes

  • 期刊论文

  • 发表日期：

    2025年11月24日

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  • Bhavesh S. Dayma,
  • Sashwat Kumar Singh,
  • Yogesh S. Gat,
  • Debashis Kundu

摘要

The effects of microwave heating and ultrasonication on polyphenol oxidase (PPO) and peroxidase (POD) enzyme inactivation in sugarcane juice are examined in the current study. The juice is subjected to five distinct power levels between 180 and 900 W in microwave heating at different exposure times. At 900 W and over 2 min of treatment, the highest drop in PPO and POD enzymatic activity is observed. Enzyme inactivation followed a specific pattern when tabulated as residual activities for PPO and POD. Experimental data are fitted to compare with several kinetic models, and model parameters are determined along with goodness-of-fit metrics—the evaluation of corrected Akaike information criterion and Akaike increment easily distinguished models and aided in ranking them. Amongst the incorporated models, the Weibull model is noticed to represent the inactivation behaviour of browning enzymes in the closest manner. Physicochemical, phytochemical, and microbiological indices are compared for sugarcane juice at mainly three treatments at specific conditions: Microwave heating (900 W/40 s), ultrasonication (10 min), and a combination of both these treatments, where variations in these attributes are evident with treatment conditions. The changes noticed are comparatively lower for individual ultrasonication treatment and close to the characteristics of raw sugarcane juice.