Table 3.
Studies of thermosonication (TS) effects on inactivation of enzymes in some food matrix.
| Enzymes | Treatment | Food Matrix | Findings | References |
|---|---|---|---|---|
| Peroxidase | 20 kHz, 50% of power, temperatures above 85 °C | Watercress | Temperatures above 85 °C and with the same blanching duration resulted in more effective enzyme deactivation compared to heat-based blanching methods. | [131] |
| Polyphenol oxidases Pectinmethylesterase |
20 kHz, temperatures (from 44 to 67 °C), amplitude (25–100%) | Cloudy apple juice | The use of TS caused a greater deactivation of enzymes and notably improved the way particles were distributed in cloudy apple juice. | [132] |
| Pectin methylesterase (PME) & Polygalacturonase (PG) | 20 kHz, amplitude of 65 μm and temperatures between 50 and 75 °C | Tomato juice | When temperatures were in the range of 60–75 °C, the rate at which (PME) was inactivated increased by 1.5 to 6 times, and the rate at which (PG) was inactivated increased by 2.3 to 4 times. | [133] |
| Polyphenol oxidase (PPO) peroxidase (POD) |
Amplitude 60%, 80%, and 100% (125, 170, and 210 μm); temperatures (40, 50, and 60 °C); different times (10, 20, and 30 min). | Peach juice | Enzyme inactivation at a temperature of 60 °C, which is lower than the temperature required for complete inactivation through thermal treatment (which is 70 °C). | [134] |
| PME & PPO | 20 kHz,1500 W, 70–85 amplitude, 40–55 °C | Fruit smoothie | The best processing conditions was found to be 77.5% amplitude, 20 min, and 47.5 C, controlling both enzymatic activities | [135] |
| POD | 20 kHz, 50 W/cm2, amplitude 152 140 µm, 50–80 °C for 25 20 min |
Sugarcane juice | TS was more effective than conventional treatments in enzyme inactivation at higher rates (77.3%) when temperatures of 70 and 75 °C were used. | [136] |
| PPO & POD | amplitude (20%, 40%, 60%, 80% and 100%) and time (1–12 min), intensity levels 90, 181, 271, 362 and 452 W/cm2 | Bayberry juice | Inactivation rate of PPO and POD was lower when ultrasound was used with cooling compared to ultrasound treatment. | [86] |
| PPO | (20, 40, 60) kHz, (20, 30, 40) min, (45, 60, 75) °C, 100% of power (300 W) | Orange juice | TS was able to inactivate PPO enzymes by up to 56.17% compared to untreated juice not only due to changes in the active site of the enzyme but also to the overall structural adjustments made to the PPO enzyme. | [137] |