Chemical kinetics and thermodynamics of PPO activity, colour changes and microbial degradation during blanching of the sugarcane billets

Abstract

AbstractBACKGROUNDSugarcane juice, which has a short shelf life, is a popular thirst‐quenching and rejuvenating beverage worldwide. The limited shelf life is a result of changes in polyphenol oxidase (PPO) activity, total plate count (TPC) and color attributes (L*, a* and b*‐values). We hypothesized that chemical kinetics and thermodynamics of blanched sugarcane cane juice causing alterations in PPO, TPC, and L, a* and b*‐values will address the challenges of sugarcane juice preservation.RESULTSSugarcane billets were blanched at variable time–temperature combinations in the range 0–20 min and 70–90 °C. Reaction rates increased with increasing temperature; PPO activity, TPC and colour followed first‐order kinetics. PPO activity had an activation energy (Ea) of 81 kJ mol−1. The half life (t½) dropped from 16.5 to 3.47 min and decimal reduction time (D‐values) dropped from 54.83 to 11.52 min. Thus reactions were temperature‐sensitive. Thermodynamic studies indicated an endothermic (positive enthalpy values, ΔH > 0; 78.10 kJ mol−1) and reversible process (negative entropy values ΔS < 0; −0.044 kJmol−1 K−1). Michaeli–Menten constant (Km) and maximum velocity (Vmax) of PPO activity were determined by adding variable lemon juice concentrations in sugarcane juice. As the Km values increased (from 5.53 to 15.81 mm) and Vmax values decreased (from 666.67 to 384.61 UmL−1), a Lineweaver–Burk plot suggested decreased PPO affinity of sugarcane juice.CONCLUSIONThe results of the present study indicate that studies on chemical kinetics and thermodynamics (PPO, TPC and L, a* and b*‐values) of blanched sugarcane cane juice shall mitigate challenges of sugarcane juice preservation. © 2024 Society of Chemical Industry.