Effect of moderate electric field on peroxidase activity, phenolic compounds and color during ohmic heating of sugarcane juice

摘要: The influence of moderate electric field was evaluated during thermal treatment sugarcane juice. Conventional and ohmic heating (OH) experiments at temperatures 60 80°C were conducted to investigate the effect frequency (0–10⁵ Hz), waveform (sine, square, triangle) voltage gradient (0–16.7 V/cm) on inactivation peroxidase (POD), phenolic compounds stability color changes. Enzyme activity significantly (p < .05) affected by OH; nonthermal effects promoted POD activation 60°C (mainly 10 Hz) 100 kHz). It not found variation with different operational conditions applied. Moreover, juice modified using low (possibly due electrochemical reactions) waveforms. Overall, OH is suitable for usual process parameters (sine wave 60 Hz) or higher frequencies. PRACTICAL APPLICATIONS: Sugarcane a popular energy drink, nonalcoholic, sweet pleasant taste. commercialized predominantly in informal marketplace because its processing marketing are limited rapid deterioration. objective this work provide an alternative technology processing, ensuring safety, lower impact nutritional compounds, allowing commercialization formal markets. Ohmic faster technology, appropriate pasteurization heat‐sensitive products. study variables (temperatures, frequency, waveform, strength) enzyme inactivation, degradation total important support modeling optimization, making viable pasteurization.