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Effect of the Mild Temperature and Traditional Treatments on Residual Peroxidase Activity, Color, and Chlorophyll Content on Storage of Mate ( Ilex paraguariensis ) Tea
Author(s) -
Nabechima Gilson Hideki,
Provesi João Gustavo,
Henriquez Mantelli Márcia Barbosa,
Vieira Manoela Alano,
De Mello Castanho Amboni Renata Dias,
Amante Edna Regina
Publication year - 2014
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.12329
Subject(s) - chemistry , chlorophyll , food science , horticulture , pulp and paper industry , raw material , peroxidase , botany , biology , biochemistry , organic chemistry , engineering , enzyme
The green coloring is the first characteristic in mate tea ( chimarrão ). Mate producers perform the sapeco process by rapidly passing the leaves through flames. It has been proven that this procedure leads to high energy consumption and also to excessive exposure of the raw material to heat. In this present work, the effect of sapeco on the inactivation of peroxidase, the color, and degradation of the chlorophyll in mate was evaluated by performing the sapeco procedure in a conveyor oven, without any direct contact with the flames. The mate processed in a conveyor oven was compared with mate processed in mate factories. Inactivation of peroxidase showed that sapeco performed in a conveyor oven at 255 ºC for 20 s can replace the traditional process of the industrial sapeco . This time/temperature binomial is significantly important for the green coloring and the minimization of chlorophyll degradation, besides representing a significant reduction in the temperature traditionally applied in the industrial sapeco of mate.