KINETICS OF POLYPHENOL OXIDASE INACTIVATION  AND COLOR CHANGES OF GREY OYSTER MUSHROOM  (PLEUROTUS SAJOR-CAJU) DURING BLANCHING

Đỗ Thị Tuyết Nhung; Lê Uyển Nhi; Lê Hoàng Thanh; Trần Chí Nhân

doi:10.34238/tnu-jst.13671

KINETICS OF POLYPHENOL OXIDASE INACTIVATION AND COLOR CHANGES OF GREY OYSTER MUSHROOM (PLEUROTUS SAJOR-CAJU) DURING BLANCHING

About this article

Received: 25/09/25 Revised: 30/11/25 Published: 30/11/25

Authors

1. Do Thi Tuyet Nhung, Can Tho University of Engineering and Technology
2. Le Uyen Nhi, Can Tho University
3. Le Hoang Thanh, Can Tho Technical Economic College
4. Tran Chi Nhan , Can Tho University

Abstract

The presence of polyphenol oxidase (PPO) reduces the quality of raw materials and limits their commercialization. Therefore, this study investigated the effects of conventional blanching at 70 - 85 ºC for 0 - 600 seconds on PPO inactivation and color changes in oyster mushrooms. Oyster mushrooms are highly nutritious; however, due to their high PPO activity (34.22 ± 0.31 IU/g dry matter), they are highly susceptible to oxidation and browning. Results showed that PPO activity in mushrooms decreased with increasing blanching temperature and time. The inactivation kinetics of PPO followed a first-order model with a high determination coefficient (R² = 95.84 - 97.59), and the kinetic parameters were as follows: rate constant (k) = 0.0023 - 0.0227 s^-1, half-life (t_1/2 = 30.6 - 299.18 s), decimal reduction time (D) = 101.67 - 993.85 s, temperature increase required for a one-log reduction (z) = 6.58ºC, and activation energy (E_a) = 155.11 kJ·mol^-1. Moreover, the overall color difference of blanched mushrooms was significantly affected by temperature and time. Color was best preserved at 70 ºC (ΔE = 6.89 ± 3.23, L* = 76.93 ± 3.50, a* = -0.30 ± 0.24, b* = 11.66 ± 1.01). At 85 ºC, the blanching kinetics showed a D value of approximately 101.67 ± 2.13 s, which was 9.78 times shorter than that at 70 ºC, while ΔE was estimated in the range of 6.83 - 7.66.

Keywords

Color; Kinetic model; Hot-water blanching; Polyphenol oxidase; Oyster mushroom

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DOI: https://doi.org/10.34238/tnu-jst.13671

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