Tecnologias para a inativação de lipoxigenase em alimentos: uma revisão bibliográfica

Abstract

The lipoxygenase enzyme (LOX, EC 1.13.11.12), widely distributed in plant tissues, is responsible for the deterioration of several food matrices. Among some undesirable effects are the destruction of essential fatty acids, development of off-flavours and color degradation of vegetables and vegetables. This enzyme is used as an indicator of the efficiency of processing techniques due to the undesirable effects it causes to food, together with its high resistance to heat. Conventional heat treatment, widely used in LOX inactivation, employs high temperatures that can lead to protein denaturation and degradation of thermosensitive amino acids and vitamins. Emerging thermal and non-thermal technologies, such as radio frequency and high pressure, have been employed to inactivate LOX. These technologies lead to obtaining products that are minimally processed and with high quality, compared to conventional heat treatment. That said, this bibliographical review seeks to present an overview of the techniques that have been used to inactivate LOX and raise perspectives for future studies. The methodology used was the prospection and selection of scientific articles from the last 20 years, relevant in the area of food technology and with a high impact factor. It was possible to observe that all the presented techniques reached an inactivation of more than 80% of the enzymatic activity of LOX and, therefore, they proved to be efficient and promising. This literature review opened perspective for new studies of emerging treatments and food matrices that can be evaluated for LOX inactivation.