Activation and inactivation mechanisms of polyphenol oxidase during thermal and non-thermal methods of food processing
Polyphenol oxidase (PPO) is thought to be a threat to the food industry because it initiates
the browning reaction during fruit and vegetables processing. Therefore, thermal and non …
the browning reaction during fruit and vegetables processing. Therefore, thermal and non …
Effect of high-pressure carbon dioxide on the aggregation and conformational changes of polyphenol oxidase from apple (Malus domestica) juice
This study investigated the effect of different states of CO 2 on the activity and structural
modification of purified polyphenol oxidase (PPO) from apple juice. CO 2 in critical and …
modification of purified polyphenol oxidase (PPO) from apple juice. CO 2 in critical and …
Comparative effect of supercritical carbon dioxide and high pressure processing on structural changes and activity loss of oxidoreductive enzymes
K Marszałek, P Doesburg, S Starzonek… - Journal of CO2 …, 2019 - Elsevier
Due to the CO 2 specific characteristics, it has been used as supercritical (Sc) fluid for
several applications, including enzyme inactivation. The influence of Sc-CO 2 (10–65 …
several applications, including enzyme inactivation. The influence of Sc-CO 2 (10–65 …
Extracellular pH decline introduced by high pressure carbon dioxide is a main factor inducing bacteria to enter viable but non-culturable state
High pressure carbon dioxide (HPCD) has been used in food processing as a non-thermal
pasteurization technology. However, the potential of HPCD to induce viable but non …
pasteurization technology. However, the potential of HPCD to induce viable but non …
Recent progress toward understanding the physiological function, purification, and enzymatic browning control of plant polyphenol oxidases.
X Wang, L Yang, T Wang, R Wang, J Liu, Y Shan… - 2020 - cabidigitallibrary.org
Polyphenol oxidases (PPOs) are a group of metalloenzymes containing copper plastid that
can catalyze the oxidation of polyphenols, which widely exist in plants, animals, and …
can catalyze the oxidation of polyphenols, which widely exist in plants, animals, and …
Effect of preliminary stresses on the induction of viable but non-culturable Escherichia coli O157: H7 NCTC 12900 and Staphylococcus aureus ATCC 6538
As a novel non-thermal pasteurization technology, high pressure carbon dioxide (HPCD)
has been used in food processing. However, it could induce microorganisms into a viable …
has been used in food processing. However, it could induce microorganisms into a viable …
The application of supercritical carbon dioxide for the stabilization of native and commercial polyphenol oxidases and peroxidases in cloudy apple juice (cv. Golden …
Supercritical carbon dioxide (SCCD) was applied for the native tissue and commercial
enzyme inactivation in cloudy apple juice. The polyphenol oxidases (PPO) and peroxidases …
enzyme inactivation in cloudy apple juice. The polyphenol oxidases (PPO) and peroxidases …
Evaluation of HPCD batch treatments on enzyme inactivation kinetics and selected quality characteristics of cloudy juice from Golden delicious apples
Cloudy apple juice has been treated by high pressure carbon dioxide (HPCD) as non-
thermal technology to inactive polyphenoloxidase and pectinmethylesterase in batch mode …
thermal technology to inactive polyphenoloxidase and pectinmethylesterase in batch mode …
Effect of hyperbaric storage at room temperature on the activity of polyphenoloxidase in model systems and fresh apple juice
L Manzocco, F Basso, MC Nicoli - Food and Bioprocess Technology, 2023 - Springer
The effect of hyperbaric storage (HS) on polyphenoloxidase activity (PPO) was studied in
model solutions and apple juice. Model solutions containing increasing amounts of …
model solutions and apple juice. Model solutions containing increasing amounts of …
Impact of high-pressure carbon dioxide on polyphenoloxidase activity and stability of fresh apple juice
L Manzocco, S Plazzotta, S Spilimbergo… - LWT-Food Science and …, 2017 - Elsevier
Freshly-extracted apple juice was exposed to high pressure carbon dioxide (HP-CO 2)
treatment at 20, 35 and 45° C at different pressure conditions (6.0, 12.0 and 18.0 MPa) for up …
treatment at 20, 35 and 45° C at different pressure conditions (6.0, 12.0 and 18.0 MPa) for up …