Control of enzymatic browning in strawberry, apple, and pear by physical food preservation methods: comparing ultrasound and high-pressure inactivation of Polyphenoloxidase
Polyphenoloxidase (PPO) enzyme can be found in fruits, vegetables and crustaceans. Its activity, promoted by oxygen, causes food browning with subsequent loss of quality and limited shelf life. Foods are pasteurized with conventional and novel physical methods to inactivate spoilage enzymes, thus av...
| Main Authors: | , |
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| Format: | Article |
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MDPI
2022
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| Online Access: | http://psasir.upm.edu.my/id/eprint/100807/ |
| _version_ | 1848863419661287424 |
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| author | Silva, Filipa Vinagre Marques Sulaiman, Alifdalino |
| author_facet | Silva, Filipa Vinagre Marques Sulaiman, Alifdalino |
| author_sort | Silva, Filipa Vinagre Marques |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Polyphenoloxidase (PPO) enzyme can be found in fruits, vegetables and crustaceans. Its activity, promoted by oxygen, causes food browning with subsequent loss of quality and limited shelf life. Foods are pasteurized with conventional and novel physical methods to inactivate spoilage enzymes, thus avoiding the addition of unhealthy chemical preservatives. Ultrasound and high- pressure processing (HPP) are non-thermal technologies capable of retaining vitamins, bioactives and sensory components of fresh fruits. Enzyme residual activity vs. processing time were plotted for strawberry, apple, and pear purees subjected to thermosonication (1.3 W/g—71 °C), HPP-thermal (600 MPa—71 °C) and heat treatment alone at 71 °C. The PPO residual activities after treatments were highly variable. TS was the most effective for inactivating PPO, followed by thermal processing. HPP-thermal did not improve the inactivation compared with thermal treatment at 71 °C. The resistance of the three fruits’ PPOs exhibited the same pattern for the three technologies: pear PPO was the most resistant enzyme, followed by apple PPO and, lastly, strawberry PPO. However, the resistance of the three PPOs to TS was lower and very similar. Given the huge variability of PPO resistance, it is important to run inactivation tests for different fruits/cultivars. The results can assist manufacturers to avoid browning during processing, storage and distribution of fruit purees, juices and concentrates. |
| first_indexed | 2025-11-15T13:32:37Z |
| format | Article |
| id | upm-100807 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-15T13:32:37Z |
| publishDate | 2022 |
| publisher | MDPI |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1008072023-08-23T03:38:46Z http://psasir.upm.edu.my/id/eprint/100807/ Control of enzymatic browning in strawberry, apple, and pear by physical food preservation methods: comparing ultrasound and high-pressure inactivation of Polyphenoloxidase Silva, Filipa Vinagre Marques Sulaiman, Alifdalino Polyphenoloxidase (PPO) enzyme can be found in fruits, vegetables and crustaceans. Its activity, promoted by oxygen, causes food browning with subsequent loss of quality and limited shelf life. Foods are pasteurized with conventional and novel physical methods to inactivate spoilage enzymes, thus avoiding the addition of unhealthy chemical preservatives. Ultrasound and high- pressure processing (HPP) are non-thermal technologies capable of retaining vitamins, bioactives and sensory components of fresh fruits. Enzyme residual activity vs. processing time were plotted for strawberry, apple, and pear purees subjected to thermosonication (1.3 W/g—71 °C), HPP-thermal (600 MPa—71 °C) and heat treatment alone at 71 °C. The PPO residual activities after treatments were highly variable. TS was the most effective for inactivating PPO, followed by thermal processing. HPP-thermal did not improve the inactivation compared with thermal treatment at 71 °C. The resistance of the three fruits’ PPOs exhibited the same pattern for the three technologies: pear PPO was the most resistant enzyme, followed by apple PPO and, lastly, strawberry PPO. However, the resistance of the three PPOs to TS was lower and very similar. Given the huge variability of PPO resistance, it is important to run inactivation tests for different fruits/cultivars. The results can assist manufacturers to avoid browning during processing, storage and distribution of fruit purees, juices and concentrates. MDPI 2022-06-29 Article PeerReviewed Silva, Filipa Vinagre Marques and Sulaiman, Alifdalino (2022) Control of enzymatic browning in strawberry, apple, and pear by physical food preservation methods: comparing ultrasound and high-pressure inactivation of Polyphenoloxidase. Foods, 11 (13). art. no. 1942. pp. 1-12. ISSN 2304-8158 https://www.mdpi.com/2304-8158/11/13/1942 10.3390/foods11131942 |
| spellingShingle | Silva, Filipa Vinagre Marques Sulaiman, Alifdalino Control of enzymatic browning in strawberry, apple, and pear by physical food preservation methods: comparing ultrasound and high-pressure inactivation of Polyphenoloxidase |
| title | Control of enzymatic browning in strawberry, apple, and pear by physical food preservation methods: comparing ultrasound and high-pressure inactivation of Polyphenoloxidase |
| title_full | Control of enzymatic browning in strawberry, apple, and pear by physical food preservation methods: comparing ultrasound and high-pressure inactivation of Polyphenoloxidase |
| title_fullStr | Control of enzymatic browning in strawberry, apple, and pear by physical food preservation methods: comparing ultrasound and high-pressure inactivation of Polyphenoloxidase |
| title_full_unstemmed | Control of enzymatic browning in strawberry, apple, and pear by physical food preservation methods: comparing ultrasound and high-pressure inactivation of Polyphenoloxidase |
| title_short | Control of enzymatic browning in strawberry, apple, and pear by physical food preservation methods: comparing ultrasound and high-pressure inactivation of Polyphenoloxidase |
| title_sort | control of enzymatic browning in strawberry, apple, and pear by physical food preservation methods: comparing ultrasound and high-pressure inactivation of polyphenoloxidase |
| url | http://psasir.upm.edu.my/id/eprint/100807/ http://psasir.upm.edu.my/id/eprint/100807/ http://psasir.upm.edu.my/id/eprint/100807/ |