Polyphenoloxidase in fruit and vegetables: inactivation by thermal and non-thermal processes
The activity of endogenous quality degrading enzymes together with spoilage microorganisms and/or other non-enzymatic (i.e. oxidative reaction) reactions considerably shorten the shelf life of fruit and vegetable products. Enzymatic browning by polyphenoloxidase (PPO) causes color and flavor degrada...
| Main Authors: | , |
|---|---|
| Other Authors: | |
| Format: | Book Section |
| Language: | English |
| Published: |
Elsevier
2019
|
| Online Access: | http://psasir.upm.edu.my/id/eprint/78912/ http://psasir.upm.edu.my/id/eprint/78912/1/Polyphenoloxidase%20in%20fruit%20and%20vegetables.pdf |
| _version_ | 1848858566607241216 |
|---|---|
| author | Silva, Filipa Vinagre Marques Sulaiman, Alifdalino |
| author2 | Melton, Laurence |
| author_facet | Melton, Laurence Silva, Filipa Vinagre Marques Sulaiman, Alifdalino |
| author_sort | Silva, Filipa Vinagre Marques |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | The activity of endogenous quality degrading enzymes together with spoilage microorganisms and/or other non-enzymatic (i.e. oxidative reaction) reactions considerably shorten the shelf life of fruit and vegetable products. Enzymatic browning by polyphenoloxidase (PPO) causes color and flavor degradation of fruit and vegetable products during processing and storage. This imposes significant economy loss to the fruit/vegetable processing industry (e.g. juices). PPO is conventionally inactivated by heat or thermal processing in the range of 80 to 90 °C. As consumers have been choosing preservative free and fresh-like foods, there is global trend to reduce the use of chemical food additives. Therefore, alternative non-thermal food preservation technologies such as high pressure processing (HPP), ultrasound processing (US) and pulsed electric fields (PEF) have been researched and implemented commercially. In this chapter a review of the effect of thermal and major non-thermal food preservation technologies (alone or combined with moderate heat) on PPO inactivation was carried out, resumed in five original Tables and discussed. The information collected can assist fruit/vegetable manufacturers to select appropriate processing conditions to avoid fruit browning during processing, storage and distribution. The PPO residual activity results are very variable, depending on the fruit/vegetable cultivar and the technology employed. |
| first_indexed | 2025-11-15T12:15:29Z |
| format | Book Section |
| id | upm-78912 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T12:15:29Z |
| publishDate | 2019 |
| publisher | Elsevier |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-789122021-07-14T02:46:16Z http://psasir.upm.edu.my/id/eprint/78912/ Polyphenoloxidase in fruit and vegetables: inactivation by thermal and non-thermal processes Silva, Filipa Vinagre Marques Sulaiman, Alifdalino The activity of endogenous quality degrading enzymes together with spoilage microorganisms and/or other non-enzymatic (i.e. oxidative reaction) reactions considerably shorten the shelf life of fruit and vegetable products. Enzymatic browning by polyphenoloxidase (PPO) causes color and flavor degradation of fruit and vegetable products during processing and storage. This imposes significant economy loss to the fruit/vegetable processing industry (e.g. juices). PPO is conventionally inactivated by heat or thermal processing in the range of 80 to 90 °C. As consumers have been choosing preservative free and fresh-like foods, there is global trend to reduce the use of chemical food additives. Therefore, alternative non-thermal food preservation technologies such as high pressure processing (HPP), ultrasound processing (US) and pulsed electric fields (PEF) have been researched and implemented commercially. In this chapter a review of the effect of thermal and major non-thermal food preservation technologies (alone or combined with moderate heat) on PPO inactivation was carried out, resumed in five original Tables and discussed. The information collected can assist fruit/vegetable manufacturers to select appropriate processing conditions to avoid fruit browning during processing, storage and distribution. The PPO residual activity results are very variable, depending on the fruit/vegetable cultivar and the technology employed. Elsevier Melton, Laurence Shahidi, Fereidoon Varelis, Peter 2019 Book Section PeerReviewed text en http://psasir.upm.edu.my/id/eprint/78912/1/Polyphenoloxidase%20in%20fruit%20and%20vegetables.pdf Silva, Filipa Vinagre Marques and Sulaiman, Alifdalino (2019) Polyphenoloxidase in fruit and vegetables: inactivation by thermal and non-thermal processes. In: Encyclopedia of Food Chemistry. Elsevier, United States, 287 - 301. ISBN 9780128140260; EISBN: 9780128140451 https://www.sciencedirect.com/science/article/pii/B9780081005965216363 10.1016/B978-0-08-100596-5.21636-3 |
| spellingShingle | Silva, Filipa Vinagre Marques Sulaiman, Alifdalino Polyphenoloxidase in fruit and vegetables: inactivation by thermal and non-thermal processes |
| title | Polyphenoloxidase in fruit and vegetables: inactivation by thermal and non-thermal processes |
| title_full | Polyphenoloxidase in fruit and vegetables: inactivation by thermal and non-thermal processes |
| title_fullStr | Polyphenoloxidase in fruit and vegetables: inactivation by thermal and non-thermal processes |
| title_full_unstemmed | Polyphenoloxidase in fruit and vegetables: inactivation by thermal and non-thermal processes |
| title_short | Polyphenoloxidase in fruit and vegetables: inactivation by thermal and non-thermal processes |
| title_sort | polyphenoloxidase in fruit and vegetables: inactivation by thermal and non-thermal processes |
| url | http://psasir.upm.edu.my/id/eprint/78912/ http://psasir.upm.edu.my/id/eprint/78912/ http://psasir.upm.edu.my/id/eprint/78912/ http://psasir.upm.edu.my/id/eprint/78912/1/Polyphenoloxidase%20in%20fruit%20and%20vegetables.pdf |