Abstract

The effect on Polyphenol Oxidase (PPO) and Peroxidase (POD) enzyme activity in red apple juice was evaluated after combined Pulsed Electric Fields (PEF) and mild temperature processing using a response surface methodology. Changes in color were also analyzed and compared with thermally treated and unpasteurized juices. The studied factors were electric field strength (10-30 kV/cm), treatment time (200-1000 μs) and temperature (20- 60°C). A significant second-order response function covering the whole range of experimental conditions was obtained for each enzyme. Treatments conducted at 30 kV/cm, 1000 μs and 60°C led to red apple juice with the lowest residual enzyme activity (0.04 and 0.16 for PPO and POD, respectively). Overall change in color was significantly lower (p<0.05), in comparison with severe thermal treatments. It was feasible to achieve comparable enzyme inactivation and better preserve natural juice color by this hurdle technique.

Keywords:

Color, combined PEF and mild temperature, peroxidase, polyphenol oxidase, red apple juice, response surface methodology,

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The authors have no competing interests.

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