Inactivation of polyphenol oxidases in cloudy apple juice exposed to supercritical carbon dioxide

The inactivation of polyphenol oxidase (PPO) in cloudy apple juice exposed to supercritical carbon dioxide (SCCO₂) treatment was investigated. Higher pressure, higher temperature, and longer treatment time caused more inactivation of PPO. The maximum reduction of PPO activity reached more than 60% at 30 MPa and 55 °C for 60 min. The experimental data followed first-order reaction kinetics; the kinetic rate constant k and the decimal reduction time D were closely related to the pressure and temperature of SCCO₂ treatment. Higher pressures or higher temperatures resulted in lower D values (higher k), the D value of PPO was minimized to 145 min treated by the combination of 30 MPa and 55 °C. Activation energy of 18.00 kJ /mol, was significantly reduced by SCCO₂ treatment at 30 MPa, as compared to activation energy of 72.0 kJ/mol for identical treatment at atmospheric pressure. Pressure and temperature sensitivity of kinetic parameters were studied. Z_P at 55 °C was 66.7 MPa and Z_T at 30 MPa was 108 °C.