Inactivation of apple (Malus domestica Borkh) polyphenol oxidases by radio frequency combined with pulsed electric field treatment |
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| Authors: | Yixiong Tian Shukun Wang Wenxu Yan Yali Tang Ruijin Yang Wei Zhao |
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| Affiliation: | 1. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China;2. National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, Jiangsu, China;3. Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China;4. School of Internet of Things Engineering, Jiangnan University, Wuxi, Jiangsu, China |
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| Abstract: | Radio frequency (RF) preprocessing combined with pulsed electric field (PEF) processing was employed to inactivate polyphenol oxidase (PPO) in apple juice. PPO enzyme levels, loss of total phenolic content (TPC), colours and volatile components in the apple juice were subsequently determined and compared with conventional processing methods (60 °C for 10 min and 70 °C for 10 min). Results indicated that, when the apple tissue was preprocessed using RF for 10 min, the residual activity of PPO decreased to 13.57%; when the squeezed juice was processed by PEF, the residual activity decreased to about 5% at 15–35 kV cm?1 for 400 μs. RF treatment caused no significant loss in TPC. Compared with the conventionally processed samples, the apple juice that was RF‐treated for 10 min and PEF‐treated at 15 kV cm?1 for 400 μs increased its lightness and maintained its fresh‐like flavour. |
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| Keywords: | Apple juice polyphenol oxidase pulsed electric field radio frequency |
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