Abstract
Abstract Ohmic pasteurization was used to inhibit polyphenol oxidase (PPO) and peroxidase (POD) in coconut water (CW). The electrical conductivity of CW is naturally high, making it ideal for the ohmic heating process. At 70 and 80 °C, the PPO activity decreased continuously with holding time and decreased faster at a higher electric field strength. At 90 °C, PPO activity decreased to about 10% of its initial activity at only 3 min, and then remaining constant. PPO inhibition was well described using a biphasic model and the heat-stable PPO fraction varied from 0.07 to 0.15. POD activity was promoted at 70 °C, but decreased with holding time at 80 °C and was completely inactivated at 90 °C. The CW treatment using a traditional process for 3 or 6 min increased the PPO activity during cold storage and the CW turned light pink on day 14. In contrast, no pink color was observed in the ohmic-heated CW. The results suggested that ohmic heating was effective and could be used to prevent pink discoloration in CW.
Published Version
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