The application of supercritical carbon dioxide for the stabilization of native and commercial polyphenol oxidases and peroxidases in cloudy apple juice (cv. Golden Delicious)

Abstract

Abstract Supercritical carbon dioxide (SCCD) was applied for the native tissue and commercial enzyme inactivation in cloudy apple juice. The polyphenol oxidases (PPO) and peroxidases (POD) inactivation kinetics significantly depended on process parameters as well as the origin of enzymes. An increase in the temperature and pressure resulted in increasing of the k-value and decrease of D-value for both types of enzymes. POD turned out to be more thermal and pressure resistant compared to PPO. The lowest decimal reduction time (D-value), zT and zP-values were noted at 65 °C and 60 MPa for native PPO: 33.8 min, 90.3 °C and 112.6 MPa, respectively. The activation energy (Ea) generally decreased with increasing the pressure, whereas activation volume (Va) increased with increasing the temperature. Overall, SCCD treatment is a promising technique to obtain high quality apple juices with low enzyme activity. Industrial relevance Apple juice is one of the most frequently consumed juices in the world. It is commonly served as a clear juice, but there is a growing market for cloudy apple juices. Unfortunately, during cloudy juice processing and storage browning is initiated by enzymatic oxidation of polyphenols. Supercritical carbon dioxide (SCCD) is an interesting method among the innovative non-thermal technologies for the inactivation of native and commercial oxidoreductases in cloudy apple juice. In this study, the data proved that SCCD processing is a promising non-thermal technique for stabilization of fresh cloudy juices.