Effect of citric acid and calcium chloride combined with medium high hydrostatic pressure – medium high temperature on polyphenol oxidase activity and browning in Fuji apple compote

• Published in: Food Science and Technology Research Vol. 29; no. 3; pp. 269 - 275
• Main Authors: Yamazaki, Shinya, Kaneko, Shoji, Takahashi, Yuta, Amano, Yoshihiko
• Format: Journal Article
• Language: English
• Published: Tsukuba Japanese Society for Food Science and Technology 01.01.2023; Japan Science and Technology Agency
• Subjects: Additives; Apples; Browning; Calcium chloride; Chlorine compounds; Citric acid; enzyme activity; Fuji apple; High temperature; Hydrostatic pressure; medium-high hydrostatic pressure; Pasteurization; Polyphenol oxidase; Sucrose

Combined medium-high hydrostatic pressure (MHHP) and medium-high temperature (MHT) treatment is an effective process for liquid impregnation and food pasteurization. Although several fruit processing additives are known to inhibit polyphenol oxidase (PPO), the effect of additives on PPO activity aft...