Thermosonication for polyphenoloxidase inactivation in fruits: Modeling the ultrasound and thermal kinetics in pear, apple and strawberry purees at different temperatures

Inactivation of Byssochlamys nivea ascospores in strawberry puree by high pressure, power ultrasound and thermal processing

“…With respect to power ultrasound, cavitation (20-100 kHz) combined with heating causes bacterial spore (Evelyn and Silva, 2015b;Feng and Yang, 2011) and enzyme inactivation (Sulaiman et al, 2015b). Similar to HPP technology, power ultrasound alone is also ineffective for inactivation of these spores (Butz and Tauscher, 2002;Evelyn and Silva, 2015b).…”

The effect of grinding at various vacuum levels on the color, phenolics, and antioxidant properties of apple

“…Grinding of apples accelerates browning by permitting the mixing of phenolic compounds with endogenous PPO and facilitating diffusion of atmospheric oxygen into the tissue. The PPO activity of fruits and vegetables is influenced by various processing methods such as heat treatments (Sulaiman et al, 2015;Vámos-Vigyázó & Haard, 1981) and high-pressure processing (Terefe et al, 2009(Terefe et al, , 2014. Vámos-Vigyázó and Haard (1981) reported that heat treatment after a short period of exposure at 70-90°C caused PPO inactivation in fruits and vegetables, leading to retardation of browning.…”

“…PPO enzymes can be inactivated by heat treatment (Sulaiman, Soo, Farida, & Silva, 2015;Vámos-Vigyázó & Haard, 1981) and to some extent by high-pressure processing (Terefe, Buckow, & Versteeg, 2014;Terefe, Matthies, Simons, & Versteeg, 2009). However, these processes can have a detrimental effect on the nutrients and bioactive compounds found in foods.…”

Effects of ultrasound‐assisted blanching on the processing and quality parameters of freeze‐dried guava slices

“…Enzymatic browning is one of the main causes of postharvest fruit damage and is responsible for pigment degradation. Enzymatic browning is caused by the active enzymes polyphenol oxidase (PPO) and peroxidase (POD) (Sulaiman, Soo, Farid, & Silva, ). The activities of these two enzymes affect the nutritional quality and appearance of the fruit, decreasing consumer acceptability and having a negative economic impact (Jiang, Duan, Joyce, Zhang, & Li, ).…”

“…Blanching is also used to inactivate and reduce POD and PPO activities (Sulaiman et al, ). Sulaiman et al () studied the effects of US on the inactivation of enzymes, including PPO and POD, in fruit such as apple, pear, and strawberry, and found that temperatures above 52°C were effective for inactivation (Sulaiman et al, ). Delgado‐Povedano and Luque de Castro () investigated the effects of US application on different enzymes that are commonly found in fruit; they found that depending on the enzyme, US application can lead to an increase in enzyme activity rather than enzyme inactivation (Delgado‐Povedano & Luque de Castro, ).…”