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Inactivation of polyphenol oxidase from frozen red raspberry ( Rubus idaeus L.) by high pressure carbon dioxide treatment
Author(s) -
Liu Ye,
Zhang Chao,
Zhao Xiao Y.,
Ma Yue,
Li Wu,
Liao Xiao J.,
Hu Xiao S.
Publication year - 2010
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2010.02207.x
Subject(s) - polyphenol oxidase , rubus , blowing a raspberry , chemistry , carbon dioxide , thermal treatment , nuclear chemistry , kinetics , polyphenol , food science , horticulture , biochemistry , materials science , organic chemistry , antioxidant , enzyme , biology , peroxidase , physics , quantum mechanics , composite material
Summary The effect of high pressure carbon dioxide (HPCD) treatment on polyphenol oxidase (PPO) from frozen red raspberry ( Rubus idaeus L.) was evaluated. Moreover, the inactivation kinetics of its PPO was simulated by first‐order reaction theory. The minimum of PPO residual rate was 36.6% under 30 MPa and 55 °C for 60 min by HPCD treatment, while that was 66.8% at 55 °C for 60 min by thermal treatment. Moreover, the decimal reduction time of PPO decreased rapidly after HPCD treatment, compared to that of the thermal treatment. The thermal treatment at 55 °C takes a similar time to reach 10% PPO residual rate with HPCD treatment under 30 MPa at 35 °C. One reason for the results was that activation energy of PPO reduced from 98.9 to 14.6 kJ mol −1 after HPCD treatment. Therefore, HPCD treatment showed stronger capacity to inactivate PPO from frozen red raspberry than the thermal treatment at same temperature.