Thermal, High Pressure, and Ultrasound Inactivation of Various Fruit Cultivars’ Polyphenol Oxidase: Kinetic Inactivation Models and Estimation of Treatment Energy Requirement

Polyphenol oxidase (PPO) catalyses the browning reaction during fruit processing and storage. It is considered a threat to clean labels minimally processed products. Unwanted changes in fruits’ appearance quality represent cost industry. High pressure ultrasound, addition thermal treatment, are effective reducing PPO activity producing high-quality from different cultivars behaves differently when submitted treatments. A systematic review was conducted, where treatment parameters, inactivation data (?80% inactivation), kinetic parameters (rate constant (k), activation energy (Ea), D-value, z-value) by treatments were collected. Additionally, estimated requirements for of (?80%) calculated compared. Resistance various varies between cultivars. For same temperature, ultrasound combined with heat more than alone, high process. The majority thermal, HPP, fruits followed first-order behaviour. Some cultivars, however, showed biphasic specific based on mass sample inactivate ?80% polyphenol process 87 255 kJ/kg, while it 139 269 kJ/kg 780 10,814 kJ/kg.