Change of polyphenol oxidase activity, color, and browning degree during storage of cloudy apple juice treated by supercritical carbon dioxide

2005 ◽  
Vol 223 (3) ◽  
pp. 427-432 ◽  
Author(s):  
Fenqi Gui ◽  
Jihong Wu ◽  
Fang Chen ◽  
Xiaojun Liao ◽  
Xiaosong Hu ◽  
...  
Keyword(s):  
Carbon Dioxide ◽  
Supercritical Carbon Dioxide ◽  
Polyphenol Oxidase ◽  
Oxidase Activity ◽  
Apple Juice ◽  
Polyphenol Oxidase Activity ◽  
Supercritical Carbon

Inactivation of polyphenol oxidases in cloudy apple juice exposed to supercritical carbon dioxide

2007 ◽  
Vol 100 (4) ◽  
pp. 1678-1685 ◽  
Author(s):  
Fenqi Gui ◽  
Jihong Wu ◽  
Fang Chen ◽  
Xiaojun Liao ◽  
Xiaosong Hu ◽  
...  
Keyword(s):  
Carbon Dioxide ◽  
Supercritical Carbon Dioxide ◽  
Apple Juice ◽  
Polyphenol Oxidases ◽  
Supercritical Carbon

scholarly journals Effects of supercritical carbon dioxide on the physicochemical properties of apple juice enriched with Brazilian ginseng roots extract

2019 ◽  
Author(s):  
Matheus Angelo Bargas ◽  
Eric Keven Silva ◽  
M. Angela A. Meireles ◽  
Renata Vardanega
Keyword(s):  
Carbon Dioxide ◽  
Supercritical Carbon Dioxide ◽  
Food Industry ◽  
Apple Juice ◽  
Soluble Solids ◽  
Thermal Treatments ◽  
Color Analysis ◽  
Brazilian Ginseng ◽  
Solids Content ◽  
Supercritical Carbon

The development of non-thermal treatments associated to the formulation of functional products have been a challenge for the food industry. In this sense, the enrichment of apple juice with aqueous extract of Brazilian ginseng (Pfaffia glomerata) followed by the processing of the beverage using supercritical carbon dioxide (SCD) was proposed. The functional beverage was characterized with respect to pH, soluble solids content (SSC), particle size distribution, zeta potential (ZP) and color analysis.

scholarly journals Studying the rate of polyphenol oxidase activity in apples using a colorimeter

2021 ◽  
Vol 6 (1) ◽  
Author(s):  
Shreya Chandrasekhar
Keyword(s):  
Polyphenol Oxidase ◽  
Salt Concentration ◽  
Oxidase Activity ◽  
Apple Juice ◽  
Antibacterial Properties ◽  
Competitive Inhibitor ◽  
Rate Of Change ◽  
Significant Extent ◽  
Polyphenol Oxidase Activity ◽  
Chlorine Ions

Salt is one of the oldest methods used to preserve food and help it stay fresh by preventing rotting due to its antibacterial properties. This study was therefore conducted to understand how the increase in salt concentration affects the rate of change of polyphenol oxidase activity in apples using a colorimeter. A colorimeter is a device used to measure absorbance of particular wavelengths of light by specific solutions, in this case, Granny Smith Apple juice. The results correlated with the hypothesis which is predicted that as the salt concentration of the dilutions increase, there will be a decrease in the rate of change of absorbance because the chlorine ions from the salt will inhibit the polyphenol oxidase activity and prevent further oxidation of phenols to quinones, limiting the polymerization and formation of melanin. The results confirm that salt is a non-competitive inhibitor of polyphenol oxidase because it slows down the catabolic processes in apples- mainly the breakdown of glucose. However, salt is a non-competitive inhibitor of PPO but as for lower concentrations, such as 0.25M and 0.50M, the higher concentration of substrates still mitigates the effect of salt as an inhibitor to a significant extent.

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