Effects of combined high pressure and heat treatment on the reduction of peroxidase and polyphenoloxidase activity in red grapes

Authors
Rastogi, NK Eshtiaghi, MN Knorr, D
Citation
Nk. Rastogi et al., Effects of combined high pressure and heat treatment on the reduction of peroxidase and polyphenoloxidase activity in red grapes, FOOD BIOTEC, 13(2), 1999, pp. 195-208
Citations number
26
Categorie Soggetti
Food Science/Nutrition
Journal title
FOOD BIOTECHNOLOGY
ISSN journal
08905436 → ACNP
Volume
13
Issue
2
Year of publication
1999
Pages
195 - 208
Database
ISI
SICI code
0890-5436(1999)13:2<195:EOCHPA>2.0.ZU;2-M
Abstract
The effects of high hydrostatic pressure treatment (100 to 600 MPa) coupled with heat treatment (0 to 60 degrees C) on the inactivation of peroxidase (POD) and polyphenoloxidase (PPO) in red grapes (Vitus vinifera) have been studied. The examination of the complex interactions between pressure and t emperature has been carried out using a central composite rotatable design (CCRD). The response surfaces show that the lowest activity of POD (55.75%) and PPO (41.86%) was found to be at 60 degrees C at 600 MPa and 100 MPa, r espectively.