Effect of Hyperbaric Storage at Room Temperature on the Activity of Polyphenoloxidase in Model Systems and Fresh Apple Juice

Abstract The effect of hyperbaric storage (HS) on polyphenoloxidase activity (PPO) was studied in model solutions and apple juice. Model containing increasing amounts mushroom ( Agaricus bisporus ) PPO (up to 26 U) were stored at room temperature pressure up 200 MPa. During HS, samples assessed for residual activity. enzyme completely inactivated according a first-order kinetic that used calculate decimal reduction time D p sensitivity z = 140.8 MPa) diluted (2 U PPO). increase concentration (6–26 nullified the probably due protein structure stabilization by self-crowding. application HS 100 MPa juice promoted decrease total bacteria, lactic acid yeasts, molds. These changes occurred concomitance with inactivation 227.3 MPa). At MPa, followed biphasic kinetic, suggesting presence isozymes different sensitivity. observed occur more rapidly led maintenance original bright color. This study proves capability control enzyme-related quality decay fruit juices and, potentially, many other food matrices suffering enzymatic alteration.