The effectiveness of high pressure processing on the inactivation of apple polyphenol oxidase has been widely investigated. However, from an industrial point of view, there is a need for assessing this effectiveness on each one of the different apple varieties that each company uses for their products. This piece of work fills in this gap, studying the effect of the variety on apple juice polyphenol oxidase inactivation. Six varieties were assayed (Braeburn, Fuji, Gala, Golden Delicious, Granny Smith, and Red Delicious), searching for this influence from two different approaches: a kinetic study, finding the best model for each one of them, and a multivariate part consisting of a principal component analysis of data.
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The authors kindly thank Daniela Bermúdez-Aguirre and Frank L. Younce (Washington State University) for their help in this study. V. Falguera: The research leading to this piece of work has been partially supported by the Programa de Formación del Profesorado Universitario from the Ministerio de Educación of the Spanish Government.
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Falguera, V., Gatius, F., Ibarz, A. et al. Kinetic and Multivariate Analysis of Polyphenol Oxidase Inactivation by High Pressure and Temperature Processing in Apple Juices made from Six Different Varieties. Food Bioprocess Technol 6, 2342–2352 (2013). https://doi.org/10.1007/s11947-012-0874-x
- Apple juice
- High-pressure processing
- Polyphenol oxidase
- Multivariate analysis