ArticleFoods (Basel, Switzerland)2022
Control of Enzymatic Browning in Strawberry, Apple, and Pear by Physical Food Preservation Methods: Comparing Ultrasound and High-Pressure Inactivation of Polyphenoloxidase.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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Who cites it
12 citing papers in PubMed.
- Emerging role of ultrasound in food technology: principles, applications, and future prospects.Journal of ultrasound · 2026Review
- Ultralow concentrations of curcumin as a structural modifier in chitosan coatings for eco-friendly postharvest preservation of strawberries.Food science and biotechnology · 2026Article
- Microencapsulated Spent Coffee Grounds Extracts Inhibit Enzymatic Browning In Vitro and In Silico.Foods (Basel, Switzerland) · 2026Article
- Dietary Polyphenols as Modulators of Redox Signalling: From the Antioxidant-Pro-Oxidant Continuum to Clinical Translation (2015-2025).Current issues in molecular biology · 2026Review
- Mechanistic Insights Into Color and Texture Stability of Frozen Tropical Vegetables: Processing, Modeling, and Preservation Strategies.Food science & nutrition · 2026Review
- Effect of thermosonication on quality and shelf-life of sweet cherry following cold storage.Food chemistry: X · 2026Article
- Insights into the Mushroom Tyrosinase Inhibitory, Antibrowning, Antioxidant, and Other Biologically Important Actions ofACS omega · 2025Article
- Postharvest Handling and Storage Strategies for Preserving Jujube (Foods (Basel, Switzerland) · 2025Review
- Impact of Whole-Fruit Storage Conditions on the Quality of Minimally Processed Pears.Plants (Basel, Switzerland) · 2025Article
- Research on Food Preservation Based on Antibacterial Technology: Progress and Future Prospects.Molecules (Basel, Switzerland) · 2024Review
- Image analysis-based discoloration rate quantification and kinetic modeling for shelf-life prediction in herb-coated pear slices.Scientific reports · 2024Article
- Advances in antimicrobial techniques to reduce postharvest loss of fresh fruit by microbial reduction.NPJ sustainable agriculture · 2024Review
Corrections and comments
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Authors and funding
2 authors.
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No grant is acknowledged in the PubMed record.
Abstract
Polyphenoloxidase (PPO) enzyme can be found in fruits, vegetables and crustaceans. Its activity, promoted by oxygen, causes food browning with subsequent loss of quality and limited shelf life. Foods are pasteurized with conventional and novel physical methods to inactivate spoilage enzymes, thus avoiding the addition of unhealthy chemical preservatives. Ultrasound and high- pressure processing (HPP) are non-thermal technologies capable of retaining vitamins, bioactives and sensory components of fresh fruits. Enzyme residual activity vs. processing time were plotted for strawberry, apple, and pear purees subjected to thermosonication (1.3 W/g-71 °C), HPP-thermal (600 MPa-71 °C) and heat treatment alone at 71 °C. The PPO residual activities after treatments were highly variable. TS was the most effective for inactivating PPO, followed by thermal processing. HPP-thermal did not improve the inactivation compared with thermal treatment at 71 °C. The resistance of the three fruits' PPOs exhibited the same pattern for the three technologies: pear PPO was the most resistant enzyme, followed by apple PPO and, lastly, strawberry PPO. However, the resistance of the three PPOs to TS was lower and very similar. Given the huge variability of PPO resistance, it is important to run inactivation tests for different fruits/cultivars. The results can assist manufacturers to avoid browning during processing, storage and distribution of fruit purees, juices and concentrates.
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