2026-05-15T18:55:51Zhttps://riubu.ubu.es/oai/request

oai:riubu.ubu.es:10259/113492026-02-11T01:05:37Zcom_10259_4244com_10259_5086com_10259_2604col_10259_4245

Enzyme inactivation and changes in the properties of cloudy apple juice after high‐pressure carbon dioxide and thermosonication treatments and during refrigerated storage Illera Gigante, Alba Ester Beltrán Calvo, Sagrario Sanz Díez, Mª Teresa Cloudy apple juice Non-thermal treatment Enzymatic inactivation Quality parameters Refrigerated storage Tecnología de los alimentos Alimentos-Conservación Food-Preservation High-pressure carbon dioxide and thermosonication technologies were applied to cloudy apple juice to determine their effect on polyphenol oxidase (PPO) and pectin methylesterase (PME) activity and other quality parameters right after the treatment and during storage at 4ºC for 28 days. Treatment conditions were 20 MPa, 45ºC, for 60 min and 20 kHz, 62ºC, 100% amplitude for 20 min, for pressurized CO2 and thermosonication treatments, respectively. Both treatments showed a great impact on PPO activity and its residual activity steadily decreased during storage at 4ºC. In contrast, PME was found to be more resistant to the treatments. After both treatments, a homogenization effect was observed, which was also reflected in an increase in the cloud value of the juices after the treatments, kept during storage. Antioxidant capacity and total polyphenol content kept high levels during storage after both treatments. This work was supported by the Spanish Government (MINECO)and the European Regional Development Fund (ERDF) [ProjectCTQ2015-64396-R]. Maria Berzal Lorenzo through the YEIprogram. 2026-02-10T12:43:51Z 2026-02-10T12:43:51Z 2020-07 info:eu-repo/semantics/article info:eu-repo/semantics/acceptedVersion 0145-8892 https://hdl.handle.net/10259/11349 10.1111/jfpp.14521 1745-4549 eng Journal of Food Processing and Preservation. 2020, V. 44, n. 7, e14521 https://doi.org/10.1111/jfpp.14521 info:eu-repo/semantics/openAccess application/pdf Wiley