Journal
FOOD AND BIOPROCESS TECHNOLOGY
Volume 6, Issue 9, Pages 2342-2352Publisher
SPRINGER
DOI: 10.1007/s11947-012-0874-x
Keywords
Apple juice; High-pressure processing; Variety; Polyphenol oxidase; Multivariate analysis
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Funding
- Programa de Formacion del Profesorado Universitario from the Ministerio de Educacion of the Spanish Government
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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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