Inactivation of polyphenol oxidase by microwave and conventional heating: Investigation of thermal and non-thermal effects of focused microwaves.

Emerging technologies, such as focused microwave heating of liquid foods, have been studied to reduce quality losses due to the high temperatures of conventional processing. Besides faster heating, microwaves can also have non-thermal effects on inactivation; however, this is a controversial issue. The objective of this study was to compare conventional and focused microwave heating under similar conditions for the inactivation of two polyphenol oxidases (PPOs): mushroom tyrosinase in buffer and the PPO present in coconut water.

Using ultrasound technology for the inactivation and thermal sensitization of peroxidase in green coconut water.

Green coconut water has unique nutritional and sensorial qualities. Despite the different technologies already studied, its enzymatic stability is still challenging. This study evaluated the use of ultrasound technology (US) for inactivating/sensitizing coconut water peroxidase (POD).