Polyphenol oxidase (PPO) is thought to be a threat to the food industry because it
initiates the browning reaction during fruit and vegetables processing. Therefore,
thermal and non-thermal technologies such as high hydrostatic pressure, ultrasound
and high pressure carbon dioxide are being used effectively to lower the enzymatic
activity to get good quality food products. The structural changes and mechanism of
PPO inactivation during different food processing techniques have not been reviewed
comprehensively. The application of these processing treatments may cause the changes
in enzyme structure which have a key role in the inactivation of the enzyme. This
review will summarize the current knowledge about PPO activation and inactivation
in response to thermal and non-thermal processing of fruits and vegetables. Moreover,
the structural changes and possible mechanism of enzyme activation/inactivation after
thermal and non-thermal fruits and vegetable processing will be described. Thus, the
present review will be expected to elucidate the possible mechanism of enzyme inactivation
in relation to structure modification to provide a theoretical guide for further understanding
the enzymatic caused browning mechanism. (C) 2019 Institution of Chemical Engineers.
Published by Elsevier B.V. All rights reserved.