Polyphenol oxidaseActivity, properties of its products and inactivation by innovative technologies

Resumen

Polyphenol oxidase (PPO) affects both kinds of matters that are nowadays at the forefront of the quality concept: those aspects related to health and those regarding organoleptic perception of food. In this Thesis, PPO activity has been characterized in different fruits and situations, and mathematical models to describe melanin formation from monophenolic and o diphenolic substrates have been developed. In addition, potential toxicity of these melanins on the pancreatic proteases carboxypeptidase A, carboxypeptidase B and trypsin has been studied. The second part of the Thesis covers PPO inactivation by innovative technologies, and the side effects that they cause on different parameters. Ultraviolet-visible irradiation has been modeled, and PPO inactivation by this method has been assessed in model solutions and in apple, pear and grape juices. Moreover, the effects of must irradiation on the quality of wine have also been assessed. In addition, high-hydrostatic pressure effectiveness in inactivating apple PPO was tested, as well as its effects on juices color.