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June 14, 2024Journal of Agricultural and Food ChemistryOpen Access

Effect of UV LED and Pulsed Light Treatments on Polyphenol Oxidase Activity and Escherichia coli Inactivation in Apple Juice

Christelle Pihen Aurelio López‐Malo Nelly Ramírez‐Corona

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Abstract

Enzymatic browning in fruits and vegetables, driven by polyphenol oxidase (PPO) activity, results in color changes and loss of bioactive compounds. Emerging technologies are being explored to prevent this browning and ensure microbial safety in foods. This study assessed the effectiveness of pulsed light (PL) and ultraviolet light-emitting diodes (UV-LED) in inhibiting PPO and inactivating

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Cite This Study

Pihen et al. (2024) studied this question.

synapsesocial.com/papers/68e64b29b6db6435875db987 https://doi.org/10.1021/acs.jafc.3c08888

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