J Food Sci Technol 2021 Aug 22;58(8):2982-2991. Epub 2020 Sep 22.
School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang, 212013 Jiangsu China.
The effects of PMF (5-7 T, 5-30 pulses) on enzyme activity, pH, titratable acidity, soluble solids, color, ascorbic acid, total phenols and antioxidant activity (DPPH radical scavenging activity) of cloudy apple juice were evaluated. PMF inhibited activities of polyphenoloxidase (PPO), peroxidase (POD) and pectinmethylesterase (PME), but PPO was more sensitive to PMF than POD and PME. At the intensity of 6 T with 15 pulses, PPO and POD both exhibited the lowest residual activity (53. Read More