Polyphenol oxidase: Activity, properties of its products and inactivation by innovative technologies
Falguera Pascual, Víctor
Ivarz Ribas, Alberto
Universitat de Lleida. Departament de Tecnologia d'Aliments
MetadataShow full item record
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.
European research projects
- Tesis Doctorals 
Showing items related by title, author, creator and subject.
Salinas-Roca, Blanca (Universitat de Lleida, 2017-07-18)
Application of non-thermal technologies to enhance the concentration and bioaccessibility of carotenoids in tomato and tomato-based products González Casado, Sandra (Universitat de Lleida, 2017-09-21)
Falguera Pascual, Víctor; Ibarz Ribas, Alberto (Asociación de Químicos e Ingenieros del Instituto Químico de Sarriá, 2011)El objetivo de este trabajo fue evaluar si las melaninas sintetizadas a partir de polifenol oxidasa de Agaricus bisporus y uno de sus principales sustratos (L-tirosina) actúan como inhibidores de la enzima pancreática ...