Abstract
With an ever-increasing demand for clean label products, there is a greater need for efficient and environmentally friendly processes to compete the conventional thermal or chemical treatments. For instance, high-pressure processing (HPP) has been widely studied in the fruit industry from the last two decades. HPP can inactivate or activate different enzymes in fruit juices, pulp, and purees. HPP treatment inactivates the enzymes by the alterating the conformation of the protein structure and the active site. Depending on the enzyme, pressure, pH, temperature and treatment time, HPP can increase enzyme activity due to the release of membrane-bound enzymes and also due to changes in protein conformation and active site that facilitate interaction with the substrate. Furthermore, the combination of high pressure, temperature and reduced treatment times offered greater inactivation of enzymes in fruit beverages. This study aimed to investigate the inactivation kinetics of endogenous enzymes in fruit beverages.