Inactivation kinetics of polyphenol oxidase and peroxidase in green coconut water by microwave processing Original Research Article

The inactivation kinetics of enzymes polyphenol oxidase (PPO) and peroxidase (POD) was studied for the batch (discontinuous) microwave treatment of green coconut water. Inactivation of commercial PPO and POD added to sterile coconut water was also investigated. The complete time–temperature profiles of the experimental runs were used for determination of the kinetic parameters D-value and z-value: PPO (D92.20 °C = 52 s and z = 17.6 °C); POD (D92.92 °C = 16 s and z = 11.5 °C); PPO/sterile coconut water: (D84.45 °C = 43 s and z = 39.5 °C) and POD/sterile coconut water: (D86.54 °C = 20 s and z = 19.3 °C). All data were well fitted by a first order kinetic model. The enzymes naturally present in coconut water showed a higher resistance when compared to those added to the sterilized medium or other simulated solutions reported in the literature. The thermal inactivation of PPO and POD during microwave processing of green coconut water was significantly faster in comparison with conventional processes reported in the literature.