Inactivation of peroxidase and polyphenoloxidase in coconut water using pressure-assisted thermal processing

Pressure Assisted Thermal Processing (PATP) is an emerging technology that requires further research. The results of this study highlighted for the first time the potential of PATP on polyphenoloxidase and peroxidase inactivation of coconut water, maintaining color characteristics of coconut water. The pink color after PATP treatment was not observed. In addition, the use of kinetic models helped to determine the optimal conditions for enzyme inactivation. The outcomes of this study can be used for further industrial development of PATP treated-coconut water.