The application of supercritical carbon dioxide for the stabilization of native and commercial polyphenol oxidases and peroxidases in cloudy apple juice (cv. Golden Delicious)
SCCD caused significant inactivation of native and commercial PPO and POD. Higher temperature and pressure resulted in a rise of the k- and decrease of D-value. POD was more thermal and pressure resistant compared to PPO. Native enzymes were more pressure and temperature resistant compared to commercial. Ea decreased and Va increased with rising the pressure and temperature, respectively.