Effects of high pressure synergistic enzymatic physical state and concentration on the denaturation of polyphenol oxidase

Raspberry polyphenols alleviate neurodegenerative diseases: through gut microbiota and ROS signals

“…It is the first choice for sterilization and enzyme inactivation processes in polyphenol-rich food processing. 160 However, enzyme-catalyzed oxidation may enhance the content of certain polyphenols in the process of fermentation, such as flavan-3-ols and its oxidation products (like theaflavins). 161 This is a dialectical issue that suggests that processing conditions should be regulated according to the specific needs of functional foods to ensure that the amount of the substances we need in the food remains adequate.…”