Table 4.

HHP inactivation of enzymes in different foods.

Food product	Enzyme	HHP conditions	Inactivation achieved	Reference
Jam	Pectin methylesterase (PME); Peroxidase (POD)	550–700 MPa for 2.5–75 min at 45–75 °C	PME: 27%–40% POD: 51%–70%	Igual et al. [61]
Feijoa puree	Peroxidase (POD); Polyphenol oxidase (PPO); Pectin methylesterase (PME)	600 MPa for 5 min at 25 °C	POD: 78% PPO: 55.6% PME: 56%	Ortuño et al. [62]
Camarosa strawberry	Polyphenol oxidase (PPO)	600 MPa for 15 min at 34–62 °C	PPO: 82%	Sulaiman and Silva [65]
Fruit smoothies	Polyphenol oxidase (PPO)	600 MPa for 10 min at 20 °C	PPO: 83%	Keenan et al. [66]
Dry-cured ham	Glutathione peroxidase (GSHPx); Superoxide dismutase (SOD)	900 MPa for 5 min at 12 °C	GSHPx: 44.2% SOD: 17.6%	Clariana et al. [67]
Strawberry pulps	β-Glucosidase; Polyphenol oxidase (PPO); Peroxidase (POD)	400–600 MPa for 5–25 min at 25 °C	β-Glu: 41.4% PPO: 74.6% POD: 74.6%	Cao et al. [68]