. 2020 Jul 21;12(3):364–380. doi: 10.1007/s12393-020-09240-1

Table 2.

Inactivation of HPCD on enzymes. CSF (coho salmon fillets); RT (room temperature); HHP (high hydrostatic pressure)

Enzymes	Food species	Conditions	Additional technique	Results	Reference
Peroxidase	Strawberry juice	(30, 60 MPa), 45 °C, 30 min	No	83%, 88% inactivated	[47]
Peroxidase	Apple juice	20 min, 65 °C	No	5.44% inactivated	[79]
Peroxidase	Apple juice	20 MPa, 20 min, 45 °C	No	38.61% inactivated	[79]
Peroxidase	Apple juice	20 MPa, 20 min, 65 °C	No	70.68% inactivated	[79]
Polyphenol oxidase	Strawberry juice	(30, 60 MPa), 45 °C, 30 min	No	100% inactivated (both)	[47]
Polyphenol oxidase	Apple juice	20 MPa, 20 min, 45 °C	No	81.55% inactivated	[79]
Polyphenol oxidase	Apple juice	20 MPa, 20 min, 55 °C	No	100% inactivated	[79]
Protease	CSF	RT, 5 min, 0 MPa + 70% CO₂	HHP	51% inactivated	[50]
Protease	CSF	RT, 5 min, 150 MPa + 50% CO₂	HHP	20% inactivated	[50]
Protease	CSF	RT, 5 min, 150 MPa + 100% CO₂	HHP	59% inactivated	[50]
Collagenase	CSF	RT, 5 min, 0 MPa + 100% CO₂, 10 days storage	HHP	91% inactivated (compare with 0 MPa and 0% CO₂)	[50]
Collagenase	CSF	RT, 5 min, 150 MPa + 100% CO₂, 10 days storage	HHP	91% inactivated (compare with 0 MPa and 0% CO₂)	[50]