The impact of supercritical carbon dioxide (SCCD) (10–60 MPa/45 °C/30 min) and subsequent 10 weeks storage at 4 °C on polyphenol oxidase (PPO), peroxidase (POD) activities, phenolic profile, vitamin C, sugars, physicochemical properties of cloudy apple juices was investigated.

No significant changes in sugars and total polyphenols were observed, whereas significant degradation (≈28%) of vitamin C and individual polyphenols (≈18%) was noted after SCCD treatment. After 4 weeks storage only 34% of vitamin C was retained and no vitamin C was detected after this time. Ten weeks of storage caused hydrolysis of sucrose in 15%, whereas degradation of individual polyphenols ranged from 43 to 50% depending on the pressure applied. The highest pressure was applied the highest retention of polyphenols was observed. The lightness of juice significantly increased by 15% after SCCD and decreased during storage. Moreover, the synergistic effect of both enzymes with chlorogenic acid and catechol was found.

超临界二氧化碳（ SCCD）（10–60 MPa / 45°C / 30分钟）以及随后在4°C下储存10周对多酚氧化酶（PPO），过氧化物酶（POD）活性，酚类，维生素C，糖，混浊苹果汁的理化性质进行了研究。

在SCCD处理后，未观察到糖和总多酚的显着变化，而维生素C和单个多酚（约18％）的降解显着（约28％）。储存4周后，仅保留了34％的维生素C，此后没有检测到维生素C。储存十周会导致15％的蔗糖水解，而根据所施加的压力，单个多酚的降解范围为43％至50％。施加最高压力，观察到多酚的最高保留率。SCCD处理后，果汁的亮度显着提高了15％，而在存储过程中降低了。此外，还发现了这两种酶与绿原酸和邻苯二酚的协同作用。