Determinación de la actividad enzimática y el porcentaje de Inhibición de la PPO en las láminas de carambola post tratadas a escaldado y osmodeshidratado

This study evaluates the enzymatic activity and the percentage of PPO Inhibition in starfruit slices treated with blanching and osmodehydration to improve their stability and quality. The research was carried out, applying a 2k factorial experimental design with two main factors: blanching time (10 and 30 seconds) and sucrose concentration (50 and 60 °Brix). The results showed that blanching time has a significant impact on the reduction of PPO enzymatic activity, with the 30-second treatment being more effective. On the other hand, sucrose concentration showed a minor influence, although it contributed to the variability of the data. The optimal treatment for PPO inhibition reached 82.76% with prolonged blanching and an intermediate concentration of sucrose. This shows that blanching is crucial to control enzymatic browning, while osmodehydration complements the process by limiting the availability of water for enzymatic action. It is concluded that the combination of thermal and osmotic treatments allows improving the physicochemical quality and enzymatic stability of the processed star fruit, suggesting the optimization of these variables for their application in derived products.