{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,21]],"date-time":"2026-09-21T15:03:00Z","timestamp":1790002980064,"version":"4.0.1"},"reference-count":53,"publisher":"MDPI AG","issue":"18","license":[{"start":{"date-parts":[[2026,9,19]],"date-time":"2026-09-19T00:00:00Z","timestamp":1789776000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>Hydrodynamic cavitation (HC) is increasingly investigated for juice processing, but changes in pectin methylesterase (PME), polyphenol oxidase (PPO), and peroxidase (POD) activity do not by themselves establish a technological benefit. Several mild or temperature-limited conditions left substantial residual activity, whereas stronger control was observed in thermally assisted, more severe, or hurdle-assisted treatments. Physical stability can nevertheless improve despite limited PME or PPO inactivation, consistent with concurrent particle-size reduction, pectin restructuring, rheological modification, and other matrix-level changes. Within-study quantitative comparisons showed that, in all six directly comparable enzyme-level contrasts, inactivation at the selected or experimentally validated condition was lower than the largest directly observed value for the same enzyme. In the three exact same-condition PPO storage trajectories, end-of-storage inactivation was lower than at day 0. Current evidence therefore supports treatment-level responses more strongly than cavitation-specific causality and does not justify a universal HC operating window. Technologically meaningful process development requires matrix-, enzyme-, and reactor-specific conditions that provide sufficient enzyme control for a defined product function, a favorable linked physicochemical response, acceptable quality retention, and persistence during storage, supported by adequate hydraulic and thermal characterization and controls matched to the causal claim.<\/jats:p>","DOI":"10.3390\/molecules31183323","type":"journal-article","created":{"date-parts":[[2026,9,21]],"date-time":"2026-09-21T14:12:09Z","timestamp":1789999929000},"page":"3323","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Hydrodynamic Cavitation in Juice Processing: Linking PME, PPO, and POD Responses to Physicochemical Stability and Quality Retention"],"prefix":"10.3390","volume":"31","author":[{"ORCID":"https:\/\/orcid.org\/0009-0001-9789-2580","authenticated-orcid":false,"given":"Lorenzo","family":"Albanese","sequence":"first","affiliation":[{"name":"Institute of BioEconomy, National Research Council of Italy, Via Madonna del Piano 10, 50019 Florence, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,9,19]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"961","DOI":"10.1016\/j.foodhyd.2005.10.016","article-title":"The role of pectin in orange juice stabilization: Effect of pectin methylesterase and pectinase activity on the size of cloud particles","volume":"20","author":"Croak","year":"2006","journal-title":"Food Hydrocoll."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"853","DOI":"10.1002\/jsfa.885","article-title":"Phenolic compounds and related enzymes as determinants of quality in fruits and vegetables","volume":"81","year":"2001","journal-title":"J. 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