After HPP treatment, how do food products generally respond in terms of enzyme activity?

High-Pressure Processing (HPP) is a method used to preserve food and extend its shelf life while maintaining quality. One of the significant effects HPP has on food products is the inactivation of enzymes that can lead to spoilage and degradation over time.

Enzymes are proteins that catalyze biochemical reactions, and their activity can be detrimental to food quality. By applying high pressure, HPP disrupts the structural integrity of these enzymes, causing them to lose their functionality. As a result, the enzyme activity is deactivated, which helps in preserving the flavor, color, and nutritional quality of the food.

This deactivation does not mean that the enzymes are completely broken down or destroyed, but rather that their active sites are altered to the point where they can no longer facilitate biochemical reactions effectively. This is why the correct response points to deactivated enzyme activity.

In contrast, increased enzyme activity would imply that the treatment somehow enhances enzyme action, while no change or complete degradation fails to capture the nuanced impact of HPP. Thus, understanding HPP's role in enzyme activity is crucial for leveraging its benefits in food preservation.