ArticleMolecules (Basel, Switzerland)2023
Enzymatic Activity and Its Relationships with the Total Phenolic Content and Color Change in the High Hydrostatic Pressure-Assisted Curing of Vanilla Bean (
Article in Molecules (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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5 citing papers in PubMed, 7 citations in OpenAlex.
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- Boosting the Valorization of Pigmented Corn Cobs Through Solid-State Fermentation withMolecules (Basel, Switzerland) · 2026Article
- Both 1-methylcyclopropene treatment and fresh-keeping mats mitigate peel browning and affect the aroma of Xinjiang "Yinggeer" flat peaches during cold storage.Food chemistry: X · 2025Article
- Influence of Traditional Vanilla Curing on Its Physicochemical Properties and Aromatic Profile.Foods (Basel, Switzerland) · 2025Article
- Microstructural Changes inFoods (Basel, Switzerland) · 2024Article
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Authors and funding
6 authors at 3 institutions in 1 country.
Funding
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Abstract
Diverse enzymatic reactions taking place after the killing of green vanilla beans are involved in the flavor and color development of the cured beans. The effects of high hydrostatic pressure (HHP) at 50-400 MPa/5 min and blanching as vanilla killing methods were evaluated on the total phenolic content (TPC), polyphenoloxidase (PPO), and peroxidase (POD) activity and the color change at different curing cycles of sweating-drying (C0-C20) of vanilla beans. The rate constants describing the above parameters during the curing cycles were also obtained. The TPC increased from C1 to C6 compared with the untreated green beans after which it started to decrease. The 400 MPa samples showed the highest rate of phenolic increase. Immediately after the killing (C0), the highest increase in PPO activity was observed at 50 MPa (46%), whereas for POD it was at 400 MPa (25%). Both enzymes showed the maximum activity at C1, after which the activity started to decrease. As expected, the
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