ArticleFood technology and biotechnology2024
Blanching-Induced Changes in Polyphenol Oxidase, Antioxidants and Phenolic Profile of Mangosteen Pericarp.
Article in Food technology and biotechnology, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Research background: Anthocyanin pigments in mangosteen pericarp can serve as natural colourants; however, their stability is compromised by enzymatic browning caused by polyphenol oxidase (PPO). Thus, this study aims to investigate how hot water and steam blanching affect the PPO activity, phenolic profile and antioxidant properties of mangosteen pericarp. Experimental approach: Fresh mangosteen pericarp was blanched in hot water or steam at 100 °C for 0, 30, 60, 90 and 120 s and the residual PPO activity, total phenolic content (TPC), total anthocyanins, antioxidant activity, browning index and colour properties were evaluated. Additionally, the phenolic compounds were identified using liquid chromatography-mass spectrometry (LC-MS). Results and conclusions: Zero-order reaction kinetics (R Novelty and scientific contribution: This is the first study to report the effects of blanching on the anthocyanins mainly present in mangosteen pericarp, in particular cyanidin-3-
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