Blanching-induced modulation of polyphenol oxidase, antioxidants, and phenolic profiles in mangosteen pericarp

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Blanching-induced modulation of polyphenol oxidase, antioxidants, and phenolic profiles in mangosteen pericarp

Research background. Anthocyanin pigments in mangosteen pericarp (MP) can serve as natural colourants; however, their stability is compromised by enzymatic browning caused by polyphenol oxidase (PPO). Thus, this study aimed to investigate how hot water and steam blanching affect the PPO activity, ph...

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Bibliographic Details
Main Authors:	Mohamad Azman, Ezzat, Anwar, Farooq, Mohd Adzahan, Noranizan, Sulaiman, Rabiha, Mohamed Nawawi, Nur Izzati, Ijod, Giroon
Format:	Article
Language:	English
Published:	Faculty of Food Technology and Biotechnology, University of Zagreb, Croatia 2024
Online Access:	http://psasir.upm.edu.my/id/eprint/119895/ http://psasir.upm.edu.my/id/eprint/119895/1/119895.pdf

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