Effect of blanching on enzyme activity, color changes, anthocyanin stability and extractability of mangosteen pericarp: a kinetic study

Effect of blanching on enzyme activity, color changes, anthocyanin stability and extractability of mangosteen pericarp: a kinetic study

Mangosteen pericarp is a rich source of anthocyanins. However, the high polyphenol oxidase (PPO) activity challenges potential applications of pericarp as natural colorant. The kinetics of PPO inactivation, anthocyanin loss and color changes were determined over a temperature range of 60–100 °C. Fir...

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Bibliographic Details
Main Authors: Deylami, Mahsa Ziabakhsh, Abdul Rahman, Russly, Chin, Ping Tan, Bakar, Jamilah, Olusegun, Lasekan
Format: Article
Language:English
Published: Elsevier 2016
Online Access:http://psasir.upm.edu.my/id/eprint/55594/
http://psasir.upm.edu.my/id/eprint/55594/1/Effect%20of%20blanching%20on%20enzyme%20activity%2C%20color%20changes%2C%20anthocyanin%20stability%20and%20extractability%20of%20mangosteen%20pericarp%20A%20kinetic%20study.pdf

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