Blanching-Induced Changes in Polyphenol Oxidase, Antioxidants and Phenolic Profile of Mangosteen Pericarp

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...

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Bibliographic Details
Main Authors: Giroon Ijod, Nur Izzati Mohamed Nawawi, Rabiha Sulaiman, Noranizan Mohd Adzahan, Farooq Anwar, Ezzat Mohamad Azman
Format: Article
Language:English
Published: University of Zagreb Faculty of Food Technology and Biotechnology 2024-01-01
Series:Food Technology and Biotechnology
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Online Access:https://hrcak.srce.hr/file/472268
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