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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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2016
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| Online Access: | 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 http://psasir.upm.edu.my/id/eprint/55594/ http://www.sciencedirect.com/science/article/pii/S0260877416300012 |
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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.pdfhttp://psasir.upm.edu.my/id/eprint/55594/
http://www.sciencedirect.com/science/article/pii/S0260877416300012