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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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | en |
| Published: |
Faculty of Food Technology and Biotechnology, University of Zagreb, Croatia
2024
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| Online Access: | http://psasir.upm.edu.my/id/eprint/119895/1/119895.pdf http://psasir.upm.edu.my/id/eprint/119895/ https://pmc.ncbi.nlm.nih.gov/articles/PMC11740744/ |
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