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

• 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/55594/1/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

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...