Effect of blanching on enzyme activity, color changes, anthocyanin stability and extractability of mangosteen pericarp: A kinetic study
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- 作者：Mahsa Ziabakhsh Deylamia ; mahsazd@yahoo.com" class="auth_mail" title="E-mail the corresponding author ; Russly Abdul Rahmana ; b ; russly@upm.edu.my" class="auth_mail" title="E-mail the corresponding author ; Chin Ping Tana ; Jamilah Bakara ; Lasekan Oluseguna
- 关键词：Mangosteen pericarp ; Anthocyanin ; Polyphenol oxidase ; Kinetics ; Weibull model ; First order
- 刊名：Journal of Food Engineering
- 出版年：2016
- 出版时间：June 2016
- 年：2016
- 卷：178
- 期：Complete
- 页码：12-19
- 全文大小：591 K
文摘
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PPO of mangosteen pericarp had high thermal stability.
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Monophasic first order modeled the thermal inactivation of PPO.
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Degradation kinetics of anthocyanins was best fitted by Weibull model.
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Blanching resulted in the increase in the efficiency of anthocyanin extraction.