Enzymatic Activity and Its Relationships with the Total Phenolic Content and Color Change in the High Hydrostatic Pressure-Assisted Curing of Vanilla Bean (<i>Vanilla planifolia</i>)

Enzymatic Activity and Its Relationships with the Total Phenolic Content and Color Change in the High Hydrostatic Pressure-Assisted Curing of Vanilla Bean (<i>Vanilla planifolia</i>)

Diverse enzymatic reactions taking place after the killing of green vanilla beans are involved in the flavor and color development of the cured beans. The effects of high hydrostatic pressure (HHP) at 50–400 MPa/5 min and blanching as vanilla killing methods were evaluated on the total phenolic cont...

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Bibliographic Details
Main Authors: Génesis V. Buitimea-Cantúa, Viridiana Chávez-Leal, Mayra C. Soto-Caballero, Dario I. Tellez-Medina, Jorge Welti-Chanes, Zamantha Escobedo-Avellaneda
Format: Article
Language:English
Published: MDPI AG 2023-11-01
Series:Molecules
Subjects:
high hydrostatic pressure (HHP)
peroxidase (POD)
polyphenol oxidase (PPO)
total phenolics (TPC)
color
vanilla curing
Online Access:https://www.mdpi.com/1420-3049/28/22/7606

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https://www.mdpi.com/1420-3049/28/22/7606

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