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...
| Main Authors: | , , , , |
|---|---|
| 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 |
| _version_ | 1825931249560059904 |
|---|---|
| author | Deylami, Mahsa Ziabakhsh Abdul Rahman, Russly Chin, Ping Tan Bakar, Jamilah Olusegun, Lasekan |
| author_facet | Deylami, Mahsa Ziabakhsh Abdul Rahman, Russly Chin, Ping Tan Bakar, Jamilah Olusegun, Lasekan |
| author_sort | Deylami, Mahsa Ziabakhsh |
| collection | UPM |
| description | 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. First-order kinetic model provided the best prediction of the PPO inactivation (R2 ≥ 0.977), while anthocyanin loss was described by a Weibull kinetic model (R2 ≥ 0.969). The activation energies of PPO inactivation, anthocyanin loss and total color changes were 43.11, 57.66 and 18.86 kJ/mol, respectively. Anthocyanin content was the most sensitive parameter towards temperature changes, suggesting the importance of its monitoring as a quality parameter during thermal processing. Blanching enhanced the efficiency of anthocyanin extraction. Gathering the quantitative information on the changes of PPO activity as well as quality characteristics during blanching of mangosteen pericarp is important in order to design a proper pre-processing condition. |
| first_indexed | 2024-03-06T09:23:53Z |
| format | Article |
| id | upm.eprints-55594 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-03-06T09:23:53Z |
| publishDate | 2016 |
| publisher | Elsevier |
| record_format | dspace |
| spelling | upm.eprints-555942017-08-11T10:41:13Z http://psasir.upm.edu.my/id/eprint/55594/ Effect of blanching on enzyme activity, color changes, anthocyanin stability and extractability of mangosteen pericarp: a kinetic study Deylami, Mahsa Ziabakhsh Abdul Rahman, Russly Chin, Ping Tan Bakar, Jamilah Olusegun, Lasekan 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. First-order kinetic model provided the best prediction of the PPO inactivation (R2 ≥ 0.977), while anthocyanin loss was described by a Weibull kinetic model (R2 ≥ 0.969). The activation energies of PPO inactivation, anthocyanin loss and total color changes were 43.11, 57.66 and 18.86 kJ/mol, respectively. Anthocyanin content was the most sensitive parameter towards temperature changes, suggesting the importance of its monitoring as a quality parameter during thermal processing. Blanching enhanced the efficiency of anthocyanin extraction. Gathering the quantitative information on the changes of PPO activity as well as quality characteristics during blanching of mangosteen pericarp is important in order to design a proper pre-processing condition. Elsevier 2016-06 Article PeerReviewed application/pdf en 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 Deylami, Mahsa Ziabakhsh and Abdul Rahman, Russly and Chin, Ping Tan and Bakar, Jamilah and Olusegun, Lasekan (2016) Effect of blanching on enzyme activity, color changes, anthocyanin stability and extractability of mangosteen pericarp: a kinetic study. Journal of Food Engineering, 178 (Jan). pp. 12-19. ISSN 0260-8774 http://www.sciencedirect.com/science/article/pii/S0260877416300012 10.1016/j.jfoodeng.2016.01.001 |
| spellingShingle | Deylami, Mahsa Ziabakhsh Abdul Rahman, Russly Chin, Ping Tan Bakar, Jamilah Olusegun, Lasekan Effect of blanching on enzyme activity, color changes, anthocyanin stability and extractability of mangosteen pericarp: a kinetic study |
| title | Effect of blanching on enzyme activity, color changes, anthocyanin stability and extractability of mangosteen pericarp: a kinetic study |
| title_full | Effect of blanching on enzyme activity, color changes, anthocyanin stability and extractability of mangosteen pericarp: a kinetic study |
| title_fullStr | Effect of blanching on enzyme activity, color changes, anthocyanin stability and extractability of mangosteen pericarp: a kinetic study |
| title_full_unstemmed | Effect of blanching on enzyme activity, color changes, anthocyanin stability and extractability of mangosteen pericarp: a kinetic study |
| title_short | Effect of blanching on enzyme activity, color changes, anthocyanin stability and extractability of mangosteen pericarp: a kinetic study |
| title_sort | effect of blanching on enzyme activity color changes anthocyanin stability and extractability of mangosteen pericarp a kinetic study |
| url | 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 |
| work_keys_str_mv | AT deylamimahsaziabakhsh effectofblanchingonenzymeactivitycolorchangesanthocyaninstabilityandextractabilityofmangosteenpericarpakineticstudy AT abdulrahmanrussly effectofblanchingonenzymeactivitycolorchangesanthocyaninstabilityandextractabilityofmangosteenpericarpakineticstudy AT chinpingtan effectofblanchingonenzymeactivitycolorchangesanthocyaninstabilityandextractabilityofmangosteenpericarpakineticstudy AT bakarjamilah effectofblanchingonenzymeactivitycolorchangesanthocyaninstabilityandextractabilityofmangosteenpericarpakineticstudy AT olusegunlasekan effectofblanchingonenzymeactivitycolorchangesanthocyaninstabilityandextractabilityofmangosteenpericarpakineticstudy |