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Steam blanching effect on polyphenoloxidase, peroxidase and colour of mango (Mangifera indica L.) slices

Ndiaye, Cheikh, Xu, Shi-Ying, Wang, Zhang
Food chemistry 2009 v.113 no.1 pp. 92-95
steaming, blanching, catechol oxidase, food processing, food processing quality, color, mangoes, slicing, fresh-cut foods, raw fruit, heat stability, peroxidase, enzyme inactivation, enzymatic browning, food analysis, fruit composition
The heat stability of peroxidase (POD) and polyphenoloxidase (PPO) was investigated in mango (Mangifera indica L.) slices, and the relative colour was studied after different steam blanching times. There was complete inactivation after 5min for POD and 7min for PPO. Steam blanching of 3min gave residual activity of 2.85% and 8.33% for PPO and POD, respectively, and when compared with samples blanched for 5min had no effect on colour over 20 days of storage. Correlation was found between activities of PPO, POD and colour change over 20 days. After 7min steam blanching the browning index was stable but less than at 3 and 5min because non-enzymic browning had occurred. This research suggests that yellowness (b) and lightness (L) values contribute positively to the browning index (BI), compared to redness (a).