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

Abstract 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 5 min for POD and 7 min for PPO. Steam blanching of 3 min gave residual activity of 2.85% and 8.33% for PPO and POD, respectively, and when compared with samples blanched for 5 min 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 7 min steam blanching the browning index was stable but less than at 3 and 5 min 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 ).

[1]  G. Yen,et al.  Comparison of high pressure treatment and thermal pasteurization effects on the quality and shelf life of guava puree , 1996 .

[2]  S. S. Arogba.  Mango (Mangifera indica) Kernel: Chromatographic Analysis of the Tannin, and Stability Study of the Associated Polyphenol Oxidase Activity , 2000 .

[3]  M. Patwardhan,et al.  Purification and properties of polyphenoloxidase of mango peel (Mangifera indica) , 1982, Journal of Biosciences.

[4]  Qijing Zhang,et al.  Carrot browning on simulated market shelf and during cold storage , 2005 .

[5]  R. Carle,et al.  Quantitative determination of β-carotene stereoisomers in fresh, dried, and solar-dried mangoes (Mangifera indica L.) , 2003 .

[6]  Aurelio López-Malo,et al.  Polyphenoloxidase Activity and Color of Blanched and High Hydrostatic Pressure Treated Banana Puree , 1999 .

[7]  C. R. Lerici,et al.  EFFECT OF SUGARS AND MAILLARD REACTION PRODUCTS ON POLYPHENOL OXIDASE AND PEROXIDASE ACTIVITY IN FOOD , 1991 .

[8]  H. Swailam,et al.  Combined effect of steaming and gamma irradiation on the quality of mango pulp stored at refrigerated temperature , 2002 .

[9]  R. Carle,et al.  Effects of thermal processing and fruit matrix on β-carotene stability and enzyme inactivation during transformation of mangoes into purée and nectar , 2007 .

[10]  D. Robinson,et al.  Hydrogen donor specificity of mango isoperoxidases , 1994 .

[11]  D. Hoover,et al.  Minimally processed fruits and vegetables : Reducing microbial load by nonthermal physical treatments , 1997 .

[12]  Francisco A. Tomás-Barberán,et al.  Phenolic compounds and related enzymes as determinants of quality in fruits and vegetables , 2001 .

[13]  Rosires Deliza,et al.  Application of high pressure technology in the fruit juice processing: benefits perceived by consumers , 2005 .

[14]  R. Carle,et al.  Screening of mango (Mangifera indica L.) cultivars for their contents of flavonol O- and xanthone C-glycosides, anthocyanins, and pectin. , 2005, Journal of agricultural and food chemistry.

[15]  J. Ahmed,et al.  The effect of high pressure treatment on rheological characteristics and colour of mango pulp , 2005 .

[16]  M. Özkan,et al.  Some Characteristics of Polyphenol Oxidase and Peroxidase from Taro (Colocasia antiquorum) , 1999 .

[17]  R. Carle,et al.  Identification of flavonol and xanthone glycosides from mango (Mangifera indica L. Cv. "Tommy Atkins") peels by high-performance liquid chromatography-electrospray ionization mass spectrometry. , 2003, Journal of agricultural and food chemistry.

[18]  R. Carle,et al.  Utilization of mango peels as a source of pectin and polyphenolics , 2005 .

[19]  John R. Whitaker,et al.  The biochemistry and control of enzymatic browning , 1995 .

[20]  H. Sato,et al.  POLYPHENOL OXIDASE OF MANGO (Mangifera indica var. Haden) , 1980 .

[21]  M. Y. Coseteng,et al.  Changes in Apple Polyphenoloxidase and Polyphenol Concentrations in Relation to Degree of Browning , 1987 .

[22]  A. Baron,et al.  High-pressure treatment of cloudy apple juice , 2006 .

[23]  B. Manohar,et al.  EFFECT OF PECTIN CONTENT ON FLOW PROPERTIES OF MANGO PULP CONCENTRATES , 1990 .

[24]  S. S. Arogba,et al.  Properties of Polyphenol oxidase in mango (Mangifera indica) kernel , 1998 .

[25]  R. Tharanathan,et al.  Mango (Mangifera indica L.), “The King of Fruits”—An Overview , 2006 .