Claim · model-written summary
HTST blanching left 8% residual AAO activity.
- Taxon
- mango
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Mangifera indicat0 - Treatment
- HTST blanchinge1
- Outcome
- residual activity (8%) of ascorbic acid oxidase (AAO)e0
- Value
- 8%e0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingDirectionQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
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Verbatim
e0“minor residual activity (8%) of ascorbic acid oxidase (AAO)”
e1“HTST blanching prior to matrix disruption into purée”
t0“mango purée”
Title
Isabel R. F. Guiamba; Ulf Svanberg Food Science & Nutrition 2016. doi:10.1002/fsn3.335
Other claims from this paper (9)
- Intervention effect HTST blanching fully inactivated PPO.
- Intervention effect Total vitamin C retention was 100% in blanched purées.
- Intervention effect Total vitamin C retention was 100% with EDTA.
- Observation Total vitamin C retention was about 90% at pH 3.9 and 5.0.
- Observation Acidification, blanching and EDTA preserved vitamin C mainly as L-AA.
- Observation Vitamin C converted completely to DHAA at pH 5.0.
- Observation All-trans-β-carotene retention ranged from 65 to 72%, highest with EDTA and lowest with blanching.
- Observation Fresh mango had a 13-cis-β-carotene ratio of 8.2 ± 0.5%.
- Observation The 13-cis-β-carotene ratio increased after blanching and at pH 5.0.