Claim · model-written summary
Blanching reduced bioactive compound amounts.
- Taxon
- mango (Mangifera indica L.)
_from_India.jpg?width=60)
Mangifera indicat0 - Treatment
- blanchinge0
- Outcome
- amounts of bioactive compoundse0
- Direction
- reducede0
Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingValueQualifier
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_from_India.jpg?width=500)
Verbatim
e0“However, the blanching reduced the amounts of bioactive compounds.”
t0“mango (Mangifera indica L.)”
Title
Aparajita Priyadarshini; Kalpana Rayaguru; Achyuta Kumar Biswal; et al. Food Chemistry Advances 2023. doi:10.1016/j.focha.2023.100308
Other claims from this paper (7)
- Observation Conventional blanching required 130 s while ohmic blanching required 40–110 s.
- Intervention effect Color parameters and the nature of bioactive compounds remained intact under both blanching methods.
- Intervention effect Conventional blanching reduced bioactive contents more than ohmic blanching.
- Intervention effect Ohmic blanching at 20 V/cm had the minimum effect on bioactive content.
- Intervention effect Conventional blanching affected cube morphology more severely than ohmic blanching.
- Intervention effect DPPH scavenging activity at 20 V/cm was highest among blanched samples.
- Recommendation The authors prefer ohmic blanching for preserving mango cubes.