Journal
MOLECULES
Volume 28, Issue 22, Pages -Publisher
MDPI
DOI: 10.3390/molecules28227606
Keywords
high hydrostatic pressure (HHP); peroxidase (POD); polyphenol oxidase (PPO); total phenolics (TPC); color; vanilla curing
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Diverse enzymatic reactions take place after the killing of green vanilla beans, which play a role in the flavor and color development of the cured beans. This study evaluated the effects of high hydrostatic pressure (HHP) and blanching as vanilla killing methods on various parameters of vanilla beans during different curing cycles. The results suggest that HHP may be an alternative method for killing vanilla beans, but further research is needed to confirm its advantages over blanching.
Diverse enzymatic reactions taking place after the killing of green vanilla beans are involved in the flavor and color development of the cured beans. The effects of high hydrostatic pressure (HHP) at 50-400 MPa/5 min and blanching as vanilla killing methods were evaluated on the total phenolic content (TPC), polyphenoloxidase (PPO), and peroxidase (POD) activity and the color change at different curing cycles of sweating-drying (C0-C20) of vanilla beans. The rate constants describing the above parameters during the curing cycles were also obtained. The TPC increased from C1 to C6 compared with the untreated green beans after which it started to decrease. The 400 MPa samples showed the highest rate of phenolic increase. Immediately after the killing (C0), the highest increase in PPO activity was observed at 50 MPa (46%), whereas for POD it was at 400 MPa (25%). Both enzymes showed the maximum activity at C1, after which the activity started to decrease. As expected, the L* color parameter decreased during the entire curing for all treatments. An inverse relationship between the rate of TPC decrease and enzymatic activity loss was found, but the relationship with L* was unclear. HHP appears to be an alternative vanilla killing method; nevertheless, more studies are needed to establish its clear advantages over blanching.
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