Peroxidase and lipoxygenase inactivation during blanching of green beans, green peas and carrots

Abstract

Peroxidase and lipoxygenase inactivation and ascorbic acid retention were studied during water and microwave blanching of peas, green beans and carrots. A first order kinetic model was assumed to analyse thermal inactivation of enzyme systems which consist of heat labile and heat resistant fractions. Lipoxygenases and peroxidases were used as blanching indicator enzymes during the experiments. Ascorbic acid retention during blanching was higher in vegetables when lipoxygenases were selected as the indicator enzymes for the blanching treatments. Also ascorbic acid retention was found to be higher in microwave compared to water blanched vegetables. © 1993 Academic Press.