Publications by authors named "Ernestina Paz-Gamboa"
J Sci Food Agric
June 2017
Article Synopsis
- The study examined how high-pressure processing (HPP) affects polyphenol content and antioxidant activity in plantain pulp using different pressure settings and durations.
- HPP inhibited polyphenoloxidase activity and led to significant increases in extractable polyphenol content and antioxidant activity, with the most effective results observed at certain pressure and time combinations.
- Key polyphenols identified include catechin, quercetin, and gallic acid, suggesting that HPP is a viable method to enhance beneficial compounds in plantains.
