Dipping fresh‐cut apples in citric acid before plasma integrated low‐pressure cooling improves Salmonella and polyphenol oxidase inactivation

2021 ◽  
Author(s):  
Abdullahi M. Adam ◽  
Brasathe Jeganathan ◽  
Thava Vasanthan ◽  
M.S. Roopesh
Keyword(s):  
Citric Acid ◽  
Polyphenol Oxidase ◽  
Low Pressure ◽  
Fresh Cut

scholarly journals Effect of whey protein isolate films incorporated with montmorillonite and citric acid on the preservation of fresh-cut apples

2018 ◽  
Vol 107 ◽  
pp. 306-313 ◽  
Author(s):  
Viviane Machado Azevedo ◽  
Marali Vilela Dias ◽  
Heloisa Helena de Siqueira Elias ◽  
Katia Lumi Fukushima ◽  
Eric Keven Silva ◽  
...  
Keyword(s):  
Citric Acid ◽  
Whey Protein ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Fresh Cut

scholarly journals Combined Effect of Dipping in Oxalic or in Citric Acid and Low O2 Modified Atmosphere, to Preserve the Quality of Fresh-Cut Lettuce during Storage

Foods ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 988
Author(s):  
Bernardo Pace ◽  
Imperatrice Capotorto ◽  
Michela Palumbo ◽  
Sergio Pelosi ◽  
Maria Cefola
Keyword(s):  
Citric Acid ◽  
Respiration Rate ◽  
Modified Atmosphere Packaging ◽  
Packaging Material ◽  
Combined Effect ◽  
Modified Atmosphere ◽  
Iceberg Lettuce ◽  
Fresh Cut ◽  
Main Factor

Leaf edge browning is the main factor affecting fresh-cut lettuce marketability. Dipping in organic acids as well as the low O2 modified atmosphere packaging (MAP), can be used as anti-browning technologies. In the present research paper, the proper oxalic acid (OA) concentration, able to reduce respiration rate of fresh-cut iceberg lettuce, and the suitable packaging materials aimed to maintaining a low O2 during storage, were selected. Moreover, the combined effect of dipping (in OA or in citric acid) and packaging in low O2 was investigated during the storage of fresh-cut iceberg lettuce for 14 days. Results showed a significant effect of 5 mM OA on respiration rate delay. In addition, polypropylene/polyamide (PP/PA) was select as the most suitable packaging material to be used in low O2 MAP. Combining OA dipping with low O2 MAP using PP/PA as material, resulted able to reduce leaf edge browning, respiration rate, weight loss and electrolyte leakage, preserving the visual quality of fresh-cut lettuce until 8 days at 8 °C.

Chitosan–citric acid edible coating to control Colletotrichum gloeosporioides and maintain quality parameters of fresh-cut guava

2020 ◽  
Vol 163 ◽  
pp. 1127-1135
Author(s):  
Julia Idalice Gois Nascimento ◽  
Thayza Christina Montenegro Stamford ◽  
Natalia Ferrão Castelo Branco Melo ◽  
Ihasmyn dos Santos Nunes ◽  
Marcos Antônio Barbosa Lima ◽  
...  
Keyword(s):  
Citric Acid ◽  
Colletotrichum Gloeosporioides ◽  
Quality Parameters ◽  
Edible Coating ◽  
Fresh Cut

Fresh-cut Red Delicious apples coating using tocopherol/mucilage nanoemulsion: Effect of coating on polyphenol oxidase and pectin methylesterase activities

2014 ◽  
Vol 62 ◽  
pp. 974-983 ◽  
Author(s):  
Maria L. Zambrano-Zaragoza ◽  
Elsa Gutiérrez-Cortez ◽  
Alicia Del Real ◽  
Ricardo M. González-Reza ◽  
Moises J. Galindo-Pérez ◽  
...  
Keyword(s):  
Polyphenol Oxidase ◽  
Pectin Methylesterase ◽  
Fresh Cut

New antioxidant treatment with yerba mate (Ilex paraguariensis) infusion for fresh-cut apples: Modeling, optimization, and acceptability

2017 ◽  
Vol 24 (3) ◽  
pp. 223-231 ◽  
Author(s):  
Mariana Rodríguez-Arzuaga ◽  
Andrea M Piagentini
Keyword(s):  
Ascorbic Acid ◽  
Citric Acid ◽  
Antioxidant Capacity ◽  
Fruits And Vegetables ◽  
Ilex Paraguariensis ◽  
Yerba Mate ◽  
Instrumental Color ◽  
Fresh Cut ◽  
Natural Additive

Enzymatic browning affects the sensory and nutritional quality of fresh-cut apples and limits their shelf-life. Yerba mate ( Ilex paraguariensis), a plant widely consumed in South America as an infusion, could potentially be used in minimally processed fruits and vegetables as a natural additive to prevent browning, due to its high content of phenolic compounds with antioxidant capacity. The effects of the concentrations of ascorbic acid, citric acid, and yerba mate in an aqueous dipping solution on the instrumental color parameters, antioxidant capacity, and sensory quality of “Granny Smith” fresh-cut apples were modeled and the solution was optimized to obtain treated apples with maximum antioxidant capacity and minimum browning, without affecting the natural flavor of the fruits. The optimal composition obtained (1.2% yerba mate  + 0.9% citric acid + 1.0% ascorbic acid) increased the antioxidant capacity of the apples by 36%. The sensory acceptability test carried out on the “Granny Smith” fresh-cut apples treated with the optimal dipping solution showed that more than 78% of the surveyed consumers liked the color, flavor, and texture of the apples.

scholarly journals Substrate Reactivity of Polyphenol Oxidase and Browning Inhibition of Fresh-cut ‘Nam Dok Mai Si-Thong’ Mangoes by Protein-based Sericin Coating

2020 ◽  
Vol 89 (5) ◽  
pp. 537-544
Author(s):  
Chalida Chimvaree ◽  
Thanakorn Cumsingnok ◽  
Chalermchai Wongs-Aree ◽  
Suriyan Supapvanich ◽  
Theppanya Charoenrat ◽  
...  
Keyword(s):  
Polyphenol Oxidase ◽  
Substrate Reactivity ◽  
Fresh Cut ◽  
Browning Inhibition
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