Use of Sodium Metabisulphite and Ascorbic Acid to Control Browning in Ready-to-Eat Processed Potatoes during Prolonged Storage

2020 ◽  
Vol 63 (4) ◽  
pp. 615-625
Author(s):  
Revenli Fernanda do Nascimento ◽  
Maria Helene Giovanetti Canteri ◽  
Sabrina Ávila Rodrigues ◽  
João Luiz Kovaleski
Keyword(s):  
Ascorbic Acid ◽  
Prolonged Storage ◽  
Sodium Metabisulphite ◽  
Processed Potatoes

Effect of Coatings and Prolonged Storage Conditions on Fresh Orange Flavor Volatiles, Degrees Brix, and Ascorbic Acid Levels

1995 ◽  
Vol 43 (5) ◽  
pp. 1321-1331 ◽  
Author(s):  
Elizabeth A. Baldwin ◽  
Myrna Nisperos-Carriedo ◽  
Philip E. Shaw ◽  
Jacqueline K. Burns
Keyword(s):  
Ascorbic Acid ◽  
Storage Conditions ◽  
Prolonged Storage

EFFECT OF FREEZING AND THAWING AND OF DILUENT ON THE POTENCY OF HUMAN CHORIONIC GONADOTROPHIN IN THREE METHODS OF BIOASSAY

1969 ◽  
Vol 61 (1) ◽  
pp. 89-95
Author(s):  
Rudi Borth ◽  
Annette Menzi
Keyword(s):  
Ascorbic Acid ◽  
Biological Activity ◽  
Bovine Serum Albumin ◽  
Chorionic Gonadotrophin ◽  
Human Chorionic Gonadotrophin ◽  
Prolonged Storage ◽  
Distilled Water ◽  
Uterine Weight ◽  
Freezing And Thawing ◽  
Repeated Freezing

ABSTRACT In a study designed as a factorial experiment, the biological activity of standard solutions of human chorionic gonadotrophin in distilled water (A), saline (B), 1 % bovine serum albumin (C), 0.5 % gelatin (D), and borate buffer of pH 9 (E) was investigated under four different conditions of freezing and thawing, using the following three methods of bioassay: ovarian ascorbic acid depletion in rats (OAAD), uterine weight in mice (UW), and ovarian hyperaemia in rats (OH). Repeated freezing and thawing and prolonged storage at -15°C did not affect the potency in any test. In the OAAD test, the potency was increased 4–5fold by D, and 2–3fold by C. In the OH test, E augmented the potency 2–3fold. These findings are of interest in the practice of bioassay, in studying mechanisms of response, and regarding administration for therapeutic purposes. Diluents which possess augmenting properties could be used to improve the sensitivity of a bioassay if standard and unknowns showed the same degree of augmentation.

Ascorbic acid determination in processed potatoes

1988 ◽  
Vol 65 (2) ◽  
pp. 91-97 ◽  
Author(s):  
M. J. Egoville ◽  
J. F. Sullivan ◽  
M. F. Kozempel ◽  
W. J. Jones
Keyword(s):  
Ascorbic Acid ◽  
Ascorbic Acid Determination ◽  
Processed Potatoes ◽  
Acid Determination

scholarly journals Comparison of Ascorbic Acid Content in Some Selected Fruits Samples from Makarfi Local Markets, Kaduna State, Nigeria

2020 ◽  
pp. 1-5
Author(s):  
Sulaiman Ayodeji Apampa ◽  
Isah AbdulAzeez ◽  
Salisu Abubakar
Keyword(s):  
Ascorbic Acid ◽  
Acid Content ◽  
Ascorbic Acid Content ◽  
Well Being ◽  
Water Soluble ◽  
Prolonged Storage ◽  
Local Market ◽  
Distilled Water ◽  
Starch Solution ◽  
Cucumber Fruit

This study was carried out to determine the ascorbic acid content of some fruits samples sold in Makarfi local market. Six fruits samples were randomly selected and used for the study. The samples were thoroughly washed and rinsed with distilled water. 500 g of each fruit sample (Cucumber, Carrot and Garden egg) were analyzed for both fresh and cooked portions. The samples were crushed and suspensions were made using doubled-distilled water. The extract was filtered to obtained 100 ml from each fruit filtrate which was then placed in a 500 ml volumetric flask and diluted to the mark with distilled water. 25 ml of each solution were treated with 150 ml distilled water and 5 ml of 0.6 molar freshly prepared KI(aq). 5 ml of 1M HCl and 1 ml of starch solution was added to the mixture which was then titrated against a freshly prepared 0.002M potassium iodate solution. The results obtained were used to determine the concentration of ascorbic acid in each sample. The major findings revealed that, fresh cucumber fruit has the highest concentration of ascorbic acid (9.6 x 10-1 mg/L) followed by garden egg ( 7.1 x 10-1 mg/L) and cooked garden egg fruits ( 5.6 x 10-1 mg/L). On the other hand, passion fruit (0.06 x 10-1 mg/L) has the least quantity of ascorbic acid content followed by cooked carrot (1.3 x 10-1 mg/L) and tamarind (2.9 x 10-1 mg/L)respectively. Some recommendations were made amongst which is that farmers should be enlightened to avoid the use of excessive inorganic fertilizers as it may be the factors that degrade the ascorbic acid content of some edible fruits. Vitamin C content of food get reduced by prolonged storage and over cooking because ascorbic acid is water soluble and it is destroyed by heat. Therefore steaming or microwaving should be encouraged. The study was concluded by emphasizing the importance of the consumption of fruits and the advantages of this to human health and general well-being.

Use of sodium metabisulfite and ascorbic acid as anti-browning agents in processed potatoes

2019 ◽  
Vol 122 (2) ◽  
pp. 380-389 ◽  
Author(s):  
Revenli Fernanda do Nascimento ◽  
Maria Helene Giovanetti Canteri
Keyword(s):  
Ascorbic Acid ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Sodium Metabisulfite ◽  
Browning Index ◽  
Content Type ◽  
Chemical Treatments ◽  
Chemical Agents ◽  
Total Titratable Acidity ◽  
Processed Potatoes

Purpose The purpose of this paper is to evaluate the use of sodium metabisulfite (SMB) and ascorbic acid (AA) either alone or in combination as anti-browning agents in industrially processed potatoes. Design/methodology/approach The experiment was carried out in the production line of an agricultural industry located in the state of Paraná, Brazil, testing the following chemical treatments in the immersion process of the potatoes: T1 (control, without additives), T2 (0.5 percent AA), T3 (0.5 percent SMB), T4 (0.5 percent SMB + 0.5 percent AA) and T5 (0.25 percent SMB + 0.25 percent AA). The statistical significance of the difference between chemical treatments (T1, T2, T3, T4 and T5) and storage periods (1, 5, 10 and 15 days) was evaluated by one-way analysis of variance (ANOVA). Additionally, multifactorial ANOVA was carried out in a 22 factorial experimental design with 3 central points to estimate the influence of independent variables on the results. The analyses performed on the samples of the different treatments were total soluble solids content, pH, total titratable acidity, instrumental color and browning index. Findings The tested antioxidants did not affect the content of total soluble solids and total titratable acidity but significantly influenced the pH, color and browning index. The treatment T3, containing only SMB (0.5 percent m/v), and the treatment T5, a combination of SMB (0.25 percent m/v) and AA (0.25 percent m/v), were the most effective in the controlling the browning reaction. In these treatments, the formation of brown color in potatoes after cooked was significantly reduced (p<0.05) using relatively lower concentration of antioxidants. Originality/value The novelty of the research is focused on reducing the use of chemical agents to control the browning of the processed potatoes (peeled, steamed, sterilized and vacuum packed) ready for consumption and widely marketed. During processing of this commercial potato, the tissue damage caused by mechanical processes, as well as the heat treatment employed during cooking, induces the development of enzymatic and non-enzymatic browning reactions. Thus, it is necessary to investigate the influence of industrially employed chemical agents in order to maintain the quality of this product, with stable color and the lowest possible concentration of additives. The reduction of chemical additives offers viable solutions to many of the problems the Sustainable Development Goals are meant to tackle, as they ensure healthy lives, availability and sustainable management of water and promote inclusive and sustainable industrialization.

scholarly journals Effects of ascorbic acid and erythorbic acid on melanosis and quality in different shrimp species

2020 ◽  
Vol 7 (2) ◽  
pp. 73
Author(s):  
Bulent Toktas ◽  
Nalan Gokoglu
Keyword(s):  
Ascorbic Acid ◽  
Reducing Agents ◽  
Control Group ◽  
Quality Changes ◽  
Control Groups ◽  
Shrimp Species ◽  
Sodium Metabisulphite ◽  
Aristaeomorpha Foliacea ◽  
Erythorbic Acid ◽  
First Time

With this study, ascorbic acid and erythorbic acid were used for the first time to prevent melanosis in shrimp. Three shrimp species (Aristaeomorpha foliacea, Plesionika edwardsi and Melicertus hathor) were used. It was determined that melanosis scores were higher in the control groups. Combination of ascorbic acid and erythorbic acid with metabisulphite was found to be more effective in inhibiting of melanosis than the application alone. No significant differences were found between the groups in terms of TVB-N values. The TMA-N value of the control group was significantly higher than those of application groups. Ascorbic acid, Erythorbic acid and their combinations with sodium metabisulphite were found effective on inhibition of melanosis and quality changes in three shrimp species.Keywords: reducing agents; ascorbic acid; erythorbic acid; melanosis; quality; shrimp 

scholarly journals Prevention of browning reaction in banana jam during storage by physical and chemical treatments

Food Research ◽  
2021 ◽  
Vol 5 (5) ◽  
pp. 55-62
Author(s):  
S. Aimi Azira ◽  
W.I. Wan Zunairah ◽  
M. Nor Afizah ◽  
Nor-Khaizura M.A.R. ◽  
Radhiah S. ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Room Temperature ◽  
Hot Water ◽  
Soluble Solids ◽  
Total Soluble Solids ◽  
Sodium Metabisulphite ◽  
Chemical Treatments ◽  
Browning Reaction ◽  
Significant Difference

Bananas are fruits that quickly turn brown after being peeled or cooked. The browning reaction reduces the quality of the appearance and shelf life of banana jam. Therefore, this study was aimed to evaluate the effect of chemical blanching and anti-browning agents on reducing browning reactions and maintaining the quality of banana jam during storage. In this study, Musa paradisiaca cv. Nipah was used to produce banana jam. The banana jam was prepared using three different treatments. The first treatment was prepared without hot water blanching treatment and with the addition of ascorbic acid and sodium metabisulphite. The jam was prepared with banana pulp, sugar, citric acid, and pectin. This treatment act as a control. The banana jam for the second and third treatments was prepared using the same ingredients as treatment one. In the second treatment, the sliced banana was blanched in hot water (80°C) for 10 mins, whereas in treatment three, the banana slices were dipped into 1.5% of ascorbic acid solution at 80°C for 10 mins. During the cooking process, 0.1% of sodium metabisulphite was added into the jam, for treatments two and three. The jam was cooked until the temperature reached 105°C and the total soluble solids range from 68 - 70°Bx. The banana jam was filled in glass jars, sterilized in a hot water bath at 80°C for 10 mins, cooled to 27°C (room temperature) before being stored at room temperature. The analysis observed were pH, total soluble solids, titrable acidity, colour, browning index, and textural properties. The samples were stored at room temperature for 60 days. The observations were made every 15 days for two months. After 60 days of storage, all treatments showed positive changes and a significant difference (p<0.05) in physicochemical and texture analyses. Overall, hot water blanching and chemical treatments significantly reduced the browning reaction in the banana jam. Therefore, treatment three had the best ability to slow down the browning reaction and deterioration rate of banana jam during room temperature storage.

Sign in / Sign up

Export Citation Format

Share Document