Phosphate Fertilization as a Modulator of Enzymatic Browning in Minimally Processed Cassava

2021 ◽  
Author(s):  
Danielle da Silva Eugênio ◽  
Kelem Silva Fonseca ◽  
Ariel Sharon de Araújo Nogueira Marcelino ◽  
Valécia Nogueira Santos e Silva ◽  
Sérgio Luiz Ferreira-Silva ◽  
...  
Keyword(s):  
Enzymatic Browning ◽  
Minimally Processed ◽  
Phosphate Fertilization

scholarly journals Preservation of minimally processed 'aurora-1' peaches using additives

2011 ◽  
Vol 33 (4) ◽  
pp. 1229-1239 ◽  
Author(s):  
Ramilo Nogueira Martins ◽  
Ben-Hur Mattiuz ◽  
Leandra Oliveira Santos ◽  
Cristiane Maria Ascari Morgado ◽  
Claudia Fabrino Machado Mattiuz
Keyword(s):  
Ascorbic Acid ◽  
Shelf Life ◽  
Ascorbic Acid Content ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Enzymatic Browning ◽  
Soluble Carbohydrates ◽  
Minimally Processed ◽  
Minimal Processing ◽  
Cavity Collapse

'Aurora-1' peaches establishes an interesting alternative as a minimally processed product, due to its characteristics like flavor, color, smell, and also because of its handling resistance. However, it has a short shelf life after a fresh-cut due to enzymatic browning and stone cavity collapse. The main purpose of this research was to test the additive with antioxidant effect to prevent browning in minimally processed 'Aurora-1' peaches. The minimal processing consists of washing, sanitizing, peelings and fruit stone extraction. After that, longitudinal cuts were made to obtain eight segments per fruit. The slices were immersed into the following treatment solutions: control (immersion in 2% ascorbic acid); 2% ascorbic acid + 2% calcium chloride; 1% sodium isoascorbate; 1% citric acid; 1% L-cysteine hydrochloride. The products were placed into rigid polystyrene trays branded MEIWA M-54, covered with 14 µm PVC film (OmnifilmTM) and kept in cold storage at 3ºC ± 2ºC and 65% RH for twelve days, and evaluated each three days. Appraised variables were appearance, soluble solids, titratable acidity, soluble carbohydrates and reducing sugars, total and soluble pectin, ascorbic acid, and peroxidase and polyphenol oxidase enzyme activity. L-cysteine gave to the minimally processed products a shelf life of twelve days, limmited by off-flavor. The treatment with ascorbic acid was efficient to maintainthe ascorbic acid content, with a shelf-life of nine days, limited by enzymatic browning.

Effect of L-Ascorbic Acid and Sodium Metabisulfite in the Inhibition of the Enzymatic Browning of Minimally Processed Apple

2008 ◽  
Vol 3 (3) ◽  
pp. 196-201 ◽  
Author(s):  
William Renzo Cort ◽  
Angelica Maria Bece ◽  
Juliana Marques So ◽  
Gustavo Graciano F
Keyword(s):  
Ascorbic Acid ◽  
Enzymatic Browning ◽  
Sodium Metabisulfite ◽  
Minimally Processed

Association of preharvest management with oxidative protection and enzymatic browning in minimally processed cassava

2019 ◽  
Vol 43 (5) ◽  
pp. e12840 ◽  
Author(s):  
Daniel Gomes Coelho ◽  
Kelem Silva Fonseca ◽  
Domingos Ferreira de Mélo Neto ◽  
Moab Torres de Andrade ◽  
Luiz Ferreira Coelho Junior ◽  
...  
Keyword(s):  
Enzymatic Browning ◽  
Minimally Processed ◽  
Oxidative Protection

scholarly journals Improvement Quality and Shelf Life Assessment of Minimally Processed Apples by Use of Protein Coatings

2013 ◽  
Vol 2 (5) ◽  
pp. 24 ◽  
Author(s):  
Sandriane Pizato ◽  
William Renzo Cortez-Vega ◽  
Tailine Saturnino Da Costa ◽  
Lauren Menegon De Oliveira ◽  
Carlos Prentice
Keyword(s):  
Weight Loss ◽  
Control Sample ◽  
Protein Isolate ◽  
Life Assessment ◽  
Enzymatic Browning ◽  
Minimally Processed ◽  
Micropogonias Furnieri ◽  
The Times ◽  
Yeasts And Molds ◽  
Microbiological Analyses

Minimally processed fruits offer a convenient and practical product to the consumer, with quality and freshness similar to the <em>in natura </em>product. The aim of this study was to apply coatings of croaker protein isolate (<em>Micropogonias furnieri</em>) with organoclay (montmorillonite) on minimally processed apples during 12 days of storage at 5 ± 1 °C. The apples were washed, peeled and cut into cubes. Coatings were then applied where T1 (control sample), T2 (croaker protein isolate coating) and T3 (croaker protein isolate coating and montmorillonite (MMT). The pieces were allowed to drain into sieves and these were stored in polyethylene terephthalete (PET) packaging for a period of 12 days at 5 ± 1 °C. Analyses of weight loss, firmness, color (Lightness (L*), Chroma a* and b*), pH, and microbiological analyses (psychrotrophic, yeasts and molds, <em>Salmonella</em> and <em>Escherichia coli</em>) were carried out. The analyses were carried out in triplicate and evaluated at the times of 1, 3, 5, 7, 9 and 12 days of storage. The use of croaker protein isolate coating and MMT proved promising in keeping weight loss, microbiological counts, enzymatic browning and firmness loss at minimum in minimally processed apples.

Effect of antioxidants in controlling enzymatic browning of minimally processed persimmon ‘Rojo Brillante’

2013 ◽  
Vol 86 ◽  
pp. 487-493 ◽  
Author(s):  
Christian Ghidelli ◽  
Cristina Rojas-Argudo ◽  
Milagros Mateos ◽  
María B. Pérez-Gago
Keyword(s):  
Enzymatic Browning ◽  
Minimally Processed

Enzymatic browning and its inhibition in new apple cultivars slices using 4-hexylresorcinol in combination with ascorbic acid / Pardeamiento enzimático y su inhibición en rodajas de manzanas de nuevas variedades utilizando 4-hexilresorcinol en combinación con ácido ascórbico

1997 ◽  
Vol 3 (3) ◽  
pp. 195-201 ◽  
Author(s):  
Y. Luo ◽  
G.V. Barbosa-Cánovas
Keyword(s):  
Ascorbic Acid ◽  
Temperature Sensitivity ◽  
Enzymatic Browning ◽  
Minimally Processed ◽  
Colour Parameter ◽  
Golden Delicious ◽  
Apple Cultivars ◽  
Traditional Cultivars ◽  
Browning Inhibition ◽  
New Cultivars

Enzymatic browning in minimally processed apples of new cultivars (i.e. Braeburn, Criterion, Fuji, Gala, Jonagold) was investigated at 2.5, 12 and 20 °C, and compared with traditional cultivars (Golden Delicious and McIntosh). Browning inhibition by ascorbic acid (AA) and a mixture of ascorbic acid and 4-hexylresorcinol (AH) was also studied. Among the new cultivars, Jonagold had the slowest browning rate and Braeburn had the fastest rate. Of the two traditional cultivars, McIntosh had the faster browning rate. The temperature sensitivity of the browning varied among cultivars, where Q10 ranged from 1.3 to 4.4 (calculated from colour parameter a*), and the acti vation energy ( Ea) ranged from 8.0 to 18.3 kcal/mol. The browning rate dependence on temper ature was as follows: Fuji < McIntosh < Criterion < Braeburn and Gala < Golden Delicious < Jonagold. Browning was inhibited significantly using AH and AA. The AH treatment resulted in a better inhibition of enzymatic browning for most of the cultivars.

scholarly journals Use of antioxidants in minimally processed potato

2020 ◽  
Vol 23 (2) ◽  
pp. 28-38
Author(s):  
L.M. Garcia-Procaccini; S.B. Capezio
Keyword(s):  
Color Change ◽  
Solanum Tuberosum L ◽  
Control Treatment ◽  
Enzymatic Browning ◽  
Total Phenolic ◽  
Total Phenol Content ◽  
High Concentration ◽  
Antioxidant Treatment ◽  
Minimally Processed ◽  
Color Changes

Potato (Solanum tuberosum L.) is a vegetable with an important nutritional value that can be marketed as minimally processed. The  life of these products is reduced by enzymatic browning. The high concentration of phenolic compounds gives antioxidant activity, while they are substrates for the enzymes responsible for enzymatic browning. The objective of this work was to analyze the total phenol content and the enzymatic browning of minimally processed products of three potato varieties using an antioxidant treatment (ascorbic acid and citric acid) and a control treatment, during 15 days of storage at 4 C. Innovator, was the variety that showed the least color change during storage, although it was characterized by a low content of total phenols. Newen INTA was the one that best responded to the antioxidant treatment, keeping totally acceptable products for 15 days, without perceptible color changes. Spunta was the variety with the highest total phenolic content, without showing a noticeable color change during storage with the addition of antioxidants.

scholarly journals Efecto d Baño Químico Con Ácido Cítrico y Ascórbico, Temperatura y Tiempo de Almacenamiento Sobre el Pardeamiento Enzimático en Persea Americana Mínimamente Procesada

2021 ◽  
Vol 17 (37) ◽  
pp. 247
Author(s):  
Lurys Ivette Martínez Marín ◽  
Angie Macías
Keyword(s):  
Ascorbic Acid ◽  
Food Safety ◽  
Citric Acid ◽  
Organic Acids ◽  
Significant Loss ◽  
Persea Americana ◽  
Enzymatic Browning ◽  
Minimally Processed ◽  
Different Temperatures ◽  
Loss Of Mass

Se evaluó el efecto de los ácidos orgánicos sobre el pardeamiento enzimático de la Persea americana variedad Hass, mínimamente procesada, empacada al vacío y almacenada a distintas temperaturas. Las muestras de aguacate se trataron con un baño químico de ácidos orgánicos (ácido cítrico y ácido ascórbico) con tres concentraciones diferentes, luego se empacaron al vacío y fueron almacenadas a 4° y 8° C durante 12 días. Muestras sin tratamiento se emplearon como control y todas las muestras se evaluaron cada 0, 4, 8 y 12 días. Se concluye que a 8°C el color y el sabor del aguacate mejora. Durante cada observación no hubo pérdida significativa de masa. Estos resultados, aunque incipientes, son útiles porque pueden contribuir con la seguridad alimentaria, además de determinar nuevas formas de preservar Persea americana y poder comercializarla como un producto de cuarta gama. The effect of organic acids on the enzymatic browning of Persea americana variety Hass, minimally processed, vacuum packed and stored at different temperatures, was evaluated. The avocado samples were treated with a chemical bath of organic acids (citric acid and ascorbic acid) with three different concentrations, then they were vacuum packed and stored at 4 ° and 8 ° C for 12 days. Untreated samples were used as control and all samples were evaluated at 0, 4, 8 and 12 days. It is concluded that at 8 ° C the color and flavor of the avocado improves; the chemical bath that obtained the best results was chemical bath 3 with respect to color and the samples are best preserved on day 8. During each observation there was no significant loss of mass. These results, although incipient, are useful because they can contribute to food safety, in addition to determining new ways of preserving Persea americana and being able to market it as a fourth-range product.

Sign in / Sign up

Export Citation Format

Share Document