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.

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

The effects of fruit juices and fruits on the absorption of iron from a rice meal

1987 ◽  
Vol 57 (3) ◽  
pp. 331-343 ◽  
Author(s):  
D. Ballot ◽  
R. D. Baynes ◽  
T. H. Bothwell ◽  
M. Gillooly ◽  
J. Macfarlane ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Citric Acid ◽  
Malic Acid ◽  
Acid Content ◽  
Orange Juice ◽  
Geometric Mean ◽  
Citrus Fruit ◽  
Fruit Juices ◽  
Persea Americana ◽  
Better Than

1. The effects of the chemical composition of fruit juices and fruit on the absorption of iron from a rice (Oryza sativa) meal were measured in 234 parous Indian women, using the erythrocyte utilization of radioactive Fe method.2. The corrected geometric mean Fe absorptions with different juices varied between 0.040 and 0.129, with the variation correlating closely with the ascorbic acid contents of the juices (rs 0.838, P < 0.01).3. Ascorbic acid was not the only organic acid responsible for the promoting effects of citrus fruit juices on Fe absorption. Fe absorption from laboratory ‘orange juice’ (100 ml water, 33 mg ascorbic acid and 750 mg citric acid) was significantly better than that from 100 ml water and 33 mg ascorbic acid alone (0.097 and 0.059 respectively), while Fe absorption from 100 ml orange juice (28 mg ascorbic acid) was better than that from 100 ml water containing the same amount of ascorbic acid (0.139 and 0.098 respectively). Finally, Fe absorption from laboratory ‘lemon juice’ (100 ml orange juice and 4 g citric acid) was significantly better than that from 100 ml orange juice (0.226 and 0,166 respectively).4. The corrected geometric mean Fe absorption from the rice meal was 0.025. Several fruits had little or no effect on Fe absorption from the meal (0.013–0.024). These included grape (Vitis vinifera), peach (Prunuspersica), apple (Malus sylvestris) and avocado pear (Persea americana). Fruit with a mild to moderate enhancing effect on Fe absorption (0.03 1–0.088) included strawberry (Fragaria sp.) (uncorrected values), plum (Prunus domestica), rhubarb (Rheum rhaponticum), banana (Musa cavendishii), mango (Mangifera indica), pear (Pyrus cornmunis), cantaloup (Cucumis melo) and pineapple (Ananas comosus) (uncorrected values). Guava (Psidium guajava) and pawpaw (Carica papaya) markedly increased Fe absorption (0.126–0.293).5. There was a close correlation between Fe absorption and the ascorbic acid content of the fruits tested (rs 0.738, P < 0.0001). There was also a weaker but significant correlation with the citric acid content (rs 0.55, P < 0.03). Although this may have reflected a direct effect of citric acid on Fe absorption, it should be noted that fruits containing citric acid also contained ascorbic acid (rs 0.70, P < 0.002). Similarly, the negative correlation (rs –0.62, P < 0,008) between Fe absorption and the malic acid content of fruits may have been due to the fact that fruits with a high malic acid content tended to have low levels of ascorbic acid (rs–0.45, P < 0.06).6. These various results suggested that most fruits have only a limited effect on overall Fe nutrition. However, the presence of citrus fruit, guava or pawpaw would be expected to increase Fe absorption markedly from diets of low Fe availability.

scholarly journals INHIBITION OF BACTERIA ISOLATED FROM NINH THUAN GRAPES BY ORGANIC ACIDS

2018 ◽  
Vol 54 (4A) ◽  
pp. 290
Author(s):  
Nguyen Thi Hanh
Keyword(s):  
Ascorbic Acid ◽  
Lactic Acid ◽  
Citric Acid ◽  
Bacillus Thuringiensis ◽  
Organic Acids ◽  
Bacillus Cereus ◽  
Minimal Inhibitory Concentration ◽  
Inhibitory Concentration ◽  
Dilution Method ◽  
Minimal Bactericidal Concentration

Ninh Thuan grapes are famous specialty of Vietnam. After harvesting, they are very susceptible to damage if not preserved in time. This study aimed to find the minimal inhibitory concentration and minimal bactericidal concentrations of organic acids, such as lactic acid, citric acid, and ascorbic acid towards seven bacteria previously isolated from Ninh thuan grapes (Empedobacter  brevis, Citrobacter sp. Enterobacterium ludwigii, Bacillus cereus, Flavobacterium sp., Pseudomonas oryzihabitans and Bacillus thuringiensis) in order to apply in pretreatment of grapes prior to storage. The Minimal Inhibitory Concentration (MIC) was determined by the binary dilution method. 0.1 ml of each dilution of test acids with initial concentration of 3 % was mixed with 0.1 ml of bacteria (c.a. 5.105 CFU/ml), in 96-culturing-well plate. Innoculated plate was incubated for 24 hours at temperature of 37 °C. Optical density was measured at 620 nm wavelength by a Microplate reader device. For Minimal Bactericidal Concentration (MBC) determination, 0.1 ml of bacteria (c.a.5.105 CFU/ml) was mixed with 0.4 ml liquid medium of Tryptone Glucose Agar (TGA) and of 0.5 ml acid at above concentrations, culturing within 24 hours at temperature of 37 °C. After 24 hours, they were dropped onto TGA agar plates, and cultured for 24 hours at 37 °C. The results showed that, the MIC and MBC of citric acid toward Empedobacter brevis were 0.12 mg/ml and 0.12 mg/ml; Citrobacter sp. were 0.9 mg/ml and 3.8 mg/ml; Enterobacterium ludwigii were 0.45 mg/ml and 1.9 mg/ml; Bacillus cereus were  0.9 mg/ml and 0.9 mg/ml; Flavobacterium sp. were 0.12 mg/ml  and 0.45 mg/ml; Pseudomonas oryzihabitans were 0.12 mg/ml and 0.45 mg/ml and Bacillus thuringiensis were 0.12 mg/ml  and 0.9 mg/ml, respectively. Similarly, MIC and MBC of  lactic acid toward: Empedobacter brevis were 0.12 mg/ml and 0.23 mg/ml;Citrobacter sp. were 0.9 mg/ml and 1.9 mg/ml; Enterobacterium ludwigii were 0.45 mg/ml and 0.9 mg/ml; Bacillus cereus were 0.23 mg/ml and 0.45 mg/ml; Flavobacterium sp. were 0.12 mg/ml and 1.9 mg/ml;  Pseudomonas oryzihabitans  were 0.23 mg/ml and 1.9 mg/ml and Bacillus thuringiensis were 0.12 mg/ml and 1.9 mg/ml, respectively. Ascorbic acid was found to be inefficient for use as antimicrobial agent against isolated bacteria. The above results suggested that citric and lactic acids could be used at maximal concentrations of 3.8 mg/ml and 1.9 mg/ml, respectively to suppress bacteria from grapes. This finding would contribute to develop method for pretreatment of grapes in fresh grape preservation techniques. 

scholarly journals Addition of preservatives to minimally processed ‘BRS Kampai’ peaches (Prunus persica L.)

2020 ◽  
pp. 1394-1398
Author(s):  
Caroline Farias Barreto ◽  
Renan Navroski ◽  
Roseli de Mello Farias ◽  
Marines Batalha Moreno Kirinus ◽  
Carlos Roberto Martins ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Citric Acid ◽  
Prunus Persica ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Minimally Processed ◽  
Minimal Processing ◽  
Randomized Design ◽  
Pvc Film ◽  
Natural Characteristics

Fruits that go through processes of sanitation, peeling, cutting and packaging, to be consumed soon afterwards, are called minimally processed fruits. Since fruit consumption is important in the human diet, consumers have looked for practicality in both preparation and consumption, a situation that includes minimally processed food. However, minimal processing can damage plant tissues, mainly by pulp browning and by accelerating changes in natural characteristics of the product. This study aimed at minimizing changes in minimally processed sliced peaches by immersing them in solutions which contained preservatives. The experiment was a completely randomized design in a 5x3 factorial scheme (5 anti-browning agents x 3 storage periods), with 4 trays per replicate and six slices of peaches in every replicate. Sliced fruits were treated with T1 = control (distilled water); T2 = ascorbic acid at 1% (m/v); T3 = sodium isoascorbate at 1% (m/v); T4 = ascorbic acid at 0.5% (m/v) + sodium isoascorbate at 0.5% (m/v); and T5 = citric acid at 0.5% (m/v) + sodium isoascorbate at 0.5% (m/v). Afterwards, they were placed on trays, covered with 9µ PVC film and stored at 4±1ºC for 0 (S1), 6 (S2) and 12 (S3) days. The following variables were evaluated: mass loss, pulp color, pulp firmness, soluble solids, titratable acidity, pH, rot spots, total phenols and antioxidant activity. The treatment that consisted of citric acid at 0.5% (m/v) + sodium isoascorbate at 0.5% (m/v) was the most efficient one to control oxidation; its values of browning indexes were the lowest ones, i. e., 15.62 (S1), 17.74 (S2) and 17.58 (S3). Besides, it kept the creamy-white color of the pulp throughout storage time.

scholarly journals Some Pomological Properties of Promising Seed Propagated Walnut Genotypes from Inner Turkey

2019 ◽  
Vol 47 (4) ◽  
pp. 1094-1099
Author(s):  
Aysen KOC ◽  
Hakan KELES ◽  
Sezai ERCISLI
Keyword(s):  
Fatty Acids ◽  
Ascorbic Acid ◽  
Linoleic Acid ◽  
Citric Acid ◽  
Organic Acids ◽  
Fumaric Acid ◽  
Juglans Regia ◽  
Kernel Weight ◽  
Digital Object Identifier ◽  
Digital Object

In this study, fruits from seed propagated walnut (Juglans regia L.) trees were collected two consecutive years in harvest seasons in Yozgat province in Turkey.  Considering two years results, promising five genotypes were determined as cultivar candidate. In the promising genotypes, nut weight ranged from 12.55 (Y11) to 15.08 g (Y15), kernel weight ranged from 5.23 (Y11) to 7.34 g (Y15) and kernel ratio varied between 41.67 (Y11) to 50.84% (Y1), respectively. Linoleic acid was the only polyunsaturated fatty acids and oleic, palmitoleic and gondoic acids determined as major monounsaturated acids ranged from 30.36 to 48.43%, 0.05 to 0.14% and 0.22 to 0.29%, respectively. Propylparaben was the major phenolic acid among the determined phenolic acids in fruits of all five promising genotypes and Y16 had the highest amount of propylparaben (128.08 mg per kg) in its kernel. Malic and tartaric acid were the major organic acids in walnut kernels ranged from 47.88 to 78.51 mg per 100 g and 30.27 to 49.60 mg per 100 g, respectively. L-ascorbic acid was the another organic acids in walnut kernels ranged from 10.71 to 19.71 mg per 100 g. Citric acid was non-determined in kernels of Y1, Y14 and Y15 but determined at kernels of Y11 and Y16 as 4.51 and 7.55 mg per 100 g, respectively. It was determined that the oxalic, malonic, succinic, maleic and fumaric acid contents varied between 8.39-12.08 mg per 100 g, 6.02-9.19 mg per 100 g, 2.86-5.32 mg per 100 g, 0.26-3.00 mg per 100 g and 0.26-0.58 mg per 100 g, respectively.   ********* In press - Online First. Article has been peer reviewed, accepted for publication and published online without pagination. It will receive pagination when the issue will be ready for publishing as a complete number (Volume 47, Issue 4, 2019). The article is searchable and citable by Digital Object Identifier (DOI). DOI link will become active after the article will be included in the complete issue. *********

Predictive Model of Listeria Monocytogenes’ Growth Rate Under Different Temperatures and Acids

2006 ◽  
Vol 12 (1) ◽  
pp. 47-56 ◽  
Author(s):  
E. Carrasco ◽  
R. García-Gimeno ◽  
R. Seselovsky ◽  
A. Valero ◽  
F. Pérez ◽  
...  
Keyword(s):  
Growth Rate ◽  
Ascorbic Acid ◽  
Listeria Monocytogenes ◽  
Citric Acid ◽  
Food Industry ◽  
Inhibitory Effect ◽  
Surface Model ◽  
Physical Factors ◽  
Bias Factor ◽  
Different Temperatures

A response surface model of Listeria monocytogenes’ growth rate was built in this study under different temperatures (10 °C, 15 °C, 20 °C, 25 °C and 30 °C) and acid concentrations: citric acid (0–0.4%) and ascorbic acid (0–0.4%); two ingredients which are often used in the food industry as preservatives. Mathematical validation was performed with additional samples at different conditions within the range of the model, obtaining acceptable values of root mean square error (0.0466), standard error of prediction (18.84%), bias factor (1.05) and accuracy factor (1.16). The inhibitory effect on growth was more effective with citric acid than ascorbic acid, possibly due to the major dissociation of citric acid occurring inside microbial cells. The different conditions considered in the model will potentially allow L. monocytogenes’ response to be predicted in foods having a similar composition to the chemical and physical factors set out in this paper.

scholarly journals Effect of antioxidants in fresh cut radishes during the cold storage

2008 ◽  
Vol 51 (6) ◽  
pp. 1217-1223 ◽  
Author(s):  
Juan Saavedra del Aguila ◽  
Fabiana Fumi Sasaki ◽  
Lília Sichmann Heiffig ◽  
Edwin Moisés Marcos Ortega ◽  
Marcos José Trevisan ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Citric Acid ◽  
Respiratory Rate ◽  
Cold Storage ◽  
Soluble Solids ◽  
Minimally Processed ◽  
Total Soluble Solids ◽  
Fresh Cut ◽  
Red Coloration ◽  
Acid Treatments

The objective of this study was to evaluate the efficiency of antioxidants in the cold storage of fresh cut radishes. The shredded roots were submerged in the respective treatments during 3 min (ascorbic acid or citric acid) and stored at 5ºC and 90% RH during 10 days. The radish treated with ascorbic acid showed the higher respiratory rate in the first 4 h after the processing during the storage. The content of total soluble solids (TSS) was significantly higher in the treatment with citric acid. There was an increase in the content of ascorbic acid after two day of storage in the treatments with this antioxidant. The values of lightness (L*) were decreasing along the storage. Citric acid treatments caused strongly red coloration in the minimally processed roots. None of the treatments avoided the browning of the shredded radishes during the cold storage.

scholarly journals Effect of Bagging on the Content of Sugar and Acid in Postharvest "Jinhuang" Mango Fruit

2020 ◽  
Vol 145 ◽  
pp. 01032
Author(s):  
Changbin Wei ◽  
Jian Qiao ◽  
Xinming Tang ◽  
Qingze Yan ◽  
Lizhu Tang ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Citric Acid ◽  
Organic Acids ◽  
Fruit Quality ◽  
Hplc Method ◽  
Postharvest Storage ◽  
Mango Fruit ◽  
Acid Ratio

The glucose, fructose, sucrose, and organic acids in the pulp of “Jinhuang” mango were analyzed using the HPLC method and the effect of bagging on fruit quality was researched during the postharvest storage. The results showed that there was a certain difference in the content of sugar and acid among the three treatments. The effect of bagging treatments on fructose, glucose, and sucrose in the fruit of “Jinhuang” mango was mainly reflected in sucrose. The treatments of white bagging (WB) and black bagging (BB) delayed the production of sucrose and the decomposition of citric acid, and increased the content of ascorbic acid and quinine. Based on sugar-acid ratio, the flavor of the three treatments was evaluated as: CK> WB> BB. The fruit quality of “Jinhuang” mango was affected by bagging treatments to a certain extent.

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