ERYTHORBIC ACID AND SODIUM ERYTHORBATE EFFECTIVELY PREVENT PULP BROWNING OF MINIMALLY PROCESSED ‘ROYAL GALA’ APPLES
Main Article Content
Keywords
antioxidant activity, enzymes, minimal processing, phenolic compounds, sensorial analyses
Abstract
This study aimed to evaluate the effect of erythorbic acid (EA), sodium erythorbate (SE) and kojic acid (KA) to control the pulp browning of minimally processed (MP) ‘Royal Gala’ apples. Physicochemical and sensorial properties of MP apples were evaluated during a shelf life testing. SE and EA resulted in the highest levels of phenolic compounds, antioxidant activity and PPO and POD inhibition. Sensorial analysis results revealed that SE and EA treatments preserved the flavor, odor, color, succulence, firmness and overall quality of MP apples for up to 9 days. In conclusion, both SE and EA are suitable antibrowning agents for MP ‘Royal Gala’ apples.
References
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Halagarda M. and Suwala G. 2018. Sensory optimisation in new food product development: A case study of polish apple juice. Ital. J. Food Sci. 30(2):317. DOI: doi.org/https://doi.org/10.14674/IJFS-960
Holderbaum D.F., Kon T., Kudo T., and Guerra M.P. 2010. Enzymatic browning, polyphenol oxidase activity, and polyphenols in four apple cultivars: Dynamics during fruit development. HortScience 45(8):1150.
Ioannou I. and Ghoul M. 2013. Prevention of enzymatic browning in fruit and vegetables. Eur. Sci. J. 9(30):310. DOI: doi.org/10.19044/esj.2013.v9n30p%25p
Iyidogan N.F. and Bayindirli A. 2004. Effect of l-cysteine, kojic acid and 4-hexylresorcinol combination on inhibition of enzymatic browning in amasya apple juice. J. Food Eng. 62(3):299. DOI: doi.org/10.1016/s0260-8774(03)00243-7
Jang J.H. and Moon K.D. 2011. Inhibition of polyphenol oxidase and peroxidase activities on fresh-cut apple by simultaneous treatment of ultrasound and ascorbic acid. Food Chem. 124(2):444. DOI: doi.org/10.1016/j.foodchem.2010.06.052
Kall M.A. and Andersen C. 1999. Improved method for simultaneous determination of ascorbic acid and dehydroascorbic acid, isoascorbic acid and dehydroisoascorbic acid in food and biological samples. J. Chromatogr. B 730(1):101. DOI: doi.org/10.1016/s0378-4347(99)00193-0
Kim J.-S. and Lee Y.-S. 2008. The influence of ph on the color development of melanoidins formed from fructose/amino acid enantiomer model systems. Journal of Food Science and Nutrition 13:306. DOI: doi.org/10.3746/jfn.2008.13.4.306
Lee D.E., Park K.M., Choi S.J. and Chang P.S. 2012. Optimal production and structural characterization of erythorbyl laurate obtained through lipase-catalyzed esterification. Food Sci. Biotechnol. 21(4):1209. DOI: doi.org/10.1007/s10068-012-0158-2
Manurakchinakorn S., Chamnan U. and Mahakarnchanakul W. 2012. Appearance and texture changes of modified atmosphere-packed fresh-cut mangosteen after preservative dips. J. Food Process. Preserv. 36(6):504. DOI: doi.org/10.1111/j.1745-4549.2011.00617.x
Martin-Belloso O. and Soliva-Fortuny R. 2011. Advances in fresh-cut fruits and vegetables processing. Boca Raton, FL: CRC Press.
Melo A.M.M., Vilas Boas E.V.B. and Justo C.F. 2009. Uso de aditivos químicos para a conservação pós-colheita de Banana ‘Maçã’ minimamente processada. Ciênc. Agrotec., Lavras. 33(1):228.
Mitani H., Koshiishi I., Sumita T. and Imanari T. 2001. Prevention of the photodamage in the hairless mouse dorsal skin by kojic acid as an iron chelator. Eur. J. Pharmacol. 411(1-2):169. DOI: doi.org/10.1016/s0014-2999(00)00873-6
Mosneaguta R., Alvarez V. and Barringer S.A. 2012. The effect of antibrowning agents on inhibition of potato browning, volatile organic compound profile, and microbial inhibition. J. Food Sci. 77(11): C1234. DOI: doi.org/10.1111/j.1750-3841.2012.02957.x
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