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

Cortez‐Vega, William Renzo; Becerra-Prado, Angelica Maria; Soares, Juliana Marques; Fonseca, Gustavo Graciano

doi:10.3923/ijar.2008.196.201

Cited by 25 publications

(6 citation statements)

References 15 publications

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“…Treatment T3 presented the lowest reduction in pH (5.03%), and after the 12 days of storage, all treatment showed significant difference between each other. The results found in this study agree with Cortez-Vega et al (2008), who also found smaller pH values in pieces of apples treated with sodium metabisulfite in all evaluated days, while the highest pH values were observed in the control sample. Rocculi, Nobile, Romani, Baiano and Dalla Rosa (2004) found no significant difference in the change in pH on apples treated with a solution containing citric acid, ascorbic acid and calcium chloride when stored at 4 °C for 12 days.…”

Section: Colorsupporting

confidence: 82%

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

Pizato¹,

Cortez‐Vega²,

Costa³

et al. 2013

JFR

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Minimally processed fruits offer a convenient and practical product to the consumer, with quality and freshness similar to the in natura product. The aim of this study was to apply coatings of croaker protein isolate (Micropogonias furnieri) 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, Salmonella and Escherichia coli) 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.

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Section: Colorsupporting

confidence: 82%

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

Pizato¹,

Cortez‐Vega²,

Costa³

et al. 2013

JFR

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“…Even though ascorbic acid and SMS considered as effective browning inhibiters, results of the present study showed that they were not effective in controlling browning of guava when dehydrating even with the combination with hot water blanching. Contrary to the results of the present study, SMS was given promising results to prevent color changes of dried chili and apple (Chaethongnand and Pongsawatmanit, 2015;Cortez-Vega et al, 2008). Ascorbic acid aggravated browning and SMS increased the b* value which indicates the increment of yellow color in dehydrated guava samples.…”

Section: Resultscontrasting

confidence: 93%

“…Ascorbic acid induced browning reactions may be occurred during the dehydration which may be the reason for increment of browning in ascorbic acid treated guava samples (Bradshaw et al, 2001). Cortez-Vega et al (2008) also revealed that the ascorbic acid was not much effective in controlling the browning of minimally processed apple compared with SMS treatment. Contrary to that, ascorbic acid and SMS were effective in controlling the browning of green coconut water when subjected to thermal processing where the effectiveness of SMS was higher than ascorbic acid even though both were effective (Tan et al, 2015).…”

Section: Resultsmentioning

confidence: 98%

“…Apart from that sodium metabisulfite is a commonly used chemical compound to prevent enzymatic and non-enzymatic browning of fruits and vegetables (Molnar-Perl and Friedman, 1990;Lim and Wong, 2018). Citric acid, ascorbic acid and sulfites are considered as effective treatments in controlling browning (Garcia and Barrett, 2002;Cortez-Vega et al, 2008;Suttirak and Manurakchinakorn, 2010).…”

Section: Resultsmentioning

confidence: 99%

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The Effect of Anti-Browning Treatments for Fresh-Cut Guava Slices in Prevention of Browning during Dehydration

2021

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Purpose : Guava cultivations are spreading rapidly among Sri Lankan farmers, especially in dry zone. Surplus production is observed in certain months of the year. Dehydration can be used as an effective method to preserve the surplus. During dehydration, browning of guava impairs the quality of the final product. This experiment was carried out to find out the most effective browning inhibitor.Research Method : Four treatments were used prior to dehydration namely, Citric acid (CA), Ascorbic acid (AA), Sodium metabisulfite (SMS) and Blanching for 2 minute in 60 °C (BL) as twenty different combinations. The L*, a* and b* values, were recorded. Colour differences with fresh slices, total colour difference (TCD) and browning index (BI) were calculated.Findings : L*, a* and b* values were significantly different (P<0.05) among treatments. The lowest L* value difference was observed in CA 0.3% with BL (3.18±0.7). Lowest total colour difference and the lowest browning index were observed in blanching treatment followed by CA 0.3% with BL. Whereas the highest TCD was in control sample (21.86 ± 2.75) and the highest BI was in SMS 0.5% with BL (55.38±8.59). Results revealed that out of the treatments under study, BL only and CA 0.3% with BL were the most effective solutions to overcome the browning of guava during dehydration.Originality/ Value : Research findings could be used in guava dehydration industry to preserve the colour and visual quality of the dehydrated products which will increase the consumer acceptability and demand thereby reducing postharvest losses.

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“…Compared to other studies, the results on pH and TA obtained with the application of HPMC, AVG, and LEO edible coatings were positive, especially compared with the untreated fruits or treated with AVG edible coating. As Soares and Fonseca report [70], intrinsic and extrinsic factors, such as treatment, variety, and storage conditions, are essential to determine the degree of acidity variation. The latter had the opposite trend to the evolution of pH observed by other authors [28,71,72].…”

Section: Titratable Acidity and Phmentioning

confidence: 99%

Use of Aloe Vera Gel-Based Edible Coating with Natural Anti-Browning and Anti-Oxidant Additives to Improve Post-Harvest Quality of Fresh-Cut ‘Fuji’ Apple

et al. 2020

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Recently, there is increasing use of edible and biodegradable films and packaging that are both environmentally friendly and functional for storage and market distribution. Fresh-cut ‘Fuji’ apples, harvested in an organic farm, were treated, using a spraying technique, with three new edible coatings based on Aloe vera gel (AVG—40% v/w) and in combination with natural additives: lemon essential oil (LEO—1% v/w) and hydroxypropyl methylcellulose (HPMC—0.1% v/w) and compared with untreated sample (CTR), the physicochemical and sensory characteristics and the proximate compounds were evaluated. During cold storage, weight loss, soluble solids content, and color of uncoated slices were reduced, while softening, ripening, browning, and acidity were accelerated. In contrast, the AVG/HPMC treatment significantly delayed the above parameters related to post-harvest quality loss, while the AVG/LEO treatment delayed the browning processes, maintaining an excellent color during cold storage. Concerning proximate compounds, the treatments did not alter their concentration in the fruit tissues. Sensory analyses revealed no detrimental effect on taste, aroma, or flavor. Our data evidenced the positive effect of Aloe vera gel in combination with LEO and HPMC on fresh-cut apple quality as an innovative and sustainable technique to maintain fresh-cut apple quality.

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

Cited by 25 publications

References 15 publications

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

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

The Effect of Anti-Browning Treatments for Fresh-Cut Guava Slices in Prevention of Browning during Dehydration

Use of Aloe Vera Gel-Based Edible Coating with Natural Anti-Browning and Anti-Oxidant Additives to Improve Post-Harvest Quality of Fresh-Cut ‘Fuji’ Apple

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