Effect of solution pH of cysteine-based pre-treatments to prevent browning of fresh-cut artichokes

Cabezas-Serrano, A.B.; Amodio, María Luisa; Colelli, G.

doi:10.1016/j.postharvbio.2012.07.006

Cited by 37 publications

(24 citation statements)

References 43 publications

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“…; Cabezas‐Serrano et al . ). As for physiological aspect, after 6 days of storage, both L‐cysteine concentrations affected the aerobic metabolism, cutting down the respiration activity to 30% (0.05% solution) and 40% (0.1% solution) in comparison with CTR (Table ), thus improving the samples storability (Kader ).…”

Section: Resultsmentioning

confidence: 97%

“…Similarly, findings were reported by Cabezas‐Serrano et al . () on fresh‐cut artichoke treated with L‐cysteine. Finally, after 6 days of storage, fresh‐cut lettuce treated with L‐cysteine at 0.1% showed a content in soluble o ‐quinones similar to fresh samples and significantly lower than fresh‐cut lettuce treated with 0.05% L‐cysteine concentration and CTR (Table ).…”

Section: Resultsmentioning

confidence: 99%

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Evaluation of L-Cysteine as Anti-Browning Agent in Fresh-Cut Lettuce Processing

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Capotorto

Ventura³

et al. 2014

Journal of Food Processing and Preservation

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Fresh-cut iceberg lettuce was treated with two different concentrations of L-cysteine, in order to select the proper treatment able to improve the storage in air. L-cysteine at 0.1% was selected because it significantly slowed down browning, respiration activity and soluble o-quinones formation and preserved the antioxidant activity. Thus, a second experiment in which this concentration was applied to fresh-cut lettuce processing was carried out. The effectiveness of the treatment with L-cysteine was confirmed and enhanced by the storage in modified atmosphere, increasing the shelf life of 40% respect to control samples. Sensory analysis confirmed the effectiveness of the treatment, showing that fresh-cut lettuce dipped with L-cysteine obtained better scores for appearance, texture, and absence of browning and of unpleasant odor than control. Finally, treatment with L-cysteine resulted with a suitable anti-browning agent, which could be used in fresh-cut lettuce processing. PRACTICAL APPLICATIONSBrowning of fresh-cut iceberg lettuce represents one of the major causes of quality loss, which limits its shelf life. This research provides scientific evidence of the use of L-cysteine, as anti-browning agent, in alternative to washing with only hypochlorite in fresh-cut lettuce processing. This treatment could be easily implemented in fresh-cut lettuce processing, as it does not require additional facilities or investment; moreover, it gives advantages to processors and consumers in terms of shelf-life extension and in the improvement of fresh-cut lettuce sensory and quality traits.

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Section: Resultsmentioning

confidence: 97%

Section: Resultsmentioning

confidence: 99%

Evaluation of L-Cysteine as Anti-Browning Agent in Fresh-Cut Lettuce Processing

Pace

Capotorto

Ventura³

et al. 2014

Journal of Food Processing and Preservation

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“…l ‐Cysteine is a PPO inhibitor that, during the oxidation phase, traps the o ‐quinones forming colorless cysteine adducts (CQAC). Moreover, according to Cabezas‐Serrano et al ., the use of cysteine at 0.5% showed real efficiency in contrasting browning, especially when the pH was increased from 2.2 to 3 . In both groups of samples (Fig.…”

Section: Resultsmentioning

confidence: 83%

“…Moreover, according to Cabezas-Serrano et al, the use of cysteine at 0.5% showed real efficiency in contrasting browning, especially when the pH was increased from 2.2 to 3. 31 In both groups of samples ( Fig. 5), PPO enzyme activity increased for up to 7 days, although with different levels of concentration, and dipping in LBG was not effective in inhibiting PPO, as all samples treated in this way showed a slight tendency towards an increase in enzymatic activity compared to the untreated samples, A0 and B0, respectively.…”

Section: Polyphenol Oxidase Activitymentioning

confidence: 90%

Shelf‐life study of ready‐to‐cook slices of globe artichoke ‘Spinoso sardo’: effects of anti‐browning solutions and edible coating enriched withFoeniculum vulgareessential oil

et al. 2019

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Background The globe artichoke [Cynara cardunculus var. scolymus (L.) Fiori] is a natural source of minerals, fiber, inulin, and polyphenols. A ready‐to‐cook (RTC) version of this product could improve its commercialization and consumption. In this study, the effects of (i) anti‐browning treatments (citric acid 0.5% + ascorbic acid 2%, or cysteine 0.5%, w/v) and (ii) dipping in locust bean gum (LBG) edible coating with or without Foeniculum vulgare essential oil (EO) were evaluated on RTC globe artichoke slices cv. ‘Spinoso sardo’ during storage (11 days at 4 °C). Fresh weight loss, color, texture, polyphenol oxidase (PPO), microbiological and chemical parameters, antioxidant capacity, and sensory descriptors were determined. Results The results showed that, despite the antioxidant treatment used, when EO was added to LBG, all microbiological groups underwent an average reduction of 0.50 log CFU g−1. Cysteine preserved the antioxidant capacity, color, and texture of samples better than citric acid and ascorbic acid, and inhibited PPO; the addition of EO to LBG enhanced these effects. At the end of the storage period, the overall highest sensory attribute score was attained by the coated globe artichoke samples with EO. Conclusion The marked efficacy of the LBG edible coating with added F. vulgare EO in maintaining microbiological, physical, chemical, and sensory qualities makes it a promising processing tool for the preservation of ready‐to‐cook Spinoso sardo globe artichoke slices during storage for 11 days at 4 °C. © 2019 Society of Chemical Industry

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“…In addition, application of the said chemicals is also effective in suppressing phenols oxidation and senescence‐induced aril break down as well as maintaining sensory and biochemical quality of the treated produce (Ali, El‐Gizawy, et al, ; Campos‐Vargas et al, ; Duan et al, ; Li et al, ). Use of CN and MN has been reported on avocados (Dorantes‐Alvarez et al, ); apple (Rojas‐Graü, Sobrino‐ópez, Tapia, & Martín‐Belloso, ); loquat (Ding, Chachin, Ueda, & Wang, ); pear (Gorny et al, ); banana (Bico, Raposo, Morais, & Morais, ); cherimoya (Campos‐Vargas et al, ); artichokes (Cabezas‐Serrano, Amodio, & Colelli, ); potato (Ali, El‐Gizawy, et al, ); eggplant (Ghidelli, Mateos, Rojas‐Argude, & Perez‐Gago, ); peach (Colantuono, Amodio, Colelli, & García, ), litchi (Ali, Khan, & Malik, ; Ali, Khan, Malik, Shaheen, & Shahid, ; Jiang, Li, & Shi, ), and longan (Duan et al, ; Li et al, ) either under cold and/or shelf‐storage. However, information about the application of CN and MN either alone or in combination on enzymatic browning of litchi fruit pericarp under CA‐conditions is still lacking.…”

Section: Introductionmentioning

confidence: 99%

Postharvest application of antibrowning chemicals modulates oxidative stress and delays pericarp browning of controlled atmosphere stored litchi fruit

et al. 2018

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Litchi fruit were treated with methionine [(0.25%) MN] and cysteine [(025%) CN] alone or in combination, and kept under 1% O2 + 5% CO2 controlled atmosphere (CA) at 5 ± 1ºC for 28 days. Among different treatments, CN was most effective to inhibit browning, than MN and CN + MN under CA conditions. Application of 0.25% CN significantly delayed browning index, reduced disease incidence, weight loss, malondialdehyde (MDA) contents, electrolyte leakage, hydrogen peroxide (H2O2), superoxide anion (O2–•) and polyphenol oxidase (PPO) and peroxidase (POD) activities with higher contents of total anthocyanins under CA‐storage. In addition, 0.25% CN treatment showed higher contents of ascorbic acid, total phenolics (TPC), and 2,2–diphenyl–1–picrylhydrazyl–radical scavenging capacity and activities of superoxide dismutase (SOD), ascorbate peroxidase (APX), and catalase (CAT) enzymes having maintained quality attributes. Therefore, 0.25% CN pre‐treatment could be considered a promising way for managing browning, and conserving litchi fruit quality under CA‐storage. Practical applications Litchi fruit are highly perishable due to rapid pericarp browning having limited postharvest market potential. The browning takes place due to enzymatic reactions and phenolic oxidation. However, it can be delayed by exogenous antibrowning treatments and suitable storage environment. The delayed incidence of pericarp browning may help to maintain its quality with extended storage potential suitable for domestic and international markets. So, the outcomes of the current work may help to maintain overall quality and to extend its storage potential that would be helpful in extending its market life with maintained visual quality at domestic and international destinations.

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Effect of solution pH of cysteine-based pre-treatments to prevent browning of fresh-cut artichokes

Cited by 37 publications

References 43 publications

Evaluation of L-Cysteine as Anti-Browning Agent in Fresh-Cut Lettuce Processing

Evaluation of L-Cysteine as Anti-Browning Agent in Fresh-Cut Lettuce Processing

Shelf‐life study of ready‐to‐cook slices of globe artichoke ‘Spinoso sardo’: effects of anti‐browning solutions and edible coating enriched withFoeniculum vulgareessential oil

Postharvest application of antibrowning chemicals modulates oxidative stress and delays pericarp browning of controlled atmosphere stored litchi fruit

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