Enzyme inactivation kinetics and colour changes in Garlic (Allium sativum L.) blanched under different conditions

Fante, Luciane; Noreña, Caciano Pelayo Zapata

doi:10.1016/j.jfoodeng.2011.08.024

Cited by 69 publications

(32 citation statements)

References 39 publications

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“…The method of Fante and Noreña was used to prepare crude enzyme extract. Samples (5 g) were ground in a mortar with addition of 25 mL 0.05 mol L −1 phosphate buffer (pH 7.0) and then centrifuged for 20 min at 3500× g and 4 °C.…”

Section: Methodsmentioning

confidence: 99%

Effect of carbon dots with chitosan coating on microorganisms and storage quality of modified‐atmosphere‐packaged fresh‐cut cucumber

et al. 2019

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BACKGROUND In order to inhibit microorganisms and improve storage quality of fresh‐cut cucumber, fresh‐cut cucumber was treated by carbon dots (CDs) from kelp/chitosan (CH) coating solution with CD concentrations of 0%, 1.5%, 3% and 4.5% and then packaged as well as stored at 4 °C for 15 days. The effect of CDs/CH coating on microorganisms and the quality of modified‐atmosphere‐packaged fresh‐cut cucumber during storage were investigated. RESULTS The CDs was monodispersed spherical morphology with size distribution of 0.54–0.83 nm. Interaction of CDs and CH had the generation of strong hydrogen bond. Inhibition zone diameters of CDs/CH coating against Staphylococcus aureus and Escherichia coli were enhanced with the increase of CD concentrations. Moreover, CDs/CH coating inhibited the growth of total number of colonies, mold, and yeast in modified‐atmosphere‐packaged fresh‐cut cucumber during storage. A coating of 4.5% CDs/CH effectively reduced the losses of weight, firmness, and total soluble solids, the degradation of ascorbic acid content and flavor, and inhibited peroxidases activity, as well as decreased water mobility in fresh‐cut cucumber during storage. CONCLUSION The results indicated that a CDs/CH coating was helpful for inhibiting microorganisms and improving storage quality, and could be an effective method to prolong shelf life of fresh‐cut cucumber. © 2019 Society of Chemical Industry

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Section: Methodsmentioning

confidence: 99%

Effect of carbon dots with chitosan coating on microorganisms and storage quality of modified‐atmosphere‐packaged fresh‐cut cucumber

et al. 2019

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“…Additionally, the NB method had a more appropriate blanching time than SB. Fante and Norena () found that SB showed a slower efficiency of PPO and POD inactivation than that by water blanching and could also reduce the quality of processed fruits. Moreover, other inevitable disadvantages of SB are its non‐uniform blanching and lower heat transfer, which increase its inefficiency (Deng et al, ; Gibert, Baxerres, & Kim, 1980; Mukherjee & Chattopadhyay, ; Xiao, Bai, Sun, & Gao, ).…”

Section: Resultsmentioning

confidence: 99%

Comparison of non-contact blanching and traditional blanching pretreatment in improving the product quality, bioactive compounds, and antioxidant capacity of vacuum-dehydrated apricot

Liu

Fan

Shu

et al. 2019

J Food Process Preserv

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Browning and loss of bioactive compounds during thermal dehydration are critical problems associated with food product processing. The aim of this study was to develop and compare an innovative non‐contacted blanching (NB) method with traditional hot water or steam blanching (SB) methods. The NB method not only requires less equipment but is also more efficient and can reduce the nutrient loss associated with traditional blanching. Our study found that NB is efficient in inhibiting enzyme activity and can retain more bioactive compounds (total polyphenols, total flavonoids, total carotene, ascorbic acid, protocatechuic acid, (+)‐catechin, chlorogenic acid, and quercetin‐3‐rutinoside). Because of the higher content of bioactive compounds, the antioxidant capacity was also higher after treatment using the NB method than traditional methods. Thus, the NB blanching method may have potential applications in the food processing industry to improve the quality of food products in an economically viable manner. Practical applications Some regular problems such as browning and loss of nutrients are encountered in all thermal dehydration methods. Traditional water blanching can inactivate enzymes responsible for deterioration reactions in dehydrated products but it can directly lead to nutrient loss in hot water. Although the steam blanching (SB) method is not associated with the problems mentioned above, its efficiency is inconsistent and the equipment cost is higher than that for water blanching. Hence, the non‐contact blanching (vacuum packing blanching) was compared with the traditional method in terms of nutrient retention and quality improvement. This non‐contact blanching method cannot only achieve the purpose of inactivating enzymes as in traditional water or SB to improve quality but also maximizes the protection of bioactive compounds. In addition, because of the high cost of traditional non‐contact blanching, this study aimed to find an efficient and low‐cost alternative method to these methods.

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“…Pada daging buah kelapa kopyor nilai derajat putih paling tinggi adalah yang diblansir 10 menit pada penyimpanan 10 hari sebesar 89,04, sedangkan nilai terendah pada perlakuan tanpa blansir pada penyimpanan dua hari sebesar 79,46 (Gambar 1). Perlakuan blansir dapat mempertahankan tingkat kecerahan bahan pangan 15 , lama waktu blansir dan suhu pemanasan dapat menginaktivasi enzim peroksidase hingga 93,53%, dan enzim polyphenoloxidase sebesar 92,5% yang dapat mempertahankan tingkat kecerahan atau warna 20,27 . Selain itu blansir dapat menginaktifkan enzim untuk mencegah reaksi pencoklatan enzimatis yang tidak diinginkan selama proses pengolahan 28 , perubahan warna dipengaruhi suhu permukaan, lama pemanasan blansir dan ketebalan bahan pangan 10 .…”

Section: Derajat Putihunclassified

“…Namun peningkatan nilai total padatan terlarut diduga karena adanya perubahan senyawa kompleks menjadi senyawa yang lebih sederhana, atau perubahan senyawa-senyawa yang awalnya tidak larut menjadi senyawa-senyawa sederhana yang larut dalam air 34 . Selain itu penurunan total padatan terlarut pada hari kedua diduga disebabkan pemanasan blansir, pemanasan blansir dapat mengurangi kandungan gula, vitamin dan nutrisi lain 27,35 . Gambar 3.…”

Section: Total Padatan Terlarutunclassified

Dosis Blansir Untuk Memperpanjang Umur Simpan Daging Buah Kelapa Kopyor

Antu¹,

Hasbullah²,

Ahmad³

2017

Jurnal Pasca

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Kelapa kopyor adalah salah satu jenis kelapa eksotik yang memiliki nilai ekonomi tinggi. Teknologi penyimpanan daging buah segar kelapa kopyor belum tersedia. Daging buah kelapa kopyor cepat mengalami kerusakan, yang ditandai dengan cepat berkembangnya mikroba pembusuk. Penelitian ini bertujuan untuk mendapatkan dosis blansir dalam memperpanjang umur simpan daging buah kelapa kopyor. Buah kelapa kopyor diperoleh dari populasi kelapa kopyor Kalianda Lampung Selatan, dan dikemas menggunakan kemasan plastik <em>polypropylene</em> (PP). Perlakuan yang digunakan adalah dosis blansing : 0 menit (tanpa blansir), 5 menit dan 10 menit suhu 75 oC. Daging kelapa kopyor di blansir pada suhu 75 oC selama 5 menit, 10 menit, dan tanpa blansir. Karakteristik mutu yang diamati adalah total padatan terlarut (TPT), pH, asam lemak bebas (ALB), total mikroba, indeks kecerahan, dan uji organoleptik. Hasil penelitian menunjukkan bahwa blansir 10 menit mampu mempertahankan mutu hingga penyimpanan 7 hari suhu kamar. Hal ini ditunjukkan dengan nilai asam lemak bebas dan total mikroba masih dibawah ambang batas, serta hasil evaluasi sensori warna, aroma, serta rasa masih dalam kisaran suka.

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Enzyme inactivation kinetics and colour changes in Garlic (Allium sativum L.) blanched under different conditions

Cited by 69 publications

References 39 publications

Effect of carbon dots with chitosan coating on microorganisms and storage quality of modified‐atmosphere‐packaged fresh‐cut cucumber

Effect of carbon dots with chitosan coating on microorganisms and storage quality of modified‐atmosphere‐packaged fresh‐cut cucumber

Comparison of non-contact blanching and traditional blanching pretreatment in improving the product quality, bioactive compounds, and antioxidant capacity of vacuum-dehydrated apricot

Dosis Blansir Untuk Memperpanjang Umur Simpan Daging Buah Kelapa Kopyor

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