Improving the Quality of Fresh‐Cut Apples, Pears, and Melons Using Natural Additives

Alandes, L.; Quiles, Amparo; Pérez‐Munuera, I.; Hernando, Isabel

doi:10.1111/j.1750-3841.2009.01061.x

Cited by 10 publications

(6 citation statements)

References 45 publications

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“…Citric acid (CA) is often used in conjunction with AA to maintain product color, due to its ability to reduce pH, therefore decreasing PPO activity, and for its metal chelating ability that limits the availability of ions required for PPO activation (Abbott et al., 2004; Huque et al., 2013). The consumers wish to reduce or eliminate the chemically synthesized additives in food has led to the interest of using natural compounds (Alandes et al., 2009). “Mate” is a traditional drink widely consumed in Uruguay, Argentina, Brazil, and Paraguay, which consists of an infusion of the milled dried leaves of Ilex paraguariensis St.…”

Section: Introductionmentioning

confidence: 99%

New antioxidant treatment with yerba mate (Ilex paraguariensis) infusion for fresh-cut apples: Modeling, optimization, and acceptability

Arzuaga

Piagentini

2017

Food sci. technol. int.

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Enzymatic browning affects the sensory and nutritional quality of fresh-cut apples and limits their shelf-life. Yerba mate ( Ilex paraguariensis), a plant widely consumed in South America as an infusion, could potentially be used in minimally processed fruits and vegetables as a natural additive to prevent browning, due to its high content of phenolic compounds with antioxidant capacity. The effects of the concentrations of ascorbic acid, citric acid, and yerba mate in an aqueous dipping solution on the instrumental color parameters, antioxidant capacity, and sensory quality of "Granny Smith" fresh-cut apples were modeled and the solution was optimized to obtain treated apples with maximum antioxidant capacity and minimum browning, without affecting the natural flavor of the fruits. The optimal composition obtained (1.2% yerba mate + 0.9% citric acid + 1.0% ascorbic acid) increased the antioxidant capacity of the apples by 36%. The sensory acceptability test carried out on the "Granny Smith" fresh-cut apples treated with the optimal dipping solution showed that more than 78% of the surveyed consumers liked the color, flavor, and texture of the apples.

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Section: Introductionmentioning

confidence: 99%

New antioxidant treatment with yerba mate (Ilex paraguariensis) infusion for fresh-cut apples: Modeling, optimization, and acceptability

Arzuaga

Piagentini

2017

Food sci. technol. int.

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“…The degree of overall browning in the FWN during 24 h storage was positively correlated with PPO activity by kinetic studies [ 5 ]. Alandes reported that L-cysteine could reduce the PPO activity and inhibit browning in fresh apples [ 30 ]. It was concluded that the inhibitory effect of L-cysteine on the browning of FWN was achieved by reducing the pH and PPO activity.…”

Section: Resultsmentioning

confidence: 99%

Inhibition of L-Cysteine on the Browning of Fresh Wet Noodles

Guo

Zhu

2021

Foods

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This research explored the effect of L-cysteine on the browning of fresh wet noodles (FWN). With the increasing addition of L-cysteine (0.02–0.1%), the ΔL* decreased and Δa*, Δb* increased. The L-cysteine could reduce the pH value and polyphenol oxidase (PPO) activity and increase the retention rate of polyphenol of FWN. It suggested that L-cysteine could inhibit the browning of FWN by decreasing pH value, PPO activity, and the oxidation of polyphenols. In the in vitro PPO solution, the inhibitory effect of L-cysteine on PPO activity was related to the decrease in pH and the ability of chelating Cu2+. According to UPLC-TOF-MS analysis, L-cysteine could reduce the generation of browning products, which suggested that L-cysteine could react with the browning intermediate product (quinone) and generate a light-colored substance (-C9H10NO4S). L-cysteine effectively inhibited the browning of FWN and had the potential to be used in noodle industry.

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“…Fresh-cut is currently a growing market because of its convenience, and availability (Alandes et al, 2009;Zsivanovits et al, 2018). Demand for fresh-cut vegetables is continuously increasing.…”

Section: Introductionmentioning

confidence: 99%

Effect of perforation packaging on quality of fresh-cut carrot during storage

et al. 2020

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The aim of this work was to evaluate the effect of packaging perforation on quality of carrot slices during cold storage at 5 °C. Polyethylene bags with different number of perforations (3, 4, and 6) were used in this experiment. Headspace oxygen concentration, respiration, weight loss, surface color, firmness, pH, and soluble solid content were examined throughout storage. It was observed, that all the investigated packaging were effective in maintaining the quality of carrot slices compared to the control. There was no symptom of decay until 12 days. In addition, pH, soluble solid content, and firmness showed nonsignificant change. Moreover, weight loss of packed carrot slices was below 2% after 12 days of storage. Packed carrot had better appearance at the end of experiment (12 days) than that of control.

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Improving the Quality of Fresh‐Cut Apples, Pears, and Melons Using Natural Additives

Cited by 10 publications

References 45 publications

New antioxidant treatment with yerba mate (Ilex paraguariensis) infusion for fresh-cut apples: Modeling, optimization, and acceptability

New antioxidant treatment with yerba mate (Ilex paraguariensis) infusion for fresh-cut apples: Modeling, optimization, and acceptability

Inhibition of L-Cysteine on the Browning of Fresh Wet Noodles

Effect of perforation packaging on quality of fresh-cut carrot during storage

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