PREVENTION OF BROWNING OF BANANA SLICES USING NATURAL PRODUCTS AND THEIR DERIVATIVES¹

Abstract

Fresh-cut banana slices were treated with pineapple juice, neutral sugars, isoascorbic acid, citric acid, other organic acids, N-acetylcysteine, 4-hexylresorcinol and mixtures of these compounds and evaluated for browning reaction. A number of other compounds previously reported to be antibrowning agents were also tested. Preliminaly tests revealed that many purported antibrowning agents, including pineapple juice, had only transitory or no effects on browning of banana slices. Subsequent replicated treatments of slices stored at 5C and 15C for 7 days showed that of the several treatments, those using citric acid and N-acetylcysteine were highly effective at reducing browning. Reflectance measurements taken immediately after treatment, after 2 days of storage, and at the end of the 1 week storage period confirmed that a mixture of 0.5 M citric acid and 0.05 M N-acetylcysteine provided the best protection against browning at both temperatures. No microbial decay was observed during the 7 day period studied.Browning can be due to enzymatic activity, oxidation of potentially antimicrobial 'Mention of a trademark, warranty, proprietary product, or vendor does not constitute a guarantee by the U.S. Dept. of Agriculture and does not imply its approval to the exclusion of other products or vendors that also may be suitable. hmoline@asrr.arsusda.gov2Address inquiries to Dr.

Controle do escurecimento enzimático e da firmeza de polpa em pêssegos minimamente processados

“…Dentre as medidas comumente utilizadas para prevenir essas alterações, estão o uso de antioxidantes, como ácidos ascórbico/cítrico, aminoácidos e de protetores da textura, como sais de cálcio (GORNY et al, 1999;MOLINE et al, 1999;VILAS-BOAS et al, 2001;ELEZ-MARTÍNEZ et al, 2005;ROJAS-GRAÜ et al, 2006;RAYBAUDI-MASSILIA et al, 2007). O ácido L-ascórbico e seus vários sais neutros constituem-se nos principais antioxidantes para o uso em frutos, hortaliças e sucos, visando a prevenir o escurecimento e outras reações oxidativas (SAPERS et al, 1993).…”

Description of the kinetic enzymatic browning in banana (Musa cavendish) slices using non-uniform color information from digital images

“…Traditionally, enzymatic browning has been quantified using browning indicators trough of biochemical index, for example the polyphenol oxidase activity (Hosoda et al, 2005;Murata, 2001;Osanai, Motomura, & Sakurai, 2003;Sannomaru, Katayama, Kashimura, & Kaneko, 1998;Sharon & Kahn, 1979;Waliszewski, Pardio, & Ovando, 2007), or physical indicators, such as the color surface (Elshimi, 1993;Kang et al, 2004;Lambrecht, 1995;Lozano de Gonzalez, Barrett, Wrolstad, & Durst, 1993;Lozano, Drudisbiscarri, & Ibarzribas, 1994;Lu, Luo, Turner, & Feng, 2007;Luo & Barbosa, 1997;Molme, Buta, & Newman, 1999;Shengmin, Yaguang, Ellen Turner, & Hao Feng, 2007). In the case of physical indicators based on color, L à a à b à space or CIELab has been the most extensively used color model; especially the L à value, which has been used as a browning indicator in fruits (Luo & Barbosa, 1997, 1994Luo & Patterson, 1994;Parpinello, Chinnici, Versari, & Riponi, 2002;Pristijono, Wills, & Golding, 2006;Sapers & Douglas, 1987;Sapers & Ziolkowski, 1987;Severini, Baiano, De Pilli, Romaniello, & Derossi, 2003;Soliva-Fortuny, ElezMartinez, Sebastian-Caldero, & Martin-Belloso, 2002;Valentines, Vilaplana, Torres, Usall, & Larrigaudiere, 2005).…”

Physicochemical, Proximate and Sensory Properties of Pineapple (<i>Ananas</i> sp.) Syrup Developed from Its Organic Side-Stream

“…Colour in fruits and vegetables is associated with the presences of polyphenoloxidase (PPO), which causes colour changes when it oxidises o-diphenols to oquinones, which consequently polymerise and produce brown pigments (melanin) [26]. However, pre-treatment process such as water blanching, stream blanching, osmodehydration and sulphating inhibit polyphenoloxi-dase (PPO) activities to cause browning [27][28][29]. Table 2 shows the ranges of moisture content of the three varieties of OSPS between 29.67% -34.49%.…”