Prevention of enzymatic browning in sliced potatoes by blanching in boiling saline solutions

Severini, C.; Baiano, Antonietta; Pilli, Teresa De; Romaniello, Roberto; Derossi, A.

doi:10.1016/s0023-6438(03)00085-9

Cited by 88 publications

(70 citation statements)

References 20 publications

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“…Blueberries treated with AEEO presented a more purple-reddish coloration than natural fresh blueberries (Figure 5a and b). This color change may be due to the addition of NaOH, which generates a pH change that controls the enzyme activities, involving pigment destruction, as reported for browning reactions [37,38].…”

Section: Optical Propertiesmentioning

confidence: 82%

Comparison of two alternatives of combined drying to process blueberries (O'Neal): Evaluation of the final quality

et al. 2015

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In this work, we examined and compared two combined alternatives for the drying of blueberries (O´Neal). Pretreatments of osmotic dehydration (60°Brix sucrose solution, at 40°C for 6h) and hot air drying (60°C, 2.5 m/s for 90 min) were performed to reach the same water content. Pretreated blueberries were then dried by microwave at different microwave output power values: 562.5W, 622.5W and 750W. The combined drying processes were also compared with hot air drying alone (control). The effects of the processes over blueberries were studied in terms of decrease in water content, drying rate, mechanical properties (firmness and stiffness), optical properties (L*, a* and hue angle (h)), antioxidant capacity and rehydration capacity. The hot air-microwave drying decreased the process time and presented a high drying rate compared with the osmotic dehydration-microwave processes and the control drying. In terms of quality, the antioxidant and rehydration capacities were the most affected. The results showed that the best drying method to obtain the desired final product was the hot air-microwave drying (750W).

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Section: Optical Propertiesmentioning

confidence: 82%

Comparison of two alternatives of combined drying to process blueberries (O'Neal): Evaluation of the final quality

et al. 2015

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“…Mechanical operations performed on vegetables such as peeling and cutting often cause the compartmentalization of the cells to disappear; this enable PPO to act on phenol substrate, leading to browning reactions (Olivas et al 2007). In potatoes, PPO activity has been linked with the production of brown color pigmentation (Severini et al 2003). High doses of UV-C have been reported to trigger PPO activity in banana fruit peel earlier than low dose UV-C (Ding and Yap 2014).…”

Section: Discussionmentioning

confidence: 99%

The effect of ultraviolet treatment on enzymatic activity and total phenolic content of minimally processed potato slices

et al. 2016

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In this work, potato slices were exposed to different doses of UV-C irradiation (i.e. 2.28, 6.84, 11.41, and 13.68 kJ m -2 ) with or without pretreatment [i.e. ascorbic acid and calcium chloride (AACCl) dip] and stored at 4 ± 1°C. Changes in enzymatic activities of polyphenol oxidase (PPO), peroxidase (POD) and phenylalanine ammonia lyase (PAL), as well as total phenolic content (TPC) were investigated after 0, 3, 7 and 10 days of storage. Results showed that untreated and UV-C treated potato slices at 13.68 kJ m -2 dosage level showed significantly higher PPO, POD and PAL activities. Conversely, untreated potato slices showed the lowest TPC during storage period. Potato slices subjected to AACCl dip plus UV-C at 6.84 kJ m -2 produced lower PPO, POD and PAL activities, as well as maintained a high TPC during storage.

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“…The use of hot-water blanching (HWB) as a pretreatment is usually carried out to inactivate enzymes and remove air from intercellular space of fruits and vegetables in order to prevent off color and flavor changes during drying [12][13][14]. And some existent literatures revealed that blanching pretreatment can enhance mass transport in the tissue and affect the drying behavior of fruits and vegetables [15][16][17][18][19].…”

Section: Introductionmentioning

confidence: 99%

Effect of Hot-Water Blanching Pretreatment on Drying Characteristics and Product Qualities for the Novel Integrated Freeze-Drying of Apple Slices

Hai-ou

ShouJiang

et al. 2018

Journal of Food Quality

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The effect of hot-water blanching (HWB) on drying characteristics and product qualities of dried apple slices with the novel integrated freeze-drying (NIFD) process was investigated by comparing with 3 different FD methods. Compared with the NIFD process without HWB pretreatment (VF-FD), the NIFD process with HWB pretreatment (HWB-VF-FD) resulted in a significantly higher mass loss and more sufficient freezing in vacuum-frozen samples, significantly higher rehydration ratio (RR), higher shrinkage ratio (SR), smaller Vitamin C (V C ) content and lower hardness and better apparent shape in freeze-dried samples, and fewer change to the color of the dried or rehydrated samples ( < 0.05). Compared with the conventional FD process with HWB pretreatment (HWB-PF-FD), HWB-VF-FD cost significantly less processing time and FD time and obtained significantly higher RR ( < 0.05), almost the equivalent SR, V C content, and hardness, and similar appearance in dried samples. The microstructure of apple cell tissues was analyzed by transmission electron microscopy and scanning electron microscopy to interpret the above differences in drying characteristics and product qualities. The results suggested that the NIFD process of apple slices with HWB pretreatment was a promising alternative method to decrease drying time, achieve similar product quality, and simplify the process steps of the conventional FD technology.

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Prevention of enzymatic browning in sliced potatoes by blanching in boiling saline solutions

Cited by 88 publications

References 20 publications

Comparison of two alternatives of combined drying to process blueberries (O'Neal): Evaluation of the final quality

Comparison of two alternatives of combined drying to process blueberries (O'Neal): Evaluation of the final quality

The effect of ultraviolet treatment on enzymatic activity and total phenolic content of minimally processed potato slices

Effect of Hot-Water Blanching Pretreatment on Drying Characteristics and Product Qualities for the Novel Integrated Freeze-Drying of Apple Slices

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