Antibrowning effect of antioxidants on extract, precipitate, and fresh-cut tissue of artichokes

Ghidelli, Christian; Mateos, M.; Rojas-Argudo, Cristina; Pérez-Gago, María B.

doi:10.1016/j.lwt.2012.12.009

Cited by 22 publications

(29 citation statements)

References 30 publications

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“…Browning is a particular problem in fruit with white and/or yellow flesh such as apples, pears and peaches among others that appears as a consequence of polyphenol oxidase (PPO) action on phenolic compounds to form quinones, which are responsible for browning (Barbagallo et al 2012). A dip treatment with antioxidant agents after peeling and/or cutting is the most common way to control browning phenomena in fresh-cut fruit, because it can either affect the enzyme or their substrates (Ghidelli et al 2013).…”

mentioning

confidence: 99%

Different peach cultivars and their suitability for minimal processing

Pérez¹,

Delgado²,

Yuste³

et al. 2014

Czech J. Food Sci.

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Fuentes-Pérez M.C., Nogales-Delgado S., Ayuso M.C., Bohoyo-Gil D. (2014): Different peach cultivars and their suitability for minimal processing. Czech J. Food Sci., 32: 413-421.Consumption of minimally processed fruits has been increased lately mainly due to their fresh-like quality characteristics. One of the major alterations that limit the shelf-life of these products is browning caused by polyphenol oxidase (PPO) activity on phenolic compounds. Six yellow-flesh peach cultivars, Spring Lady, Royal Glory, Ruby Rich, Summer Rich, Ryan Sun, and O'Henry, were selected. Peaches were hygienised and then samples were processed in a clean room. Slices were washed in cold tap water, dried, packaged in modified atmosphere, and stored at 4°C during 9 days; physicochemical and other quality parameters were studied. Principal Component Analysis (PCA) and correlation study were carried out in order to evaluate the relation between variables and cultivars. In conclusion, Spring Lady, Royal Glory, and Ruby Rich cultivars were the cultivars that offered the most suitable fruits for fresh-cut processing, mainly due to their low BP and PPO activity.

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confidence: 99%

Different peach cultivars and their suitability for minimal processing

Pérez¹,

Delgado²,

Yuste³

et al. 2014

Czech J. Food Sci.

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“…Chemicals inhibitors are also being used, these chemical compounds exhibit different modes of action on preventing enzymatic browning, they include: reducing agents, chelating agents, and inorganic salts (Manolopoulou and Varzakas 2011 ). More recently, ascorbic acid, citric acid, chlorine dioxide, cysteine, 4-hexylresorcinol, sodium chlorite with added salicylic acid or cinnamic acid, have been reported to prevent enzymatic browning (Lu et al 2007 ;Gómez-López et al 2008 ;Chen et al 2010 ;Ghidelli et al 2012Ghidelli et al , 2013.…”

Section: Maintaining Key Sensory Attributesmentioning

confidence: 99%

Sustainability and Challenges of Minimally Processed Foods

Dávila-Aviña

Solís-Soto

Rojas-Verde

et al. 2014

Food Engineering Series

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“…A lot of compounds can play the role of antioxidant, such as D‐ascorbic acid (D‐AA), CA, peracetic acid, sodium hexametaphosphate, calcium chloride, cyclodextrin, L‐cysteine (L‐Cys) and 4‐hexylresorcinol (Ghidelli et al . , 2013b). Ghidelli et al .…”

Section: Introductionmentioning

confidence: 95%

“…The color difference (Δ E ) was evaluated as a physical and chemical index of browning degree of fresh‐cut CWC (Ghidelli et al . ).…”

Section: Introductionmentioning

confidence: 97%

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Extension of Chinese Water Chestnut

et al. 2016

Journal of Food Processing and Preservation

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Prolonging shelf life of fresh‐cut Chinese water chestnut (CWC) by citric acid, D‐ascorbic acid and L‐cysteine (L‐Cys) was investigated. Browning degree and eating quality were evaluated as sensory indices of shelf life of fresh‐cut CWC. The optimal method of prolonging shelf life of fresh‐cut CWC by antioxidant was as follows: fresh‐cut CWC was surface sterilized by immersing in 0.1% (w/v) NaClO solution for 10 min, and air‐dried for 30 min. Then 12 pieces of fresh‐cut CWC were immersed in 200 mL 0.4% L‐Cys aqueous solution for 20 min and air‐dried for 30 min, and stored at 4C in a temperature‐controlled room. The method can prolong shelf life of fresh‐cut CWC 5 by days than that of storage at 4C only. Practical Applications The paper can provide a new effective method to prolong shelf life of fresh‐cut fruit and vegetable.

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Antibrowning effect of antioxidants on extract, precipitate, and fresh-cut tissue of artichokes

Cited by 22 publications

References 30 publications

Different peach cultivars and their suitability for minimal processing

Different peach cultivars and their suitability for minimal processing

Sustainability and Challenges of Minimally Processed Foods

Extension of Chinese Water Chestnut

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