Browning Inhibition in Fresh‐cut‘Fuji’Apple Slices by Natural Antibrowning Agents

Abstract

ABSTRA ABSTRA ABSTRA ABSTRA ABSTRACT CT CT CT CT: R : R : R : R : Response sur esponse sur esponse sur esponse sur esponse surface methodology was used to study the effect of antibr face methodology was used to study the effect of antibr face methodology was used to study the effect of antibr face methodology was used to study the effect of antibr face methodology was used to study the effect of antibro o o o owning agents (4-hexylr wning agents (4-hexylr wning agents (4-hexylr wning agents (4-hexylr wning agents (4-hexylresor esor esor esor esorcici-ci-cicinol, glutathione, N-acetylcysteine, and ascorbic acid) and storage time (14 d) on the color of minimally pro-nol, glutathione, N-acetylcysteine, and ascorbic acid) and storage time (14 d) on the color of minimally pro-nol, glutathione, N-acetylcysteine, and ascorbic acid) and storage time (14 d) on the color of minimally pro-nol, glutathione, N-acetylcysteine, and ascorbic acid) and storage time (14 d) on the color of minimally pronol, glutathione, N-acetylcysteine, and ascorbic acid) and storage time (14 d) on the color of minimally processed Fuji apples. The selected color parameters were cessed Fuji apples. The selected color parameters were cessed Fuji apples. The selected color parameters were cessed Fuji apples. The selected color parameters were cessed Fuji apples. The selected color parameters were L

Automated pre‐column derivatization of thiolic fruit‐antibrowning agents by sequential injection coupled to high‐performance liquid chromatography using a monolithic stationary phase and an in‐loop stopped‐flow approach

“…Especially in the latter, there is a continuously growing interest in minimally processed fruit because of their convenience and fresh-like quality [1]. This trend has led to research on the development and application of new, safe and effective processing techniques for preserving fresh-cut fruits and vegetables.…”

Non-Conventional Tools to Preserve and Prolong the Quality of Minimally-Processed Fruits and Vegetables

“…As is well accepted, edible films/coatings may serve as carriers of food additives, such as anti-browning agents, antimicrobials, colorants, flavors, nutrients and spices [24]. Some authors [114,120] proved that the coatings were also good carriers for antioxidant agents, such as cysteine, glutathione and ascorbic and citric acids; thus, the addition of LAB to obtain functional edible films and coatings could have successful implications. Several studies were already conducted on different fruits, as is shown in Table 3.…”

Influence of Anti-Browning Inhibitors and Biodegradable Packaging on the Quality of Fresh-Cut Pears

“…Ascorbic acid also acts as an oxygen scavenger, removing molecular oxygen in polyphenol oxidase reactions. Polyphenol oxidase inhibition by ascorbic acid has been attributed to the reduction of enzymatically formed o-quinones to their precursor diphenols (Özoglu and Bayindirli, 2002;Rojas-Graü et al, 2006;Rico et al, 2007;Jeong et al, 2008).…”