Dual effectiveness of sodium chlorite for enzymatic browning inhibition and microbial inactivation on fresh-cut apples

Luo, Yaguang; Lu, Shengmin; Zhou, Bin; Feng, Hao

doi:10.1016/j.lwt.2011.02.015

Cited by 47 publications

(24 citation statements)

References 27 publications

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“…Of all the inhibitors tested, reducing agents (e.g. ascorbic acid and its derivatives, cysteine and glutathione) have been found to be most effective in controlling browning, and a calcium-ascorbate-based formula has been widely used by the fresh-cut apple industry [130]. Some authors have studied the use of ultrafiltration as an alternative to sulphiting for the control of enzymatic browning [72,146].…”

Section: Enzymatic Browning (Eb)mentioning

confidence: 99%

Fruit Juice Processing and Membrane Technology Application

et al. 2011

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This article provides an overview of recent developments and the published literature in membrane technology with regard to fruit juice processing and considers the impact of such technology on product quality. In the fruit juice industry, membrane technology is used mainly to clarify the juice by means of ultrafiltration and microfiltration and to concentrate it by means of nanofiltration and reverse osmosis. We look at enzyme immobilization techniques to improve filtration performance and operation methods to quantify fouling. Membrane fouling is a critical issue and inhibits the broader application of membranes in the fruit production industry. Pectin and its derivatives form a gel-like structure over the membrane surface, thereby reducing the permeate flux. In order to degrade pectin, the raw juice is usually subjected to an enzymatic treatment with pectinase, which hydrolyses pectin and causes its protein complexes to flocculate. The resulting juice has reduced viscosity and a much lower pectin content, which is advantageous in the subsequent filtration processes.

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Section: Enzymatic Browning (Eb)mentioning

confidence: 99%

Fruit Juice Processing and Membrane Technology Application

et al. 2011

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“…Apple PPO activity was measured taking catechol as the substrate and using the modified method of Luo et al (2011). Briefly, 0.5 ml of sample was mixed with 1 ml 0.2M catechol solution and 2 ml phosphate buffer (pH 6.5), and then the changes in absorbance at 420 nm and at 25ºC were measured for 2 min using an UNICO Vis-7200 spectrophotometer (UNICO Instruments Co. Ltd., Shanghai, China).…”

Section: Methodsmentioning

confidence: 99%

“…According to the inhibition mechanisms, anti-browning agents can be categorised as: reducing agents, PPO inhibitors, chelating and complexing agents, and modified atmosphere packaging (Özoğlu & Bayindirh 2002). However, very few anti-browning agents are practically used in the food industry due to the concerns over off-flavour and odours, food safety, economic feasibility (Luo et al 2011).Therefore, there is a growing interest to find safe, cheap, and abundant sources of browning inhibitors to increase the stability of food that is susceptible to browning.…”

mentioning

confidence: 99%

Dual effects of whey protein isolates on the inhibition of enzymatic browning and clarification of apple juice

Yi¹,

Ding²

2014

Czech J. Food Sci.

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Yi J., Ding Y. (2014): Dual effects of whey protein isolates on the inhibition of enzymatic browning and clarification of apple juice. Czech J. Food Sci., 32: 601-609.The inhibition was studied of enzymatic browning occurring in apple juice by whey protein isolates as compared to ascorbic acid and l-cysteine. A further comparison of different filter-aid pretreatments, such as whey protein isolates (WPI), pectinase and whey protein isolates -pectinase pretreatments, alone and combined with ultrafiltration was also made. The results indicated that WPI demonstrated a concentration-dependent inhibitory activity on polyphenoloxidase (PPO). At lower concentrations (0.005-0.01 g/l), the suppression effect of WPI on PPO activity was higher than that of both ascorbic acid and l-cysteine. WPI exhibited intermediate inhibition on PPO activity at the concentrations of 0.01-0.1 g/l, as compared to ascorbic acid and l-cysteine. The comparison of different clarification treatments suggested that WPI acted more effectively on clarification than pectinase. In addition, combined WPI-pectinase pretreatment significantly increased the clarity of apple juice, indicating a synergistic effect between WPI and pectinase. The subsequent ultrafiltration after WPI and pectinase pretreatments alone or combined could further improve the clarity and colour and reduce the turbidity of clear apple juice with non-significant influence on its typical characteristics.

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“…The bitter gourd treated with 3.5% NaCl solution showed the highest lightness (L-value) and was significant (p \ 0.05) different compared to the other samples of bitter gourd juice. Treating the bitter gourd fruit with NaCl solution effectively prevented the enzymatic browning (Luo et al 2011) and produced greater lightness (L value) in the bitter gourd juice. The physical process of blanching inactivated the peroxydase (POD) and polyphenol oxydase (PPO) enzyme (Shivhare et al 2009), which otherwise contributed to the brown color.…”

Section: Color Of Bitter Gourd Juicementioning

confidence: 99%

Influence of sodium chloride treatment and polysaccharides as debittering agent on the physicochemical properties, antioxidant capacity and sensory characteristics of bitter gourd (Momordica charantia) juice

et al. 2016

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The effects of sodium chloride (NaCl) (3.5%) solution and polysaccharides, such as carboxymethyl cellulose (CMC) (0.1, 0.3 and 0.5%) and gum arabic (5, 10 and 15%), on the physicochemical properties, antioxidant capacity and sensory characteristics of bitter gourd juice were investigated. An increase in the concentration of CMC and gum arabic significantly was observed to increase the lightness (L value) and the viscosity (mPas) of bitter gourd juice at all levels. Increased concentrations of gum arabic significantly increased the total soluble solids. The bitter gourd fruit treated with NaCl solution produced the highest lightness (L value) and scavenging activity of free radical 2,2-diphenyl-1-picrylhydrazyl of bitter gourd juice. Increased concentration of gum arabic up to 15% significantly increased the total phenolic content. The addition of 5% gum arabic effectively reduced the bitterness of the bitter gourd juice. Viscosity of the juice resulted in negative correlation for bitterness.

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Dual effectiveness of sodium chlorite for enzymatic browning inhibition and microbial inactivation on fresh-cut apples

Cited by 47 publications

References 27 publications

Fruit Juice Processing and Membrane Technology Application

Fruit Juice Processing and Membrane Technology Application

Dual effects of whey protein isolates on the inhibition of enzymatic browning and clarification of apple juice

Influence of sodium chloride treatment and polysaccharides as debittering agent on the physicochemical properties, antioxidant capacity and sensory characteristics of bitter gourd (Momordica charantia) juice

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