Effect of zinc and copper chloride on the color of avocado puree heated with microwaves

Guzmán, Gutiérrez; Dorantes, Alfredo; Hernández, Urselia; Hernández, Sevilla; Ortíz, A.; Mora, E.

doi:10.1016/s1466-8564(01)00053-4

Cited by 35 publications

(20 citation statements)

References 11 publications

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“…Use of microwave heating and copper chloride to preserve color of mashed avocado has been also investigated (GUZMÁN et al, 2002). Furthermore, chemical reducing agents, sequestrants, acids, nitrogen atmosphere and vacuum (SOLIVA et al, 2001) and high hydrostatic pressure treatment have been studied (JACOBO-VELÁZQUEZ & HERNÁNDEZ-BRENES, 2012).…”

Section: Applications and Forms Of Preservation Of Avocado Pulpmentioning

confidence: 99%

Avocado: characteristics, health benefits and uses

et al. 2016

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Section: Applications and Forms Of Preservation Of Avocado Pulpmentioning

confidence: 99%

Avocado: characteristics, health benefits and uses

et al. 2016

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“…Guzmán et al (2002) avaliaram o uso do aquecimento em micro-ondas, aliado ao uso de cloreto de cobre, na preservação da cor do purê de abacate. Usam-se, também, agentes químicos redutores, sequestrantes e áci-dos (Son et al, 2000).…”

Section: Introductionunclassified

Avaliação sensorial do guacamole com adição de α-tocoferol e ácido ascórbico conservado pelo frio

Daiuto

Vieites²,

Carvalho³

et al. 2011

Rev. Ceres

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Sensory analysis of cold-stored guacamole added with α α α α α-tocopherol and ascorbic acidMarketing of processed avocado without chemical additives is difficult. Cold temperature causes browning and sensory changes during storage. The aim of this study was to evaluate the acceptance of cold-stored guacamole added with α-tocopherol and ascorbic acid. Guacamole samples were packaged in polyethylene and polyethylene+nylon bags with and without vacuum pump application. Packaged samples were treated by refrigeration, slow and fast freezing. Sensory evaluations were performed on days 0, 1, 3, 5, 7 days after initiation of the refrigeration treatment and days 7, 30, 60, 90 after initiation of slow and fast freezing. Sensory evaluations were carried out using a 9 point hedonic scale with a group of forty randomly selected, untrained panelists to score samples with respect to acceptance, appearance, color, texture and flavor parameters. Correlation between acceptance and flavor was 0.84 and between color and appearance was 0.74. Moderate correlations were found between the other variables. The sensorial analysis showed that the addition of ascorbic acid and α-tocopherol allows preservation of guacamole by refrigeration in polyethylene packaging. The product preserved up to 30 days in any packaging components showed means of acceptance scores close to values of the evaluation at the first day.

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“…Já as temperaturas de pasteurização desenvolvem sabores estranhos e mudanças consideráveis na cor do produto (CRUESS et al apud STEPHENS;LIME;GRIFFITHS, 1958). Guzmán et al (2002) avaliaram o uso do aquecimento em microondas aliado ao uso de cloreto de cobre na preservação da cor do purê de abacate. Usam-se também agentes químicos redutores, sequestrantes e ácidos (SON; MOON;LEE, 2000).…”

Section: Introductionunclassified

Avaliações sensoriais, bioquímicas e microbiológicas do guacamole, um produto à base de abacate, sob armazenamento a frio e com adição de ácido ascórbico

et al. 2011

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ResumoA elaboração de produtos de abacate para comercialização mantendo suas características de produto fresco é limitada, já que o fruto cortado escurece rapidamente e suas características sensoriais são modificadas com o armazenamento. Na presente pesquisa, avaliaram-se os parâmetros sensoriais, estabilidade microbiológica e atividade de peroxidase (POD, EC 1.11.1.7) e polifenoloxidase (PPO, EC 1.10.3.1) do guacamole adicionado de ácido ascórbico e conservado sob frio elaborado, usandose abacate da variedade Hass. Produtos acondicionados em embalagens de polietileno+nylon com e sem aplicação de vácuo foram submetidos ao congelamento lento e rápido (-18ºC) e armazenados em freezer (-18ºC). Avaliações foram realizadas no momento da elaboração do produto (t0) e aos 3, 7 e 30 dias após armazenamento, sendo que no t30 as amostras foram mantidas sob refrigeração (4 ±1ºC) e avaliadas após 3, 5 e 7 dias. Após 30 dias de armazenamento, a -18ºC sob congelamento, seguido de descongelamento e mantendo-se à 4ºC±1 por 7 dias, as notas para os parâmetros sensoriais diminuram. A peroxidase foi totalmente inibida no produto elaborado e a atividade da enzima polifenoloxidase diminuiu consideravelmente no guacamole (20,07 mM de catecol/g massa fresca) em relação ao fruto (58,31 mM de catecol/g massa fresca), porém sem variação significativa durante o armazenamento (à -18ºC AbstractThe elaboration of avocado products for commercialization keeping their characteristics of fresh product has been limited. The cut avocado darkens quickly and their sensorial characteristics are modified with the storage. In the present research, the sensorial parameters, microbiological stability,

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Effect of zinc and copper chloride on the color of avocado puree heated with microwaves

Cited by 35 publications

References 11 publications

Avocado: characteristics, health benefits and uses

Avocado: characteristics, health benefits and uses

Avaliação sensorial do guacamole com adição de α-tocoferol e ácido ascórbico conservado pelo frio

Avaliações sensoriais, bioquímicas e microbiológicas do guacamole, um produto à base de abacate, sob armazenamento a frio e com adição de ácido ascórbico

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