Efficacy of sodium chlorite as an inhibitor of enzymatic browning in apple slices

Lu, Shengmin; Luo, Yaguang; Turner, Ellen R.; Feng, Hao

doi:10.1016/j.foodchem.2006.12.050

Cited by 92 publications

(83 citation statements)

References 16 publications

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“…It was noted that both colour brightness value L* and Whiteness index (WI) equally describe the changes in fresh-cut apple colour. Substantial colour changes mostly occur during the first days of storage (Mao et al, 2007;Lu et al, 2007).…”

Section: Discussionmentioning

confidence: 99%

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

Krasnova¹,

Dukalska²,

Segliņa³

et al. 2013

Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences

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Section: Discussionmentioning

confidence: 99%

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

Krasnova¹,

Dukalska²,

Segliņa³

et al. 2013

Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences

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“…After homogenization, the L value of the dilution was recorded using a Minolta colorimeter (CS-100A, Minolta Co. Ltd, Japan) according to Lu et al (2007) with some modifications. The main problem of browning in CCBLM is the melanosis h. Wang et al formed and decreased the lightness (L).…”

Section: Methodsmentioning

confidence: 99%

Inhibition of Browning in Canned Clanis bilineata Meat Using Sodium Phytate

Wang

Pan

2013

FSTR

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Browning decreases the commercial value of the canned Clanis bilineata larvae meat (CCBLM), and therefore colour preservation during processing and storage is the main objective of manufacturers. In this study, the efficacy of sodium phytate as a browning inhibitor for use on the CCBLM was investigated. Browning of the CCBLM treated with sodium phytate was monitored during processing and storage. The CCBLM treated with 0.20% sodium phytate had significantly lower browning during processing and after 12 months of storage at room temperature compared with the control (P < 0.05). Results indicate that treatment with 0.20% sodium phytate is a promising way to inhibit CCBLM from browning.

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“…mesenteroides (SMH2) and combing SMH-L. plantarum 1+ SMH-Ln. mesenteroides (SMH1+SMH2) at different concentration for all (1, 2, 3 and 4% w/v) for 5 min (Rocha et al, 1998;Lu et al, 2007). Then all slices were placed in Petri dishes and exposed to air at room temperature for 0, 3, 6, 12 and 24 min.…”

Section: Slices Preparation and Treatment Conditionmentioning

confidence: 99%

Antibrowning Activity of Bioactive Peptides from Lab-Cultured Skim Milk Hydrolysate

Abubakr¹

2016

Int.J.Curr.Microbiol.App.Sci

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Efficacy of sodium chlorite as an inhibitor of enzymatic browning in apple slices

Cited by 92 publications

References 16 publications

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

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

Inhibition of Browning in Canned Clanis bilineata Meat Using Sodium Phytate

Antibrowning Activity of Bioactive Peptides from Lab-Cultured Skim Milk Hydrolysate

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