Prevention of enzymatic browning of yacon flour by the combined use of anti-browning agents and the study of its chemical composition

Rodrigues, Oscar Romero Lopes; Asquieri, Eduardo Ramirez; Orsi, Daniela Castilho

doi:10.1590/fst.2014.0045

Cited by 16 publications

(14 citation statements)

References 19 publications

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“…Some research have focused on the use of chemical methods to delay browning of fruits and vegetables, such as SO 2 (Chitbanchong, Sardsud, Whangchai, Koslanund, & Thobunluepop, ), chlorine dioxide (Saengnil, Chumyam, Faiyue, & Uthaibutra, ), citric acid (Rodrigues, Asquieri, & Orsi, ). However, consumers showed solicitude for the chemical residues, therefore new alternatives have been researched to find effective processing techniques to ensure safety and preserve quality of fresh‐cut products.…”

Section: Introductionmentioning

confidence: 99%

Heat‐induced tolerance to browning of fresh‐cut lily bulbs ( Lilium lancifolium Thunb.) under cold storage

et al. 2019

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Fresh‐cut lily bulbs were submerged in hot water at 50°C for 3 min as a condition of heat treatment (HT), and then stored at 4°C for 15 days to investigate the effects of HT on browning. Results showed that heat‐treated samples exhibited lower browning degree and had reduced cell death rate and cell membrane permeability when compared to control samples during storage. HT resulted in a significant inhibition in total phenol content and the activities of phenylalanine ammonialyase, polyphenol oxidase, and peroxidase. HT also stimulated the activities of superoxide dismutase and catalase, however, inhibited lipoxygenase activity and malondialdehyde accumulation. Correlation analysis showed that lipid peroxidation of cell membrane was significantly correlated with browning of fresh‐cut lily bulbs. The results indicated that HT could serve as an effective approach to retard browning of fresh‐cut lily bulbs. Practical applications The effect of heat treatment (HT) on fresh‐cut lily bulbs by treating in hot water (50°C) for 3 min was investigated. It provided experimental basis for further studies of HT in extending the shelf life of fresh‐cut lily bulbs. Furthermore, it is a foundation for the application of HT in the processing of fresh‐cut lily bulbs. The results suggested that HT could be a promising method to inhibit browning and sustain the quality of fresh‐cut lily bulbs.

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Section: Introductionmentioning

confidence: 99%

Heat‐induced tolerance to browning of fresh‐cut lily bulbs ( Lilium lancifolium Thunb.) under cold storage

et al. 2019

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“…In the nonbleached samples (control), the enzymatic browning reactions occurred rapidly, and high ∆ E values having been observed since the first few minutes of the colorimetric analysis (Figure ). Gibertoni, Nogueira, and Venturini Filho () and Rodrigues, Asquieri, and Orsi () also observed the rapid browning of nonbleached slices, which hinders the further processing of these slices. Thus, it is clear that bleaching is a vital step in the processing of yacon, to minimize color change, since browning affects the appearance of the product and degrades compounds that are important for the human body.…”

Section: Resultsmentioning

confidence: 97%

“…Many products can be obtained from yacon, such as juice, syrup, flour, and chips (Lago, Bernstein, Brandelli, & Noreña, ). In addition, yacon and its derivatives can be used as an ingredient for preparation of other products, such as chopped pork (Contado, Rocha, Queiroz, Abreu, & Ramos, ), dairy beverages (Gazeloto, Bieli, Soares, Rodrigues, & Madrona, ), cake (Padilha et al, ), cookies (Rodrigues et al, ; Rodrigues, Asquieri, & Orsi, ), orange juice (Teixeira, Paiva, Resende, & Zandonadi, ), and ice cream (Vacondio et al, ).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of different bleaching methods applied to yacon

Macedo

Araújo

Vimercati

et al. 2019

J Food Process Engineering

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This work aimed to evaluate the effects of bleaching of yacon using ascorbic acid, citric acid, sodium bisulfite, and l‐cysteine hydrochloride, in 400 ppm concentrations and the heat treatment at 100°C/8 min. The roots were washed, sanitized, and peeled. One batch of the peeled roots was sliced and subjected to heat treatment, with subsequent extraction of juice. Another batch was intended for juice extraction and subjected to chemical bleaching. The bleached samples, along with their respective control samples (not bleached) were evaluated for the total color difference (ΔE) in relation to time zero, over 240 min. Data were subjected to regression analysis and exponential models were adjusted. The values of the horizontal asymptotes were plotted in a bar chart. The treatments with ascorbic and citric acids showed low bleaching capacity in the concentrations studied. l‐Cysteine hydrochloride, sodium bisulfite, and heat treatment were good methods for minimizing yacon juice browning. Practical Applications Yacon is a perishable tuberous root and when processed has a high rate of enzymatic browning. This fact makes it indispensable to apply a bleaching method during processing to minimize browning. Therefore, the study of different methods of bleaching provides useful information that enables both practical application by the food industries and the development of new research with yacon.

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“…Para yacon, utilizando-se PPO parcialmente purificada e diferentes substratos fenólicos, a atividade ótima da enzima variou de 5,0 a 6,6 (NEVES; SILVA, 2007). Rodrigues et al (2014), por sua vez, trabalhando com yacon, reportaram que o pH de atividade ótima para a PPO foi de 7,0, utilizando o catecol como substrato. Embora os resultados encontrados apresentem variações inerentes aos vegetais analisados e aos substratos fenólicos utilizados, esses resultados mostram que os valores ótimos de pH encontrados para atividade máxima da enzima PPO estão de acordo com a literatura.…”

Section: Determinação De Fruto-oligossacarídeos (Fos)unclassified

“…Desta forma, a condição ótima de tempo de permanência em solução seria de aproximadamente 540 segundos. Rodrigues et al (2014), avaliando o uso de uma combinação de agentes químicos para inibição da PPO de farinha de yacon, verificaram que o uso de ácido cítrico, L-cisteína e ácido ascórbico foi eficiente para a inativação enzimática. Através de um planejamento também do tipo DCCR, os autores verificaram que todos os ácidos, tanto os termos lineares como os quadráticos, assim como suas interações, foram significativas para o modelo (p < 0,05).…”

Section: Vieira N M Et Alunclassified

Otimização do tratamento ácido do yacon para inativação das polifenoloxidases com manutenção de suas propriedades funcionais

Vieira

Dionísio

Goes

et al. 2018

Braz. J. Food Technol.

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Este é um artigo publicado em acesso aberto (Open Access) sob a licença Creative Commons Attribution, que permite uso, distribuição e reprodução em qualquer meio, sem restrições desde que o trabalho original seja corretamente citado. Otimização do tratamento ácido do yacon para inativação das polifenoloxidases com manutenção de suas propriedades funcionais Optimization of the acid treatment of yacon for the inactivation of polyphenoloxidase with maintenance of the functional propertiesResumo O yacon é uma raiz tuberosa que se destaca por sua elevada concentração de oligossacarídeos prebióticos, principalmente os fruto-oligossacarídeos (FOS), e também pela presença de compostos fenólicos específicos, como o ácido clorogênico. Contudo, a presença destes compostos fenólicos torna o yacon susceptível a reações de escurecimento enzimático, devido à ação, principalmente, das polifenoloxidases (PPO). A ação destas enzimas pode diminuir o valor nutritivo do produto, além de afetar a sua aparência e o seu sabor, tornando-o inaceitável para o consumo. Neste sentido, o objetivo do presente trabalho foi determinar o pH de estabilidade e o pH ótimo de atividade das PPO do yacon, visando estabelecer condições que resultem em uma menor atividade desta enzima, com o uso de um tratamento ácido mais brando, uma vez que os FOS são susceptíveis à hidrólise ácida. Em posse destes resultados, realizou-se um delineamento estatístico do tipo Delineamento Central Composto Rotacional (DCCR), para avaliar o efeito de diferentes concentrações de ácido cítrico (AC) e diferentes tempos de imersão no tratamento das raízes de yacon, visando à inativação da PPO. Observou-se que o AC foi eficaz para inativação parcial da enzima PPO, sendo estatisticamente significativa (p < 0,10) apenas a concentração de AC (termo linear e quadrático). A porcentagem de variação explicada (R 2 ) pelo modelo foi de 85,6%. O tratamento selecionado pelo planejamento experimental (2,4% de ácido cítrico por 540 segundos) ocasionou uma perda de 15% nos teores de FOS. Entretanto, o produto final apresentou 6,84 g FOS/100 g, muito acima do mínimo exigido pela legislação pertinente (2,5 g FOS/porção de produto) para alimentos com alegação de propriedade funcional, tornando assim viável o processo tecnológico proposto no presente trabalho. Palavras-chave: Smallanthus sonchifolius; Fruto-oligossacarídeos; Prebióticos. AbstractYacon is a tuberous root that stands out for its high concentration of prebiotic oligosaccharides, mainly fructooligosaccharides (FOS), and some specific phenolic compounds such as chlorogenic acid. However, the presence of these phenolic compounds makes yacon susceptible to enzymatic browning, due mainly to the activity of polyphenoloxidases (PPO). The action of these enzymes can decrease the nutritional value of the product, and also affect its appearance and taste, making it unacceptable for consumption. Thus the objective of the present work was to determine the optimum pH for the activity and for the stability of the yacon PPO, and establish the c...

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Prevention of enzymatic browning of yacon flour by the combined use of anti-browning agents and the study of its chemical composition

Cited by 16 publications

References 19 publications

Heat‐induced tolerance to browning of fresh‐cut lily bulbs ( Lilium lancifolium Thunb.) under cold storage

Heat‐induced tolerance to browning of fresh‐cut lily bulbs ( Lilium lancifolium Thunb.) under cold storage

Evaluation of different bleaching methods applied to yacon

Otimização do tratamento ácido do yacon para inativação das polifenoloxidases com manutenção de suas propriedades funcionais

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