Storage of sugarcane stalks (Saccharum officinarum cv. SP 79-1011) in low oxygen atmospheres and the effects on enzymatic browning

Frateschi, Camila Schianoli; Durigan, José Fernando; Marques, Marcos Omir; Hojo, Ellen Toews Doll; Santos, Leandra Oliveira; Júnior, Luís Carlos Cunha; Teixeira, Gustavo Henrique de Almeida

doi:10.1016/j.postharvbio.2013.06.032

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Effect Of Lwae Addition To the Browning Phenomenon Of Lfp1

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Cited by 8 publications

(1 citation statement)

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“…[23] Its oxidative ability can prevent oxidative browning of vitamin C [29] and indirectly inhibit enzymatic browning through self-oxidation. [30,31]…”

Section: Effect Of Lwae Addition To the Browning Phenomenon Of Lfpmentioning

confidence: 99%

Effect of lemon water vapor extract (LWAE) from lemon byproducts on the physiological activity and quality of lemon fermented products

Hsieh

Ciou

Shih

et al. 2021

International Journal of Food Properties

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The byproducts of lemon juice have always constituted an environmental issue. In this study, the byproducts extracted to lemon water vapor extract (LWAE) by distilled, which was added to lemon fermented products (LFP) to evaluate its effect on its quality and bioactivity. Based on the gas chromatography-mass spectrometry results, the main component of the LWAE was D-limonene (>41%). After added 5% LWAE the amount of D-limonene in non-sterilized lemon fermented product (NLFP) increased from 10.1% to 20.9%, while that in LFP increase from 10.5% to 19.9%. Besides, antibrowning test results showed that LWAE could delay browning. This study demonstrated that LWAE improved the antioxidant capacity, limonene content, anti-browning ability, and bioactive ingredients in a gastrointestinal simulation. These results may serve as the principal basis for byproduct reuse and improvement of product quality.

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“…[23] Its oxidative ability can prevent oxidative browning of vitamin C [29] and indirectly inhibit enzymatic browning through self-oxidation. [30,31]…”

Section: Effect Of Lwae Addition To the Browning Phenomenon Of Lfpmentioning

confidence: 99%

Effect of lemon water vapor extract (LWAE) from lemon byproducts on the physiological activity and quality of lemon fermented products

Hsieh

Ciou

Shih

et al. 2021

International Journal of Food Properties

View full text Add to dashboard Cite

show abstract

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2014

Fruit and Vegetables

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Development of sensor system for real-time measurement of respiration rate of fresh produce

Keshri

Truppel

Herppich

et al. 2019

Computers and Electronics in Agriculture

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Storage of sugarcane stalks (Saccharum officinarum cv. SP 79-1011) in low oxygen atmospheres and the effects on enzymatic browning

Cited by 8 publications

References 15 publications

Effect of lemon water vapor extract (LWAE) from lemon byproducts on the physiological activity and quality of lemon fermented products

Effect of lemon water vapor extract (LWAE) from lemon byproducts on the physiological activity and quality of lemon fermented products

References

Development of sensor system for real-time measurement of respiration rate of fresh produce

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