scholarly journals Effect of vacuum impregnation on enzymatic browning of fresh‐cut potatoes during refrigerated storage

2021 ◽  
Author(s):  
Wenting Zhao ◽  
Yue Wang ◽  
Yue Ma ◽  
Hao Liang ◽  
Xiaoyan Zhao
Keyword(s):  
Enzymatic Browning ◽  
Vacuum Impregnation ◽  
Refrigerated Storage ◽  
Fresh Cut

Quality Changes of Fresh-Cut Leafy and Condiment Vegetables during Refrigerated Storage

2011 ◽  
Vol 40 (8) ◽  
pp. 1141-1149 ◽  
Author(s):  
Su-Jin Kim ◽  
Shih-Hui Sun ◽  
Gi-Chang Kim ◽  
Haeng-Ran Kim ◽  
Ki-Sun Yoon
Keyword(s):  
Quality Changes ◽  
Refrigerated Storage ◽  
Fresh Cut

Enzymatic browning and its control in fresh-cut produce

2007 ◽  
Vol 3 (6) ◽  
pp. 1-7 ◽  
Author(s):  
Qiang He ◽  
Yaguang Luo
Keyword(s):  
Enzymatic Browning ◽  
Fresh Cut

scholarly journals Edible coating with Eugenia pyriformis leaf extract to control enzymatic browning in fresh-cut apples

2020 ◽  
Vol 9 (12) ◽  
pp. e7191210799
Author(s):  
Lucas Henrique Maldonado-Silva ◽  
Bianka Rocha Saraiva ◽  
Ana Carolina Pelaes Vital ◽  
Fernando Antônio Anjo ◽  
Rafael Santiago Trautwein ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Sodium Alginate ◽  
Leaf Extract ◽  
Fruits And Vegetables ◽  
Edible Coating ◽  
Enzymatic Browning ◽  
Balanced Diet ◽  
Golden Delicious ◽  
Aqueous Leaf Extract ◽  
Fresh Cut

Fruits and vegetables are an important part of a healthy and balanced diet. Fresh cut fruits consumption is increasing, however keeping the food quality when processed is a challenge for the food industry. When the food is processed, some enzymatic changes can occur, being that enzymatic browning is one of this important degradation suffered by fresh cut apples. One alternative to reduce the enzymatic browning is the use of edible coating with anti browning components as vegetal extracts rich in phenolic compounds. The aim of this paper was characterize Uvaia (Eugenia pyriformis Cambess) leaf extract, evaluate the effect of sodium alginate edible coating formulated with uvaia leaf extract against enzymatic browning in fresh cut apples (cv. Golden Delicious and Royal Gala) during 8 days of storage. Phenolic compounds as chlorogenic acid, caffeic acid and p-coumaric acid were identified in Uvaia methanolic leaf extract. Uvaia aqueous leaf extract presented ABTS IC50 of 0.77 ± 0.002 mg/mL, increasing 40.66% the edible coating antioxidant activity. Uvaia aqueous leaf extract controlled 80% of polyphenol oxidase activity from Golden Delicious apple and edible coating with extract reduced enzymatic browning. Sodium alginate edible coating with Uvaia aqueous leaf extract is an alternative to reduced enzymatic browning of fresh cut apple (cv. Golden Delicious).

Application of citronella and rose hydrosols reduced enzymatic browning of fresh‐cut taro

2020 ◽  
Vol 44 (8) ◽  
Author(s):  
Yanhui Xiao ◽  
Jinming He ◽  
Jian Zeng ◽  
Xiao Yuan ◽  
Zhenming Zhang ◽  
...  
Keyword(s):  
Enzymatic Browning ◽  
Fresh Cut

scholarly journals A multispectral vision system to evaluate enzymatic browning in fresh-cut apple slices

2011 ◽  
Vol 60 (3) ◽  
pp. 225-234 ◽  
Author(s):  
Loredana Lunadei ◽  
Pamela Galleguillos ◽  
Belén Diezma ◽  
Lourdes Lleó ◽  
Luis Ruiz-Garcia
Keyword(s):  
Vision System ◽  
Enzymatic Browning ◽  
Apple Slices ◽  
Fresh Cut
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