Browning Inhibition in Fresh-cut‘Fuji’Apple Slices by Natural Antibrowning Agents

• Autores: María Alejandra Rojas-Graü, Angel Sobrino López, María Tapia, Olga Martín Belloso
• Localización: Journal of food science, ISSN 0022-1147, Vol. 71, Nº 1, 2006
• Idioma: inglés
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• Dialnet Métricas: 2 Citas
• Resumen

  • Response surface methodology was used to study the effect of antibrowning agents (4-hexylresorci-nol, glutathione, N-acetylcysteine, and ascorbic acid) and storage time (14 d) on the color of minimally processed Fuji apples. The selected color parameters were L*,a*, b*, hue angle (h*), and color difference (ΔE*). Storage time had a significant effect on all the studied color parameters (P± 0.05). 4-hexylresorcinol showed the most effective individual effect on keeping constant a*values (P± 0.0001). Besides, the interaction of N-acetylcysteine/ glutathione was found to have a significant effect (P± 0.05) on maintaining a* values over time. On the other hand, individual treatment with N-acetylcysteine in concentrations higher than 0.75% w/v may be used to preserve a*and h*.According to the F-test, 4-hexylresorcinol and N-acetylcysteine (P± 0.05) displayed a significant individual effect on ΔE*, indicating that ΔE* decreased when increasing the concentration of these antibrowning agents. Nevertheless, color difference went down when 4-hexylresorcinol concentration increased up to 0.5%, but higher concentrations of this agent led to an increase in ΔE* that indicates browning.