Search results for "BROWNING"
showing 10 items of 61 documents
Use of Aloe vera gel-based edible coating with natural anti-browning and anti-oxidant additives to improve post-harvest quality of fresh-cut 'Fuji' a…
2020
Recently, there is increasing use of edible and biodegradable films and packaging that are both environmentally friendly and functional for storage and market distribution. Fresh-cut &lsquo
A tetraazahydroxypyridinone derivative as inhibitor of apple juice enzymatic browning and oxidation
2022
Abstract Enzymatic browning in fruits and vegetables can produce undesirable colour changes and adversely affect the taste, flavour, and nutritional value. This fact poses a challenge to the food industry to apply appropriate inhibitors to control enzymatic browning to maintain food quality. Accordingly, this study aims to evaluate the effect of small mazamacrocyclic compounds modified with a hydroxypyridinone similar to kojic acid on enzymatic browning, total polyphenols and antioxidant activity in apple juice. The results showed how these compounds interact with the tyrosinase enzyme in a complex interaction inhibiting its activity. The hydroxypyridinone attached to the macrocycle (I1) wa…
Effects of packaging on shelf-life and quality of minimally processed fennel
2018
Fennel is not a widespread product among minimally processed vegetables, due to the fast deterioration mainly caused by browning of the cut surfaces, even during cold storage. In order to extend the shelf-life of fresh-cut fennel, the influence of different packaging techniques was studied. Sliced fennel, dipped in a citric acid solution (0.5%), was placed in polystyrene trays, sealed with PE film or vacuum packaged in PE bags and stored up to 14 days at 4°C. During this period the weight loss, soluble solid content, pH, color and firmness were evaluated. Minimally processed fennel packed in sealed trays and cold-stored at 4°C, extended its shelf-life to 14 days maintaining acceptable quali…
High pressure processing of carrot juice: Effect of static and multi-pulsed pressure on the polyphenolic profile, oxidoreductases activity and colour.
2020
Abstract The aim of this study was to determine the influence of static and multi-pulsed hydrostatic pressure processing (HPP) treatments on the polyphenolic profile, oxidoreductase activity, colour, and browning index of carrot juice. Phenolic acids, flavonoids, lignans and other polyphenols were the predominant polyphenols detected with Triple-TOF-LC-MS/MS. The highest concentration of ferulic acid, didymin, dihydro-p-coumaric acid, sesaminol and matairesinol isomers were found among all the compounds detected. After HPP treatment, irrespective of the pressures applied, new simple polyphenols like oleuropein, 4-vinylsyringol, isocoumarin, and 4-hydroxybenzaldehyde were detected. Both phen…
Fluorescence, Browning Index, and Color in Infant Formulas during Storage
2005
Free and total fluorescent compounds, browning index, and color formation were measured in milk-based powdered infant formulas (IF) during 2 years of storage at 20 and 37 degrees C. The excitation spectra from 415 nm emission show three peaks (ex lambda1 = 270 nm, lambda2 = 325/315 nm, lambda3 = 350 nm) and from 347 nm excitation two emission peaks (415 and 520 nm), and no wavelength shifts were observed. Temperature and time of storage exert in general no significant effect on the development of fluorescence emission intensity and browning index. However, an important increase in pentodilysine was recorded-probably because of the iron and ascorbic acid contents of the samples-as well as in…
EFFECT OF HOT AIR TREATMENT ON MINIMALLY PROCESSED CAULIFLOWER
2013
The request of minimally processed vegetable is continuously increasing, and there is a growing interest for new fresh cut products. Cauliflower, as other cabbages, is highly appreciated for its nutritional value due to the good content of vitamins, antioxidants and anti-carcinogenic compounds. It is suitable to be used as a minimally processed vegetable, but harvesting and the following processing can cause a severe stress determining the appearance of accelerated senescence symptoms. The aim of the present work was to investigate the effect of hot air treatment and cold storage on minimally processed green cauliflower. Fresh-cut cauliflower florets put in sealed PE bags were treated at 48…
Use of Nanomaterials as Alternative for Controlling Enzymatic Browning in Fruit Juices
2020
Abstract Polyphenol oxidase (PPO) enzyme, present in most of fruits and vegetables, frequently induces browning in juices and beverages during postharvest and processing. Many efforts have been done to prevent or avoid this reaction. Nevertheless, the development of new methods is still of interest since many of the current methods present important drawbacks. An overview of the exiting techniques to inhibit enzymatic browning has been compiled in this chapter, including physical (i.e., thermal treatments, high pressures, irradiation, ultrasonication, pulsed electric fields, and ultrafiltration) and chemical techniques (acidification, addition of antibrowning agents) but with particular att…
High-performance liquid chromatographic determination of furfural compounds in infant formulas
2002
Furfural contents in adapted and follow-up infant formulas were measured by RP-HPLC. The evolution of furfural compound contents during storage (a year at 20 and 37 °C) was studied. 2-Furylmethylketone and 5-methyl-2-furaldehyde were not detectable in analysed samples. The differences in the furfural compounds at point zero between both infant formulas has to be ascribed to the differences in protein and iron contents. An increase in free 5-hydroxymethyl-2-furfuraldehyde (HMF), 2-furaldehyde (F) and HMF+F contents was observed in all samples, although the differences were not statistically significant. The storage temperature affected the total HMF content and the storage time affected the …
Inactivation and structural changes of polyphenol oxidase in quince ( Cydonia oblonga Miller) juice subjected to ultrasonic treatment
2020
Background Polyphenol oxidase (PPO) is considered a problem in the food industry because it starts browning reactions during fruit and vegetable processing. Ultrasonic treatment is a technology used to inactivate the enzyme; however, the mechanism behind PPO inactivation is still unclear. For this reason, the inactivation, aggregation, and structural changes in PPO from quince juice subjected to ultrasonic treatments were investigated. Different intensities and times of ultrasonic treatment were used. Changes in the activity, aggregation, conformation, and structure of PPO were investigated through different structural analyses. Results Compared to untreated juice, the PPO activity in treat…
Effect of Hot Air Treatment on Quality and Shelf Life of Minimally Processed Cauliflower.
2012
Cauliflower, as other cabbages, has a high nutritional value due to its content of vitamins, antioxidants and anti-carcinogenic compounds. Cauliflower inflorescences are harvested when they are still totally immature. The request of minimally processed vegetable is continuously increasing, and there is a growing interest for new fresh cut products. Cauliflower is suitable to be used as a minimally processed vegetable, but harvesting and the following processing can cause a severe stress determining the appearance of accelerated senescence symptoms. The effect of hot air treatment on minimally processed cauliflower was investigated. Florets were put in PE sealed bags before treating at 48°C …