Application of edible coatings in minimally processed sweet potatoes (Ipomoea batatas L.) to prevent enzymatic browning
To control browning phenomenon, an edible coating of cassava starch along with ascorbic acid (AA) (combined treatment) was applied to minimally processed sweet potatoes var cv. 'Blanca Correntina'. The samples were stored at 4 °C for 16 days, and the activities of polyphenol oxidase, perox...
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| Otros Autores: | , |
| Formato: | Capítulo de libro |
| Lenguaje: | Inglés |
| Publicado: |
2013
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| Acceso en línea: | Registro en Scopus DOI Handle Registro en la Biblioteca Digital |
| Aporte de: | Registro referencial: Solicitar el recurso aquí |
| LEADER | 03059caa a22003737a 4500 | ||
|---|---|---|---|
| 001 | PAPER-11147 | ||
| 003 | AR-BaUEN | ||
| 005 | 20230518204115.0 | ||
| 008 | 140217s2013 xx ||||fo|||| 00| 0 eng|d | ||
| 024 | 7 | |2 scopus |a 2-s2.0-84887033494 | |
| 040 | |a Scopus |b spa |c AR-BaUEN |d AR-BaUEN | ||
| 100 | 1 | |a Ojeda, G.A. | |
| 245 | 1 | 0 | |a Application of edible coatings in minimally processed sweet potatoes (Ipomoea batatas L.) to prevent enzymatic browning |
| 260 | |c 2013 | ||
| 270 | 1 | 0 | |m Ojeda, G.A.; Laboratorio de Tecnología Química y Bromatología Facultad de Ciencias Exactas,email: gaojeda@exa.unne.edu.ar |
| 506 | |2 openaire |e Política editorial | ||
| 520 | 3 | |a To control browning phenomenon, an edible coating of cassava starch along with ascorbic acid (AA) (combined treatment) was applied to minimally processed sweet potatoes var cv. 'Blanca Correntina'. The samples were stored at 4 °C for 16 days, and the activities of polyphenol oxidase, peroxidase and phenylalanine ammonia lyase were studied; also, surface colour, antioxidant capacity, ascorbic acid, chlorogenic acid content were evaluated. The combined treatment showed a beneficial impact on the quality of the product, avoiding browning when compared with untreated samples and individual treatments (coating without AA or immersion in AA solution). The improvements were evidenced by the absence of changes in hue, minor changes in a* parameter and a major inhibitory effect of AA on the activity of the three enzymes. Ascorbic acid content and antioxidant capacity increased (P < 0.05). The combined treatment not only was effective in preventing enzymatic browning but also retained freshness and improved nutritional value. © 2013 Institute of Food Science and Technology. |l eng | |
| 536 | |a Article in Press | ||
| 593 | |a Laboratorio de Tecnología Química y Bromatología Facultad de Ciencias Exactas, Naturales y Agrimensura UNNE Av. Libertad 5460 Corrientes 3400 Argentina | ||
| 593 | |a Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA) UNLP-CONICET Calles 47 y 116 La Plata, Buenos Aires 1900 Argentina | ||
| 690 | 1 | 0 | |a EDIBLE COATING |
| 690 | 1 | 0 | |a ENZYMATIC BROWNING |
| 690 | 1 | 0 | |a MINIMALLY PROCESSED VEGETABLES |
| 690 | 1 | 0 | |a SWEET POTATOES |
| 700 | 1 | |a Sgroppo, S.C. | |
| 700 | 1 | |a Zaritzky, N.E. | |
| 773 | 0 | |d 2013 |p Int. J. Food Sci. Technol. |x 09505423 |w (AR-BaUEN)CENRE-318 |t International Journal of Food Science and Technology | |
| 856 | 4 | 1 | |u http://www.scopus.com/inward/record.url?eid=2-s2.0-84887033494&partnerID=40&md5=b83943a43243572e921c7965881d4833 |y Registro en Scopus |
| 856 | 4 | 0 | |u https://doi.org/10.1111/ijfs.12381 |y DOI |
| 856 | 4 | 0 | |u https://hdl.handle.net/20.500.12110/paper_09505423_v_n_p_Ojeda |y Handle |
| 856 | 4 | 0 | |u https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09505423_v_n_p_Ojeda |y Registro en la Biblioteca Digital |
| 961 | |a paper_09505423_v_n_p_Ojeda |b paper |c PE | ||
| 962 | |a info:eu-repo/semantics/article |a info:ar-repo/semantics/artículo |b info:eu-repo/semantics/publishedVersion | ||
| 999 | |c 72100 | ||