Stabilization of refrigerated avocado pulp: Effect of Allium and Brassica extracts on enzymatic browning

The aim of this paper was to study the effectiveness of Allium and Brassica extracts to inhibit the evolution of enzymatic browning of avocado pulp tissue stored at refrigeration temperature (4°C). Color parameters and mathematical modeling were employed to determine browning kinetics. In general, t...

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Autores principales: Bustos, M.C., Mazzobre, M.F., Buera, M.P.
Formato: JOUR
Materias:
Allium
Avocado pulp
Brassica
Browning
PPO activity
Chemical reactions
Color
Food storage
Multivariant analysis
Refrigeration
Vegetables
Multi variate analysis
Polyphenol content
Polyphenol oxidase
Refrigeration temperatures
Vegetable extracts
Fruits
Allium cepa
Allium sativum
Brassica oleracea var. botrytis
Brassica oleracea var. capitata
Brassica oleracea var. gemmifera
Persea americana
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_00236438_v61_n1_p89_Bustos
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id todo:paper_00236438_v61_n1_p89_Bustos
record_format dspace
spelling todo:paper_00236438_v61_n1_p89_Bustos2023-10-03T14:34:16Z Stabilization of refrigerated avocado pulp: Effect of Allium and Brassica extracts on enzymatic browning Bustos, M.C. Mazzobre, M.F. Buera, M.P. Allium Avocado pulp Brassica Browning PPO activity Chemical reactions Color Food storage Multivariant analysis Refrigeration Vegetables Allium Brassica Browning Multi variate analysis Polyphenol content Polyphenol oxidase Refrigeration temperatures Vegetable extracts Fruits Allium Allium cepa Allium sativum Brassica Brassica oleracea var. botrytis Brassica oleracea var. capitata Brassica oleracea var. gemmifera Persea americana The aim of this paper was to study the effectiveness of Allium and Brassica extracts to inhibit the evolution of enzymatic browning of avocado pulp tissue stored at refrigeration temperature (4°C). Color parameters and mathematical modeling were employed to determine browning kinetics. In general, the addition of Allium extracts to avocado pulp was more effective in delaying luminosity decrease during the first days of storage, compared to Brassica. Scallion, onion, white cabbage and cauliflower inhibited polyphenol oxidase (PPO), and avocado paste, could be preserved for more than 30 days. Brussels sprouts treatment generated the highest browning kinetic constant (0.86) and conserved acceptable color for less than 10 days. Scallion and garlic showed the great antibrowning indexes (0.96 and 0.77 respectively) considering L* decrease. Multivariate analysis indicated that vegetable extracts tested could be grouped by variety according to polyphenol content, and by their influence on PPO activity. The results allow the conclusion that polyphenol content of vegetables extracts influence the change of color variables during the first days of storage, while PPO activity influence these parameters in the last period of refrigeration. © 2014 Elsevier Ltd. Fil:Mazzobre, M.F. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Buera, M.P. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_00236438_v61_n1_p89_Bustos
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic Allium
Avocado pulp
Brassica
Browning
PPO activity
Chemical reactions
Color
Food storage
Multivariant analysis
Refrigeration
Vegetables
Allium
Brassica
Browning
Multi variate analysis
Polyphenol content
Polyphenol oxidase
Refrigeration temperatures
Vegetable extracts
Fruits
Allium
Allium cepa
Allium sativum
Brassica
Brassica oleracea var. botrytis
Brassica oleracea var. capitata
Brassica oleracea var. gemmifera
Persea americana
spellingShingle Allium
Avocado pulp
Brassica
Browning
PPO activity
Chemical reactions
Color
Food storage
Multivariant analysis
Refrigeration
Vegetables
Allium
Brassica
Browning
Multi variate analysis
Polyphenol content
Polyphenol oxidase
Refrigeration temperatures
Vegetable extracts
Fruits
Allium
Allium cepa
Allium sativum
Brassica
Brassica oleracea var. botrytis
Brassica oleracea var. capitata
Brassica oleracea var. gemmifera
Persea americana
Bustos, M.C.
Mazzobre, M.F.
Buera, M.P.
Stabilization of refrigerated avocado pulp: Effect of Allium and Brassica extracts on enzymatic browning
topic_facet Allium
Avocado pulp
Brassica
Browning
PPO activity
Chemical reactions
Color
Food storage
Multivariant analysis
Refrigeration
Vegetables
Allium
Brassica
Browning
Multi variate analysis
Polyphenol content
Polyphenol oxidase
Refrigeration temperatures
Vegetable extracts
Fruits
Allium
Allium cepa
Allium sativum
Brassica
Brassica oleracea var. botrytis
Brassica oleracea var. capitata
Brassica oleracea var. gemmifera
Persea americana
description The aim of this paper was to study the effectiveness of Allium and Brassica extracts to inhibit the evolution of enzymatic browning of avocado pulp tissue stored at refrigeration temperature (4°C). Color parameters and mathematical modeling were employed to determine browning kinetics. In general, the addition of Allium extracts to avocado pulp was more effective in delaying luminosity decrease during the first days of storage, compared to Brassica. Scallion, onion, white cabbage and cauliflower inhibited polyphenol oxidase (PPO), and avocado paste, could be preserved for more than 30 days. Brussels sprouts treatment generated the highest browning kinetic constant (0.86) and conserved acceptable color for less than 10 days. Scallion and garlic showed the great antibrowning indexes (0.96 and 0.77 respectively) considering L* decrease. Multivariate analysis indicated that vegetable extracts tested could be grouped by variety according to polyphenol content, and by their influence on PPO activity. The results allow the conclusion that polyphenol content of vegetables extracts influence the change of color variables during the first days of storage, while PPO activity influence these parameters in the last period of refrigeration. © 2014 Elsevier Ltd.
format JOUR
author Bustos, M.C.
Mazzobre, M.F.
Buera, M.P.
author_facet Bustos, M.C.
Mazzobre, M.F.
Buera, M.P.
author_sort Bustos, M.C.
title Stabilization of refrigerated avocado pulp: Effect of Allium and Brassica extracts on enzymatic browning
title_short Stabilization of refrigerated avocado pulp: Effect of Allium and Brassica extracts on enzymatic browning
title_full Stabilization of refrigerated avocado pulp: Effect of Allium and Brassica extracts on enzymatic browning
title_fullStr Stabilization of refrigerated avocado pulp: Effect of Allium and Brassica extracts on enzymatic browning
title_full_unstemmed Stabilization of refrigerated avocado pulp: Effect of Allium and Brassica extracts on enzymatic browning
title_sort stabilization of refrigerated avocado pulp: effect of allium and brassica extracts on enzymatic browning
url http://hdl.handle.net/20.500.12110/paper_00236438_v61_n1_p89_Bustos
work_keys_str_mv AT bustosmc stabilizationofrefrigeratedavocadopulpeffectofalliumandbrassicaextractsonenzymaticbrowning
AT mazzobremf stabilizationofrefrigeratedavocadopulpeffectofalliumandbrassicaextractsonenzymaticbrowning
AT bueramp stabilizationofrefrigeratedavocadopulpeffectofalliumandbrassicaextractsonenzymaticbrowning
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