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Abstract:

Summary: 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.

Registro:

Documento: Artículo
Título:Application of edible coatings in minimally processed sweet potatoes (Ipomoea batatas L.) to prevent enzymatic browning
Autor:Ojeda, G.A.; Sgroppo, S.C.; Zaritzky, N.E.
Filiación:Laboratorio de Tecnología Química y Bromatología, Facultad de Ciencias Exactas, Naturales y Agrimensura, UNNE, Av. Libertad 5460, Corrientes, 3400, Argentina
Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), UNLP-CONICET, Calles 47 y 116, La Plata, Buenos Aires, 1900, Argentina
Palabras clave:Edible coating; Enzymatic browning; Minimally processed vegetables; Sweet potatoes
Año:2014
Volumen:49
Número:3
Página de inicio:876
Página de fin:883
DOI: http://dx.doi.org/10.1111/ijfs.12381
Título revista:International Journal of Food Science and Technology
Título revista abreviado:Int. J. Food Sci. Technol.
ISSN:09505423
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09505423_v49_n3_p876_Ojeda

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Citas:

---------- APA ----------
Ojeda, G.A., Sgroppo, S.C. & Zaritzky, N.E. (2014) . Application of edible coatings in minimally processed sweet potatoes (Ipomoea batatas L.) to prevent enzymatic browning. International Journal of Food Science and Technology, 49(3), 876-883.
http://dx.doi.org/10.1111/ijfs.12381
---------- CHICAGO ----------
Ojeda, G.A., Sgroppo, S.C., Zaritzky, N.E. "Application of edible coatings in minimally processed sweet potatoes (Ipomoea batatas L.) to prevent enzymatic browning" . International Journal of Food Science and Technology 49, no. 3 (2014) : 876-883.
http://dx.doi.org/10.1111/ijfs.12381
---------- MLA ----------
Ojeda, G.A., Sgroppo, S.C., Zaritzky, N.E. "Application of edible coatings in minimally processed sweet potatoes (Ipomoea batatas L.) to prevent enzymatic browning" . International Journal of Food Science and Technology, vol. 49, no. 3, 2014, pp. 876-883.
http://dx.doi.org/10.1111/ijfs.12381
---------- VANCOUVER ----------
Ojeda, G.A., Sgroppo, S.C., Zaritzky, N.E. Application of edible coatings in minimally processed sweet potatoes (Ipomoea batatas L.) to prevent enzymatic browning. Int. J. Food Sci. Technol. 2014;49(3):876-883.
http://dx.doi.org/10.1111/ijfs.12381