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, peroxidase and...

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Autores principales: Ojeda, Gonzalo Adrián, Sgroppo, Sonia Cecilia, Zaritzky, Noemí Elisabet
Formato: Artículo
Lenguaje:Inglés
Publicado: Institute of Food Science and Technology 2024
Materias:
Edible coating
Enzymatic browning
Minimally processed vegetables
Sweet potatoes
Acceso en línea:http://repositorio.unne.edu.ar/handle/123456789/54757
Aporte de:
RIUNNE - Repositorio Institucional de la Universidad Nacional del Nordeste (UNNE) de Universidad Nacional del Nordeste
id I48-R184-123456789-54757
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spelling I48-R184-123456789-547572025-03-06T10:58:30Z Application of edible coatings in minimally processed sweet potatoes (Ipomoea batatas L.) to prevent enzymatic browning Ojeda, Gonzalo Adrián Sgroppo, Sonia Cecilia Zaritzky, Noemí Elisabet Edible coating Enzymatic browning Minimally processed vegetables Sweet potatoes 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. 2024-08-22T14:05:30Z 2024-08-22T14:05:30Z 2014-03 Artículo Ojeda, Gonzalo Adrián, Sgroppo, Sonia Cecilia y Zaritzky, Noemí Elisabet, 2014. Application of edible coatings in minimally processed sweet potatoes (Ipomoea batatas L.) to prevent enzymatic browning. International Journal of Food Science and Technology. Londres: Institute of Food Science and Technology, vol. 49, no. 3, p. 876-883. ISSN 1365-2621. 1365-2621 http://repositorio.unne.edu.ar/handle/123456789/54757 eng doi:10.1111/ijfs.12381 openAccess http://creativecommons.org/licenses/by-nc-nd/2.5/ar/ application/pdf p. 876-883 application/pdf Institute of Food Science and Technology International Journal of Food Science and Technology, 2014, vol. 49, no. 3, p. 876–883.
institution Universidad Nacional del Nordeste
institution_str I-48
repository_str R-184
collection RIUNNE - Repositorio Institucional de la Universidad Nacional del Nordeste (UNNE)
language Inglés
topic Edible coating
Enzymatic browning
Minimally processed vegetables
Sweet potatoes
spellingShingle Edible coating
Enzymatic browning
Minimally processed vegetables
Sweet potatoes
Ojeda, Gonzalo Adrián
Sgroppo, Sonia Cecilia
Zaritzky, Noemí Elisabet
Application of edible coatings in minimally processed sweet potatoes (Ipomoea batatas L.) to prevent enzymatic browning
topic_facet Edible coating
Enzymatic browning
Minimally processed vegetables
Sweet potatoes
description 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.
format Artículo
author Ojeda, Gonzalo Adrián
Sgroppo, Sonia Cecilia
Zaritzky, Noemí Elisabet
author_facet Ojeda, Gonzalo Adrián
Sgroppo, Sonia Cecilia
Zaritzky, Noemí Elisabet
author_sort Ojeda, Gonzalo Adrián
title Application of edible coatings in minimally processed sweet potatoes (Ipomoea batatas L.) to prevent enzymatic browning
title_short Application of edible coatings in minimally processed sweet potatoes (Ipomoea batatas L.) to prevent enzymatic browning
title_full Application of edible coatings in minimally processed sweet potatoes (Ipomoea batatas L.) to prevent enzymatic browning
title_fullStr Application of edible coatings in minimally processed sweet potatoes (Ipomoea batatas L.) to prevent enzymatic browning
title_full_unstemmed Application of edible coatings in minimally processed sweet potatoes (Ipomoea batatas L.) to prevent enzymatic browning
title_sort application of edible coatings in minimally processed sweet potatoes (ipomoea batatas l.) to prevent enzymatic browning
publisher Institute of Food Science and Technology
publishDate 2024
url http://repositorio.unne.edu.ar/handle/123456789/54757
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AT sgropposoniacecilia applicationofediblecoatingsinminimallyprocessedsweetpotatoesipomoeabatatasltopreventenzymaticbrowning
AT zaritzkynoemielisabet applicationofediblecoatingsinminimallyprocessedsweetpotatoesipomoeabatatasltopreventenzymaticbrowning
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