Color stability of pumpkin (Cucurbita moschata, Duchesne ex Poiret) puree during storage at room temperature: Effect of pH, potassium sorbate, ascorbic acid and packaging material

The color stability of pumpkin (Cucurbita moschata, Duchesne ex Poiret) puree of pH 4.00 and 5.00 containing potassium sorbate (KS), ascorbic acid (AA) or their mixture, packaged in polyethylene and in polyvinyl chloride-polyvinylidene chloride copolymer (PCPC) bags, was analyzed throughout the stor...

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Autores principales: Gliemmo, M.F., Latorre, M.E., Gerschenson, L.N., Campos, C.A.
Formato: JOUR
Materias:
Ascorbic
Color stability
Packaging
Pumpkin
Sorbate
Chemical oxygen demand
Color
Food preservation
Ketones
Nonmetals
Optical properties
Organic acids
Oxidation
Oxygen
Packaging materials
Polymers
Potassium
Sulfate minerals
Thermoplastics
Antioxidant action
Ascorbic acid
Color changing
Color degradation
Cucurbita moschata
Potassium sorbate
Room temperatures
Storage time
pH effects
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_00236438_v42_n1_p196_Gliemmo
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
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spelling todo:paper_00236438_v42_n1_p196_Gliemmo2023-10-03T14:34:08Z Color stability of pumpkin (Cucurbita moschata, Duchesne ex Poiret) puree during storage at room temperature: Effect of pH, potassium sorbate, ascorbic acid and packaging material Gliemmo, M.F. Latorre, M.E. Gerschenson, L.N. Campos, C.A. Ascorbic Color stability Packaging Pumpkin Sorbate Chemical oxygen demand Color Food preservation Ketones Nonmetals Optical properties Organic acids Oxidation Oxygen Packaging materials Polymers Potassium Sulfate minerals Thermoplastics Antioxidant action Ascorbic Ascorbic acid Color changing Color degradation Color stability Cucurbita moschata Packaging Potassium sorbate Pumpkin Room temperatures Sorbate Storage time pH effects Cucurbita moschata The color stability of pumpkin (Cucurbita moschata, Duchesne ex Poiret) puree of pH 4.00 and 5.00 containing potassium sorbate (KS), ascorbic acid (AA) or their mixture, packaged in polyethylene and in polyvinyl chloride-polyvinylidene chloride copolymer (PCPC) bags, was analyzed throughout the storage at 25 °C. Color changes were measured through lightness (L), redness (a), yellowness (b). Changes in a and b were mathematically modeled. In general, lightness, redness and yellowness diminished with storage time. The presence of KS diminished color loss of purees packed in PCPC bags and increased the discoloration of purees contained in polyethylene suggesting, in the first case, that KS oxidation diminished the available oxygen protecting carotenoids oxidation, and in the second case, the existence of a coupled oxidation between KS and carotenoids helped by the oxygen presence. Addition of AA to a puree of pH 4.00 containing KS and packed in polyethylene minimized the losses of redness and yellowness; probably as a consequence of the antioxidant action of AA. The increase in pH from 4.00 to 5.00 in the presence of KS significantly minimized color degradation of puree packed in PCPC. From the point of view of improving color stability, a convenient formulation could be a puree of pH 5.00 preserved with KS and packed in PCPC. © 2008 Swiss Society of Food Science and Technology. Fil:Gliemmo, M.F. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Latorre, M.E. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Gerschenson, L.N. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Campos, C.A. 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_v42_n1_p196_Gliemmo
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic Ascorbic
Color stability
Packaging
Pumpkin
Sorbate
Chemical oxygen demand
Color
Food preservation
Ketones
Nonmetals
Optical properties
Organic acids
Oxidation
Oxygen
Packaging materials
Polymers
Potassium
Sulfate minerals
Thermoplastics
Antioxidant action
Ascorbic
Ascorbic acid
Color changing
Color degradation
Color stability
Cucurbita moschata
Packaging
Potassium sorbate
Pumpkin
Room temperatures
Sorbate
Storage time
pH effects
Cucurbita moschata
spellingShingle Ascorbic
Color stability
Packaging
Pumpkin
Sorbate
Chemical oxygen demand
Color
Food preservation
Ketones
Nonmetals
Optical properties
Organic acids
Oxidation
Oxygen
Packaging materials
Polymers
Potassium
Sulfate minerals
Thermoplastics
Antioxidant action
Ascorbic
Ascorbic acid
Color changing
Color degradation
Color stability
Cucurbita moschata
Packaging
Potassium sorbate
Pumpkin
Room temperatures
Sorbate
Storage time
pH effects
Cucurbita moschata
Gliemmo, M.F.
Latorre, M.E.
Gerschenson, L.N.
Campos, C.A.
Color stability of pumpkin (Cucurbita moschata, Duchesne ex Poiret) puree during storage at room temperature: Effect of pH, potassium sorbate, ascorbic acid and packaging material
topic_facet Ascorbic
Color stability
Packaging
Pumpkin
Sorbate
Chemical oxygen demand
Color
Food preservation
Ketones
Nonmetals
Optical properties
Organic acids
Oxidation
Oxygen
Packaging materials
Polymers
Potassium
Sulfate minerals
Thermoplastics
Antioxidant action
Ascorbic
Ascorbic acid
Color changing
Color degradation
Color stability
Cucurbita moschata
Packaging
Potassium sorbate
Pumpkin
Room temperatures
Sorbate
Storage time
pH effects
Cucurbita moschata
description The color stability of pumpkin (Cucurbita moschata, Duchesne ex Poiret) puree of pH 4.00 and 5.00 containing potassium sorbate (KS), ascorbic acid (AA) or their mixture, packaged in polyethylene and in polyvinyl chloride-polyvinylidene chloride copolymer (PCPC) bags, was analyzed throughout the storage at 25 °C. Color changes were measured through lightness (L), redness (a), yellowness (b). Changes in a and b were mathematically modeled. In general, lightness, redness and yellowness diminished with storage time. The presence of KS diminished color loss of purees packed in PCPC bags and increased the discoloration of purees contained in polyethylene suggesting, in the first case, that KS oxidation diminished the available oxygen protecting carotenoids oxidation, and in the second case, the existence of a coupled oxidation between KS and carotenoids helped by the oxygen presence. Addition of AA to a puree of pH 4.00 containing KS and packed in polyethylene minimized the losses of redness and yellowness; probably as a consequence of the antioxidant action of AA. The increase in pH from 4.00 to 5.00 in the presence of KS significantly minimized color degradation of puree packed in PCPC. From the point of view of improving color stability, a convenient formulation could be a puree of pH 5.00 preserved with KS and packed in PCPC. © 2008 Swiss Society of Food Science and Technology.
format JOUR
author Gliemmo, M.F.
Latorre, M.E.
Gerschenson, L.N.
Campos, C.A.
author_facet Gliemmo, M.F.
Latorre, M.E.
Gerschenson, L.N.
Campos, C.A.
author_sort Gliemmo, M.F.
title Color stability of pumpkin (Cucurbita moschata, Duchesne ex Poiret) puree during storage at room temperature: Effect of pH, potassium sorbate, ascorbic acid and packaging material
title_short Color stability of pumpkin (Cucurbita moschata, Duchesne ex Poiret) puree during storage at room temperature: Effect of pH, potassium sorbate, ascorbic acid and packaging material
title_full Color stability of pumpkin (Cucurbita moschata, Duchesne ex Poiret) puree during storage at room temperature: Effect of pH, potassium sorbate, ascorbic acid and packaging material
title_fullStr Color stability of pumpkin (Cucurbita moschata, Duchesne ex Poiret) puree during storage at room temperature: Effect of pH, potassium sorbate, ascorbic acid and packaging material
title_full_unstemmed Color stability of pumpkin (Cucurbita moschata, Duchesne ex Poiret) puree during storage at room temperature: Effect of pH, potassium sorbate, ascorbic acid and packaging material
title_sort color stability of pumpkin (cucurbita moschata, duchesne ex poiret) puree during storage at room temperature: effect of ph, potassium sorbate, ascorbic acid and packaging material
url http://hdl.handle.net/20.500.12110/paper_00236438_v42_n1_p196_Gliemmo
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AT latorreme colorstabilityofpumpkincucurbitamoschataduchesneexpoiretpureeduringstorageatroomtemperatureeffectofphpotassiumsorbateascorbicacidandpackagingmaterial
AT gerschensonln colorstabilityofpumpkincucurbitamoschataduchesneexpoiretpureeduringstorageatroomtemperatureeffectofphpotassiumsorbateascorbicacidandpackagingmaterial
AT camposca colorstabilityofpumpkincucurbitamoschataduchesneexpoiretpureeduringstorageatroomtemperatureeffectofphpotassiumsorbateascorbicacidandpackagingmaterial
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