Application of edible coatings in minimally processed sweet potatoes (Ipomoea batatas L.) to prevent enzymatic browning

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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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Autores principales: Ojeda, G.A., Sgroppo, S.C., Zaritzky, N.E.
Formato: INPR
Lenguaje:English
Materias:
Edible coating
Enzymatic browning
Minimally processed vegetables
Sweet potatoes
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_09505423_v_n_p_Ojeda
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id todo:paper_09505423_v_n_p_Ojeda
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spelling todo:paper_09505423_v_n_p_Ojeda2023-10-03T15:50:28Z Application of edible coatings in minimally processed sweet potatoes (Ipomoea batatas L.) to prevent enzymatic browning Ojeda, G.A. Sgroppo, S.C. Zaritzky, N.E. 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. © 2013 Institute of Food Science and Technology. INPR English info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_09505423_v_n_p_Ojeda
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
language English
orig_language_str_mv English
topic Edible coating
Enzymatic browning
Minimally processed vegetables
Sweet potatoes
spellingShingle Edible coating
Enzymatic browning
Minimally processed vegetables
Sweet potatoes
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
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. © 2013 Institute of Food Science and Technology.
format INPR
author Ojeda, G.A.
Sgroppo, S.C.
Zaritzky, N.E.
author_facet Ojeda, G.A.
Sgroppo, S.C.
Zaritzky, N.E.
author_sort Ojeda, G.A.
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
url http://hdl.handle.net/20.500.12110/paper_09505423_v_n_p_Ojeda
work_keys_str_mv AT ojedaga applicationofediblecoatingsinminimallyprocessedsweetpotatoesipomoeabatatasltopreventenzymaticbrowning
AT sgropposc applicationofediblecoatingsinminimallyprocessedsweetpotatoesipomoeabatatasltopreventenzymaticbrowning
AT zaritzkyne applicationofediblecoatingsinminimallyprocessedsweetpotatoesipomoeabatatasltopreventenzymaticbrowning
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