Antibrowning effect of antioxidants on extract, precipitate, and fresh-cut tissue of artichokes
The effect of antioxidants controlling enzymatic browning of artichokes cv. 'Blanca de Tudela' was studied in extracts and fresh-cut tissue. Initially, the effect of ascorbic acid (AA), citric acid (CA), peracetic acid (PA), calcium chloride (CaCl2), cyclodextrin (CD), cysteine (Cys), hexame...
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| Format: | Artículo |
| Language: | Inglés |
| Published: |
2017
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| Online Access: | http://hdl.handle.net/20.500.11939/5270 |
| _version_ | 1855491896056479744 |
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| author | Ghidelli, Christian Mateos, Milagros Rojas-Argudo, Cristina Pérez-Gago, María B. |
| author_browse | Ghidelli, Christian Mateos, Milagros Pérez-Gago, María B. Rojas-Argudo, Cristina |
| author_facet | Ghidelli, Christian Mateos, Milagros Rojas-Argudo, Cristina Pérez-Gago, María B. |
| author_sort | Ghidelli, Christian |
| collection | ReDivia |
| description | The effect of antioxidants controlling enzymatic browning of artichokes cv. 'Blanca de Tudela' was studied in extracts and fresh-cut tissue. Initially, the effect of ascorbic acid (AA), citric acid (CA), peracetic acid (PA), calcium chloride (CaCl2), cyclodextrin (CD), cysteine (Cys), hexametaphosphate (HMP), and 4-hexylresorcinol (Hexyl) at different concentrations was studied in extracts and precipitates. Absorbance at 450 nm of artichoke extract and color of the pellets were measured, as a preliminary screening of antioxidants controlling browning. AA at 10 mol/m(3) was the most effective controlling browning in the extract and pellet; whereas, Cys and 4-Hexyl were effective at a higher concentration (50 mol/m(3)) and CA was only effective in the extract. Application of AA, CA, Cys, and Hexyl at different concentrations was studied on fresh-cut artichokes during storage at 5 degrees C. Samples treated with Cys (0.1, 0.3, 0.5, 1%) showed the highest L* and lowest a* values. An increase in Cys concentration decreased a* and increased b* values, which correlated with a decrease in browning and an increase in yellowness of the tissue. Application of CA (1, 2.7, 5.3%), AA (0.5, 1, 1.5, 2%) and Hexyl (0.002, 0.005%) did not inhibit enzymatic browning. Visual evaluation confirmed these results. (C) 2012 Elsevier Ltd. All rights reserved. |
| format | Artículo |
| id | ReDivia5270 |
| institution | Instituto Valenciano de Investigaciones Agrarias (IVIA) |
| language | Inglés |
| publishDate | 2017 |
| publishDateRange | 2017 |
| publishDateSort | 2017 |
| record_format | dspace |
| spelling | ReDivia52702025-04-25T14:45:49Z Antibrowning effect of antioxidants on extract, precipitate, and fresh-cut tissue of artichokes Ghidelli, Christian Mateos, Milagros Rojas-Argudo, Cristina Pérez-Gago, María B. The effect of antioxidants controlling enzymatic browning of artichokes cv. 'Blanca de Tudela' was studied in extracts and fresh-cut tissue. Initially, the effect of ascorbic acid (AA), citric acid (CA), peracetic acid (PA), calcium chloride (CaCl2), cyclodextrin (CD), cysteine (Cys), hexametaphosphate (HMP), and 4-hexylresorcinol (Hexyl) at different concentrations was studied in extracts and precipitates. Absorbance at 450 nm of artichoke extract and color of the pellets were measured, as a preliminary screening of antioxidants controlling browning. AA at 10 mol/m(3) was the most effective controlling browning in the extract and pellet; whereas, Cys and 4-Hexyl were effective at a higher concentration (50 mol/m(3)) and CA was only effective in the extract. Application of AA, CA, Cys, and Hexyl at different concentrations was studied on fresh-cut artichokes during storage at 5 degrees C. Samples treated with Cys (0.1, 0.3, 0.5, 1%) showed the highest L* and lowest a* values. An increase in Cys concentration decreased a* and increased b* values, which correlated with a decrease in browning and an increase in yellowness of the tissue. Application of CA (1, 2.7, 5.3%), AA (0.5, 1, 1.5, 2%) and Hexyl (0.002, 0.005%) did not inhibit enzymatic browning. Visual evaluation confirmed these results. (C) 2012 Elsevier Ltd. All rights reserved. 2017-06-01T10:12:01Z 2017-06-01T10:12:01Z 2013 MAY 2013 article Ghidelli, Christian, Mateos, Milagros, Rojas-Argudo, C., Pérez-Gago, María B. (2013). Antibrowning effect of antioxidants on extract, precipitate, and fresh-cut tissue of artichokes. Lwt-Food Science and Technology, 51(2), 462-468. 0023-6438 http://hdl.handle.net/20.500.11939/5270 10.1016/j.lwt.2012.12.009 en openAccess Impreso |
| spellingShingle | Ghidelli, Christian Mateos, Milagros Rojas-Argudo, Cristina Pérez-Gago, María B. Antibrowning effect of antioxidants on extract, precipitate, and fresh-cut tissue of artichokes |
| title | Antibrowning effect of antioxidants on extract, precipitate, and fresh-cut tissue of artichokes |
| title_full | Antibrowning effect of antioxidants on extract, precipitate, and fresh-cut tissue of artichokes |
| title_fullStr | Antibrowning effect of antioxidants on extract, precipitate, and fresh-cut tissue of artichokes |
| title_full_unstemmed | Antibrowning effect of antioxidants on extract, precipitate, and fresh-cut tissue of artichokes |
| title_short | Antibrowning effect of antioxidants on extract, precipitate, and fresh-cut tissue of artichokes |
| title_sort | antibrowning effect of antioxidants on extract precipitate and fresh cut tissue of artichokes |
| url | http://hdl.handle.net/20.500.11939/5270 |
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