Details

Autor(en) / Beteiligte

• González-Aguilar, Gustavo Adolfo
• Ruiz-Cruz, Saúl
• Soto-Valdez, Herlinda
• Vázquez-Ortiz, Francisco
• Pacheco-Aguilar, Ramón
• Wang, Chien Yi

Titel

Biochemical changes of fresh-cut pineapple slices treated with antibrowning agents

Ist Teil von

• International journal of food science & technology, 2005-04, Vol.40 (4), p.377-383

Ort / Verlag

Oxford, UK: Blackwell Science Ltd

Erscheinungsjahr

2005

Quelle

Wiley-Blackwell Journals

Beschreibungen/Notizen

• Summary The effectiveness of ascorbic acid (AA), isoascorbic acid (IAA) and N‐acetyl‐cysteine (AC) in inhibiting browning of fresh‐cut pineapple slices that were stored for up to 14 days at 10 °C, were studied. Slices treated with IAA and AA maintained higher levels of sugars and vitamin C than AC and controls. A low reduction of total phenolic content in treated slices was correlated with a lower polyphenol oxidase activity. IAA and AA slowed the degradation rates of sugars, vitamin C, and phenolic content, whereas AC was less effective in affecting these processes. A higher content of AA and IAA was associated with better compositional quality parameters and appearance of the pineapple slices during the storage period.