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Biochemical changes of fresh‐cut pineapple slices treated with antibrowning agents
Author(s) -
GonzálezAguilar Gustavo Adolfo,
RuizCruz Saúl,
SotoValdez Herlinda,
VázquezOrtiz Francisco,
PachecoAguilar Ramón,
Wang Chien Yi
Publication year - 2005
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2004.00940.x
Subject(s) - browning , polyphenol oxidase , ascorbic acid , vitamin c , chemistry , food science , polyphenol , catechol oxidase , biochemistry , enzyme , antioxidant , peroxidase
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.