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Inhibition of Browning on Fresh‐cut Pear Wedges by Natural Compounds
Author(s) -
OmsOliu Gemma,
AguilóAguayo Ingrid,
MartínBelloso Olga
Publication year - 2006
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2006.tb15644.x
Subject(s) - browning , polyphenol oxidase , glutathione , ascorbic acid , chemistry , cysteine , pear , food science , catechol oxidase , biochemistry , enzyme , botany , biology , peroxidase
Mechanical operations such as peeling and cutting during minimal processing involve enzymatic browning of fruit tissue. The objective of this work was to evaluate the individual and combined effects of N‐acetyl‐L‐cysteine, reduced glutathione, ascorbic acid, and 4‐hexylresorcinol to control pear browning. Browning of fresh‐cut pears was prevented by a minimum concentration of 0.75% N‐acetyl‐L‐cysteine up to 28 d at 4°C. Reduced glutathione treatments were also effective along the storage time although browning was observed after 21 d of storage with a dip of 0.75% reduced glutathione. However, ascorbic acid or 4‐hexylresorcinol treatments did not seem to completely prevent browning of pear wedges throughout the storage period. An enhanced antibrowning effect was observed when combining both N‐acetyl‐L‐cysteine and reduced glutathione, considering hue angle as color change index. Thus, hue angle reached maximum levels at 1.5% N‐acetyl‐L‐cysteine (NAC) or 1.5% glutathione (GSH) and 1% NAC with 1% GSH for 28 d. Besides, N‐acetyl‐L‐cysteine, reduced glutathione and 4‐hexylresorcinol completely inhibited polyphenol oxidase activity as well as browning inhibitors slightly reduced firmness of fresh‐cut pears.