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dc.contributor.author
Bustos Shmidt, Mariela Cecilia
dc.contributor.author
Mazzobre, Maria Florencia
dc.contributor.author
Buera, Maria del Pilar
dc.date.available
2018-01-16T15:20:27Z
dc.date.issued
2014-11
dc.identifier.citation
Bustos Shmidt, Mariela Cecilia; Mazzobre, Maria Florencia; Buera, Maria del Pilar; Stabilization of refrigerated avocado pulp: Effect of Allium and Brassica extracts on enzymatic browning; Elsevier Science; LWT - Food Science and Technology; 61; 1; 11-2014; 89-97
dc.identifier.issn
0023-6438
dc.identifier.uri
http://hdl.handle.net/11336/33404
dc.description.abstract
The aim of this paper was to study the effectiveness of Allium and Brassica extracts to inhibit the evolution of enzymatic browning of avocado pulp tissue stored at refrigeration temperature (4 °C). Color parameters and mathematical modeling were employed to determine browning kinetics. In general, the addition of Allium extracts to avocado pulp was more effective in delaying luminosity decrease during the first days of storage, compared to Brassica. Scallion, onion, white cabbage and cauliflower inhibited polyphenol oxidase (PPO), and avocado paste, could be preserved for more than 30 days. Brussels sprouts treatment generated the highest browning kinetic constant (0.86) and conserved acceptable color for less than 10 days. Scallion and garlic showed the great antibrowning indexes (0.96 and 0.77 respectively) considering L* decrease. Multivariate analysis indicated that vegetable extracts tested could be grouped by variety according to polyphenol content, and by their influence on PPO activity. The results allow the conclusion that polyphenol content of vegetables extracts influence the change of color variables during the first days of storage, while PPO activity influence these parameters in the last period of refrigeration.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier Science
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Allium
dc.subject
Brassica
dc.subject
Ppo Activity
dc.subject
Browning
dc.subject
Avocado Pulp
dc.subject.classification
Alimentos y Bebidas
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Otras Ingenierías y Tecnologías
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
Stabilization of refrigerated avocado pulp: Effect of Allium and Brassica extracts on enzymatic browning
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2018-01-03T20:11:07Z
dc.journal.volume
61
dc.journal.number
1
dc.journal.pagination
89-97
dc.journal.pais
Países Bajos
dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Bustos Shmidt, Mariela Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
dc.description.fil
Fil: Mazzobre, Maria Florencia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
dc.description.fil
Fil: Buera, Maria del Pilar. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
dc.journal.title
LWT - Food Science and Technology
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.lwt.2014.11.026
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0023643814007294


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