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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
dc.subject.classification 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
dc.conicet.fuente individual


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info:eu-repo/semantics/restrictedAccess Excepto donde se diga explícitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution-NonCommercial-ShareAlike 2.5 Unported (CC BY-NC-SA 2.5)