Cargando…

Optimisation of Physical and Chemical Treatments to Control Browning Development and Enzymatic Activity on Fresh-cut Apple Slices

Optimisation of processing time and pre-treatments are crucial factors prior to apple drying to produce a high-quality product. The purpose of the present study was to test the utility of physical (hot-water, HWB and steam blanching, SB) and chemical (1% ascorbic acid, AA; and 1% citric acid, CA) tr...

Descripción completa

Detalles Bibliográficos
Autores principales:	Shrestha, Luna, Kulig, Boris, Moscetti, Roberto, Massantini, Riccardo, Pawelzik, Elke, Hensel, Oliver, Sturm, Barbara
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2020
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7022590/ https://www.ncbi.nlm.nih.gov/pubmed/31936660 http://dx.doi.org/10.3390/foods9010076

Ejemplares similares

The Effect of Pre-Drying Treatment and Drying Conditions on Quality and Energy Consumption of Hot Air-Dried Celeriac Slices: Optimisation
por: Nurkhoeriyati, Tina, et al.
Publicado: (2021)

Hydrogen Sulfide Inhibits Enzymatic Browning of Fresh-Cut Chinese Water Chestnuts
por: Dou, Yuan, et al.
Publicado: (2021)

Anti-Browning Effect of 2-Mercaptobenzo[d]imidazole Analogs with Antioxidant Activity on Freshly-Cut Apple Slices and Their Highly Potent Tyrosinase Inhibitory Activity
por: Lee, Jieun, et al.
Publicado: (2023)

Transcriptomics and metabolomics provide insight into the anti-browning mechanism of selenium in freshly cut apples
por: Wang, Xinyue, et al.
Publicado: (2023)

Influence of polysaccharide‐based edible coatings on enzymatic browning and oxidative senescence of fresh‐cut lettuce
por: Li, Li, et al.
Publicado: (2021)

Phytic Acid Treatment Inhibits Browning and Lignification to Promote the Quality of Fresh-Cut Apples during Storage
por: Fang, Ting, et al.
Publicado: (2022)

Effects of Pre-Processing Short-Term Hot-Water Treatments on Quality and Shelf Life of Fresh-Cut Apple Slices
por: Rux, Guido, et al.
Publicado: (2019)

Metabolomic Analysis, Combined with Enzymatic and Transcriptome Assays, to Reveal the Browning Resistance Mechanism of Fresh-Cut Eggplant
por: Liu, Xiaohui, et al.
Publicado: (2022)

Effects of Pre-Processing Hot-Water Treatment on Aroma Relevant VOCs of Fresh-Cut Apple Slices Stored in Sugar Syrup
por: Rux, Guido, et al.
Publicado: (2020)

Quality Control of Fresh-Cut Apples after Coating Application
por: Cofelice, Martina, et al.
Publicado: (2019)

Study on browning mechanism of fresh-cut eggplant (Solanum melongena L.) based on metabolomics, enzymatic assays and gene expression
por: Liu, Xiaohui, et al.
Publicado: (2021)

Impact of ‘brown rot’ caused by Gnomoniopsis castanea on chestnut fruits during the post‐harvest process: critical phases and proposed solutions
por: Morales‐Rodriguez, Carmen, et al.
Publicado: (2021)

Effects of Slightly Acidic Electrolyzed Water on the Quality of Fresh-Cut Apple
por: Gao, Qing, et al.
Publicado: (2022)

Microbiota Assessment of Fresh-Cut Apples Packaged in Two Different Films
por: Madureira, Joana, et al.
Publicado: (2023)

Viability of Lactobacillus plantarum on Fresh-Cut Chitosan and Alginate-Coated Apple and Melon Pieces
por: Speranza, Barbara, et al.
Publicado: (2018)

Multi-Analytical Approach to Study Fresh-Cut Apples Vacuum Impregnated with Different Solutions
por: Tappi, Silvia, et al.
Publicado: (2022)

Application of Whey Protein-Based Emulsion Coating Treatment in Fresh-Cut Apple Preservation
por: Xin, Ying, et al.
Publicado: (2023)

Yellow pigment formation, pigment composition, and quality of fresh-cut yam (Dioscorea opposita) slices
por: Zhao, Lei, et al.
Publicado: (2020)

Optimisation of enzymatic hydrolysis of apple pomace for production of biofuel and biorefinery chemicals using commercial enzymes
por: Gama, Repson, et al.
Publicado: (2015)

Effects of PLA Film Incorporated with ZnO Nanoparticle on the Quality Attributes of Fresh-Cut Apple
por: Li, Wenhui, et al.
Publicado: (2017)

Effect of Chitosan and Fish Gelatin Coatings on Preventing the Deterioration and Preserving the Quality of Fresh-Cut Apples
por: Shyu, Yung-Shin, et al.
Publicado: (2019)

Active Edible Films Fortified with Natural Extracts: Case Study with Fresh-Cut Apple Pieces
por: Jancikova, Simona, et al.
Publicado: (2021)

Influence of encapsulated Lactobacillus plantarum and eugenol on the physicochemical properties and microbial community of fresh-cut apples
por: Du, Gengan, et al.
Publicado: (2023)

A Review on High-Power Ultrasound-Assisted Extraction of Olive Oils: Effect on Oil Yield, Quality, Chemical Composition and Consumer Perception
por: Nardella, Marco, et al.
Publicado: (2021)

Overnutrition is a significant component of food waste and has a large environmental impact
por: Franco, Silvio, et al.
Publicado: (2022)

Determination of Post-Harvest Biochemical Composition, Enzymatic Activities, and Oxidative Browning in 14 Apple Cultivars
por: Serra, Sara, et al.
Publicado: (2021)

Chitosan Treatment Promotes Wound Healing of Apple by Eliciting Phenylpropanoid Pathway and Enzymatic Browning of Wounds
por: Ackah, Sabina, et al.
Publicado: (2022)

Effect of Olive Pomace Extract Application and Packaging Material on the Preservation of Fresh-Cut Royal Gala Apples
por: Madureira, Joana, et al.
Publicado: (2023)

Diacetyl Inhibits the Browning of Fresh-Cut Stem Lettuce by Regulating the Metabolism of Phenylpropane and Antioxidant Ability
por: Li, Xiaotong, et al.
Publicado: (2023)

Effect and Mode of Different Concentrations of Citrus Peel Extract Treatment on Browning of Fresh-Cut Sweetpotato
por: Fang, Xiugui, et al.
Publicado: (2023)

Influence of blend proportion and baking conditions on the quality attributes of wheat, orange-fleshed sweet potato and pumpkin composite flour dough and bread: optimization of processing factors
por: Chikpah, Solomon Kofi, et al.
Publicado: (2023)

Chestnut Cultivar Identification through the Data Fusion of Sensory Quality and FT-NIR Spectral Data
por: Corona, Piermaria, et al.
Publicado: (2021)

Influence of droplet size on the antibacterial efficacy of citral and citronella oil nanoemulsions in polysaccharide coated fresh-cut apples
por: Touayar, Mounir, et al.
Publicado: (2023)

Efficacy of Sodium Hypochlorite and Acidified Sodium Chlorite in Preventing Browning and Microbial Growth on Fresh-Cut Produce
por: Sun, Shih Hui, et al.
Publicado: (2012)

Transcriptome profiling reveals potential genes involved in browning of fresh-cut eggplant (Solanum melongena L.)
por: Liu, Xiaohui, et al.
Publicado: (2021)

Preparation of an Antimicrobial and Antioxidant Bio-Polymer Film and Its Application as Glazing Shell for Postharvest Quality of Fresh-Cut Apple
por: Yang, Zhaohui, et al.
Publicado: (2022)

Effect of Aloe vera and carboxymethyl cellulose‐derived binary blend edible coating on the shelf life of fresh‐cut apple
por: Tosif, Mansuri M., et al.
Publicado: (2023)

Rapid Screen of the Color and Water Content of Fresh-Cut Potato Tuber Slices Using Hyperspectral Imaging Coupled with Multivariate Analysis
por: Xiao, Qinlin, et al.
Publicado: (2020)

Combination of calcium lactate impregnation with UV-C irradiation maintains quality and improves antioxidant capacity of fresh-cut kiwifruit slices
por: Hu, Xiaomin, et al.
Publicado: (2022)

De novo sequencing and analysis of the transcriptome during the browning of fresh-cut Luffa cylindrica 'Fusi-3' fruits
por: Zhu, Haisheng, et al.
Publicado: (2017)

Cannot write session to /tmp/vufind_sessions/sess_hjochpeg460i3cb2rfgth4kpdt