Effect of anti-browning compounds on the quality of minimally processed avocados / Efecto de inhibidores del pardeamiento en la calidad de aguacates mínimamente procesados

Abstract

This work is concerned with the effect of anti-browning compounds (other than sulfites) on the preservation of minimally processed avocados. Ten different anti-browning agents were tested. After 5 days of storage results showed that cystein and tetrasodium pyrophosphate preserved better the original colour than the other agents used. Surface response analysis was used to monitor the effects of different mixtures of tetrasodium pyrophosphate/cystein, water activity, and pH of the immersing solution. It was found that one of the best combinations consisted of treatment with 1% tetrasodium pyrophosphate, 0.2% cystein at a water activity (a_w) of 0.80 and pH 5.5. Selected formulations gave acceptable results for colour, flavour and strength of three minimally processed avocado slices samples, after 8 days of storage

Keywords

browning avocado quality anti-browning agents

Get full access to this article

View all access options for this article.

References

American Public Health Association (1992). Compendium of Methods for the Microbiological Examination of Foods . Vanderzant C. and Splittstoesser D.F. (eds), 3rd edn. Michigan , USA: Ann Arbor.

Anonymous (1986). Preservatives: Antioxidants. The ultimate answer to oxidation. Food Technology 9: 94-102.

Friedman M. (1996). Food browning and its prevention: an overview . Journal of Agriculture and Food Chemistry 44: 631-653.

Huxsoll C. and Bolin H. (1989). Processing and distribution alternatives for minimally processed fruits and vegetables. Food Technology 2: 124-128.

Kahn V. ( 1985). Effect of proteins, protein hydrolyzates and aminoacids on o-dihydroxyphenolase activity of polyphenoloxidase of mushroom, avocado and banana. Journal of Food Science 50: 111-114.

Langdon T.T. (1987). Preventing of browning in fresh prepared potatoes without the use of sulfiting agents. Food Technology 5: 64-67.

Martínez M. and Whitaker J.R. (1995). The biochemistry and control of enzymatic browning . Trends in Food Science and Technology 6: 195-200.

Monsalve-Gonzalez A. , Barbosa-Cánovas G.V. , Cavalieri R.P. , McEvily A.J. , and Yengar R. (1993). Control of browning during storage of apple slices preserved by combined methods. 4-hexylresorcinol as antibrowning agent. Journal of Food Science 58: 797-800.

Pedrero D. and Pangborn R. (1989). Evaluación Sensorial de los Alimentos. Metodos Analfticos. México D.F.: Alhambra Mexicana. pp. 105-107.

10.

Sanchez P.M. , Ortiz M.A. , and Dorantes A.L. (1991). The effect of ethylene diamine tetracetic acid on preserving the colour of an avocado puree. Journal of Food Processing and Preservation 15: 261-271.

11.

Sapers G.M. (1993). Browning of foods: control by sulfites, antioxidants and other means. Food Technology 10: 75-84.

12.

Sapers G.M. , Hicks K.B. , Phillips J.G. , Garzarella L. , Pondish D.L. , Matulaitis R.M. , McCormack T.J. , Sondey S.M. , Seib P.A. , and El-Atawy Y.S. (1989). Control of enzymatic browning in apple with ascorbic acid derivatives, polyphenol oxidase inhibitors, and complexing agents. Journal of Food Science 54: 997-1002.

13.

Sapers G.M. , Miller L.R. , Miller C.F. , Cooke H.P. and Sang-Won Ch. (1994). Enzymatic browning control in minimally processed mushrooms. Journal of Food Science 59: 1042-1046.

14.

Sharon-Raber O. and Kahn V. (1983). Avocado mesocarp; browning potential, carotenoid content, polyphenoloxidase, catalase and peroxidase activities: comparison between six avocado cultivars. Journal of Food Science 48: 1874-1875.

15.

Van Reusburg E. and Engelbrecht A.H.P. (1986). Effect of calcium salts on susceptibility to browning of avocado fruit. Journal of Food Science 51: 1067-1068.