ERYTHORBIC ACID AND SODIUM ERYTHORBATE EFFECTIVELY PREVENT PULP BROWNING OF MINIMALLY PROCESSED ‘ROYAL GALA’ APPLES
作者： C.V. Rombaldi , R.F.F. Cantillano , L. Nora , J.A. Ribeiro , J. Vinholes
DOI: 10.14674/IJFS-1451
关键词: Food science 、 Pulp (tooth) 、 Erythorbic acid 、 Flavor 、 Antioxidant 、 Sodium erythorbate 、 Kojic acid 、 Chemistry 、 Browning 、 Shelf life
摘要: This study aimed to evaluate the effect of erythorbic acid (EA), sodium erythorbate (SE) and kojic (KA) control pulp browning minimally processed (MP) ‘Royal Gala’ apples. Physicochemical sensorial properties MP apples were evaluated during a shelf life testing. SE EA resulted in highest levels phenolic compounds, antioxidant activity PPO POD inhibition. Sensorial analysis results revealed that treatments preserved flavor, odor, color, succulence, firmness overall quality for up 9 days. In conclusion, both are suitable antibrowning agents
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