Effect of Antioxidants on Enzymatic Browning of Eggplant Extract and Fresh-Cut Tissue
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Cita bibliográficaGhidelli, Christian, Mateos, Milagros, Rojas-Argudo, C., Pérez-Gago, María B. (2014). Effect of Antioxidants on Enzymatic Browning of Eggplant Extract and Fresh-Cut Tissue. Journal of Food Processing and Preservation, 38(4), 1501-1510.
The effect of antioxidants controlling enzymatic browning of eggplants was studied in extract and fresh-cut tissue. Initially, the effect of ascorbic acid (AA), citric acid (CA), peracetic acid (PA), calcium chloride, cyclodextrin, cysteine (Cys), hexametaphosphate and 4-hexylresorcinol (Hexyl) at different concentrations was studied in extracts and precipitates of eggplant. Cys and Hexyl were effective at 10 mM in both the extract and pellet. Higher concentrations were needed to have an effective control of enzymatic browning in samples treated with AA (20 mM), CA (50 mM) and PA (50 mM). Next, the application of AA, CA, PA, Cys and Hexyl at different concentrations was studied on fresh-cut eggplant tissues during storage at 5C. Cys was effective as antioxidant, extending the shelf life till 9 days of storage at 5C when applied at a concentration of 1%. Tissue browning increased as AA and Hexyl concentrations increased.