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dc.contributor.authorGhidelli, Christian 
dc.contributor.authorMateos, Milagros
dc.contributor.authorRojas-Argudo, Cristina 
dc.contributor.authorPérez-Gago, María B. 
dc.date.accessioned2017-06-01T10:12:01Z
dc.date.available2017-06-01T10:12:01Z
dc.date.issued2013
dc.identifier.citationGhidelli, Christian, Mateos, Milagros, Rojas-Argudo, C., Pérez-Gago, María B. (2013). Antibrowning effect of antioxidants on extract, precipitate, and fresh-cut tissue of artichokes. Lwt-Food Science and Technology, 51(2), 462-468.
dc.identifier.issn0023-6438
dc.identifier.urihttp://hdl.handle.net/20.500.11939/5270
dc.description.abstractThe effect of antioxidants controlling enzymatic browning of artichokes cv. 'Blanca de Tudela' was studied in extracts and fresh-cut tissue. Initially, the effect of ascorbic acid (AA), citric acid (CA), peracetic acid (PA), calcium chloride (CaCl2), cyclodextrin (CD), cysteine (Cys), hexametaphosphate (HMP), and 4-hexylresorcinol (Hexyl) at different concentrations was studied in extracts and precipitates. Absorbance at 450 nm of artichoke extract and color of the pellets were measured, as a preliminary screening of antioxidants controlling browning. AA at 10 mol/m(3) was the most effective controlling browning in the extract and pellet; whereas, Cys and 4-Hexyl were effective at a higher concentration (50 mol/m(3)) and CA was only effective in the extract. Application of AA, CA, Cys, and Hexyl at different concentrations was studied on fresh-cut artichokes during storage at 5 degrees C. Samples treated with Cys (0.1, 0.3, 0.5, 1%) showed the highest L* and lowest a* values. An increase in Cys concentration decreased a* and increased b* values, which correlated with a decrease in browning and an increase in yellowness of the tissue. Application of CA (1, 2.7, 5.3%), AA (0.5, 1, 1.5, 2%) and Hexyl (0.002, 0.005%) did not inhibit enzymatic browning. Visual evaluation confirmed these results. (C) 2012 Elsevier Ltd. All rights reserved.
dc.language.isoen
dc.titleAntibrowning effect of antioxidants on extract, precipitate, and fresh-cut tissue of artichokes
dc.typearticle
dc.authorAddressInstituto Valenciano de Investigaciones Agrarias (IVIA), Carretera CV-315, Km. 10’7, 46113 Moncada (Valencia), Españaes
dc.date.issuedFreeFormMAY 2013
dc.entidadIVIACentro de Tecnología Post-recolección
dc.identifier.doi10.1016/j.lwt.2012.12.009
dc.journal.issueNumber2
dc.journal.titleLwt-Food Science and Technology
dc.journal.volumeNumber51
dc.page.final468
dc.page.initial462
dc.rights.accessRightsopenAccess
dc.source.typeImpreso


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