Naslov
Influence of browning inhibitors on colour and polyphenols in fresh-cut pears and pear juice

Autori
Piližota, Vlasta ; Šubarić, Drago ; Nedić Tiban, Nela ; Kopjar, Mirela ; Babić, Jurislav

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Actual Tasks on Agricultural Engineering : Proceedings of the 32th International Symposium on Agricultural Engineering / Košutić, Silvio - Zagreb : Agronomski fakultet Sveučilišta u Zagrebu, 2004, 405-414

Skup
32th International Symposium on Agricultural Engineering

Mjesto i datum
Opatija, Hrvatska, 23.02.2004. - 27.02.2004

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
colour; enzymatic browning; pears; polyphenol oxidase

Sažetak
Undesirable darkening (browning) of many fresh-cut fruits and vegetables, and their products, resulting from enzymatic oxidation of phenols to o-quinones by polyphenol oxidase (PPO) has been, and still is, of great concern to food processors. The darkening of food products causes a decrease in market value and economic loss because it connotes spoilage. However, a wide range of inhibitors and methods have been established for prevention of enzymatic browning. The objective of this work was to investigate the effects of benzoic acid, potassium sorbate (a traditionally used inhibitors) and novel compound monopotassium salt 2, 5-dimercapto-1, 3, 4-thiadiazol in prevention of enzymatic browning in fresh-cut pears (Packhams Triumph variety) and freshly prepared pear juice. Intensity of inhibition of phenols oxidation and colour changes of fresh-cut pears was measured by tristimulus colorimeter and in pear juice was spectrophotometrically monitored. The changes in total phenol content in freshly prepared pear juice were spectrophotometrically monitored, too. Addition of inhibitors had significant influence on prevention of enzymatic browning of fresh-cut pears and freshly prepared pear juice as well. Treatment of fresh-cut pears were performed by dipping in 0.05 % benzoic acid solution retarded browning of cut surfaces. The biggest influence on inhibition of enzymatic browning in freshly prepared pear juice, during 24 hours, had the addition of 4 mM potassium sorbate solution.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA