Stabilization of refrigerated avocado pulp: Effect of Allium and Brassica extracts on enzymatic browning

Autores
Bustos Shmidt, Mariela Cecilia; Mazzobre, Maria Florencia; Buera, Maria del Pilar
Año de publicación
2014
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The aim of this paper was to study the effectiveness of Allium and Brassica extracts to inhibit the evolution of enzymatic browning of avocado pulp tissue stored at refrigeration temperature (4 °C). Color parameters and mathematical modeling were employed to determine browning kinetics. In general, the addition of Allium extracts to avocado pulp was more effective in delaying luminosity decrease during the first days of storage, compared to Brassica. Scallion, onion, white cabbage and cauliflower inhibited polyphenol oxidase (PPO), and avocado paste, could be preserved for more than 30 days. Brussels sprouts treatment generated the highest browning kinetic constant (0.86) and conserved acceptable color for less than 10 days. Scallion and garlic showed the great antibrowning indexes (0.96 and 0.77 respectively) considering L* decrease. Multivariate analysis indicated that vegetable extracts tested could be grouped by variety according to polyphenol content, and by their influence on PPO activity. The results allow the conclusion that polyphenol content of vegetables extracts influence the change of color variables during the first days of storage, while PPO activity influence these parameters in the last period of refrigeration.
Fil: Bustos Shmidt, Mariela Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Fil: Mazzobre, Maria Florencia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Fil: Buera, Maria del Pilar. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Materia
Allium
Brassica
Ppo Activity
Browning
Avocado Pulp
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/33404
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Stabilization of refrigerated avocado pulp: Effect of Allium and Brassica extracts on enzymatic browningBustos Shmidt, Mariela CeciliaMazzobre, Maria FlorenciaBuera, Maria del PilarAlliumBrassicaPpo ActivityBrowningAvocado Pulphttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The aim of this paper was to study the effectiveness of Allium and Brassica extracts to inhibit the evolution of enzymatic browning of avocado pulp tissue stored at refrigeration temperature (4 °C). Color parameters and mathematical modeling were employed to determine browning kinetics. In general, the addition of Allium extracts to avocado pulp was more effective in delaying luminosity decrease during the first days of storage, compared to Brassica. Scallion, onion, white cabbage and cauliflower inhibited polyphenol oxidase (PPO), and avocado paste, could be preserved for more than 30 days. Brussels sprouts treatment generated the highest browning kinetic constant (0.86) and conserved acceptable color for less than 10 days. Scallion and garlic showed the great antibrowning indexes (0.96 and 0.77 respectively) considering L* decrease. Multivariate analysis indicated that vegetable extracts tested could be grouped by variety according to polyphenol content, and by their influence on PPO activity. The results allow the conclusion that polyphenol content of vegetables extracts influence the change of color variables during the first days of storage, while PPO activity influence these parameters in the last period of refrigeration.Fil: Bustos Shmidt, Mariela Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; ArgentinaFil: Mazzobre, Maria Florencia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; ArgentinaFil: Buera, Maria del Pilar. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; ArgentinaElsevier Science2014-11info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/33404Bustos Shmidt, Mariela Cecilia; Mazzobre, Maria Florencia; Buera, Maria del Pilar; Stabilization of refrigerated avocado pulp: Effect of Allium and Brassica extracts on enzymatic browning; Elsevier Science; LWT - Food Science and Technology; 61; 1; 11-2014; 89-970023-6438CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2014.11.026info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0023643814007294info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:44:58Zoai:ri.conicet.gov.ar:11336/33404instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 09:44:59.29CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Stabilization of refrigerated avocado pulp: Effect of Allium and Brassica extracts on enzymatic browning
title Stabilization of refrigerated avocado pulp: Effect of Allium and Brassica extracts on enzymatic browning
spellingShingle Stabilization of refrigerated avocado pulp: Effect of Allium and Brassica extracts on enzymatic browning
Bustos Shmidt, Mariela Cecilia
Allium
Brassica
Ppo Activity
Browning
Avocado Pulp
title_short Stabilization of refrigerated avocado pulp: Effect of Allium and Brassica extracts on enzymatic browning
title_full Stabilization of refrigerated avocado pulp: Effect of Allium and Brassica extracts on enzymatic browning
title_fullStr Stabilization of refrigerated avocado pulp: Effect of Allium and Brassica extracts on enzymatic browning
title_full_unstemmed Stabilization of refrigerated avocado pulp: Effect of Allium and Brassica extracts on enzymatic browning
title_sort Stabilization of refrigerated avocado pulp: Effect of Allium and Brassica extracts on enzymatic browning
dc.creator.none.fl_str_mv Bustos Shmidt, Mariela Cecilia
Mazzobre, Maria Florencia
Buera, Maria del Pilar
author Bustos Shmidt, Mariela Cecilia
author_facet Bustos Shmidt, Mariela Cecilia
Mazzobre, Maria Florencia
Buera, Maria del Pilar
author_role author
author2 Mazzobre, Maria Florencia
Buera, Maria del Pilar
author2_role author
author
dc.subject.none.fl_str_mv Allium
Brassica
Ppo Activity
Browning
Avocado Pulp
topic Allium
Brassica
Ppo Activity
Browning
Avocado Pulp
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The aim of this paper was to study the effectiveness of Allium and Brassica extracts to inhibit the evolution of enzymatic browning of avocado pulp tissue stored at refrigeration temperature (4 °C). Color parameters and mathematical modeling were employed to determine browning kinetics. In general, the addition of Allium extracts to avocado pulp was more effective in delaying luminosity decrease during the first days of storage, compared to Brassica. Scallion, onion, white cabbage and cauliflower inhibited polyphenol oxidase (PPO), and avocado paste, could be preserved for more than 30 days. Brussels sprouts treatment generated the highest browning kinetic constant (0.86) and conserved acceptable color for less than 10 days. Scallion and garlic showed the great antibrowning indexes (0.96 and 0.77 respectively) considering L* decrease. Multivariate analysis indicated that vegetable extracts tested could be grouped by variety according to polyphenol content, and by their influence on PPO activity. The results allow the conclusion that polyphenol content of vegetables extracts influence the change of color variables during the first days of storage, while PPO activity influence these parameters in the last period of refrigeration.
Fil: Bustos Shmidt, Mariela Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Fil: Mazzobre, Maria Florencia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Fil: Buera, Maria del Pilar. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
description The aim of this paper was to study the effectiveness of Allium and Brassica extracts to inhibit the evolution of enzymatic browning of avocado pulp tissue stored at refrigeration temperature (4 °C). Color parameters and mathematical modeling were employed to determine browning kinetics. In general, the addition of Allium extracts to avocado pulp was more effective in delaying luminosity decrease during the first days of storage, compared to Brassica. Scallion, onion, white cabbage and cauliflower inhibited polyphenol oxidase (PPO), and avocado paste, could be preserved for more than 30 days. Brussels sprouts treatment generated the highest browning kinetic constant (0.86) and conserved acceptable color for less than 10 days. Scallion and garlic showed the great antibrowning indexes (0.96 and 0.77 respectively) considering L* decrease. Multivariate analysis indicated that vegetable extracts tested could be grouped by variety according to polyphenol content, and by their influence on PPO activity. The results allow the conclusion that polyphenol content of vegetables extracts influence the change of color variables during the first days of storage, while PPO activity influence these parameters in the last period of refrigeration.
publishDate 2014
dc.date.none.fl_str_mv 2014-11
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/33404
Bustos Shmidt, Mariela Cecilia; Mazzobre, Maria Florencia; Buera, Maria del Pilar; Stabilization of refrigerated avocado pulp: Effect of Allium and Brassica extracts on enzymatic browning; Elsevier Science; LWT - Food Science and Technology; 61; 1; 11-2014; 89-97
0023-6438
CONICET Digital
CONICET
url http://hdl.handle.net/11336/33404
identifier_str_mv Bustos Shmidt, Mariela Cecilia; Mazzobre, Maria Florencia; Buera, Maria del Pilar; Stabilization of refrigerated avocado pulp: Effect of Allium and Brassica extracts on enzymatic browning; Elsevier Science; LWT - Food Science and Technology; 61; 1; 11-2014; 89-97
0023-6438
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.lwt.2014.11.026
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0023643814007294
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier Science
publisher.none.fl_str_mv Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.13397

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