EFFECT OF ANTIOXIDANTS AND pH ON THE QUALITY AND POLYPHENOL OXIDASE ACTIVITY OF MINIMALLY PROCESSED EGGPLANT (Solanum melongena L.).

EFFECT OF ANTIOXIDANTS AND pH ON THE QUALITY AND POLYPHENOL OXIDASE ACTIVITY OF MINIMALLY PROCESSED EGGPLANT (Solanum melongena L.).

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Minimally processed vegetables make cooking faster and facilitate their consumption, while the addition of antioxidants extends their shelf life. Antioxidants, such as ascorbic acid (AA) and calcium ascorbate (AsCa), can control enzymatic browning and loss of firmness of freshcut eggplants (Solanum melongena L.) by pH-dependent control. The objective of this study was to evaluate the effect of AA and AsCa on color, firmness, activity of the enzyme polyphenol oxidase (PFO) and visual quality of minimally processed eggplant stored for 6 d at 5 °C. The experimental design was a multilevel factorial with 17 treatments and three replications, where n=12 cubes of eggplant were used per replication. The cubes were submerged in aqueous solutions of 1 % AA (w:v), 1 % AsCa (w:v) and 2 % AsCa (w:v) and pH (3 to 4, 4 to 5 and 7 to 8) buffers. Controls for each pH interval were submerged in water or buffer solutions without antioxidants. pH and antioxidants did not affect firmness. After 3 d of storage, acid pH and antioxidants decreased PFO activity, but on day 6 no significant differences were observed. The solutions of AsCa with pH 4 to 5 and 7 to 8 and of AA with pH 7 to 8 effectively controlled enzymatic browning for 6 d of storage. Control of browning and commercial quality of minimally processed eggplant fruits can be optimized if the pH is maintained close to neutral.

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Main Authors: Uscanga-Sosa, Diana P., Pérez-Gago, María B., Hernández-Cázares, Aleida S., Herrera-Corredor, José A., Gómez-Merino, Fernando C., Adriana Contreras-Oliva
Format: Digital revista
Language:spa
Published: Colegio de Postgraduados 2019
Online Access:https://www.agrociencia-colpos.org/index.php/agrociencia/article/view/1771
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spelling oai:ojs.pkp.sfu.ca:article17712024-12-21T04:21:50Z EFFECT OF ANTIOXIDANTS AND pH ON THE QUALITY AND POLYPHENOL OXIDASE ACTIVITY OF MINIMALLY PROCESSED EGGPLANT (Solanum melongena L.). EFECTO DE ANTIOXIDANTES Y pH EN LA CALIDAD Y ACTIVIDAD DE LA POLIFENOL OXIDASA DE BERENJENA (Solanum melongena L.) MÍNIMAMENTE PROCESADA  Uscanga-Sosa, Diana P. Pérez-Gago, María B. Hernández-Cázares, Aleida S. Herrera-Corredor, José A. Gómez-Merino, Fernando C. Adriana Contreras-Oliva fresh-cut vegetable IV gama enzymatic browning firmness color. segmentos de veg Minimally processed vegetables make cooking faster and facilitate their consumption, while the addition of antioxidants extends their shelf life. Antioxidants, such as ascorbic acid (AA) and calcium ascorbate (AsCa), can control enzymatic browning and loss of firmness of freshcut eggplants (Solanum melongena L.) by pH-dependent control. The objective of this study was to evaluate the effect of AA and AsCa on color, firmness, activity of the enzyme polyphenol oxidase (PFO) and visual quality of minimally processed eggplant stored for 6 d at 5 °C. The experimental design was a multilevel factorial with 17 treatments and three replications, where n=12 cubes of eggplant were used per replication. The cubes were submerged in aqueous solutions of 1 % AA (w:v), 1 % AsCa (w:v) and 2 % AsCa (w:v) and pH (3 to 4, 4 to 5 and 7 to 8) buffers. Controls for each pH interval were submerged in water or buffer solutions without antioxidants. pH and antioxidants did not affect firmness. After 3 d of storage, acid pH and antioxidants decreased PFO activity, but on day 6 no significant differences were observed. The solutions of AsCa with pH 4 to 5 and 7 to 8 and of AA with pH 7 to 8 effectively controlled enzymatic browning for 6 d of storage. Control of browning and commercial quality of minimally processed eggplant fruits can be optimized if the pH is maintained close to neutral. Los vegetales mínimamente procesados permiten reducir el tiempo de elaboración de los alimentos, facilitan su consumo y la adición de antioxidantes alarga su vida útil. Antioxidantes, como el ácido ascórbico (AA) y ascorbato de calcio (AsCa), permiten controlar el pardeamiento enzimático y la pérdida de firmeza de segmentos de frutos frescos de berenjena (Solanum melongena L.), mediante el control dependiente del pH. El objetivo de este estudio fue evaluar el efecto de AA y AsCa en el color, firmeza, actividad de polifenol oxidasa (PFO) y calidad visual de frutos de berenjena mínimamente procesados y almacenados a 5 °C por 6 d. El diseño experimental fue factorial multinivel, con 17 tratamientos y tres repeticiones, donde n=12 cubos de berenjena por repetición. Los cubos se sumergieron en soluciones 1 % AA (p:v), 1 % AsCa (p:v) y 2 % AsCa (p:v) acuosas y amortiguadoras de pH (3 a 4, 4 a 5 y 7 a 8). Los testigos se sumergieron en agua o en soluciones amortiguadoras, sin antioxidantes, para cada intervalo de pH. El pH y los antioxidantes no tuvieron efecto en la firmeza. Después de 3 d de almacenamiento, el pH ácido y los antioxidantes disminuyeron la actividad PFO, pero a los 6 d no se observaron diferencias significativas. Las soluciones de AsCa con pH 4 a 5 y 7 a 8 y de AA con pH 7 a 8 controlaron efectivamente del pardeamiento enzimático a los 6 d de almacenamiento. El control de pardeamiento y calidad comercial de frutos de berenjena mínimamente procesada puede optimizarse si el pH se mantiene cercanamente neutro. Colegio de Postgraduados 2019-03-31 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Artículo revisado por pares application/pdf https://www.agrociencia-colpos.org/index.php/agrociencia/article/view/1771 Agrociencia; Vol. No. (); 175-189 Agrociencia; Vol. Núm. (); 175-189 2521-9766 1405-3195 spa https://www.agrociencia-colpos.org/index.php/agrociencia/article/view/1771/1769
institution COLPOS
collection OJS
country México
countrycode MX
component Revista
access En linea
databasecode rev-agrociencia-mx
tag revista
region America del Norte
libraryname Departamento de documentación y biblioteca de COLPOS
language spa
format Digital
author Uscanga-Sosa, Diana P.
Pérez-Gago, María B.
Hernández-Cázares, Aleida S.
Herrera-Corredor, José A.
Gómez-Merino, Fernando C.
Adriana Contreras-Oliva
spellingShingle Uscanga-Sosa, Diana P.
Pérez-Gago, María B.
Hernández-Cázares, Aleida S.
Herrera-Corredor, José A.
Gómez-Merino, Fernando C.
Adriana Contreras-Oliva
EFFECT OF ANTIOXIDANTS AND pH ON THE QUALITY AND POLYPHENOL OXIDASE ACTIVITY OF MINIMALLY PROCESSED EGGPLANT (Solanum melongena L.).
author_facet Uscanga-Sosa, Diana P.
Pérez-Gago, María B.
Hernández-Cázares, Aleida S.
Herrera-Corredor, José A.
Gómez-Merino, Fernando C.
Adriana Contreras-Oliva
author_sort Uscanga-Sosa, Diana P.
title EFFECT OF ANTIOXIDANTS AND pH ON THE QUALITY AND POLYPHENOL OXIDASE ACTIVITY OF MINIMALLY PROCESSED EGGPLANT (Solanum melongena L.).
title_short EFFECT OF ANTIOXIDANTS AND pH ON THE QUALITY AND POLYPHENOL OXIDASE ACTIVITY OF MINIMALLY PROCESSED EGGPLANT (Solanum melongena L.).
title_full EFFECT OF ANTIOXIDANTS AND pH ON THE QUALITY AND POLYPHENOL OXIDASE ACTIVITY OF MINIMALLY PROCESSED EGGPLANT (Solanum melongena L.).
title_fullStr EFFECT OF ANTIOXIDANTS AND pH ON THE QUALITY AND POLYPHENOL OXIDASE ACTIVITY OF MINIMALLY PROCESSED EGGPLANT (Solanum melongena L.).
title_full_unstemmed EFFECT OF ANTIOXIDANTS AND pH ON THE QUALITY AND POLYPHENOL OXIDASE ACTIVITY OF MINIMALLY PROCESSED EGGPLANT (Solanum melongena L.).
title_sort effect of antioxidants and ph on the quality and polyphenol oxidase activity of minimally processed eggplant (solanum melongena l.).
description Minimally processed vegetables make cooking faster and facilitate their consumption, while the addition of antioxidants extends their shelf life. Antioxidants, such as ascorbic acid (AA) and calcium ascorbate (AsCa), can control enzymatic browning and loss of firmness of freshcut eggplants (Solanum melongena L.) by pH-dependent control. The objective of this study was to evaluate the effect of AA and AsCa on color, firmness, activity of the enzyme polyphenol oxidase (PFO) and visual quality of minimally processed eggplant stored for 6 d at 5 °C. The experimental design was a multilevel factorial with 17 treatments and three replications, where n=12 cubes of eggplant were used per replication. The cubes were submerged in aqueous solutions of 1 % AA (w:v), 1 % AsCa (w:v) and 2 % AsCa (w:v) and pH (3 to 4, 4 to 5 and 7 to 8) buffers. Controls for each pH interval were submerged in water or buffer solutions without antioxidants. pH and antioxidants did not affect firmness. After 3 d of storage, acid pH and antioxidants decreased PFO activity, but on day 6 no significant differences were observed. The solutions of AsCa with pH 4 to 5 and 7 to 8 and of AA with pH 7 to 8 effectively controlled enzymatic browning for 6 d of storage. Control of browning and commercial quality of minimally processed eggplant fruits can be optimized if the pH is maintained close to neutral.
publisher Colegio de Postgraduados
publishDate 2019
url https://www.agrociencia-colpos.org/index.php/agrociencia/article/view/1771
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