Rodríguez-Arzuaga Mariana, Piagentini Andrea M
1 Instituto de Tecnología de Alimentos, 161599 Facultad de Ingeniería Química, Universidad Nacional del Litoral , Santa Fe, Argentina.
2 Latitud, Foundation of the Laboratorio Tecnológico del Uruguay (LATU), Montevideo, Uruguay.
Food Sci Technol Int. 2018 Apr;24(3):223-231. doi: 10.1177/1082013217744424. Epub 2017 Nov 28.
Enzymatic browning affects the sensory and nutritional quality of fresh-cut apples and limits their shelf-life. Yerba mate ( Ilex paraguariensis), a plant widely consumed in South America as an infusion, could potentially be used in minimally processed fruits and vegetables as a natural additive to prevent browning, due to its high content of phenolic compounds with antioxidant capacity. The effects of the concentrations of ascorbic acid, citric acid, and yerba mate in an aqueous dipping solution on the instrumental color parameters, antioxidant capacity, and sensory quality of "Granny Smith" fresh-cut apples were modeled and the solution was optimized to obtain treated apples with maximum antioxidant capacity and minimum browning, without affecting the natural flavor of the fruits. The optimal composition obtained (1.2% yerba mate + 0.9% citric acid + 1.0% ascorbic acid) increased the antioxidant capacity of the apples by 36%. The sensory acceptability test carried out on the "Granny Smith" fresh-cut apples treated with the optimal dipping solution showed that more than 78% of the surveyed consumers liked the color, flavor, and texture of the apples.
酶促褐变会影响鲜切苹果的感官和营养品质，并限制其货架期。马黛茶（巴拉圭冬青）是一种在南美洲广泛作为冲泡饮品饮用的植物，由于其富含具有抗氧化能力的酚类化合物，有可能作为天然添加剂用于最少加工的水果和蔬菜中以防止褐变。模拟了水溶液浸渍液中抗坏血酸、柠檬酸和马黛茶浓度对“澳洲青苹”鲜切苹果的仪器颜色参数、抗氧化能力和感官品质的影响，并对该溶液进行了优化，以获得具有最大抗氧化能力和最小褐变且不影响水果天然风味的处理苹果。所获得的最佳配方（1.2%马黛茶 + 0.9%柠檬酸 + 1.0%抗坏血酸）使苹果的抗氧化能力提高了36%。对用最佳浸渍液处理的“澳洲青苹”鲜切苹果进行的感官可接受性测试表明，超过78%的受调查消费者喜欢苹果的颜色、风味和质地。
