Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

Screening of Effective Browning Inhibitors on Fresh-cut Potatoes

Hwang, T.Y.;Son, S.M.;Moon, K.D.

  • Published : 20020800
⟨ Previous Next ⟩

Abstract

The relationship between color change and antibrowning agents was evaluated (p<0.05). Six chemical groups, consisting of ascorbic acids, carboxylic acids, sulfurcontaining amino acids, phenolic acids, coagulating agents, and other compounds, were tested on fresh-cut potato slices under the same conditions. Sodium containing agents, sodium D-ascorbate and sodium chlorides showed the highest antibrowning effect. Among the carboxylic acids, ketoglutaric, lactic, and oxalacetic acids showed effective browning inhibition. Chlorogenic acid (0.1 % solution) was the best browning inhibitor in the phenolic acids group. All coagulating agents acted as browning inhibitors effectively, particularly sodium chloride and magnesium chloride. N-Acetyl-L-cysteine and sugars also showed effective antibrowning abilities.

Keywords

References

  1. Journal of Food Science v.58 no.5 Apple cultivar variations in response to heat treatment and minimal processing Kim, D.M.;Smith, N.L.;Lee, C.Y. https://doi.org/10.1111/j.1365-2621.1993.tb06126.x
  2. Trends in Food Science & Technology v.5 no.11 Minimal processing preservation methods of the future, an overview Ohlsson, T. https://doi.org/10.1016/0924-2244(94)90210-0
  3. Trends in Food Science & Technology v.7 no.6 New approaches in improving the shelf life of minimally processed fruit and vegetables Ahvenainen, R. https://doi.org/10.1016/0924-2244(96)10022-4
  4. Postharvest Biology and Technology v.9 no.2 Factors affecting quality of fresh-cut horticultural products Alley, E.W.;Nathanee, P.K.;Donna, A.M. https://doi.org/10.1016/S0925-5214(96)00041-5
  5. Postharvest Biology and Technology v.9 no.2 Factors affecting quality of fresh-cut horticultural products Alley, E.W.;Nathanee, P.K.;Donna, A.M. https://doi.org/10.1016/S0925-5214(96)00041-5
  6. Food Sci. Biotechnol. v.9 Inactivation of peroxidase by hurdle technology Ku, J.Y.;Park, S.O.;Noh, B.S.
  7. Food Technol. v.41 no.5 Preventing of browning in fresh prepared potatoes without the use of sulfating agents Langdon, T.T.
  8. Journal of Food Science v.57 no.5 Enzymatic browning control in potato with ascorbic acid-2-phosphates Sapers, G.M.;Miller, R.L. https://doi.org/10.1111/j.1365-2621.1992.tb11281.x
  9. Journal of Food Science v.58 no.5 Control of enzymatic browning in prepeeled potatoes by surface digestion Sapers, G.M.;Miller, R.L. https://doi.org/10.1111/j.1365-2621.1993.tb06117.x
  10. Journal of Food Science v.62 no.3 Color of minimally processed potatoes as affected by modified atmosphere packaging and antibrowning agents Gunes, G.;Lee, C.Y. https://doi.org/10.1111/j.1365-2621.1997.tb04433.x
  11. Food Technol. v.47 Browning of foods:control by sulfites, antioxidants, and other means Sapers, G.M.
  12. Journal of Food Science v.54 no.4 Control of enzymatic browning in apple with ascorbic acid derivatives, polyphenol oxidase inhibitors, and complexing agents Sapers, G.M.;Hicks, K.B.;Phillips, J.G.;Garzarella, L.;Pondish, D.I.;Matulaitis, R.M.;Mccormack, T.J.;Sondey, S.M.;Seib, P.A.;Ei-atawy, Y.S. https://doi.org/10.1111/j.1365-2621.1989.tb07931.x
  13. Journal of Food Science v.55 no.4 Application of browning inhibitors to cut apple and potato by vacuum and pressure infiltration Sapers, G.M.;Garzarella, L.;Pilizota, V. https://doi.org/10.1111/j.1365-2621.1990.tb01595.x
  14. Journal of the Science of Food and Agriculture v.58 no.1 Development of a rapid colorimtric method for the determination of chlorognic acid in freeze-dried potato tubers Griffiths, D.W.;Bain, H.;Dale, M.F.B. https://doi.org/10.1002/jsfa.2740580108
  15. Journal of Food Science v.58 no.4 Control of browning during storage of apple slices preserved by combined methods. 4-Hexylresorcinol as anti-browning agent Monsalve-gonzalez, A.;Barbosa-canovas, G.V.;Cavalieri, R.P.;Mcevily, A.J.;Iuengar, R. https://doi.org/10.1111/j.1365-2621.1993.tb09361.x
  16. Ascorbate-2-polyphosphate esters and method of making same Seib, P.A.;Liao, M.L.
  17. Journal of Food Biochemistry v.13 no.1 Cysteine as an inhibitor of polyphenol oxidase Dudley, E.D.;Hotchkiss, J.H. https://doi.org/10.1111/j.1745-4514.1989.tb00385.x
  18. Hortsci. v.32 Citric acid reduces the respiration of fresh-cut carrots Noguchi, H.K.;Watada, A.E.
  19. Critical Reviews in Food Science and Nutrition v.15 no.1 Polyphenol oxidase and peroxidase in fruits and vegetables Vamos-Vigyazo, L. https://doi.org/10.1080/10408398109527312
  20. Food Sci. Biotechnol. v.9 Inactivation of ascorbate oxidase by hurdle technology with heat, pH and ultrasound Ku, J.Y.;Choi, S.J.;Kim, S.Y.;Noh, B.S.
  21. Food Chemistry v.73 no.1 Inhibitory effects of various antibrowning agents on apple slices Son, S.M.;Moon, K.D.;Lee, C.Y. https://doi.org/10.1016/S0308-8146(00)00274-0
  22. Journal of Agricultural and Food Chemistry v.38 no.8 Inhibition of browning by sulfur amino acids. 3. Apples and potatoes Molnar-perl, I.;Friedman, M. https://doi.org/10.1021/jf00098a006
  23. Journal of Agricultural and Food Chemistry v.33 no.3 Determination of chlorogenic acid in potato tubers Malmberg, A.G.;Theander, O. https://doi.org/10.1021/jf00063a052
  24. Journal of Food Science v.53 no.3 Effect of peeling on total phenols, totalglycoalkaloids, discoloration and flavor of cooked potatoes Mondy, N.I.;Gosselin, B. https://doi.org/10.1111/j.1365-2621.1988.tb08949.x
  25. Journal of Agricultural and Food Chemistry v.45 no.5 Chemistry, biochemistry, and dietary role of potato polyphenols. A review Friedman, M. https://doi.org/10.1021/jf960900s
  26. Carbohydrate Research v.282 no.1 Polymerized cyclomaltoheptaose (${\beta}$-cyclodextrin) inclusion complex formation with chlorogenic acid:solvent effects on thermochemistry and enthalphy-entropy compensation Irwin, P.L.;King, G.;Hicks, K.B. https://doi.org/10.1016/0008-6215(95)00377-0
  27. Journal of Agricultural and Food Chemistry v.39 no.11 Inhibition mechanism of kojic acid on polyphenol oxidase Chen, J.S.;Wei, C.I.;Marshall, M.R. https://doi.org/10.1021/jf00011a001
  28. J. Food Biochem. v.18 Effects of kojic acid on the oxidation of o-dihydroxyphenols by mushroom tyrosinase Kahn, V.;Lindner, P.;Zakin, V.
  29. Journal of Food Processing and Preservation v.13 no.4 Storage stability of minimally processed fruits Bolin, H.R.;Huxsoll, C.C. https://doi.org/10.1111/j.1745-4549.1989.tb00107.x
  30. Food Sci. Biotechnol. v.9 Inhibitory effects of cinnamonum cassia Bark-derived materials on mushroom tyrosinase Lee, S.E.;Kim, M.K.;Lee, S.G.;Ahn, Y.J.;Lee, H.S.
  31. Food Technol. v.45 Sulfite alternative prevents shrimp melanosis Mcevily, A.J.;Iyengar, R.;Otwell, S.
  32. Journal of Agricultural and Food Chemistry v.38 no.10 Inhibition of polyphenol oxidase activity and browning by honey Oszmianski, J.;Lee, C.Y. https://doi.org/10.1021/jf00100a002