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Uso de embalagem ativa na inibição do escurecimento enzimático de maçãs Active packaging use to inhibit enzymatic browning of apples
| Content Provider | Semantic Scholar |
|---|---|
| Author | Oliveira, Talita Moreira De Soares, Ferreira Paula, Cláudia Denise De Viana, Giulliano Amaral |
| Copyright Year | 2008 |
| Abstract | The enzymatic browning is the most limiting factor of fruits and vegetables shelf-life. The objective of this study was to evaluate the effect of an active packaging incorporated with anti-oxidant agents to inhibit apple’s enzymatic browning. Cellulosic films were incorporated with cysteine and sulphite and used to cover apples divided in halves. Browning inhibition was measured by polyphenoloxidase activity and colour analysis (CIE Lab colour system). Low concentration of sulphite (1%) showed efficient browning inhibition and higher concentration of cysteine (15%) was necessary to reach the same results. Treatments containing cysteine and sulphite resulted in brighter apples and less browning compared with control. The quantity of sulphite released to apples was lower than the limit allowed by legislation, decreasing, in this way, the levels of additives ingested by the consumer. In this study, the effectiveness of active packaging in |
| File Format | PDF HTM / HTML |
| DOI | 10.5433/1679-0359.2008v29n1p117 |
| Alternate Webpage(s) | http://www.uel.br/revistas/uel/index.php/semagrarias/article/download/2861/2426 |
| Alternate Webpage(s) | https://www.redalyc.org/pdf/4457/445744087011.pdf |
| Alternate Webpage(s) | https://doi.org/10.5433/1679-0359.2008v29n1p117 |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |
