ERYTHORBIC ACID AND SODIUM ERYTHORBATE EFFECTIVELY PREVENT PULP BROWNING OF MINIMALLY PROCESSED ‘ROYAL GALA’ APPLES

Abstract

This study aimed to evaluate the effect of erythorbic acid (EA), sodium erythorbate (SE) and kojic acid (KA) to control the pulp browning of minimally processed (MP) ‘Royal Gala’ apples. Physicochemical and sensorial properties of MP apples were evaluated during a shelf life testing. SE and EA resulted in the highest levels of phenolic compounds, antioxidant activity and PPO and POD inhibition. Sensorial analysis results revealed that SE and EA treatments preserved the flavor, odor, color, succulence, firmness and overall quality of MP apples for up to 9 days. In conclusion, both SE and EA are suitable antibrowning agents for MP ‘Royal Gala’ apples.
Published
2019-03-11
How to Cite
RIBEIRO, J.A. et al. ERYTHORBIC ACID AND SODIUM ERYTHORBATE EFFECTIVELY PREVENT PULP BROWNING OF MINIMALLY PROCESSED ‘ROYAL GALA’ APPLES. Italian Journal of Food Science, [S.l.], v. 31, n. 3, mar. 2019. ISSN 1120-1770. Available at: <https://chiriottieditori.it/ojs/index.php/ijfs/article/view/1451>. Date accessed: 22 oct. 2019. doi: https://doi.org/10.14674/IJFS-1451.