Laboratorio Of Tecnologia Quimica Y Bromatologia

Corrientes, Argentina

Laboratorio Of Tecnologia Quimica Y Bromatologia

Corrientes, Argentina
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Ojeda G.A.,Laboratorio Of Tecnologia Quimica Y Bromatologia | Sgroppo S.C.,Laboratorio Of Tecnologia Quimica Y Bromatologia | Zaritzky N.E.,Research Center sarrollo En Criotecnologia Of Alimentos Cidca
International Food Research Journal | Year: 2017

The selection of a sweet potato cultivar for minimal processing must be performed considering the nutritional value and the lower susceptibility to browning development, which will result in greater stability of the vegetable colour. The aim of this work was to evaluate browning susceptibility in four sections of two sweet potato cultivars combining chemical and enzymatic determinations with colour variables, by applying multivariate statistical techniques. Each cultivar had a characteristic browning pattern; in white cultivar colour changes were represented by changes in variable b* while in the red cultivar these changes responded to variations in variable a*.The regions with major colour changes (ΔE* > 6) after 24 hours also had high levels of phenolic compounds (658±98 mg chlorogenic acid/kg fresh tissue) and high oxidative enzymes activities. Principal Component Analysis indicated that three regions in white cultivar and two in red cultivar had low browning susceptibility. Partial Least Square analysis indicated that colour changes (ΔE*) were highly associated with Polyphenoloxidase activity and phenolic compounds. By comparing both cultivars analyzed, the white cultivar presented 3 regions with low browning susceptibility and therefore would be more suitable for minimally processing. This low susceptibility would be related to low phenol content and lower enzyme activities. © All Rights Reserved.


La Cava E.L.M.,Laboratorio Of Tecnologia Quimica Y Bromatologia | Sgroppo S.C.,Laboratorio Of Tecnologia Quimica Y Bromatologia
LWT - Food Science and Technology | Year: 2015

The effect of the UV-C light (doses: 0.0-3.94J/cm2) on the main bioactive compounds of grapefruit juice and their stability were evaluated throughout 30 and 16 days of storage at 4 and 10°C respectively. Organic acids (citric, malic, ascorbic and tartaric) and flavonoids (naringin, hesperidin and neohesperidin) were quantified by HPLC, whereas total phenols and the antioxidant capacity were determined by spectrophotometric methods. The UV-C treatments caused a significant decrease (15%-30%) in ascorbic acid and antioxidant capacity (10%-27%), which was related to the applied dose. However, no changes (p>0.05) in others organics acids, individual flavonoids, total phenols, pH, °Brix, color and titratable acidity were observed after UV-C treatment. During the storage at both temperatures, a decrease in the neohesperidin levels (43%-53%) was detected whereas the others parameters analyzed did not show changes (p>0.05). The microbiological quality of grapefruit juices treated with 3.94J/cm2 was maintained for 15 and 10 days at 4 and 10°C respectively. © 2015 Elsevier Ltd.


Ojeda G.A.,Laboratorio Of Tecnologia Quimica Y Bromatologia | Sgroppo S.C.,Laboratorio Of Tecnologia Quimica Y Bromatologia | Zaritzky N.E.,CONICET
International Journal of Food Science and Technology | Year: 2014

Summary: To control browning phenomenon, an edible coating of cassava starch along with ascorbic acid (AA) (combined treatment) was applied to minimally processed sweet potatoes var cv. 'Blanca Correntina'. The samples were stored at 4 °C for 16 days, and the activities of polyphenol oxidase, peroxidase and phenylalanine ammonia lyase were studied; also, surface colour, antioxidant capacity, ascorbic acid, chlorogenic acid content were evaluated. The combined treatment showed a beneficial impact on the quality of the product, avoiding browning when compared with untreated samples and individual treatments (coating without AA or immersion in AA solution). The improvements were evidenced by the absence of changes in hue, minor changes in a* parameter and a major inhibitory effect of AA on the activity of the three enzymes. Ascorbic acid content and antioxidant capacity increased (P < 0.05). The combined treatment not only was effective in preventing enzymatic browning but also retained freshness and improved nutritional value. © 2013 Institute of Food Science and Technology.

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