IMPACTS OF ASCORBIC ACID AND CITRIC ACID ON REDUCING BROWNING OF READY TO COOK CHILI
Keywords:
anti-browning agent, ascorbic acid, browning, citric acidAbstract
Browning is critical in the preservation of quality and shelf life of fresh cut products. In this study, the effects of ascorbic acid and citric acid to inhibit browning were investigated. Green mature chili cv. Supper hot was washed with tap water and then the chili stem was removed. The intact chilies were treated with 1.5% w/v ascorbic acid, 0.5% w/v citric acid, and untreated chilies were served as a control. All samples were ground using a blender for 30 sec. Afterward the all samples were packed in a foam tray, sealed with PVC film and kept at 4 °C for 6 days. Treatment with ascorbic acid inhibited browning as indicating by lower color changes (L*, a*, B* and hue angle values) and browning index in compared to non-treated sample. In addition, samples treated with 1.5% ascorbic acid showed the increase of antioxidant capacity, vitamin C concentration and the highest acceptance score by consumer evaluations. The samples treated with citric acid showed the opposite tendency. These results suggest that 1.5% ascorbic acid could be used as an alternative approach to control browning and maintain quality of coarse grinding chili.
References
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Apintanapong, M., Cheachumluang, K., Suasawan, P. & Thongprasert, N. (2007). Effect of antibrowning agents on banana slices and vacuum-fried slices. Journal of Food, Agriculture and Environment. 5(3-4), 151-157.
Barbagallo, R.N., Chisari, M. & Patane, C. (2012). Use in vivo natural anti-browning agents against polyphenol oxidase activity in minimally processed eggplant. Chemical Engineering Transactions. 27, 49-54.
Bradford, M.A. (1976). A rapid sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Analytical Biochemistry. 72, 248-254.
Brand-Williams, W., Cuvelier, M.E. & Berset, C. (1995). Use of free radical method to evaluate antioxidant activity. LWT - Food Science and Technology. 28, 25-30.
Chen, Z., Zhu, C., Zhang, Y., Niu, D. & Du, J. (2010). Effects of aqueous chlorine dioxide treatment on enzymatic browning and shelf life of fresh cut asparagus lettuce. Postharvest Biology Technology. 58, 232-238.
Chung, H. & Moon, K. (2009). Browning characteristic of fresh-cut ‘Tsugaru’ apples as affected by pre-storage atmospheres. Food Chemistry. 114, 1433-1437.
Du, J., Fu, Y. & Wang, N. (2009). Effects of aqueous chlorine dioxide treatment on browning of fresh-cut lotus root. Food Science and Technology. 42, 654-659.
Gonzalez-Aguilar, G.A., Ruiz-Cruz, S., Soto-Valdez, H., Vazquez-Ortiz, Pacheco-Aguilar, R. & Wang, C.Y. (2005). Biochemical changes of fresh-cut pineapple slices treated with antibrowning agents. International Journal of Food Science & Technology. 40, 377-383.
Jiang, Y., Pen, L. & Li, J. (2004). Use of citric acid for shelf life and quality maintenance of fresh-cut Chinese water chestnut. Journal of Food Engineering. 63, 325-328.
Kim, D., Kim, H., Chung, H. & Moon, K. (2014). Browning control of fresh cut lettuce by phytoncide treatment. Food Chemistry. 159, 188-192.
Lante, A., Tinello, F. & Nicoletto, M. (2015). UV-A light treatment for controlling enzymatic browning of fresh-cut fruits. Innovative Food Science and Emerging Technologies. 34, 141-147.
Li, Y., Wills, R.B.H. & Golding, J.B. (2015). Sodium chloride, a cost effective partial replacement of calcium ascorbate and ascorbic acid to inhibit surface browning on fresh-cut apple slices. LWT - Food Science and Technology. 64, 503-507.
Li-Qin, Z., Jie, Z., Shu-Hue, Z. & Lai-Hui, G. (2009). Inhibition of browning on the surface of peach slices by short-term exposure to nitric oxide and ascorbic acid. Food Chemistry. 114, 174-179.
Liu, H., Cao, J. & Jiang, W. (2015). Evaluation and comparison of vitamin C, phenolic compounds, antioxidant properties and metal chelating activity of pulp and peel from selected peach cultivars. LWT - Food Science and Technology. 63, 1042-1048.
Lu, s., Luo, Y., Turner, E. & Feng, H. (2007). Efficacy of sodium chlorite as an inhibitor of enzymatic browning in apple slices. Food Chemistry. 104, 824-829.
Maghoumi, M., Gomez, P.A., Mostofi, Y., Zamani, Z., Artes-Hernandez, F. & Artes, F. (2013). Combined effect of heat treatment, UV-C and superatmospheric oxygen packing on phenolic and browning related enzymes of fresh-cut pomegranate arils. Food Science and Technology. 54, 389-396.
Manolopoulou, E. & Varzakas, T. (2011). Effect of storage conditions on the sensory quality, colour and texture of fresh-cut minimally processed cabbage with the addition of ascorbic acid, citric acid and calcium chloride. Food and Nutrition Sciences. 2, 956-963.
Pizzocaro, F., Torreggianni, D. & Gilardi, G. (1993). Inhibition of apple polyphenoloxidase (PPO) by ascorbic acid, citric acid and sodium chloride. Journal of Food Processing and Preservation. 17, 21-30.
Ramos-Villarroel, A.Y., Martin-Belloso, O. & Soliva-Fortuny, R. (2015). Combined effects of malic acid and pulsed light treatments on the inactivation of Listeria innocua and Escherichia coli on fresh-cut produce. Food Control. 52, 112-118.
Rojas-Grau, M.A., Sobrino-Lopez, A., Tapia, M.S. & Martin-Belloso, O. (2006). Browning inhibition in fresh-cut ‘Fuji’ apple slices by natural antibrowning agents. Journal of Food Science. 71, 59-65.
Saba, M.K. & Sogvar, O.B. (2016). Combination of carboxymethyl cellulose-based coatings with calcium and ascorbic acid impacts in browning and quality of fresh-cut apples. LWT - Food Science and Technology. 66, 165-171.
Sharma, S. & Rao, T.V.R. (2015). Xanthan gum based edible coating enriched with cinnamic acid prevents browning and extends the shelf-life of fresh cut pears. LWT - Food Science and Technology. 62, 791-800.
Sogvar, O.B., Saba, M.K. & Emamifar, A. (2016). Aloevera and ascorbic acid coatings maintain postharvest quality and reduce microbial load of strawberry fruit. Postharvest Biology Technology. 114, 29-35.
Suttirak, W. & Manurakchinakorn, S. (2010). Potential application of ascorbic acid, citric acid and oxalic acid for browning inhibition in fresh-cut fruits and vegetables. Walailak Journal of Science and Technology. 7(1), 5-14.
Terada, M., Watanabe, Y., Kunitomo, M. & Hayashi, E. (1978). Differential rapid analysis of ascorbic and ascorbic acid 3-sulfate by dinitrophenylhydrazine. Analytical Biochemistry. 84, 604-608.
Tripathi, J. & Variyar, P.S. (2015). Gamma irradiation inhibits browning in ready-to-cook (RTC) ash gourd (Benincasa hispida) during storage. Innovative Food Science and Emerging Technologies. 20, 1-8.
Zambrano-Zaragoza, M.L., Mercado-Silva, E., Del-Real, L.A., Gutiérrez-Cort, E., Cornejo-Villegas, M.A. & Quintanar-Guerrero, D. (2014). The effect of nano-coatings with α-tocopherol and xanthan gum on shelf-life and browning index of fresh-cut ‘Red Delicious’ apples. Innovative Food Science and Emerging Technologies. 22, 188-196.
Apintanapong, M., Cheachumluang, K., Suasawan, P. & Thongprasert, N. (2007). Effect of antibrowning agents on banana slices and vacuum-fried slices. Journal of Food, Agriculture and Environment. 5(3-4), 151-157.
Barbagallo, R.N., Chisari, M. & Patane, C. (2012). Use in vivo natural anti-browning agents against polyphenol oxidase activity in minimally processed eggplant. Chemical Engineering Transactions. 27, 49-54.
Bradford, M.A. (1976). A rapid sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. Analytical Biochemistry. 72, 248-254.
Brand-Williams, W., Cuvelier, M.E. & Berset, C. (1995). Use of free radical method to evaluate antioxidant activity. LWT - Food Science and Technology. 28, 25-30.
Chen, Z., Zhu, C., Zhang, Y., Niu, D. & Du, J. (2010). Effects of aqueous chlorine dioxide treatment on enzymatic browning and shelf life of fresh cut asparagus lettuce. Postharvest Biology Technology. 58, 232-238.
Chung, H. & Moon, K. (2009). Browning characteristic of fresh-cut ‘Tsugaru’ apples as affected by pre-storage atmospheres. Food Chemistry. 114, 1433-1437.
Du, J., Fu, Y. & Wang, N. (2009). Effects of aqueous chlorine dioxide treatment on browning of fresh-cut lotus root. Food Science and Technology. 42, 654-659.
Gonzalez-Aguilar, G.A., Ruiz-Cruz, S., Soto-Valdez, H., Vazquez-Ortiz, Pacheco-Aguilar, R. & Wang, C.Y. (2005). Biochemical changes of fresh-cut pineapple slices treated with antibrowning agents. International Journal of Food Science & Technology. 40, 377-383.
Jiang, Y., Pen, L. & Li, J. (2004). Use of citric acid for shelf life and quality maintenance of fresh-cut Chinese water chestnut. Journal of Food Engineering. 63, 325-328.
Kim, D., Kim, H., Chung, H. & Moon, K. (2014). Browning control of fresh cut lettuce by phytoncide treatment. Food Chemistry. 159, 188-192.
Lante, A., Tinello, F. & Nicoletto, M. (2015). UV-A light treatment for controlling enzymatic browning of fresh-cut fruits. Innovative Food Science and Emerging Technologies. 34, 141-147.
Li, Y., Wills, R.B.H. & Golding, J.B. (2015). Sodium chloride, a cost effective partial replacement of calcium ascorbate and ascorbic acid to inhibit surface browning on fresh-cut apple slices. LWT - Food Science and Technology. 64, 503-507.
Li-Qin, Z., Jie, Z., Shu-Hue, Z. & Lai-Hui, G. (2009). Inhibition of browning on the surface of peach slices by short-term exposure to nitric oxide and ascorbic acid. Food Chemistry. 114, 174-179.
Liu, H., Cao, J. & Jiang, W. (2015). Evaluation and comparison of vitamin C, phenolic compounds, antioxidant properties and metal chelating activity of pulp and peel from selected peach cultivars. LWT - Food Science and Technology. 63, 1042-1048.
Lu, s., Luo, Y., Turner, E. & Feng, H. (2007). Efficacy of sodium chlorite as an inhibitor of enzymatic browning in apple slices. Food Chemistry. 104, 824-829.
Maghoumi, M., Gomez, P.A., Mostofi, Y., Zamani, Z., Artes-Hernandez, F. & Artes, F. (2013). Combined effect of heat treatment, UV-C and superatmospheric oxygen packing on phenolic and browning related enzymes of fresh-cut pomegranate arils. Food Science and Technology. 54, 389-396.
Manolopoulou, E. & Varzakas, T. (2011). Effect of storage conditions on the sensory quality, colour and texture of fresh-cut minimally processed cabbage with the addition of ascorbic acid, citric acid and calcium chloride. Food and Nutrition Sciences. 2, 956-963.
Pizzocaro, F., Torreggianni, D. & Gilardi, G. (1993). Inhibition of apple polyphenoloxidase (PPO) by ascorbic acid, citric acid and sodium chloride. Journal of Food Processing and Preservation. 17, 21-30.
Ramos-Villarroel, A.Y., Martin-Belloso, O. & Soliva-Fortuny, R. (2015). Combined effects of malic acid and pulsed light treatments on the inactivation of Listeria innocua and Escherichia coli on fresh-cut produce. Food Control. 52, 112-118.
Rojas-Grau, M.A., Sobrino-Lopez, A., Tapia, M.S. & Martin-Belloso, O. (2006). Browning inhibition in fresh-cut ‘Fuji’ apple slices by natural antibrowning agents. Journal of Food Science. 71, 59-65.
Saba, M.K. & Sogvar, O.B. (2016). Combination of carboxymethyl cellulose-based coatings with calcium and ascorbic acid impacts in browning and quality of fresh-cut apples. LWT - Food Science and Technology. 66, 165-171.
Sharma, S. & Rao, T.V.R. (2015). Xanthan gum based edible coating enriched with cinnamic acid prevents browning and extends the shelf-life of fresh cut pears. LWT - Food Science and Technology. 62, 791-800.
Sogvar, O.B., Saba, M.K. & Emamifar, A. (2016). Aloevera and ascorbic acid coatings maintain postharvest quality and reduce microbial load of strawberry fruit. Postharvest Biology Technology. 114, 29-35.
Suttirak, W. & Manurakchinakorn, S. (2010). Potential application of ascorbic acid, citric acid and oxalic acid for browning inhibition in fresh-cut fruits and vegetables. Walailak Journal of Science and Technology. 7(1), 5-14.
Terada, M., Watanabe, Y., Kunitomo, M. & Hayashi, E. (1978). Differential rapid analysis of ascorbic and ascorbic acid 3-sulfate by dinitrophenylhydrazine. Analytical Biochemistry. 84, 604-608.
Tripathi, J. & Variyar, P.S. (2015). Gamma irradiation inhibits browning in ready-to-cook (RTC) ash gourd (Benincasa hispida) during storage. Innovative Food Science and Emerging Technologies. 20, 1-8.
Zambrano-Zaragoza, M.L., Mercado-Silva, E., Del-Real, L.A., Gutiérrez-Cort, E., Cornejo-Villegas, M.A. & Quintanar-Guerrero, D. (2014). The effect of nano-coatings with α-tocopherol and xanthan gum on shelf-life and browning index of fresh-cut ‘Red Delicious’ apples. Innovative Food Science and Emerging Technologies. 22, 188-196.
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2020-01-31
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บทความวิจัย (Research Article)
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