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231225s2018 xx |||||o 00| ||eng c |
| 024 |
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|a 10.1177/1082013217744424
|2 doi
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|a pubmed24n0928.xml
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|a (DE-627)NLM278477992
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|a (NLM)29182010
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|a DE-627
|b ger
|c DE-627
|e rakwb
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|a eng
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|a Rodríguez-Arzuaga, Mariana
|e verfasserin
|4 aut
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| 245 |
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|a New antioxidant treatment with yerba mate ( Ilex paraguariensis) infusion for fresh-cut apples
|b Modeling, optimization, and acceptability
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|c 2018
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|a Text
|b txt
|2 rdacontent
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|a ƒaComputermedien
|b c
|2 rdamedia
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|a ƒa Online-Ressource
|b cr
|2 rdacarrier
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|a Date Completed 17.09.2018
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|a Date Revised 17.09.2018
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|a published: Print-Electronic
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|a Citation Status MEDLINE
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|a Enzymatic browning affects the sensory and nutritional quality of fresh-cut apples and limits their shelf-life. Yerba mate ( Ilex paraguariensis), a plant widely consumed in South America as an infusion, could potentially be used in minimally processed fruits and vegetables as a natural additive to prevent browning, due to its high content of phenolic compounds with antioxidant capacity. The effects of the concentrations of ascorbic acid, citric acid, and yerba mate in an aqueous dipping solution on the instrumental color parameters, antioxidant capacity, and sensory quality of "Granny Smith" fresh-cut apples were modeled and the solution was optimized to obtain treated apples with maximum antioxidant capacity and minimum browning, without affecting the natural flavor of the fruits. The optimal composition obtained (1.2% yerba mate + 0.9% citric acid + 1.0% ascorbic acid) increased the antioxidant capacity of the apples by 36%. The sensory acceptability test carried out on the "Granny Smith" fresh-cut apples treated with the optimal dipping solution showed that more than 78% of the surveyed consumers liked the color, flavor, and texture of the apples
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|a Comparative Study
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|a Journal Article
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|a Natural antioxidant
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|a browning
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|a minimally processed
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|a response surface methodology
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|a sensory evaluation
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|a Antioxidants
|2 NLM
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| 650 |
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|a Food Preservatives
|2 NLM
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| 650 |
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|a Plant Extracts
|2 NLM
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| 650 |
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|a Citric Acid
|2 NLM
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| 650 |
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|a 2968PHW8QP
|2 NLM
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| 650 |
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|a Ascorbic Acid
|2 NLM
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| 650 |
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|a PQ6CK8PD0R
|2 NLM
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| 700 |
1 |
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|a Piagentini, Andrea M
|e verfasserin
|4 aut
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| 773 |
0 |
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|i Enthalten in
|t Food science and technology international = Ciencia y tecnologia de los alimentos internacional
|d 1998
|g 24(2018), 3 vom: 18. Apr., Seite 223-231
|w (DE-627)NLM098247832
|x 1532-1738
|7 nnns
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| 773 |
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|g volume:24
|g year:2018
|g number:3
|g day:18
|g month:04
|g pages:223-231
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|u http://dx.doi.org/10.1177/1082013217744424
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