active packaging use to inhibit enzymatic browning of apples/
uso de embalagem ativa na inibição do escurecimento enzimático de maçãs

Clicks: 185
ID: 216375
2008
Free PDF
Article Quality & Performance Metrics
Overall Quality
Not rated
Combines reader engagement with the AI quality analysis. This article has not been analysed, so there is no overall score — reader engagement is measured and shown alongside.
AI Quality Assessment
Not analyzed
Readership in this journal
Popular

Ranked #153 of 225 articles by views in frontiers in neuroendocrinology

Most read Least read

Bar heights use a square-root scale. Only the 120 most-read articles are drawn; the journal has 225 in total.

Mint this article as an NFT
Not yet minted

Create a permanent, verifiable on-chain record of this article on the Scimatic Network. The NFT is held in your Journament account, and you can withdraw it to your own wallet at any time.

5 SUSD one-off · no wallet required
Sign in to mint
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 providing product conservation was confirmed by the inhibition of browning in apples.

O escurecimento enzimático é um dos fatores mais limitantes da vida de prateleira de frutas e vegetais. O objetivo desse estudo foi avaliar o efeito do uso de embalagem ativa incorporada com agentes antioxidantes na inibição do escurecimento enzimático de maçãs. Os filmes foram produzidos a base de polímero celulósico e incorporados com sulfito e cisteína para recobrimento de maçãs divididas ao meio. Foi avaliada a inibição do escurecimento através da atividade da polifenoloxidase e pela análise de cor (sistema CIE Lab). Baixas concentrações de sulfito (1%) mostraram-se eficientes na inibição do escurecimento das maçãs e altas concentrações de cisteína (15%) foram necessárias para a obtenção do mesmo resultado. Os tratamentos tanto com sulfito quanto com cisteína, comparados com os tratamentos controle, proporcionaram maior brilho às maçãs e menor escurecimento. O teor de sulfito liberado para a maçã foi menor que o permitido pela legislação, diminuindo assim, os níveis de aditivos que serão ingeridos pelo consumidor. Comprovou-se a eficiência das embalagens ativas que proporcionaram conservação do produto, inibindo o desenvolvimento de escurecimento.

Reference Key
viana2008semina:active Use this key to autocite in the manuscript while using SciMatic Manuscript Manager or Thesis Manager
Authors Giulliano Amaral Viana, Cláudia Denise de Paula, Nilda de Fátima Ferreira Soares, Talita Moreira de Oliveira
Are you one of these authors? Claim your profile
Journal frontiers in neuroendocrinology
Year 2008
DOI
10.5433/1679-0359.2008v29n1p117
URL
http://www.uel.br/revistas/uel/index.php/semagrarias/article/view/2861
Keywords
Agriculture (General)

Citations

No citations found. To add a citation, contact the admin at info@scimatic.org

Comments

No comments yet. Be the first to comment on this article.