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

Main Article Content

J.A. RIBEIRO
M. SEIFERT
J. VINHOLES
C.V. ROMBALDI
L. NORA http://orcid.org/0000-0002-4675-1403
R.F.F. CANTILLANO

Keywords

antioxidant activity, enzymes, minimal processing, phenolic compounds, sensorial analyses

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.

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