Skip to content
Home
About Us
Resources
Profiles Metrics
Authors Directory
Institutions Directory
Top Authors
Top Institutions
Top Sponsors
AI Digest
Contact Us
Menu
Home
About Us
Resources
Profiles Metrics
Authors Directory
Institutions Directory
Top Authors
Top Institutions
Top Sponsors
AI Digest
Contact Us
Home
About Us
Resources
Profiles Metrics
Authors Directory
Institutions Directory
Top Authors
Top Institutions
Top Sponsors
AI Digest
Contact Us
Menu
Home
About Us
Resources
Profiles Metrics
Authors Directory
Institutions Directory
Top Authors
Top Institutions
Top Sponsors
AI Digest
Contact Us
Publication Details
AFRICAN RESEARCH NEXUS
SHINING A SPOTLIGHT ON AFRICAN RESEARCH
agricultural and biological sciences
Thiol containing compounds as controlling agents of enzymatic browning in some apple products
Food Research International, Volume 39, No. 8, Year 2006
Notification
URL copied to clipboard!
Description
A comparative study concerning the inhibition of the enzymatic browning in Red delicious apple slices and pulp stored for 24 h at 4, 25, and 35 °C was carried out between the thiol containing compounds; cysteine, glutathione and Maillard reaction products (MRPs) derived by heating aqueous solutions containing cysteine with glucose or ribose (Cys/G or Cys/R) and those commercially applied such as: sodium metabisulfite, ascorbic acid and 4-hexyl resorcinol. The efficiency of all antibrowning agents was followed in terms of absorbance and colour measurements. The obtained results confirmed the presence of a proportional relation between the concentration of antibrowning agents and their inhibitory effect, whereas the increase in storage temperatures showed an opposite trend. The inhibitory effect of the thiol containing compounds was comparable with 4-hexyl resorcinol and being significantly (P < 0.05) higher than ascorbic acid under all experimental conditions. The MRPs derived from cysteine/glucose model system were more active than their counterpart derived from cysteine/ribose model system. However, each of them could be considered as potential natural inhibitor having technological and commercial benefits to be applied in processed fruits. © 2006 Elsevier Ltd. All rights reserved.
Authors & Co-Authors
Eissa, Hesham A.A.
Egypt, Giza
National Research Centre
Fadel, Hoda H.Mohamed
Egypt, Giza
National Research Centre
Ibrahim, Gamil E.
Egypt, Giza
National Research Centre
Hassan, Ibrahim M.
Egypt, Cairo
College of Agriculture
Elrashid, A. Abd
Egypt, Cairo
College of Agriculture
Statistics
Citations: 62
Authors: 5
Affiliations: 2
Identifiers
Doi:
10.1016/j.foodres.2006.04.004
ISSN:
09639969