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Antibrowning effect of antioxidants on extract, precipitate, and fresh-cut tissue of artichokes

Ghidelli, Christian, Mateos, Milagros, Rojas-Argudo, Cristina, Pérez-Gago, María B.
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2013 v.51 no.2 pp. 462-468
absorbance, antioxidants, artichokes, ascorbic acid, calcium chloride, citric acid, color, cysteine, enzymatic browning, pellets, peracetic acid, screening
The effect of antioxidants controlling enzymatic browning of artichokes cv. ‘Blanca de Tudela’ was studied in extracts and fresh-cut tissue. Initially, the effect of ascorbic acid (AA), citric acid (CA), peracetic acid (PA), calcium chloride (CaCl2), cyclodextrin (CD), cysteine (Cys), hexametaphosphate (HMP), and 4-hexylresorcinol (Hexyl) at different concentrations was studied in extracts and precipitates. Absorbance at 450 nm of artichoke extract and color of the pellets were measured, as a preliminary screening of antioxidants controlling browning. AA at 10 mol/m3 was the most effective controlling browning in the extract and pellet; whereas, Cys and 4-Hexyl were effective at a higher concentration (50 mol/m3) and CA was only effective in the extract. Application of AA, CA, Cys, and Hexyl at different concentrations was studied on fresh-cut artichokes during storage at 5 °C. Samples treated with Cys (0.1, 0.3, 0.5, 1%) showed the highest L* and lowest a* values. An increase in Cys concentration decreased a* and increased b* values, which correlated with a decrease in browning and an increase in yellowness of the tissue. Application of CA (1, 2.7, 5.3%), AA (0.5, 1, 1.5, 2%) and Hexyl (0.002, 0.005%) did not inhibit enzymatic browning. Visual evaluation confirmed these results.