Honey in combination with vacuum impregnation to prevent enzymatic browning of fresh-cut apples

International Journal of Food Sciences and Nutrition

Volumn 56, Issue 3, 2005, Pages 165-176

  Jeon, M ^a   Zhao, Yanyun ^a  

^a OREGON STATE UNIVERSITY   (United States)

Author keywords

Antioxidant capacity; Fresh cut apples; Honey; Immersion; Vacuum impregnation

Indexed keywords

FRUCTOSE;

ANTIOXIDANT ACTIVITY; APPLE; ARTICLE; ATMOSPHERIC PRESSURE; CONTROLLED STUDY; DILUTION; FOOD COLOR; FOOD PRESERVATION; HONEY; HUMIDITY; IMMERSION; PHYSICAL CHEMISTRY; SOLUTION AND SOLUBILITY; STORAGE TEMPERATURE; SURFACE PROPERTY; TIME; UNITED STATES; VACUUM;

ANTIOXIDANTS; COLOR; FOOD PRESERVATION; FREE RADICAL SCAVENGERS; FURALDEHYDE; HONEY; HYDROGEN-ION CONCENTRATION; MAILLARD REACTION; MALUS; PHENOLS; SUPEROXIDES; VACUUM;

MALUS X DOMESTICA; ZEA MAYS;

EID: 22844437001     PISSN: 09637486     EISSN: None     Source Type: Journal    
DOI: 10.1080/09637480500131053     Document Type: Article

References (18)

1. Al-Khalifa A, Al-Arify IA. 1999. Physicochemical characteristics and pollen spectrum of some Saudi honeys. Food Chem 67:21-25.
2. Alzamora SM, Tapia MS, Leunda A, Guerrero SN, Parada-Arias E. 2000. Minimal preservation of fruits: a cited project. In: Lozano JE, Anon C, Parada-Arias E, Borabosa-Canovas GV, editors. Trend in food engineering. Pennsylvania: Technomic Publishing Company. pp 205-225.
3. Anupama D, Bhat KK, Sapna VK. 2003. Sensory and physico-chemical properties of commercial samples of honey. Food Res Intern 36:183-191.
4. AOAC. 1998. Fruits and fruit products. In Official methods of analysis. 16th ed. 4th rev. Washington, DC: Association of Official Analytical Chemists.
5. Aruoma OI, Halliwell B, Williamson G. 1997. In vitro methods for characterizing potential prooxidant and antioxidant actions of nonnutritive substances in plant foods. In: Aruoma OI, Cuppett SL, editors. Antioxidant methodology: in vivo and in vitro concepts. Champaign, IL: AOCS Press. pp 173-204.
6. Chen L, Mehta A, Berenbaum M, Zangerl AR, Engeseth NJ. 2000. Honeys from different sources as inhibitors of enzymatic browning in fruit and vegetable homogenates. J Agric Food Chem 48:4997-5000.
7. Frankel S, Robinson GE, Berenbaum MR. 1998. Antioxidant capacity and correlated characteristics of fourteen unifloral honeys. J Apic Res 37:27-31.
8. Gheldof N, Engeseth NJ. 2002. Antioxidant capacity of honeys from various floral sources based on the determination of oxygen radical absorbance capacity and inhibition of in vitro lipoprotein oxidation in human serum samples. J Agric Food Chem 50:3050-3055.
9. Gheldof N, Wang XH, Engeseth NJ. 2002. Identification and quantification of antioxidant components of honeys from various floral sources. J Agric Food Chem 50:5870-5877.
10. Nagai T, Mizuho S, Inoue R, Inoue H, Suzuki N. 2001. Antioxidative activities of some commercially honeys, royal jelly, and propolis. Food Chem 75:237-240.
11. Nanda V, Sarkar BC, Sharma HK, Bawa AS. 2003. Physicochemical properties and estimation of mineral content in honey produced from different plants in Northern India. J Food Comp Anal 16:613-619.
12. Oszmianski J, Lee CY. 1990. Inhibition of polyphenol oxidase activity and browning by honey. J Agric Food Sci 38:1892-1895.
13. Ozoglu H, Bayindirli A. 2002. Inhibition of enzymic browning in cloudy apple juice with selected antibrowning agents. Food Control 13:213-221.
14. Robards K, Prenzler PD, Tucker G, Swatsitang P, Glover W. 1999. Phenolic compounds and their role in oxidative processes in fruits. Food Chem 66:401-436.
15. Taormina PJ, Niemira BA, Beuchat LR. 2001. Inhibitory activity of honey against foodborne pathogen as influenced by the presence of hydrogen peroxide and level of antioxidant power. Int J Food Microbiol 69:217-225.
16. Waterhouse AL. 2002. Current protocols in food analytical chemistry. In: Wrolstad RE, editor. Polyphenolics. New York: John Wiley & Sons. pp
17. Xie J, Zhao Y. 2003. Nutritional enrichment of fresh apple (royal Gala) by vacuum impregnation. Int J Food Sci Nutr 54:329-339.
18. Zhao Y, Xie J. 2004. Practice application of vacuum impregnation technology in fruit and vegetable processing. Trends Food Sci Technol 15:434-451.