Control of polyphenol oxidase activity in banana slices during osmotic dehaydration

Drying Technology

Volumn 25, Issue 2, 2007, Pages 375-378

  Waliszewski, K N ^a   Pardio, V T ^b   Ovando, S L ^c  

^a INSTITUTO TECNOLÓGICO DE VERACRUZ   (Mexico)

^b UNIVERSIDAD VERACRUZANA   (Mexico)

^c UNIVERSIDAD JUÁREZ AUTÓNOMA DE TABASCO   (Mexico)

Author keywords

Drying; PPO activity; Tropical fruit

Indexed keywords

ADDITIVES; DRYING; ENZYME ACTIVITY; FRUITS; SUGAR (SUCROSE);

METHYL-CATECHOL; POLYPHENOL OXIDASE; SODIUM METABISULFITE;

DEHYDRATION;

ADDITIVES; DEHYDRATION; DRYING; ENZYME ACTIVITY; FRUITS; SUGAR (SUCROSE);

EID: 33847647945     PISSN: 07373937     EISSN: 15322300     Source Type: Journal    
DOI: 10.1080/07373930601120613     Document Type: Article

References (12)

1. McEvily, A. J., Iyengar, R. and Otwell, W. S. (1992) Inhibition of enzymatic browning in foods and beverages. Critical Reviews in Food Science and Nutrition, 32, pp. 253-273.
2. Taylor, S. L., Higley, N. A. and Bush, R. K. (1986) Sulfites in foods: Uses, analytical methods, sulphur-containing residues, fate, exposure assessment, metabolism, toxicity and hypersensitivity. Advances in Food Research, 30, pp. 1-76.
3. Monsalve-Gonzalez, A., Barbosa-Canovas, G. V., McEvily, A. J. and Iyengar, R. (1995) Inhibition of enzymatic browning in apple products by 4-hexylresorcinol. Food Technology, 49:4, pp. 110-118.
4. Sapers, G. M., Miller, R. L., Miller, F. C., Cooke, P. H. and Choi, S. W. (1994) Enzymatic browning control in minimally processed mushrooms. Journal of Food Science, 59, pp. 1042-1047.
5. McEvily, A. J., Iyengar, R. and Otwell, W. S. (1991) Sulphite alternative prevents shrimp melanosis. Food Technology, 45:9, pp. 80-86.
6. Frankos, V. H., Schmitt, D. F., Haws, L. C., McEvily, A. J., Iyengar, R., Miller, S. A., Munro, I. C., Clydesdale, F. M., Forbes, A. L. and Sauer, R. M. (1991) Generally recognized as safe (GRAS) evaluation of 4-hexylresorcinol for use as a processing aid for prevention of melanosis in shrimp. Regulatory Toxicology and Pharmacology, 14, pp. 202-212.
7. Luo, Y. and Barbosa-Canovas, G. V. (1996) Preservation of apple slices using ascorbic acid and 4-hexylresorcinol. Food Science and Technology International, 2, pp. 315-321.
8. Buta, J. G. and Moline, H. E. (2001) Prevention of browning of potato slices using polyphenoloxidase inhibitiors and organic acids. Journal of Food Quality, 24, pp. 271-282.
9. Waliszewski, K. N., Cortes, H. D., Pardio, V. T. and Garcia, M. A. (1999) Color parameters changes in banana slices during osmotic dehydration. Drying Technology, 17, pp. 947-954.
10. Waliszewski, K. N., Garcia, R. H., Ramirez, M. and Garcia, M. A. (2000) Polyphenol oxidase activity in banana chips during osmotic dehydration. Drying Technology, 18, pp. 1327-1337.
11. von Loesecke, H. W. (1950) Bananas. Chemistry, Physiology, Technology, International Science Publishers, New York
12. Bradford, M. M. (1976) A rapid and sensitive method for the quantification for the microgram quantities of protein utilizing the principle of protein dye binding. Analytical Biochemistry, 72, pp. 248-254.