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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.… Click to show full 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.
Journal Title: Italian Journal of Food Science
Year Published: 2019
Link to full text (if available)
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