Active packaging use to inhibit enzymatic browning of apples
DOI:
https://doi.org/10.5433/1679-0359.2008v29n1p117Keywords:
Active packaging, Polyphenoloxidase, Fruits.Abstract
The enzymatic browning is the most limiting factor of fruits and vegetables shelf-life. The objective of this study was to evaluate the effect of an active packaging incorporated with anti-oxidant agents to inhibit apple’s enzymatic browning. Cellulosic films were incorporated with cysteine and sulphite and used to cover apples divided in halves. Browning inhibition was measured by polyphenoloxidase activity and colour analysis (CIE Lab colour system). Low concentration of sulphite (1%) showed efficient browning inhibition and higher concentration of cysteine (15%) was necessary to reach the same results. Treatments containing cysteine and sulphite resulted in brighter apples and less browning compared with control. The quantity of sulphite released to apples was lower than the limit allowed by legislation, decreasing, in this way, the levels of additives ingested by the consumer. In this study, the effectiveness of active packaging in providing product conservation was confirmed by the inhibition of browning in apples.
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