El control del pardeamiento enzimático ha sido siempre un reto para la industria alimentaria. Además, el. Título: Nueva fuente de antioxidantes para el control de pardeamiento enzimático: una alternativa para la reducción de pérdidas en poscosecha de frutas. La diferencia de color (∆E) se calculó tomando como base el control al día cero. La evaluación .. indicar evidencia del pardeamiento enzimático. La diferencia.

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Pardeamiento enzimático en alimentos by Yuly Garcilazo on Prezi

To determine the effectiveness of chemicals, dehanding methods, storage temperature, and packaging material on the control of browning of banana crown. Then, the content of phenols and their antioxidant capacity are analyzed by the use of the Oxygen Radical Absorbance Capacity —ORAC— method in order to, finally, study their application on apples and bananas as reference fruits that pardamiento from enzymatic browning, by analyzing the browning rates and the change of the normal color.

The results showed that the best chemical in reducing browning was thiourea and aluminum potassium sulfate, because they were sulfur-containing compunds, which were reported to reduce browing.

This is due to low oxygen concentration inside the conrrol.

The results showed that temperature had significant effects on browning of banana crown. Please use this identifier to cite or link to this pardeamientto Faculty of Agricultural Sciences.


Show full item record. Dehanding by separation under water, dehanding by separation in air, and cutting by knife under water were similar and better than cutting by knife in air which gave the worst results due to the availability of oxygen and abundant phenolic compounds ccontrol a result of cutting.


Lookup the document at: The objective was to evaluate the antioxidant capacity of carob Hymenaea courbaril Linneaus on fruits susceptible to enzymatic browning. Pardramiento new source of antioxidants to control enzymatic browning: The dehanding method treatments were arranged in a split plot design with four replications.

Fresh fruits and vegetables have had an increase of their demand during the last decade, because there is evidence of the correlation bewteen their consumption and lower risks of chronic and degenerative diseases. Arteaga G, Diana M.

Control of crown browning in banana Musa sp. University of Gezira, Wad Medani Sudan. The study, particularly, starts with a physical-chemical characterization of the peel, the seed and the pulp of the carob. Journal of Engineering and Technology;Vol.

Enzymatic browning in Fruits: its biochemistry and control

Dehanding enzimstico were dehanding by separation under parrdeamiento, dehanding by separation in air, cutting by knife under water, and cutting by knife in air. On the other hand, there is a constant deterioration suffered by fresh fruits and vegetables due to changes, reactions or decomposition that degrade their color, texture and taste.


Keeping in mind the inerest of contributing to the solution of the commercialization of healthy and minimally vontrol fruits, this research work appears to study the anioxidant properties of the peel, the seed and the pulp of the carob and its application on fruits susceptible to such reactions, as the third phase of a research work about the obtainment of natural conservants from this native plant.

The use of intact polyethylene bags was the best method of packaging in reducing banana crown browning compared with perforated and no bags. Bidila JSPUI Bidila preserves and enables easy and open access to all types of digital content including text, images, moving images, mpegs and data sets Learn More.

Items in Bidila are protected by copyright, with all rights reserved, unless otherwise indicated. The treatments of chemicals and packaging methods were arranged in a split split plot design with four replications.