Enhancement in the oxidative stability of green peas by Ilex paraguariensis addition in a blanching process before their refrigerated and frozen storage

YONNY, MELISA E.; MEDINA, ANALÍA V.; NAZARENO, MÓNICA A.; CHAILLOU, LUCRECIA L.

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY

ELSEVIER SCIENCE BV

Año: 2018 vol. 91 p. 315 - 321

0023-6438

Green peas have a short shelf-life because their unsaturated fatty acids are exposed to oxidative damage inducedby pro-oxidant enzymes leading to organoleptic changes and nutritional quality losses. Blanching (BL) is acrucial treatment in the successful production of high quality frozen vegetables to inactivate the pro-oxidantenzymes to prevent possible food deterioration reactions. Ilex paraguariensis extract (IP) has evidenced antioxidanteffect and it was ascribed to their phenolic constituents. The main aim of the present work was toevaluate the effect of BL combined with IP on the oxidative stability of green peas along refrigerated and frozenstorage. Fresh peas were exposed to different treatments for 2 min and compared to untreated samples: BL inwater at 97 °C; dipping in IP at 25 °C (IPD), BL combined with IP at 97 °C (BL/IP). Afterwards, samples werestored at 4 and -18 °C for 60 days. Lipoxygenase activity and oxidative stability (taking malondialdehyde andhexanal as oxidation markers) have been monitored in stored peas as indicators of the assayed treatments effectiveness.BL/IP extract was the most effective treatment to inhibit oxidation and it can be a new alternative inorder to enhance oxidative stability of peas.