Application of edible coatings in minimally processed sweet potatoes (Ipomoea batatas L.) for preventing enzymatic browning.

OJEDA, GONZALO ADRIÁN; SROPPO SONIA ; ZARITZKY NOEMI.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

WILEY-BLACKWELL PUBLISHING, INC

Lugar: Londres; Año: 2014 vol. 49 p. 876 - 883

0950-5423

To control browning phenomenon, an edible coating of cassava starch along with ascorbic acid (AA) (combined treatment) was applied to minimally processed sweet potatoes var cv. Blanca Correntina. Thesamples were stored at 4 °C for 16 days, and the activities of polyphenol oxidase, peroxidase and phenylalanine ammonia lyase were studied; also, surface colour, antioxidant capacity, ascorbic acid, chlorogenic acid content were evaluated. The combined treatment showed a beneficial impact on the quality of the product, avoiding browning when compared with untreated samples and individual treatments (coatingwithout AA or immersion in AA solution). The improvements were evidenced by the absence of changesin hue, minor changes in a* parameter and a major inhibitory effect of AA on the activity of the threeenzymes. Ascorbic acid content and antioxidant capacity increased (P < 0.05). The combined treatmentnot only was effective in preventing enzymatic browning but also retained freshness and improvednutritional value.