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125174

EFFECT OF THERMAL AND CHEMICAL PRE-TREATMENTS ON OXIDATIVE ENZYME ACTIVITIES OF BANANA AND APPLE SLICES

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Last updated: 04 Jan 2025

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Abstract

In this study, effect of thermal (water and steam blanching) and chemical (adding of ascorbic acid, citric acid and Na2S2O5) pre-treatments on oxidative enzyme activities of banana and apple slices was investigated. High degree of inactivation of oxidative enzymes has been achieved in the first 2 min until 5min of water and steam blanching treatment. The best used concentration of ascorbic acid was found to be 2.0%, hence it improved the final acceptability and inhibited PPO activity for various fruit slices, especially banana and apple. Also, the best concentration of CA was 2.0% to inhibit PPO in banana and apple slices. However, it could be noticed that addition of Na2S2O5 at 0.2% in the soaking solution took place as the inhibition of PPO increased. Generally, the result showed that utilization of CA, Na2S2O5 and steam blanching heated samples did not cause any browning for all banana slices compared with AA, water blanching and untreated samples. The apple slices pretreated with Na2S2O5, steam and water caused the highest reduction of oxidative enzyme activities followed by CA, while the pretreated samples with AA and untreated ones showed the lowest reduction of oxidative enzyme activities.

DOI

10.21608/jfds.2008.125174

Authors

First Name

Wafaa

Last Name

Ibrahim

MiddleName

A.

Affiliation

Food Technology Department, National Research Centre, Cairo, Egypt

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City

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Orcid

-

First Name

G.

Last Name

Abd Elmoniem

MiddleName

M.

Affiliation

Food Technology Department, National Research Centre, Cairo, Egypt

Email

-

City

-

Orcid

-

First Name

H.

Last Name

Eissa

MiddleName

A.

Affiliation

Food Technology Department, National Research Centre, Cairo, Egypt

Email

-

City

-

Orcid

-

First Name

S.

Last Name

Saad

MiddleName

M.

Affiliation

Agric. Biochemistry Dept., Faculty of Agriculture, Benha University

Email

-

City

-

Orcid

-

First Name

I.

Last Name

Abd El-Aleem

MiddleName

M.

Affiliation

Agric. Biochemistry Dept., Faculty of Agriculture, Benha University

Email

-

City

-

Orcid

-

First Name

A.

Last Name

Helmy

MiddleName

M.

Affiliation

Agric. Biochemistry Dept., Faculty of Agriculture, Benha University

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-

City

-

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-

Volume

33

Article Issue

11

Related Issue

18736

Issue Date

2008-11-01

Receive Date

2020-11-24

Publish Date

2008-11-01

Page Start

7,923

Page End

7,931

Print ISSN

2090-3650

Online ISSN

2090-3731

Article File

JFDS_Volume 33_Issue 11_Pages 7923-7931.pdf

PDF . 622.3kB

Link

https://jfds.journals.ekb.eg/article_125174.html

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https://jfds.journals.ekb.eg/service?article_code=125174

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Original Article

Type Code

886

Publication Type

Journal

Publication Title

Journal of Food and Dairy Sciences

Publication Link

https://jfds.journals.ekb.eg/

MainTitle

EFFECT OF THERMAL AND CHEMICAL PRE-TREATMENTS ON OXIDATIVE ENZYME ACTIVITIES OF BANANA AND APPLE SLICES

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Article

Created At

22 Jan 2023