45G-14 |
Magnesium chloride as an antibrowning agent for fresh-cut potatoes |
T. Y. Hwang1, S. Y. Choe2, Y. J. Park2, J. H. JANG2, S. M. Son3, and K. D. Moon2. (1) C.J. Corp., 636 Guro-dong, Guro-gu, Seoul, 152-050, South Korea, (2) Dept. of Food Science & Technology, Kyungpook National Univ., 1370 Sankyukdong Pukku, Daegu, 702-701, South Korea, (3) Dept. of Food Science & Biotechnology, Hoseo Univ., 327 Natural Science Bldg., Asan, 336-795, South Korea Unfavorable enzymatic browning occurred in many minimally processed fruits and vegetables.This discoloration is not appealing to consumers and thus reduces the market value. Sulfites are highly effective in controlling enzymatic browning of minimally processed products.Because of the adverse health effects, however, the use of sulfites for this purpose has been restricted. Several sulfite substitutes have been tested, but these were not as effective as sulfites.Alternative means for inhibiting browning in minimal processing products are needed. The objective of this study was to examine the effectiveness of magnesium chloride as browning inhibitor during the storage of fresh-cut potatoes as compared with other anti-browning agents that have been used in preventing enzymatic browning of fruits and vegetables. Fresh potatoes were cut as a disk (2mm diameter, 5mm thick),dipped in browning inhibitor solution (1% of ascorbic acid, citric acid, sodium chloride, and magnesium chloride solution) and stored at 4oC. Surface color, polyphenol oxidase activity, phenolic compounds and visual sensory attributes of fresh-cut potatoes were measured during the storage. Electrophoresis was performed using the Laemmli method. Browning and ppo activity of fresh-cut potatoes were increased during the storage. The treatment of magnesium chloride solution was more effective in visual sensory attributes than any other inhibitors for two weeks. It was significant (p<0.05) for visual sensory attributes, hunter value, and ppo activity. When SDS-PAGE was conducted, molecular weight of band that looked like enzyme protein appeared to be 45,000 ~ 66,000 Da. Especially, the protein bands were disappeared in potatoes treated with magnesium chloride based on SDS-PAGE. These results suggest that the magnesium chloride solution prevent flesh browning of fresh-cut potatoes by reducing ppo activity and affecting on the ppo protein. The magnesium chloride treatment represents a possible alternative to the use of sulfites in controlling discoloration reactions of fresh-cut potatoes.
Session 45G, Fruit & Vegetable Products: Vegetables (Fresh)
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