Prevention of enzymatic browning of apple slices by effect of hydrothermal treatment, N-acetylcysteine and calcium chloride

Authors

Keywords:

Minimally processed apple, Hot water treatment, Calcium salt, Antioxidants

Abstract

Minimal processing of apple promotes enzymatic browning. The application of a hydrothermal treatment (HT) combined with antioxidants and calcium salts could be a promising treatment to solve this problem. The aim of the present study was to evaluate the effect of a hydrothermal treatment combined with N-acetylcysteine and calcium chloride (CaCl2) on the postharvest quality and the activity of enzymes related to the darkening of apple slices cv. Granny Smith. The whole fruit was subjected to a hydrothermal treatment (HT, 45 ºC x 10 min), then sliced and immersed for 3 min in the solution of N-acetylcysteine and calcium chloride (NAC-CaCl2). Then, the treated slices were packed in polymer trays and stored at 4 ºC for 24 days. With drawals were made from storage every 6 days and the concentrations of O2 and CO2 inside the container, firmness, color, total phenols, and polyphenoloxidase (PPO) and peroxidase (POD) activities were evaluated. The results showed that the application of HT + NAC-CaCl2 was effective in maintaining the internal color of apple slices and the total phenolic content. The treatment was also useful to reduce PPO and POD activity during storage at 4 ºC. TH+NAC-CaCl2 treatment can be used effectively to reduce the enzymatic darkening of apple slices since it preserves its original color and maintains quality parameters for 24 days.

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Author Biographies

  • B.C. Chaidez-Gastelum D. C., Facultad de Ciencias Químico Biológicas-Universidad Autónoma de Sinaloa

    Biochemical Engineer and Student of a Master's Degree in Food Science and Technology specializing in the area of Postharvest and Antifungal Treatments.

  • Ph.D. Ayón-Reyna L. E., Facultad de Ciencias Químico Biológicas-Universidad Autónoma de Sinaloa

    Professor and researcher at the Faculty of Chemical and Biological Sciences of the Autonomous University of Sinaloa (UAS). She has published 18 scientific articles in different JCR journals, supervised and directed 1 PhD thesis, 3 master's theses, and 9 bachelor's theses. Participation in 22 national and international congresses.

  • Ph.D. López-Velázquez J. G., Universidad Autónoma de Sinaloa

    In recent years, he has dedicated his professional life to preparing to be a doctor of sciences in biotechnology. In these years, he has worked as a writer of 4 scientific articles and reviewer of another 5, published in high-impact international journals. Regarding the research topic, these focus on conserving fruits and vegetables through natural, affordable, biodegradable, and harmless alternatives, and the results have been presented at international conferences. Likewise, he has served as director of a bachelor's thesis and main advisor to two students. Lastly, he has taught classes and courses at the master's level.

  • Ph.D. García-Armenta E. , Universidad Autónoma de Sinaloa

    Ph.D. Evangelina García Armenta graduated with a Bachelor's degree in Biochemical Engineering from the Autonomous University of Sinaloa, Mexico (2011). She obtained a Doctor of Food Sciences degree from the National Polytechnic Institute, Mexico (2015). Her postgraduate studies were carried out in Mexico and the Republic of Ireland (University College Cork) under the CONACyT 2014 mixed scholarship program and the UAS Young Doctors Program. She is a current member of the National System of Researchers (Level I) in Mexico. Her scientific production amounts to 25 scientific articles published in JCR journals, which have more than 250 citations. Additionally, she has 2 book chapters focused on the academic community in the area of Transportation Phenomena. Since 2016, she has been part of the Faculty of Chemical Biological Sciences of the UAS academic staff. She has been Director of 8 Bachelor's Theses and 1 Master's Thesis. Her teaching work involves teaching subjects related to Food Engineering, such as Momentum, Heat, and Mass Transfer Operations. Her main research line is applying digital image analysis and fractal geometry in food processes to elucidate structure-process-function relationships.

  • Ph.D. Vega-García M. O., Facultad de Ciencias Químico Biológicas-Universidad Autónoma de Sinaloa

    Research professor in the area of Physiology and Postharvest Technology of fruits and vegetables of the Postgraduate Courses in Food Science and Technology and Biotechnology of the UAS. Undergraduate and postgraduate Professor. He has been a speaker at different diploma courses and symposia on fresh preservation and processing of plant foods and has given talks and advice to various companies related to the agri-food sector. He has participated in 73 national and international congresses and various academic events, presenting research papers on food. He has also been invited to give lectures at international events. Direction of 15 completed undergraduate student research projects and 31 completed master's and 4 doctoral theses; 2 doctoral theses and 3 master's theses in process. He is the author of 41 scientific articles published in international journals and 2 books published by prestigious international publishers. He has obtained funding from various organizations for 17 research projects. Member of the National System of Researchers since 2006 (currently level 2) and Professor with a desirable PROMEP Profile since 2000.

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Prevention of enzymatic browning of apple slices by effect of hydrothermal treatment,

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Published

2024-03-01

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No. 1 (2024): Journal of Chemical and Biological Sciences

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Scientific articles

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How to Cite

Chaidez Gastelum, D. C., Ayón Reyna , L. E. ., López Velázquez , J. G. ., García Armenta, E. ., & Vega García , M. O. . (2024). Prevention of enzymatic browning of apple slices by effect of hydrothermal treatment, N-acetylcysteine and calcium chloride. QUIBIOUAS, Journal of Biological Chemical Sciences, 1, 15-23. https://revistas.uas.edu.mx/index.php/QBU/article/view/341