Abstract
Enzymatic browning of banana slices is occurred practically in vacuum-fried banana slices during processing. Control of enzymatic browning can be achieved by various methods, and chemical treatment is one of them. However, most of the reported inhibitory activities were measured individually at different conditions in different commodities. Therefore, the aim of this study was to evaluate the most effective antibrowning agents for banana slices by using individual 12 compounds and combination treatments of the best selected three compounds with three widely used agents (ascorbic acid, citric acid and lactic acid). Mixed antibrowning agents were selected and applied in vacuum-fried banana slices. Sensory discrimination using bipolar R-index was done in comparison with untreated sample. Among the compounds tested, calcium chloride and cysteine showed the highest inhibitory activity on banana slice browning due to least change in lightness (P≤0.05). Tartaric acid, formic acid, oxalic acid, ascorbic acid and citric acid belonged to a medium inhibitor group followed by the weak inhibitor group of lactic acid, acetic acid, succinic acid and sodium chloride. According to the change in lightness and blueness (DL* and Db*), calcium chloride, cysteine and tartaric acid were selected to use in combination with three widely used agents. Synergistic effect was found, it appeared that 0.5% tartaric acid and 1% ascorbic acid (TA), 0.5% calcium chloride and 1% ascorbic acid (CA) and 0.5% cysteine and 1% citric acid (CC) have strong potential for browning inhibition. In sensory discrimination, treated samples had lower colour intensity than control, whereas their appearances were better and they had significantly (α = 0.05) more sour or tart taste. Banana slices treated with CA and CC had more overall preference than the others. However, after vacuum-frying, vacuum-fried banana slices treated with mixed agent solution that contained ascorbic acid caused formation of off-colours as shown in higher redness value (a*). Sour taste was found in samples treated with CA and CC and less sour taste than control was found in TA samples. In overall preference evaluation, CC sample was perceived to have significantly highest R-more values while the others were less than control (α = 0.05).
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Claims 19
Claim · model-written summary
Calcium chloride showed the highest inhibitory activity against banana-slice browning.
- Taxon
- bananae0
- Treatment
- calcium chloridee0
- Outcome
- banana slice browninge0
- Direction
- highest inhibitory activitye0
Not reportedComparator
Verbatim
e0“calcium chloride and cysteine showed the highest inhibitory activity on banana slice browning due to least change in lightness (P≤0.05)”
Claim · model-written summary
Cysteine showed the highest inhibitory activity against banana-slice browning.
- Taxon
- bananae0
- Treatment
- cysteinee0
- Outcome
- banana slice browninge0
- Direction
- highest inhibitory activitye0
Not reportedComparator
Verbatim
e0“calcium chloride and cysteine showed the highest inhibitory activity on banana slice browning due to least change in lightness (P≤0.05)”
Claim · model-written summary
Tartaric, formic and oxalic acids were medium inhibitors of banana browning.
Verbatim
e0“Tartaric acid, formic acid, oxalic acid, ascorbic acid and citric acid belonged to a medium inhibitor group”
t0“banana slices”
Claim · model-written summary
Ascorbic and citric acids were medium inhibitors of banana browning.
Verbatim
e0“ascorbic acid and citric acid belonged to a medium inhibitor group”
t0“banana slices”
Claim · model-written summary
Lactic, acetic and succinic acids were weak inhibitors of banana browning.
Verbatim
e0“weak inhibitor group of lactic acid, acetic acid, succinic acid and sodium chloride”
t0“banana slices”
Claim · model-written summary
Sodium chloride was a weak inhibitor of banana browning.
Verbatim
e0“weak inhibitor group of lactic acid, acetic acid, succinic acid and sodium chloride”
t0“banana slices”
Claim · model-written summary
Tartaric acid with ascorbic acid showed synergistic browning inhibition.
- Taxon
- bananat0
- Treatment
- 0.5% tartaric acid and 1% ascorbic acid (TA)e0
- Outcome
- browning inhibitione0
- Direction
- strong potentiale0
Not reportedComparator
Verbatim
e0“0.5% tartaric acid and 1% ascorbic acid (TA), 0.5% calcium chloride and 1% ascorbic acid (CA) and 0.5% cysteine and 1% citric acid (CC) have strong potential for browning inhibition”
t0“banana slices”
Claim · model-written summary
Calcium chloride with ascorbic acid showed strong potential for browning inhibition.
- Taxon
- bananat0
- Treatment
- 0.5% calcium chloride and 1% ascorbic acid (CA)e0
- Outcome
- browning inhibitione0
- Direction
- strong potentiale0
Not reportedComparator
Verbatim
e0“0.5% calcium chloride and 1% ascorbic acid (CA) and 0.5% cysteine and 1% citric acid (CC) have strong potential for browning inhibition”
t0“banana slices”
Claim · model-written summary
Cysteine with citric acid showed strong potential for browning inhibition.
- Taxon
- bananat0
- Treatment
- 0.5% cysteine and 1% citric acid (CC)e0
- Outcome
- browning inhibitione0
- Direction
- strong potentiale0
Not reportedComparator
Verbatim
e0“0.5% cysteine and 1% citric acid (CC) have strong potential for browning inhibition”
t0“banana slices”
Claim · model-written summary
Treated banana slices had lower colour intensity than control.
Verbatim
e0“treated samples had lower colour intensity than control”
t0“banana slices”
Claim · model-written summary
Treated banana slices had better appearance than control.
Not reportedTreatmentComparator
Verbatim
e0“their appearances were better”
t0“banana slices”
Claim · model-written summary
Treated banana slices had significantly more sour or tart taste.
Not reportedTreatmentComparator
Verbatim
e0“they had significantly (α = 0.05) more sour or tart taste”
t0“banana slices”
Claim · model-written summary
CA-treated banana slices had greater overall preference than other treatments.
Verbatim
e0“Banana slices treated with CA and CC had more overall preference than the others”
Claim · model-written summary
CC-treated banana slices had greater overall preference than other treatments.
Verbatim
e0“Banana slices treated with CA and CC had more overall preference than the others”
Claim · model-written summary
After vacuum frying, ascorbic-acid mixed treatment caused off-colours and higher redness.
- Taxon
- bananae0
- Treatment
- mixed agent solution that contained ascorbic acide0
- Outcome
- redness value (a*)e0
- Direction
- highere0
Not reportedComparator
Verbatim
e0“vacuum-fried banana slices treated with mixed agent solution that contained ascorbic acid caused formation of off-colours as shown in higher redness value (a*)”
Claim · model-written summary
CA- and CC-treated samples had sour taste.
Verbatim
e0“Sour taste was found in samples treated with CA and CC”
t0“banana slices”
Claim · model-written summary
TA-treated samples were less sour than control.
Verbatim
e0“less sour taste than control was found in TA samples”
t0“banana slices”
Claim · model-written summary
CC had the significantly highest R-more overall preference value.
Verbatim
e0“CC sample was perceived to have significantly highest R-more values while the others were less than control (α = 0.05)”
t0“banana slices”
Claim · model-written summary
Other treatments had R-more values below control.
Verbatim
e0“the others were less than control (α = 0.05)”
t0“banana slices”
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See all 7 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.