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Antibrowning agents added in polymeric coating applied to avocado fruit

slices

Article in Interciencia · December 2017

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ANTIBROWNING AGENTS ADDED IN POLYMERIC COATING
APPLIED TO AVOCADO FRUIT SLICES
Mendoza-Gómez Violeta, Montserrat Calderón-Santoyo, Pedro Ulises Bautista-Rosales,
Rosa Isela Ortiz-Basurto, Darvin Ervey Jimenez-Sánchez and Juan Arturo Ragazzo-Sánchez

SUMMARY

Enzymatic browning in fresh-cut products is an important ing. LG and the combination of LG and D-ISO reduced the
problem in the food industry. These reactions are produced in vitro PPO activity. Kinetic studies indicate that inhibition
by the action of the polyphenol oxidase enzyme (PPO). The of PPO by LG is of a competitive type, whereas inhibition by
study evaluates the effect of 4-hexylresorcinol (4HSR) 0.025M, D-ISO is non-competitive. The addition of inhibitors to the
sodium D-isoascorbate (D-ISO) 0.094M, L-glutathione (LG) polymeric matrix does not affect the film formation on the av-
0.05M, and sodium hexametaphosphate (HAS) 1% (w/v) in ocado slice surfaces. Finally, the addition of D-ISO and LG
inhibiting the PPO activity on avocado slices, and their in- to the polymeric film, provides protection against enzymat-
corporation to a gellan gum coating in order to extend the ic browning, delaying undesirable color changes in avocado
shelf life of minimally processed avocados preserved by freez- slices during 8 hours.

Introducction browning agents, alternative better PPO inhibition results. used in the food industr y,
chemical treatments have The PPO inhibitor 4-hexylre- with acceptable microbial re-
Avocado is a fruit of high been studied as an (Manolo- sorcinol (Martin-Belloso and sults and sensory preservation
demand in Mexico and the poulou and Varzakas, 2011; Soliva-Fortuny, 2010) is known of mushrooms slices (Cliffe-
world for its nutritional and Sulaiman et al., 2015; Ali as GRAS; it is used in the Byrnes and O’berne, 2008).
sensory characteristics. Me- et al., 2016). Biochemical prevention of shrimp melano- The industrial application of
xico is the main producer and treatments aimed at counter- sis ( Nir mal and Benjakul, enzymatic inhibitors that pre-
global consumer of this fruit. ing enzymatic browning in 2010) and it is also effective serve avocado slices requires
However, only 16% of the to- some fruits and vegetables for the control of enzymatic a polymeric support with high
tal production is industrial- has been studied (Ma et al., browning in apple slices (Jokić water solubility and without
ized. Handling operations, 2010; Bustos et al., 2015). et al., 2009). Compounds con- off-f lavor addition. Gellan
processing and storage can Some biochemical agents act taining thiol (-SH) have been gum (Rojas-Grau et al., 2006,
induce undesirable changes in directly as inhibitors of PPO, reported as effective reducing 2008) was chosen as the poly-
quality and appearance of while others induce a non-fa- agents with potential to re- meric matrix for the incorpo-
fresh fruits and vegetables as vorable environment for the duce enzymatic browning ration of chemicals antioxi-
a result of oxidative browning browning reaction and, others (Ioannou, 2013), L-Glutathione dants to browning inhibition in
mediated by the enzyme poly- reac with the reaction prod- is the most abundant non-pro- fresh-cut ‘Fuji’ apple slices.
phenol oxidase (PPO; EC1.14. ucts of PPO before they be- tein thiol compound present This study aimed to deter-
18.1). PPO catalyzes the oxi- come colored pigments in living organisms and is mine the kinetic behavior of
dation of a wide variety of (Chiabrando and Giacalone, used as an ingredient in phar- the PPO enzyme in avocado
phenolic compounds, generat- 2012; Sulaiman et al., 2015). maceuticals, as well as a food (Persea americana Mill.) in
ing reactive quinones that Various inhibitor agents additive and in cosmetics (Li the presence of 4-hexylresor-
participate in subsequent reac- have been studied, not only et al., 2004). Ascorbic acid cinol, L-glutathione, sodium
tions producing colored pig- individually but in binar y and its analogs, which are at- D-isoascorbate and sodium
ments. Because of the poten- mixtures, enhancing their ac- tributed acidifying and chelat- hexametaphosphate, incorpo-
tial health effects caused by tion, with the idea of achiev- ing proper ties (Holzwar th rated to a polymeric matrix
the use of sulfites as anti- ing a synergistic effect and et al., 2013) have been widely based on gellan gum, in order

KEYWORDS / Avocado Slices / Browning / Gellan Gum / L-Glutathione / Sodium D-Isoascorbate / Polyphenol Oxidase /
Received: 10/20/2016. Modified: 11/13/207. Accepted: 11/20/2017.

Violeta Mendoza-Gómez. Ph.D. Pedro Ulises Bautista-Rosales. neering, Université de Montpe- de Mont pellier 2, France.
in Food Sciences, Instituto Ph.D. in Sustainable Agricul- llier 2, France. Professor- Professor-Researcher, ITTepic,
Tecnológico de Tepic (ITTepic), ture, Centro de Investigaciones Researcher, ITTepic, Mexico. Mexico. Address: Laboratorio
Mexico. Biológicas del Noroeste, Me- Darvin Ervey Jiménez-Sánchez. Integral de Investigación en
Montserrat Calderón-Santoyo. xico. Professor-Researcher, M.Sc. and doctoral student in Alimentos, Instituto Tecnoló-
Ph.D. in Food Sciences, Uni- Universidad Autónoma de Food Sciences, ITTepic, Mexico. gico de Tepic. Av. Tecnológico
versité de Mont pellier 2, Nayarit, Mexico. Juan Arturo Ragazzo-Sánchez 2595, Tepic, Nayarit 63175,
France. Professor-Researcher, Rosa Isela Ortiz-Basurto. Ph.D. (Corresponding author). Ph.D. Mexico. e-mail: arturoragaz-
ITTepic, Mexico. in Food Processing Engi- in Food Sciences, Université [email protected]

812 0378-1844/14/07/468-08 $ 3.00/0 DECEMBER 2017 • VOL. 42 Nº 12

AGENTES ANTI-PARDEAMIENTO AÑADIDOS EN UN RECUBRIMIENTO DE POLÍMEROS PARA REBANADAS DE
AGUACATE
Mendoza-Gómez Violeta, Montserrat Calderón-Santoyo, Pedro Ulises Bautista-Rosales, Rosa Isela Ortiz-Basurto,
Darvin Ervey Jimenez-Sánchez y Juan Arturo Ragazzo-Sánchez
RESUMEN

El pardeamiento enzimático en pre-cortados es una gran prob- LG y la combinación de LG y D-ISO redujeron la actividad de
lemática en la industria alimentaria. Estas reacciones son cau- PPO in vitro. Los estudios cinéticos indican que la inhibición de
sadas por la enzima polifenol oxidasa (PPO). En este estudio se PPO por LG es de tipo competitivo, mientras que la inhibición
evalúa el efecto de 4-hexilresorcinol (4HSR) 0,025M; D-isoascor- por D-ISO es no competitiva. La adición de inhibidores a la ma-
bato de sodio (D-ISO) 0,094M; L-glutatión (LG) 0,05M y hexam- triz polimérica no afecta la formación de película en la superfi-
etafosfato de sodio (HAS) 1% (p/v) en inhibir la actividad de PPO cie de las rodajas de aguacate. Finalmente, la adición de D-ISO
en rebanadas de aguacate, y su incorporación en un recubrimien- y LG en la película polimérica proporciona protección contra el
to a base de goma gellan, para incrementar la vida útil de los pardeamiento enzimático, retrasando los cambios de color indese-
aguacates mínimamente procesados conservados por congelación. ables en las rebanadas de aguacate durante 8 horas.

AGENTES ANTI-ESCURECIMENTO ADICIONADOS EM UM RECOBRIMENTO DE POLÍMEROS PARA FATIAS DE

ABACATE
Mendoza-Gómez Violeta, Montserrat Calderón-Santoyo, Pedro Ulises Bautista-Rosales, Rosa Isela Ortiz-Basurto,
Darvin Ervey Jimenez-Sánchez e Juan Arturo Ragazzo-Sánchez
RESUMO

O escurecimento enzimático em pré-cortados é uma gran- por congelamento. LG e a combinação de LG e D-ISO reduzi-
de problemática na indústria alimentaria. Estas reações são ram a atividade de PPO in vitro. Os estudos cinéticos indicam
causadas pela enzima polifenol oxidase (PPO). Neste estudo é que a inibição de PPO por LG é de tipo competitivo, enquanto
avaliado o efeito de 4-hexilresorcinol (4HSR) 0,025M; D-isoas- que a inibição por D-ISO é não competitiva. A adição de ini-
corbato de sódio (D-ISO) 0,094M; L-glutationa (LG) 0,05M e bidores à matriz polimérica não afeta a formação de película
hexametafosfato de sódio (HAS) 1% (p/v) em inibir a ativida- na superfície das rodelas de abacate. Finalmente, a adição de
de de PPO em fatias de abacate, e sua incorporação em um D-ISO e LG na película polimérica proporciona proteção con-
recobrimento a base de goma de gelano, para incrementar a tra o escurecimento enzimático, atrasando as mudanças de cor
vida útil dos abacates minimamente processados conservados indesejáveis nas fatias de abacate durante 8 horas.

to assess their effect on the (HAS) from Jalmek Scientific, and 75ml of the chemical inhib- ced into a quartz cell along with
visual quality and physico- Mexico. itor were placed into a 4ml 75ml of each inhibitor or their
chemical properties preserva- quartz cell. The tests were per- combinations. Reaction was start-
tion of avocado slices. PPO enzyme extraction formed at 25ºC, absorbance ed by adding 75ml of enzyme
was monitored for 3min and extract and absorbance at 410nm
Materials and Methods PPO extraction was per- data recorded ever y 25s, at was followed through 2min with
formed according to a modified 410nm wavelength (UV-visible data recorded every 10sec for
Biological material Soliva et al. (2001) method. An spectrophotometer Varian Cary each individual reaction. The ki-
avocado purée (15g) was mixed 50 Bio). Slopes were obtained netic parameters Km, Vmax and
Avocado fr uits (Persea with Mcllvaine buffer (1:1; pH from the linear portion of the inhibition coefficients (Ki) were
americana Mill.) cv. Hass, were adjusted to 6.5), and 0.1ml resulting curves. One activity determined through Michaelis-
purchased in Xalisco, Nayarit, NaCl 1M and polyvinylpyrroli- unit was considered as the Menten and Lineweaver-Burk
Mexico (21º26’53”N, 104º54’ done 5% (w/v) were added. amount of enzyme required for plots (Dogan, 2004).
0”O) of consumption ripeness Mixture was homogenized and the formation of 1µmol of ben-
and uniform appearance and subsequently centrifuged at zoquinone/min. A completely In vivo inhibitory effects of the
size (classification: premium, 12000 rpm for 30min at 4ºC. randomized experimental de- agents added to gellan gum
according to Mexican Standards The supernatant was collected sign was used and the data
NMX-FF-008 171-210). and filtered through a paper were analyzed using SAS soft- Chemical agents that exhib-
filter Whatman # 1. The col- ware system 2015. ited significant effect on PPO
Chemicals lected permeate was used im- activity were incorporated into
mediately. Chemical agents Kinetics of PPO inhibition a gellan gum matrix 0.5% w/v;
The chemical agents used in were applied individually and glycerol 1% (v/v) was added as
the st udy were gellan g um mixed (Table I). Catechol (Sigma-Aldrich, a plasticizer and polyoxyeth-
(Gelzan™ Sigma, USA), sodi- Germany) as substrate in con- ylene (20) sorbitan monooleate
um D-isoascorbate (D-ISO), PPO enzymatic activity centrations of 0.0, 0.01, 0.02, 0.5% v/v as a surfactant, in
4-hexylresorcinol (4HSR) and 0.03, 0.04, 0.05, 0.06, 0.07, order to formulate edible coat-
L-glutathione (LG) f rom In order to determine en- 0.08, 0.09, 0.10, 0.11 and ings (Lin and Zhao, 2007).
Sigma Aldrich, Germany, and zyme activity, 3 ml of catechol 0.120M was prepared, and 3ml Avocado fruits were washed by
sodium hexametophosphate 0.05M, 75ml of enzyme extract of each concentration was pla- immersion in water with so-

DECEMBER 2017 • VOL. 42 Nº 12 813

 TABLE I
AVOCADO CV. HASS PPO ENZYMATIC ACTIVITY IN PRESENCE OF INHIBITORS
(SINGLE AND BINARY COMBINATIONS) AND KINETIC PARAMETERS
Activity units Ki
Inhibitor agent Concentration Vmax Km Inhibition type
(µmol/min) (mM)
PPO (control) 148.45 ±57.25 a 175.43 0.0175 nd nd
4-hexylresorcinol (4HSR) 0.025M 112.63 ±58.33 a nd nd nd nd
D-sodium isoascorbate (D-ISO) 0.094M 2.86 ±1.22 a 0 0 - Non-competitive (lineal)
L-glutathione (LG) 0.05M 1.74 ±0.17 a 175.43 1.2982 0.07 Competitive
Sodium hexametaphosphate (HAS) 1% w/v 208.3 ±63.84 a
4-hexylresorcinol (4HSR) + D-sodium isoascorbate (D-ISO) 0.025M + 0.094M 7 ±4.1 a 175.43 0.7192 1.48 Competitive
4-hexylresorcinol (4HSR) + L-glutathione (LG) 0.025M + 0.05M 7.71 ±2.21 a 172.41 0.431 3 Competitive
4-hexylresorcinol (4HSR) + sodium hexametaphosphate
(HAS) 0.025M + 1% w/v 201.15 ±77.63 a nd nd nd nd
D-sodium isoascorbate (D-ISO) + L-glutathione (LG) 0.094M + 0.05M 0.99 ±0.22 a 175.43 3.49 0.94 Competitive
D-sodium isoascorbate (DI) M + sodium hexametaphos-
phate (HAS) 0.094 M + 1% w/v 1.74 ±0.11 a nd nd nd nd
L-glutathione (LG) + sodium hexametaphosphate (HAS) 0.05 M +1% w/v 2.58 ±1.47 a nd nd nd nd

dium hypochlorite (100ppm) nica Minolta CR-400 Chroma count, ISO 4833, 2003; total the treatments applied; they
during 3min. Subsequently, the Meter), in terms of the param- coliform count plate, Standard also noted that increasing the
peel and seed were removed eters L, a and b. Five random ISO 4832, 1991). The microbi- concentration of 4HSR was
and 1cm thick longitudinal measurements were performed ological analyses were per- accompanied with a decrease
slices were obtained. The edi- on the surface of avocado slic- formed immediately after de- of the color L values, in con-
ble coating formulations were es at 1h intervals after time frosting (to) and after 8h (t8) junction with an increase of a,
applied by immersion during zero. The total color change and reported as UFC/g. indicating tissue damage at
1min and excess solution was was calculated by Eq. 1. concentrations >0.005%. On
drained in a sieve for 5min. Statistical analysis the other hand, HAS was not
Six hundred avocado slices ∗ 2 ∗ 2 ∗ 2
effective against enzymatic
with and without coating for- ΔE ∗ = (ΔL ) (Δa ) (Δb ) (1) All experiments were done browning even at 50mol·ml-1.
mulations were manually pack- in triplicate and the results The effect of HAS as an-
aged in bags Cryovac® Europe Sensory evaluation were expressed as mean values ti-browning agent has been re-
(Grace S.A., Sant Boi de ±standard deviation. Analysis ported as effective in mixtures
Llobregat, Spain), of low oxy- A duo-trio sensory test by of variance (P<0.05) and with other agents such as citric
gen per meability (15cm 3· comparison with 15 untrained Tukey’s range test (α= 0.05) and ascorbic acid in acid pH,
m-2/24h at 23ºC and 0% RH). judges (each judge had exten- were used to assess significant on PPO activity in apple slices
Air was removed with nitro- sive experience in the produc- differences between samples. (Pilizota and Sapers, 2004).
gen; then, the bags were sub- tion line and supervision of The statistical analysis was The agents sodium D-isoas-
jected to vacuum and passed finished avocado products) was carried out using Statistica v.10 corbate (D-ISO; 0.094M) and
through a food freezer tunnel performed. Three sets of coded from StatSoft, Inc. L-glutathione (LG; 0.05M)
(CAS Function ABI Co., Japan) samples were presented to the showed effect on avocado PPO
at -45ºC during 40min. Finally, judges, one of the samples per- Results and Discussion activity individually, achieving a
samples were stored at -20ºC tains to a reference or standard reduction from 148.45μmol·min-1
until analysis. Analyses were (product line for export), iden- Inhibitory effect of chemical to 2.86 and 1.74μmol·min-1, re-
carried out in triplicate. tified as R, and judges were agents on avocado PPO extract spectively. The combination of
asked to respond which of the these chemicals affects the en-
Quality assessment of slices two samples was equal to the The individual effect of zymatic activity of PPO in a
exposed to environmental reference sample (R). The data 4-hexylresorcinol (4HSR) and similar manner (Table I); it
conditions were treated using c2 for deter- sodium hexametophosphate reduced the reaction rate to
mining the presence or absence (HAS) did not reduce signifi- just 0.99μmol·min -1, but also
Samples were taken out of of significant taste difference cantly (p<0.05) the avocado showed a Km value of 3.49,
the freezer and the avocado between the samples at time PPO activity in vitro in the the highest observed in this
slices were exposed to room zero (Pedrero, 1996; Olivas concentrations evaluated in this study. Results suggest that
environment conditions (25ºC et al., 2009). study. Similar results were ob- there is a difficulty in the for-
and 70% RH). This moment tained by Ghidelli et al. (2013), mation of the enzyme-substrate
was considered as time zero. Microbiological analysis who evaluated the effect of complex, and also a synergistic
4HSR on the activity of arti- effect of this combination is
Color changes evaluation Samples with and without choke PPO precipitates; they exhibited on the enzymatic ac-
coating formulations were ana- found that 4HSR in concentra- tivity of PPO avocado cv. Hass.
The color changes were reg- lyzed for total mesophiles and tions of 0.002% and 0.005%, Similar results of the effect
istered by a colorimeter (Ko- coliforms (mesophilic aerobic were the least effective among of LG on the inhibition of PPO

814 DECEMBER 2017 • VOL. 42 Nº 12

activity in apple have been re- busy, situation that occurs in PPO when it acts in the pres- between the values of L and
ported (Billaud et al., 2004). competitive inhibition because ence of D-ISO. Additionally, visual quality observed in sur-
Treatments using D-ISO also active sites are occupied by the inhibition coefficient Ki faces of avocado slices.
showed a significant reduction substrate but also by the inhib- obtained in this study (0.07 to The analysis of the color pa-
of PPO activity in peach itor. Moreover, the Lineweaver- 3mM, Table I) is similar to rameters a (Figure 4) and b
(Nogueira et al., 2011). No re- Burk and Eadie-Hofstee graphs that obtained by Serap et al. (Figure 5) showed that during
ports with regard to the com- confirm a pattern of competi- (2006), who studied the kinet- the initial two hours, the avo-
bined effect of D-ISO (0.094M) tive inhibition (Figure 1). ics of inhibition using PPO cado slices treated with all
and LG (0.05M) were found; The combination of LG extract from mushrooms with formulations still possess the
however, the synergistic effect (0.05M) + D-ISO (0.094M) al- cinnamic acid as an inhibitor, characteristic yellow and green
of other combinations of an- lowed a greater increase of Km obtaining Ki in the range of avocado colors, which corre-
ti-browning agents has been to 3.45, which indicated a high 0.064 to 14.09mM. spond to negative values of a
repor ted. Rojas-Grau et al. diff iculty to for m the en- (-7 to -8) and positive values of
(2006) studied the effect of zyme-substrate complex, prob- Effect of inhibitor agents in- b (27-30).
four anti-browning agents ably due to the ability of corporation to the edible coat- After a 3h exposure to am-
(4HSR, GL, N-acetylcysteine L-glutathione to act as a com- ing on visual quality and color bient temperature, a values of
and D-ISO) on minimally pro- petitive inhibitor, as it is a avocado slices treated with
cessed Fuji apples. Synergistic strong reducing and chelating Avocado slices exposed at formulations D: Gellan gum,
effects of antioxidant combina- agent (Witschi et al. 1992; room temperature (Figures 2 D-ISO 0.094M, 0.5% v/v poly-
tions (4HSR/N-acetylcysteine Jiang and Fu, 1998). It may and 3) treated with formula- sorbate 80, glycerol 1.0% v/v
and N-acetylcysteine/GL) were interact with the two copper tions of gellan gum matrix and E (control) change drasti-
reported by these authors, who atoms located at the active site containing 0.05M LG, and the cally, reaching positive values.
proposed that the synergism is of the enzyme, and thus inhibit combination of inhibitors LG A significant decrease in the b
probably due to the combined PPO activity. The kinetics of 0.05M + D-M ISO 0.094M and values was also observed, cor-
effect of the ability of the PPO in the presence of D-ISO D-ISO 0.094M + 0.025M responding to the loss of
competitive agents 4HSR and does not f it a typical 4HSR, showed L values of 55 green and gain of brown col-
GL to bind with the available Michaelis-Menten kinetics, units that were maintained or, a decrease in the visual
enzyme at the active site, in since it shows an asymptotic through 8h, whereas slices quality of the product. Avo-
conjunction with substrate blo- behavior on the abscissa, corre- treated with formulations of cado slices treated with for-
ckade through N-acetylcys- sponding to a total or linear gellan gum containing combi- mulations A: Gellan gum, LG
teine (Altunkaya and Gökme, inhibition (Fersh, 1985), be- nation of agents D-ISO 0.094M 0.05M, 0.5% v/v polysorbate
2009). cause the slope is equal to + 4HR 0.025M and the control, 80, glycerol 1.0% v/v; B: Ge-
In addition, the synergistic zero, as well as Km/Vmax. showed an important reduction llan gum, LG 0.05M, D-ISO
combinations of RC promoting Moreover, the intersection of of L values, decreasing below 0.094, 0.5% v/v polysorbate
a modified atmosphere with the the ordinate is zero then 1/ 50 units after a 3h exposure at 80, glycerol 1.0% v/v; and C:
PPO inhibitors have been re- Vmax= 0, since Vmax corre- room temperature. These re- Gellan gum, D-ISO0.094M +
ported in various pre-cut prod- sponds to the time of the reac- sults show the cor relation 4HSR 0.025M, 0.5% v/v
ucts (Laurila et al., 1998; Gorny tion when all the active sites of
et al., 2002; He and Luo, 2007, the enzyme are saturated form-
Rojas Grau et al., 2008). ing enzyme-substrate complex-
es (Voet and Voet, 1990; Bell
Inhibition mechanisms and Bell, 1998). The results
suggest that the reaction rate at
The combinations of LG any point of the reaction is
(0.05M) + D-ISO (0.094M), zero. It is known that sodium
D-ISO (0.094M) + 4HSR D-isoascorbate is an isomer of
(0.025M) and LG (0.05M) + ascorbic acid and it reduces the
4HSR (0.025M) and LG O-quinones formed in the reac-
(0.05M) led to an increase in tion catalyzed by PPO, return-
the reaction constant K m, ing them to its for m of
which reveals a difficulty in O-diphenols, avoiding in this
forming the enzyme-substrate manner, the formation of col-
complex, while Vmax was not ored pigments (Golan-Gol-
affected (Table I). A Km in- dhirsh and Whitaker, 1984).
crease accompanied with un- Since the absorbance measured
modified Vmax is characteris- corresponds to the product of
tic of competitive inhibition, the reaction catalyzed by PPO,
which usually occurs when the the speed of the O-quinones
inhibitor has a chemical simi- synthesis could be equal to the
larity with the substrate of the rate at which these were re-
enzyme (catechol in this case) turned to their O-diphenols
and competes with the enzyme form by the reducing action of
for the active site. Vmax is not D-sodium isoascorbate (Janovitz- Figure 1. Kinetic behavior of the browning reaction mediated PPO in
modified, as its value indicates Klapp et al., 1990), then it is presence of L-glutathione (LG) 0.05M, 4-hexylresorcinol (4HSR) 0.025M,
the moment in which all the possible that Vmax values were D-isoascorbate (D-ISO) 0.094M catechol (0.0 to 100mM) and 75ml of
active sites of the enzyme are not detected in the reaction of enzyme extract in McLlvaine buffer (pH 6.5), total volume of 3ml.

DECEMBER 2017 • VOL. 42 Nº 12 815

 Figure 5. b values of avocado cv. Hass slices through 8 h exposed to
room temperature. Formulation A: Gellan gum, L-glutatión 0.05M,
0.5% v/v polysorbate 80, glicerol 1.0% v/v); Formulation B: Gellan
gum, L-glutatión 0.05 M, D-isoascorbate 0.09 M, 0.5% v/v polysorbate
80, glycerol 1.0% v/v; Formulation C: Gellan gum, D-isoascorbate de
sodio 0.094M + 4hexylresorcinol 0.025M, 0.5% v/v polysorbate 80,
Figure 2. Visual quality of avocado slices treated with inhibitors incor- glycerol 1.0% v/v, Formulation D: Gellan gum, D-isoascorbate 0.094M,
porated into gellan gum matrix at 0h, and after 3 and 8h at room tem- 0.5% v/v polysorbate 80, glycerol 1.0% v/v; E: control.
perature. Formulation A: Gellan gum, L-glutathion 0.05M, polysorbate
80 al 0.5% v/v, glycerol 1.0% v/v); For mulation B: Gellan gum,
L-glutathion 0.05M, D-isoascorbate 0.094M, 0.5% v/v polysorbate 80,
glycerol 1.0% v/v; Formula C: Gellan gum, D-isoascorbate 0.094M +
4hexylresorcinol 0.025M, 0.5% v/v polysorbate 80, glycerol 1.0% v/v; polysorbate 80, glycerol 1.0%
Formulation D: Gellan gum, D-isoascorbate 0.094M, 0.5% v/v polysor- v/v, despite a slight increase in
bate 80, glycerol 1.0% v/v; Formulation E: control. the a values, this parameter
did not change to positive val-
ues upon 4h of exposure to
room temperature, maintaining Figure 6. Total color change (∆E)
the g reen-yellow pig ments in avocado cv. Hass slices through
during the 8h of evaluation, 8h exposed to room temperature.
Formulation A: Gellan gum,
preserving the visual quality L-glutathion 0.05M, polysorbate 80
of the treated samples during al 0.5% v/v, glycerol 1.0% v/v);
the period of evaluation (Mendoza- Formulation B: Gellan gum,
Gómez et al., 2016). This be- L-glutathion 0.05M, D-isoascorbate
havior was evidenced with the 0.094M, 0.5% v/v polysorbate
total color change (ΔE) for 80, glycerol 1.0% v/v; Formula
each treatment from 0h to 8h C: Gellan gum, D-isoascorbate
0.094M + 4hexylresorcinol 0.025M,
exposure (Figure 6). Formu- 0.5% v/v polysorbate 80, glycerol
lations A and C were those 1.0% v/v; Formulation D: Gellan
with greater effectiveness in gum, D-isoascorbate 0.094M, 0.5%
Figure 3. Brightness as L values of avocado cv. Hass slices through 8h
color conservation, which indi- v/v polysorbate 80, glycerol 1.0%
cates a decrease in PPO activ- v/v; Formulation E: control.
exposed to room temperature. Formulation A: Gellan gum, L-glutatión
0.05M, 0.5% v/v polysorbate 80, glicerol 1.0% v/v); Formulation B: Gellan ity (Campas-Ríos et al., 2012).
gum, L-glutatión 0.05 M, D-isoascorbate 0.09 M, 0.5% v/v polysorbate 80,
glycerol 1.0% v/v; Formulation C: Gellan gum, D-isoascorbate de sodio Microbiological and sensory glycerol 1.0% v/v, the data col-
0.094M + 4hexylresorcinol 0.025M, 0.5% v/v polysorbate 80, glycerol 1.0% evaluation lected from the panelists do
v/v, Formulation D: Gellan gum, D-isoascorbate 0.094M, 0.5% v/v poly- not shown significant differ-
sorbate 80, glycerol 1.0% v/v; E: control.
Avocado slices treated with ences (p˂0.05) in taste, com-
polymeric for mulations or pared against the reference at
without it showed a low micro- time zero. The individual com-
bial count. For mesophilic aer- ponents of these formulations
obic and total coliform were have no dominant sensor y
found values of 180 ±30 and characteristics that could gen-
values <100 UFC/g, respective- erate significant differences in
ly. These values are lower than treated avocado slices. The
those allowed by international samples treated with formula-
standards (ISO 4833, 2003 for tion C: gellan gum, D-ISO
mesophilic aerobic and ISO 0.094M + 4HSR 0.025M, 0.5%
4832, 1991 for total coliform). v/v polysorbate 80 and glycerol
For samples treated with the 1.0% v/v showed statistically
formulations A: Gellan gum, significant difference (p>0.05)
Figure 4. a values of avocado cv. Hass slices through 8h exposed to LG 0.05M, 0.5% v/v polysor- in flavor compared against the
room temperature. Formulation A: Gellan gum, L-glutatión 0.05M, bate 80, glycerol 1.0% v/v; B: reference. This is probably due
0.5% v/v polysorbate 80, glicerol 1.0% v/v); Formulation B: Gellan Gellan gum, LG 0.05M, D-ISO to the presence of 4-hexylre-
gum, L-glutatión 0.05 M, D-isoascorbate 0.09 M, 0.5% v/v polysorbate
80, glycerol 1.0% v/v; Formulation C: Gellan gum, D-isoascorbate de 0.094, 0.5% v/v polysorbate 80, sorcinol, since Mendoza-
sodio 0.094M + 4hexylresorcinol 0.025M, 0.5% v/v polysorbate 80, glycerol 1.0% v/v; and D: Gómez et al. (1993) found that
glycerol 1.0% v/v, Formulation D: Gellan gum, D-isoascorbate 0.094M, Gellan gum, D-ISO 0.094M, concentrations greater than
0.5% v/v polysorbate 80, glycerol 1.0% v/v; E: control. 0.5% v/v polysorbate 80, 0.03% of this compound

816 DECEMBER 2017 • VOL. 42 Nº 12

inf luenced the taste of apple of glutathione and Maillard re- PPO, anthocyanin and color Monsalve-Gonzalez A, Barbosa-
slices cv. Fuji. action products prepared from stability of stored purées. LWT- Canovas GV, Cavalieri RP,
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Jiang YM, Fu JR (1998) Inhibition freeze-thawing during refrigera-
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of polyphenol oxidase and the
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ACKNOWLEDGEMENTS fresh-cut “Fuji” apple slices by
New York, USA. 475 pp. Food Sci. Food Saf. 6(3): 60-75.
Ghidelli C, Mateos M, Rojas-Argudo natural antibrowning agents. J.
The authors thank CONACyT Ma Y, Wang Q, Hong G, Cantwell Food Sci. 71: 59-65.
C, Pérez- Gago MB, (2013), M (2010) Reassessment of
(Mexico) for their support in Antibrowning effect of antioxi- Rojas-Graü M, Soliva-Fortuny R,
treatments to retard browning of
conducting the work throughout dants on extract, precipitate, and Martín-Belloso O (2008) Effect
fresh-cut Russet potato with
this project PEI.184189 and fresh-cut tissue of artichokes. emphasis on controlled atmos- of natural antibrowning agents
COCYTEN (Nayarit, Mexico) Food Sci. Technol. 51: 462-468. pheres and low concentrations on color and related enzymes in
for the scholarship granted to V. Golan-Goldhirsh A, Whitaker JR of bisulphite. Int. J. Food Sci. fresh-cut fuji apples as an alter-
Mendoza-Gomez. (1984) Effect of ascorbic acid, Technol. 45: 1486-1494. native to the use of ascorbic
sodium bisulfite and thiol com- acid. J. Food Sci 73(6): 267-72.
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