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http://dx.doi.org/10.4172/2324-9323.1000131
Research Article
Application of Antibrowning
Agents in Minimally Processed
Cabbage
Eleni Manolopoulou1 and Theodoros Varzakas2*
Abstract
The aim of this study was to investigate the effect of storage at 0C
and 5C on the color and organoleptic quality, of fresh-cut cabbage
during the addition of ascorbic acid, citric acid and calcium chloride
and during Modified Atmosphere Packaging (MAP) with low 2
concentrations (1.5%) and high concentrations of C2 (17%).
Of the two studied temperatures (0 and 5C) the temperature of 0C
maintained better quality parameters (color, organoleptic quality)
and increased the shelf life of minimally processed cabbage.
Among the treatments (MAP, citric acid, ascorbic acid, calcium
chloride) MAP and citric acid showed the best results in terms of
color and total visual quality. The combination of low temperature
storage (0C) with MAP or citric acid treatment prolonged the shelf
life of minimally processed cabbage for 22 days, time sufficient for
acceptable marketing of the product.
Keywords
Antibrowning agents; Cabbage; MAP
Introduction
Fresh-cut produce is defined as any fresh fruit or vegetable or any
combination thereof that has been physically altered from its original
form, but remains in a fresh state. Regardless of commodity, it has
been trimmed, peeled, washed and cut into 100% usable product that
is subsequently bagged or packaged to offer consumers high nutrition,
convenience and value while still maintaining freshness (IFPA). In
recent years, consumers have become more health conscious in their
food choices, but have had less time to prepare healthful meals. As a
result the market demand for fresh-cut fruits and legumes has rapidly
increased.
t is well known that minimally processed fruits and vegetables
are generally more perishable than the original raw materials [1,2],
because the application of partial processing increases perishability
due to increased metabolic activities and decompartmentalization of
enzymes and substrates. This may cause browning, softening, and offflavour development [3].
Successful marketing of minimally processed fresh produce is
linked to several factors as the maintenance of high level of sensory
quality for an adequate duration subsequent to harvest [4], the
*Corresponding author: Theodoros Varzakas, Department of Food Technology,
School of Agricultural Technology, Technological Educational Institute of
Peloponnese, Greece, Tel: +30 2721045279; Fax: +3027210 45234; E-mail:
theovarzakas@yahoo.gr
Received: July 05, 2013 Accepted: January 09, 2014 Published: January 13,
2014
All articles published in Journal of Food & Nutritional Disorders are the property of SciTechnol, and is protected by copyright
laws. Copyright 2014, SciTechnol, All Rights Reserved.
Citation: Manolopoulou E, Varzakas T (2014) Application of Antibrowning Agents in Minimally Processed Cabbage. J Food Nutr Disor 3:1.
doi:http://dx.doi.org/10.4172/2324-9323.1000131
(O2)
(CO2)
20
21
18
15
12
9
6
3
0
16
12
8
CO2 %
O2%
4
0
0
12 19 22
Statistical analysis
The experiment was performed according to a full factorial design
(treatments x storage time) and subjected to analysis of variance
(ANOVA) using the Statgraphics Plus 5.1 (Statpoint Technologies,
Inc, VA, USA) statistical software. Mean values were subjected
to Fishers Least Significant Difference test (LSD) at p=0.05. This
statistical test is liberal with respect to the comparison wise error rate,
but is powerful for detecting true difference [28]. The presented data
in the figures are the mean value from 2 experimental series since no
significant difference between the series was found.
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Citation: Manolopoulou E, Varzakas T (2014) Application of Antibrowning Agents in Minimally Processed Cabbage. J Food Nutr Disor 3:1.
doi:http://dx.doi.org/10.4172/2324-9323.1000131
CaCl2
control
80
ascorbic acid
0C
CC
70
CaCl2
control
60
50
50
40
40
30
30
20
20
10
10
5C
14
22
CaCl2
control
MAP
14
22
Colour
The L* colour value and hue angle (h) were selected as the
most suitable parameters for discolouration of cut surfaces of
minimally processed fruits and vegetables [34]. When the colour
became darker, a decrease in L* and hue angle (h) was observed.
Hue angle (h), considered the qualitative attribute of colour. A
higher hue angle represents a lesser yellow character in the assays.
It has been extensively used in the evaluation of colour parameters
in green vegetables [35,36]. The ANOVA showed that: temperature,
treatments, storage time and their interaction had a significant effect
on L* and h (p=0.005).
The lightness of minimally processed cabbage decreased linearly
(Figure 2) from 70.94 6 to 63.8 8.5-61.3 8 for the chemical
treatments, to 60.28 7 for the MAP and to 59.4 6 for the control,
during 22 days at 0C.
At 5C the lightness decreased from 70.94 6 to 63.6 7.9-62.07
8.2 at all cases during 22 days of storage [37]. At the end of storage at
0C lightness change in treatments (ascorbic acid, citric acid, calcium
chloride, MAP) and control varied between 10-16.3%, whereas at 5C
this change ranged between 10-13%.
Among the treatments at 0C, citric acid proved to be the most
effective in maintaining the lightness in minimally processed cabbage
presenting the smallest change of L* value. At 5C no significant
difference in L* values between the control and treated samples was
observed after 22 days of storage. Temperature is the most influential
factor on pigment degradation. For many vegetables, shelf-life can
ascorbic acid
0C
105
100
100
95
citric acid
CaCl2
control
5C
110
105
95
90
85
0
citric acid
90
0
0
ascorbic acid
110
70
60
citric acid
80
L*
L*
MAP
h*(angle)
citric acid
h*( angle)
ascorbic acid
85
0
14
22
14
22
Citation: Manolopoulou E, Varzakas T (2014) Application of Antibrowning Agents in Minimally Processed Cabbage. J Food Nutr Disor 3:1.
doi:http://dx.doi.org/10.4172/2324-9323.1000131
citric acid
0C
control
ascorbic acid
citric acid
CaCl2
control
overall acceptance
overall acceptance
acid ascorbic
CaCl2
MAP
4
3
2
1
5 C
4
3
2
1
0
0
0
10
15
20
25
10
15
20
25
Conclusions
MAP with low 2 concentrations (1.5%) and high concentrations
of C2 (17%) retained the quality of shredded cabbage by reducing
browning of the cut surfaces and, retaining total visual quality. MAP
increased shelf life of shredded cabbage to 22 days at 0C making it
easily marketable. From chemical treatments citric acid better retains
the overall acceptance of shredded cabbage. It can reduce cut surface
browning. Citric acid treatment combined with low temperature
storage (0C) prolonged the shelf life of minimally processed cabbage
for 22 days.
References
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3. Watada AE, Abe K, Yamauchi N (1990) Physiological activities of partially
processed fruits and vegetables. Food Technol 20: 116-122.
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control
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CaCl2
control
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4
3
2
1
0
ascorbic acid
10
15
20
25
5
4
3
2
1
0
10
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25
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Citation: Manolopoulou E, Varzakas T (2014) Application of Antibrowning Agents in Minimally Processed Cabbage. J Food Nutr Disor 3:1.
doi:http://dx.doi.org/10.4172/2324-9323.1000131
21. Beecher CW (1994) Cancer preventive properties of varieties of Brassica
oleracea: a review. Am J Clin Nutr 59: 1166S-1170S.
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Author Affiliation
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