Effect of Pretreatments on Controlling Enzymatic Browning Before Drying of Eggplant Slices | ||
| Alexandria Journal of Food Science and Technology | ||
| Article 3, Volume 11, Issue 1, June 2014, Pages 21-29 PDF (532.79 K) | ||
| Document Type: Original Article | ||
| DOI: 10.12816/0025347 | ||
| Abstract | ||
| The present study was carried out to investigate polyphenoloxidase inhibition in eggplant slices before drying. Pretreatments were carried out single or combined from immersion in ascorbic acid, citric acid or sodium chloride solutions at different concentrations 0.5, 1.0, 1.5, 2.0% and /or steaming for 2,4,6,8 min. Polyphenoloxidase activity of fresh eggplant slices was 0.65 unit /g/min. Sever inhibition was detected with increasing chemical inhibitors concentration or steam regardless of chemical inhibitors types .The inhibitory effect of steam pretreatments or various chemicals inhibitors on eggplant slices was found to decrease in the following order steam treatment > ascorbic acid > sodium chloride > citric acid at the same concentration level. Combination of chemical inhibitors and steam treatment (Ascorbic acid, citric acid, sodium chloride at levels 0.5% and steam treatment for 2min) as hurdle technology resulted most effective inhibition on enzymatic browning. Dried eggplant slices with aforementioned combined pretreatment at low concentration of chemical inhibitors and steam were less three times of enzymatic browning index than control treatment (without pretreatment). Also, inhibition of polyphenoloxidase of eggplant slices before drying were higher maintained bioactive compounds especially phenolic compounds, ascorbic acid and antioxidant activity than control | ||
| Keywords | ||
| polyphenoloxidase; Eggplant; inhibition; Drying | ||
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