Ascorbic acid as antibrowning agent

Ascorbic acid as antibrowning agent carried in alginate-based
edible coating contribute not only to color retention in fresh-cut
mango, but also to improve the antioxidant potential of fresh-cut
mangoes. According to the results, it can be concluded that freshcut
Kent mango can be stored 12 days at 4
C, without detrimental
nutritional and physicochemical quality. The use of edible
coating in these types of fruit could be considered as safe and
effective treatment. Future research should be focused on evaluating
the effect of whole or fresh-cut ‘kent’ mangoes treated with
edible coatings on sensorial quality.

ผลลัพธ์ (แอฟริกา) 1:

Askorbiensuur as agent Antibrowning gedra in-alginaat gebaseer
eetbare nie net om te dra Coating kleur behoud in vars gesnyde
Mango, maar ook om die anti-oksidant potensiaal van vars gesnyde verbeter
Mango. Volgens die resultate, kan dit afgelei word dat Freshcut
Kent Mango kan gestoor word 12 dae na 4? C, Sonder nadelig
Voeding en fisies-chemiese gehalte. Die gebruik van eetbare
Coating in hierdie tipe van vrugte kan beskou word as Veilige en
doeltreffende behandeling. Toekomstige navorsing behoort te fokus op die evaluering van
die effek van vars gesnyde of geheel 'Kent' Mango behandel met
eetbare Coatings op Sensoriese gehalte.