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Ibrahim, W., Abd Elmoniem, G., Eissa, H., Saad, S., Abd El-Aleem, I., Helmy, A. (2008). EFFECT OF THERMAL AND CHEMICAL PRE-TREATMENTS ON OXIDATIVE ENZYME ACTIVITIES OF BANANA AND APPLE SLICES. Journal of Food and Dairy Sciences, 33(11), 7923-7931. doi: 10.21608/jfds.2008.125174
Wafaa A. Ibrahim; G. M. Abd Elmoniem; H. A. Eissa; S. M. Saad; I. M. Abd El-Aleem; A. M. Helmy. "EFFECT OF THERMAL AND CHEMICAL PRE-TREATMENTS ON OXIDATIVE ENZYME ACTIVITIES OF BANANA AND APPLE SLICES". Journal of Food and Dairy Sciences, 33, 11, 2008, 7923-7931. doi: 10.21608/jfds.2008.125174
Ibrahim, W., Abd Elmoniem, G., Eissa, H., Saad, S., Abd El-Aleem, I., Helmy, A. (2008). 'EFFECT OF THERMAL AND CHEMICAL PRE-TREATMENTS ON OXIDATIVE ENZYME ACTIVITIES OF BANANA AND APPLE SLICES', Journal of Food and Dairy Sciences, 33(11), pp. 7923-7931. doi: 10.21608/jfds.2008.125174
Ibrahim, W., Abd Elmoniem, G., Eissa, H., Saad, S., Abd El-Aleem, I., Helmy, A. EFFECT OF THERMAL AND CHEMICAL PRE-TREATMENTS ON OXIDATIVE ENZYME ACTIVITIES OF BANANA AND APPLE SLICES. Journal of Food and Dairy Sciences, 2008; 33(11): 7923-7931. doi: 10.21608/jfds.2008.125174

EFFECT OF THERMAL AND CHEMICAL PRE-TREATMENTS ON OXIDATIVE ENZYME ACTIVITIES OF BANANA AND APPLE SLICES

Article 3, Volume 33, Issue 11, November 2008, Page 7923-7931  XML PDF (607.72 K)
Document Type: Original Article
DOI: 10.21608/jfds.2008.125174
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Authors
Wafaa A. Ibrahim1; G. M. Abd Elmoniem1; H. A. Eissa1; S. M. Saad2; I. M. Abd El-Aleem2; A. M. Helmy2
1Food Technology Department, National Research Centre, Cairo, Egypt
2Agric. Biochemistry Dept., Faculty of Agriculture, Benha University
Abstract
In this study, effect of thermal (water and steam blanching) and chemical (adding of ascorbic acid, citric acid and Na2S2O5) pre-treatments on oxidative enzyme activities of banana and apple slices was investigated. High degree of inactivation of oxidative enzymes has been achieved in the first 2 min until 5min of water and steam blanching treatment. The best used concentration of ascorbic acid was found to be 2.0%, hence it improved the final acceptability and inhibited PPO activity for various fruit slices, especially banana and apple. Also, the best concentration of CA was 2.0% to inhibit PPO in banana and apple slices. However, it could be noticed that addition of Na2S2O5 at 0.2% in the soaking solution took place as the inhibition of PPO increased. Generally, the result showed that utilization of CA, Na2S2O5 and steam blanching heated samples did not cause any browning for all banana slices compared with AA, water blanching and untreated samples. The apple slices pretreated with Na2S2O5, steam and water caused the highest reduction of oxidative enzyme activities followed by CA, while the pretreated samples with AA and untreated ones showed the lowest reduction of oxidative enzyme activities.
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