Enzymatic browning in sliced and pureed avocado: A fractal kinetic study

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dc.contributor.authorQuevedo, R.
dc.contributor.authorRonceros, B.
dc.contributor.authorGarcia, K.
dc.contributor.authorLopez, P.
dc.contributor.authorPedreschi, F.
dc.date.accessioned2024-01-10T12:05:14Z
dc.date.available2024-01-10T12:05:14Z
dc.date.issued2011
dc.description.abstractModelling of browning is essential to evaluate the effectiveness of the processes applied to obtain fresh-appearance foods and also to determine their shelf life. Computer vision and the fractal kinetic method were used to quantify browning in three avocado cultivars. Samples (avocado slices and pur e) were stored at 4 degrees C and surface images were captured in the tiff format. Browning kinetic was derived from images using the L* mean method and the fractal method. In another experiment, inhibitor kinetic was also quantified, using the polyphenol oxidase activity method (in puree samples) with 0.1%, 0.5% and 1% of sodium bisulfite. In the results for avocado slices, kinetic rate derived by the fractal kinetic method was higher than that obtained with the L* mean method, but the opposite was observed when the avocado was pulping (avocado puree). Kinetic quantified by the fractal method was similarly inhibited by bisulfite, when compared with the L* mean value or PPO activity value methods. In general, the fractal method can be used to record browning kinetic and to discriminate between avocado cultivars, initial structural state of the sample (slice or puree), or in experiments using browning inhibitors. (C) 2011 Elsevier Ltd. All rights reserved.
dc.fechaingreso.objetodigital27-03-2024
dc.format.extent6 páginas
dc.fuente.origenWOS
dc.identifier.doi10.1016/j.jfoodeng.2011.02.012
dc.identifier.eissn1873-5770
dc.identifier.issn0260-8774
dc.identifier.urihttps://doi.org/10.1016/j.jfoodeng.2011.02.012
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/75973
dc.identifier.wosidWOS:000290500800002
dc.information.autorucIngeniería;Pedreschi F;S/I;18770
dc.issue.numero2
dc.language.isoen
dc.nota.accesocontenido parcial
dc.pagina.final215
dc.pagina.inicio210
dc.publisherELSEVIER SCI LTD
dc.revistaJOURNAL OF FOOD ENGINEERING
dc.rightsacceso restringido
dc.subjectEnzymatic browning
dc.subjectFractal
dc.subjectKinetic
dc.subjectAvocado
dc.subjectComputational vision
dc.subjectCOLOR INFORMATION
dc.subjectGLASS-TRANSITION
dc.subjectAPPLE SLICES
dc.subjectINHIBITION
dc.subjectBANANA
dc.subjectQUANTIFICATION
dc.subjectINACTIVATION
dc.subjectPREDICTION
dc.subjectSTORAGE
dc.subjectMODEL
dc.titleEnzymatic browning in sliced and pureed avocado: A fractal kinetic study
dc.typeartículo
dc.volumen105
sipa.codpersvinculados18770
sipa.indexWOS
sipa.indexScopus
sipa.trazabilidadCarga SIPA;09-01-2024
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