African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12487

Full Length Research Paper

Minimally processed fruit salad enriched with Lactobacillus acidophilus: Viability of anti-browning compounds in the preservation of color

Eliane Mauricio Furtado Martins*
  • Eliane Mauricio Furtado Martins*
  • Food Science and Technology Department, Federal Institute of Education, Science and Technology of Southeast of Minas Gerais. Rio Pomba, Minas Gerais State, Brazil.
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Afonso Mota Ramos
  • Afonso Mota Ramos
  • Food Technology Department, Federal University of Vicosa, Vicosa, Minas Gerais State, Brazil.
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Maurilio Lopes Martins
  • Maurilio Lopes Martins
  • Food Science and Technology Department, Federal Institute of Education, Science and Technology of Southeast of Minas Gerais. Rio Pomba, Minas Gerais State, Brazil.
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Patricia Martins de Oliveira
  • Patricia Martins de Oliveira
  • Food Technology Department, Federal University of Vicosa, Vicosa, Minas Gerais State, Brazil.
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Paulo Cesar Stringheta
  • Paulo Cesar Stringheta
  • Food Technology Department, Federal University of Vicosa, Vicosa, Minas Gerais State, Brazil.
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  •  Received: 20 January 2015
  •  Accepted: 12 June 2015
  •  Published: 17 June 2015

Abstract

Minimal processing promotes browning of some vegetal tissues due to cell membrane disruption, which results in the release of oxidative enzymes. This study evaluated the efficiency of citric acid, ascorbic acid, sodium metabisulfite and L-cysteine ​​hydrochloride to retard enzymatic browning of minimally processed fruit salad and enriched this product with Lactobacillus acidophilus LA-5. Control treatment was fruit salad immersed in water. Polyphenol oxidase (PPO) and color (L*, a*, b*, index color - CI, browning index - BI, c*, and h°) were analyzed. The viability of L. acidophilus was also evaluated using Rogosa agar in fruit salads containing anti-browning compounds in higher concentrations. PPO presented a significant difference among control and fruit salad treated with ascorbic acid and L-cysteine ​​hydrochloride, indicating the highest anti-browning activity of these compounds. The fruit color was affected by processing and storage time, with a reduction in the values of L* over time. Values of a*, c*, h° angle and CI indicated a predominance of red color in the fruit salad. Salads containing anti-browning compounds in higher concentrations presented viability of L. acidophilus above 7.43 log CFU/g up to the fifth day of storage, indicating that the product can be promised as probiotic. Thus, the fruit salad treated with anti-browning compounds has potential use as a probiotic carrier.

 

Key words: Fresh-cut fruits, color, ascorbic acid, vegetable matrix, probiotic culture. 

Abbreviation

PPO, Polyphenol oxidase; PVPP, polyvinylpolypyrrolidone; CI, color index browning; BI, index.

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This article is published under the terms of the Creative Commons Attribution License 4.0

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