The Effect of Antibrowning Agents on Inhibition of Potato Browning, Volatile Organic Compound Profile, and Microbial Inhibition
Ruslan Mosneaguta, Valente B. Alvárez, Sheryl A. Barringer
Journal of Food Science
Abstract
Antibrowning agents inhibit polyphenol oxidase, increasing shelf life and consumer acceptability of processed raw potato products by preserving the color. Their effectiveness was shown to be mainly due to a pH effect, except SE, which was not pH dependent. MA, CA, and SAS-CA-SE are better acidulants for inhibition of color change as well as growth of spoilage bacteria, yeast, and mold than SAPP, the industry standard.
Extracted Claims
5 claims extracted from this paper into the knowledge graph
antibrowning agents inhibit growth of spoilage bacteria, yeast, and mold
“MA, CA, and SAS-CA-SE are better acidulants for inhibition of color change as well as growth of spoilage bacteria, yeast, and mold than SAPP, the industry standard.”
antibrowning agents increase shelf life and consumer acceptability of processed raw potato products
“Antibrowning agents inhibit polyphenol oxidase, increasing shelf life and consumer acceptability of processed raw potato products by preserving the color.”
antibrowning agents preserve color of processed raw potato products
“Antibrowning agents inhibit polyphenol oxidase, increasing shelf life and consumer acceptability of processed raw potato products by preserving the color.”