کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7591830 | 1492108 | 2015 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Allyl isothiocyanate enhances shelf life of minimally processed shredded cabbage
ترجمه فارسی عنوان
الیوتوسیانات آللییل عمر مفید کلم خرد شده را کاهش می دهد
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
The effect of allyl isothiocyanate (AITC), in combination with low temperature (10 °C) storage on post harvest quality of minimally processed shredded cabbage was investigated. An optimum concentration of 0.05 μL/mL AITC was found to be effective in maintaining the microbial and sensory quality of the product for a period of 12 days. Inhibition of browning was shown to result from a down-regulation (1.4-fold) of phenylalanine ammonia lyase (PAL) gene expression and a consequent decrease in PAL enzyme activity and o-quinone content. In the untreated control samples, PAL activity increased following up-regulation in PAL gene expression that could be linearly correlated with enhanced o-quinone formation and browning. The efficacy of AITC in extending the shelf life of minimally processed shredded cabbage and its role in down-regulation of PAL gene expression resulting in browning inhibition in the product is reported here for the first time.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 183, 15 September 2015, Pages 265-272
Journal: Food Chemistry - Volume 183, 15 September 2015, Pages 265-272
نویسندگان
Aparajita Banerjee, Suprasanna Penna, Prasad S. Variyar,