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Impregnation Solution Influence on the Pulp Color of Plantains (Musa paradisiaca) / Influencia de Soluciones de Impregnación en el Color de la Pulpa de Plátano (Musa paradisiaca)

2013; National University of Colombia at Medellín; Volume: 66; Issue: 1 Linguagem: Espanhol

2248-7026

Misael Cortés Rodríguez, René Mauricio Dávila Moreno, Jesús Gil,

Dye analysis and toxicity

Abstract. The influence of antioxidant (sodium metabisulphite Na2S2O5 and ascorbic acid C6H8O6) and acidulant (citric acid C6H8O7) solutions on the color of vacuum impregnated green plantain pulp (GPP), stored (0, 3, 6, 9, 12 and 15 days; 4, 20 and 30 oC) and vacuum packed (VP) or packed without vacuuming (WV), was evaluated. The color was determined by the CIE-L*a*b* coordinates, where the lightness (L*) was the most important parameter for browning control (L*critical=70). Component concentrations in the impregnation solutions were established to achieve levels of sodium benzoate (1,000 mg), EDTA (75 mg) and sulphites (500, 1,000 y 1,500 mg), per kg of fresh GPP; and ascorbic acid (60, 90 and 120 mg) and citric acid (100, 150 and 250 mg), per 100 g of fresh GPP. Significant differences were seen (P L*critical for 15 days were: sodium metabisulphite (500 mg/kg of GPP, WV and 0 mg/kg of GPP, VP), ascorbic acid (90 mg/100 g of GPP, WV and 60 mg/100 g of GPP, VP), citric acid (100 mg/100 g of GPP, VP) and for the mixture of ascorbic acid (90 mg): citric acid (100 mg)/100 g of GPP, VP. / Resumen. Se evaluo la influencia de soluciones antioxidantes (metabisulfito de sodio Na2S2O5 y acido ascorbico C6H8O6) y acidulantes (acido citrico C6H8O7) sobre el color de la pulpa de platano verde (PPV) impregnadas al vacio, almacenadas (0, 3, 6, 9, 12 y 15 dias; 4, 20 y 30 oC) y empacadas con vacio (CV) y sin vacio (SV). El color se determino mediante las coordenadas CIE-L*a*b*, siendo la luminosidad (L*) el parametro de mayor importancia para el control del pardeamiento (L*critico=70). Las concentraciones de los componentes en las soluciones de impregnacion se fijaron para obtener en la PPV impregnado niveles de benzoato de sodio (1000 mg), EDTA (75 mg) y sulfitos (500, 1.000 y 1.500 mg), por kg de PPV fresco; y de acido ascorbico (60, 90 y 120 mg) y acido citrico (100, 150 y 250 mg), por 100 g de PPV fresco. Se presentaron diferencias significativas (P L*critico fueron: metabisulfito de sodio (500 mg/kg PPV, SV y 0 mg/kg, CV), acido ascorbico (90 mg/100 g PPV, SV y 60 mg/100 g PPV, CV), acido citrico (100 mg/100 g PPV, CV) y para la mezcla acido ascorbico (90 mg): acido citrico (100 mg)/100 g PPV, a condiciones de empacado CV.