Protective effect of cysteine-HCl on vitamin C in dehydrated pickled/candied pineapples and guava
Dehydrated pickled/candied guava and pineapples pretreated with 0.24 g kg-1 cysteine hydrochloride (cys-HCl) had increased ascorbic acid retention and reduced colour change during storage. Dehydrated pineapples pretreated with cys-HCl had two to three times the ascorbic acid content of control or me...
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| Veröffentlicht in: | Journal of the science of food and agriculture 1993, Vol.61 (1), p.133-136 |
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| creator | Mohamed, S Kyi, K.M.M Sharif, Z.M |
| description | Dehydrated pickled/candied guava and pineapples pretreated with 0.24 g kg-1 cysteine hydrochloride (cys-HCl) had increased ascorbic acid retention and reduced colour change during storage. Dehydrated pineapples pretreated with cys-HCl had two to three times the ascorbic acid content of control or metabisulphite-treated products. The rate of ascorbic acid loss for all products stored at room temperature were similar, showing that cys-HCl was only protective towards ascorbic acid during the preparation and dehydration process. Candied dehydrated guava showed less colour change and higher ascorbic acid retention (about 57%) than pickled guava (ascorbic acid retention about 30%). Cys-HCl was quite effective in reducing browning of candied pineapples but not pickled pineapples. Sensory evaluation showed that candied guava pretreated with 0.24 g kg-1 cys-HCl was generally preferred over the other dehydrated guava products. Cys-HCl-treated candied pineapples had the best flavour compared with all other dehydrated pineapple products. Cys-HCl appeared to favour conversion of glucose to fructose during storage of dehydrated pineapples. |
| doi_str_mv | 10.1002/jsfa.2740610122 |
| format | Article |
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Dehydrated pineapples pretreated with cys-HCl had two to three times the ascorbic acid content of control or metabisulphite-treated products. The rate of ascorbic acid loss for all products stored at room temperature were similar, showing that cys-HCl was only protective towards ascorbic acid during the preparation and dehydration process. Candied dehydrated guava showed less colour change and higher ascorbic acid retention (about 57%) than pickled guava (ascorbic acid retention about 30%). Cys-HCl was quite effective in reducing browning of candied pineapples but not pickled pineapples. Sensory evaluation showed that candied guava pretreated with 0.24 g kg-1 cys-HCl was generally preferred over the other dehydrated guava products. Cys-HCl-treated candied pineapples had the best flavour compared with all other dehydrated pineapple products. Cys-HCl appeared to favour conversion of glucose to fructose during storage of dehydrated pineapples.</description><identifier>ISSN: 0022-5142</identifier><identifier>EISSN: 1097-0010</identifier><identifier>DOI: 10.1002/jsfa.2740610122</identifier><identifier>CODEN: JSFAAE</identifier><language>eng</language><publisher>London: John Wiley & Sons, Ltd</publisher><subject>ascorbic acid ; Biological and medical sciences ; candied ; candied fruits ; cysteine ; cysteine-HCl ; dehydrated ; dehydration ; Food industries ; food processing ; fructose ; Fruit and vegetable industries ; Fundamental and applied biological sciences. Psychology ; guava ; guavas ; nutrient retention ; pickled ; pickling ; pineapples</subject><ispartof>Journal of the science of food and agriculture, 1993, Vol.61 (1), p.133-136</ispartof><rights>Copyright © 1993 John Wiley & Sons, Ltd</rights><rights>1993 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4102-bcaf16349cb250798a4a3a937cc53f93f7f64d810eb70d1a8c758aa2b171ecdc3</citedby><cites>FETCH-LOGICAL-c4102-bcaf16349cb250798a4a3a937cc53f93f7f64d810eb70d1a8c758aa2b171ecdc3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1002%2Fjsfa.2740610122$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1002%2Fjsfa.2740610122$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,4024,27869,27923,27924,27925,45574,45575</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=4767743$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Mohamed, S</creatorcontrib><creatorcontrib>Kyi, K.M.M</creatorcontrib><creatorcontrib>Sharif, Z.M</creatorcontrib><title>Protective effect of cysteine-HCl on vitamin C in dehydrated pickled/candied pineapples and guava</title><title>Journal of the science of food and agriculture</title><addtitle>J. Sci. Food Agric</addtitle><description>Dehydrated pickled/candied guava and pineapples pretreated with 0.24 g kg-1 cysteine hydrochloride (cys-HCl) had increased ascorbic acid retention and reduced colour change during storage. Dehydrated pineapples pretreated with cys-HCl had two to three times the ascorbic acid content of control or metabisulphite-treated products. The rate of ascorbic acid loss for all products stored at room temperature were similar, showing that cys-HCl was only protective towards ascorbic acid during the preparation and dehydration process. Candied dehydrated guava showed less colour change and higher ascorbic acid retention (about 57%) than pickled guava (ascorbic acid retention about 30%). Cys-HCl was quite effective in reducing browning of candied pineapples but not pickled pineapples. Sensory evaluation showed that candied guava pretreated with 0.24 g kg-1 cys-HCl was generally preferred over the other dehydrated guava products. Cys-HCl-treated candied pineapples had the best flavour compared with all other dehydrated pineapple products. Cys-HCl appeared to favour conversion of glucose to fructose during storage of dehydrated pineapples.</description><subject>ascorbic acid</subject><subject>Biological and medical sciences</subject><subject>candied</subject><subject>candied fruits</subject><subject>cysteine</subject><subject>cysteine-HCl</subject><subject>dehydrated</subject><subject>dehydration</subject><subject>Food industries</subject><subject>food processing</subject><subject>fructose</subject><subject>Fruit and vegetable industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>guava</subject><subject>guavas</subject><subject>nutrient retention</subject><subject>pickled</subject><subject>pickling</subject><subject>pineapples</subject><issn>0022-5142</issn><issn>1097-0010</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1993</creationdate><recordtype>article</recordtype><sourceid>K30</sourceid><recordid>eNqFkM1v1DAQxSMEEkvhzBFLcE13xnbiRJzKim5B1RapX0dr1rGLt2mS2tmF_e9xSVXEqRfbY_3em5mXZe8RDhGAzzfR0SFXEkoE5PxFNkOoVQ6A8DKbJYLnBUr-OnsT4wYA6rosZxn9CP1ozeh3llnn0ov1jpl9HK3vbH6yaFnfsZ0f6c53bMHS0dif-ybQaBs2eHPb2mZuqGv837qzNAytjSz9sJst7eht9spRG-27x_sguzz-erE4yU_Plt8WR6e5kQg8XxtyWApZmzUvQNUVSRJUC2VMIVwtnHKlbCoEu1bQIFVGFRURX6NCaxojDrKPk-8Q-vutjaPe9NvQpZYaBQhEwRUmaj5RJvQxBuv0EPwdhb1G0A856occ9b8ck-LToy9FQ60L1Bkfn2RSlUpJkbDPE_bLt3b_nKv-fn589F-TfFL7FPzvJzWFW10qoQp9vVrqelWvrmB5pb8k_sPEO-o13YQ00OU5h7QoyirNw8UfLPiclg</recordid><startdate>1993</startdate><enddate>1993</enddate><creator>Mohamed, S</creator><creator>Kyi, K.M.M</creator><creator>Sharif, Z.M</creator><general>John Wiley & Sons, Ltd</general><general>Wiley</general><general>Published for the Society of Chemical Industry by Elsevier Applied Science</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>HJHVS</scope><scope>IZSXY</scope><scope>K30</scope><scope>PAAUG</scope><scope>PAWHS</scope><scope>PAWZZ</scope><scope>PAXOH</scope><scope>PBHAV</scope><scope>PBQSW</scope><scope>PBYQZ</scope><scope>PCIWU</scope><scope>PCMID</scope><scope>PCZJX</scope><scope>PDGRG</scope><scope>PDWWI</scope><scope>PETMR</scope><scope>PFVGT</scope><scope>PGXDX</scope><scope>PIHIL</scope><scope>PISVA</scope><scope>PJCTQ</scope><scope>PJTMS</scope><scope>PLCHJ</scope><scope>PMHAD</scope><scope>PNQDJ</scope><scope>POUND</scope><scope>PPLAD</scope><scope>PQAPC</scope><scope>PQCAN</scope><scope>PQCMW</scope><scope>PQEME</scope><scope>PQHKH</scope><scope>PQMID</scope><scope>PQNCT</scope><scope>PQNET</scope><scope>PQSCT</scope><scope>PQSET</scope><scope>PSVJG</scope><scope>PVMQY</scope><scope>PZGFC</scope></search><sort><creationdate>1993</creationdate><title>Protective effect of cysteine-HCl on vitamin C in dehydrated pickled/candied pineapples and guava</title><author>Mohamed, S ; Kyi, K.M.M ; Sharif, Z.M</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4102-bcaf16349cb250798a4a3a937cc53f93f7f64d810eb70d1a8c758aa2b171ecdc3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1993</creationdate><topic>ascorbic acid</topic><topic>Biological and medical sciences</topic><topic>candied</topic><topic>candied fruits</topic><topic>cysteine</topic><topic>cysteine-HCl</topic><topic>dehydrated</topic><topic>dehydration</topic><topic>Food industries</topic><topic>food processing</topic><topic>fructose</topic><topic>Fruit and vegetable industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>guava</topic><topic>guavas</topic><topic>nutrient retention</topic><topic>pickled</topic><topic>pickling</topic><topic>pineapples</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Mohamed, S</creatorcontrib><creatorcontrib>Kyi, K.M.M</creatorcontrib><creatorcontrib>Sharif, Z.M</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Periodicals Index Online Segment 19</collection><collection>Periodicals Index Online Segment 30</collection><collection>Periodicals Index Online</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - West</collection><collection>Primary Sources Access (Plan D) - International</collection><collection>Primary Sources Access & Build (Plan A) - MEA</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - Midwest</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - Northeast</collection><collection>Primary Sources Access (Plan D) - Southeast</collection><collection>Primary Sources Access (Plan D) - North Central</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - Southeast</collection><collection>Primary Sources Access (Plan D) - South Central</collection><collection>Primary Sources Access & Build (Plan A) - UK / I</collection><collection>Primary Sources Access (Plan D) - Canada</collection><collection>Primary Sources Access (Plan D) - EMEALA</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - North Central</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - South Central</collection><collection>Primary Sources Access & Build (Plan A) - International</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - International</collection><collection>Primary Sources Access (Plan D) - West</collection><collection>Periodicals Index Online Segments 1-50</collection><collection>Primary Sources Access (Plan D) - APAC</collection><collection>Primary Sources Access (Plan D) - Midwest</collection><collection>Primary Sources Access (Plan D) - MEA</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - Canada</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - UK / I</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - EMEALA</collection><collection>Primary Sources Access & Build (Plan A) - APAC</collection><collection>Primary Sources Access & Build (Plan A) - Canada</collection><collection>Primary Sources Access & Build (Plan A) - West</collection><collection>Primary Sources Access & Build (Plan A) - EMEALA</collection><collection>Primary Sources Access (Plan D) - Northeast</collection><collection>Primary Sources Access & Build (Plan A) - Midwest</collection><collection>Primary Sources Access & Build (Plan A) - North Central</collection><collection>Primary Sources Access & Build (Plan A) - Northeast</collection><collection>Primary Sources Access & Build (Plan A) - South Central</collection><collection>Primary Sources Access & Build (Plan A) - Southeast</collection><collection>Primary Sources Access (Plan D) - UK / I</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - APAC</collection><collection>Primary Sources Access—Foundation Edition (Plan E) - MEA</collection><jtitle>Journal of the science of food and agriculture</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Mohamed, S</au><au>Kyi, K.M.M</au><au>Sharif, Z.M</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Protective effect of cysteine-HCl on vitamin C in dehydrated pickled/candied pineapples and guava</atitle><jtitle>Journal of the science of food and agriculture</jtitle><addtitle>J. Sci. Food Agric</addtitle><date>1993</date><risdate>1993</risdate><volume>61</volume><issue>1</issue><spage>133</spage><epage>136</epage><pages>133-136</pages><issn>0022-5142</issn><eissn>1097-0010</eissn><coden>JSFAAE</coden><abstract>Dehydrated pickled/candied guava and pineapples pretreated with 0.24 g kg-1 cysteine hydrochloride (cys-HCl) had increased ascorbic acid retention and reduced colour change during storage. Dehydrated pineapples pretreated with cys-HCl had two to three times the ascorbic acid content of control or metabisulphite-treated products. The rate of ascorbic acid loss for all products stored at room temperature were similar, showing that cys-HCl was only protective towards ascorbic acid during the preparation and dehydration process. Candied dehydrated guava showed less colour change and higher ascorbic acid retention (about 57%) than pickled guava (ascorbic acid retention about 30%). Cys-HCl was quite effective in reducing browning of candied pineapples but not pickled pineapples. Sensory evaluation showed that candied guava pretreated with 0.24 g kg-1 cys-HCl was generally preferred over the other dehydrated guava products. Cys-HCl-treated candied pineapples had the best flavour compared with all other dehydrated pineapple products. Cys-HCl appeared to favour conversion of glucose to fructose during storage of dehydrated pineapples.</abstract><cop>London</cop><pub>John Wiley & Sons, Ltd</pub><doi>10.1002/jsfa.2740610122</doi><tpages>4</tpages></addata></record> |
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| ispartof | Journal of the science of food and agriculture, 1993, Vol.61 (1), p.133-136 |
| issn | 0022-5142 1097-0010 |
| language | eng |
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| source | Periodicals Index Online; Wiley Online Library All Journals |
| subjects | ascorbic acid Biological and medical sciences candied candied fruits cysteine cysteine-HCl dehydrated dehydration Food industries food processing fructose Fruit and vegetable industries Fundamental and applied biological sciences. Psychology guava guavas nutrient retention pickled pickling pineapples |
| title | Protective effect of cysteine-HCl on vitamin C in dehydrated pickled/candied pineapples and guava |
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