Abstract
Purpose: Enzymatic browning is one of the most common phenomena happenings in guava slices as well as in all fresh-cut produces. This research was aimed at studying the potentiality of bee honey (BH), banana leaf extract (BLE), and pumpkin seed extract (PSE) for inhibition of enzymatic browning of fresh-cut guava slices.Research Method: Guava slices were dipped in solution (slice: solution = 1:1) containing either BH or BLE or PSE for 5 min and the changes in physicochemical properties such as browning intensity, color, vitamin C, acidity and microbial attributes were evaluated during their storage at 4°C up to 6 days.Findings: All treatments had the potentiality to inhibit enzymatic browning reactions. Treatment with BH had the best browning inhibition capacity (75.68%) followed by BLE (59.93%) and PSE (36.67%). Moreover, all three treatments worked against increasing of microbial load, degradation of acidity, ascorbic acid and color. All treated samples had higher lightness (L*) values upon storage than control (without treatment). The reaction rate constants for degradation of vitamin C based on 1st order kinetic model were as 0.0153, 0.0117, 0.0047 and 0.0037 per day for control, PSE, BLE and BH treatments, respectively.Originality: Findings of this study indicate that the BH, BLE and PSE had potency against quality deterioration and browning of fresh cut guava slices during storage.
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Claims 10
Claim · model-written summary
Bee honey inhibited guava slice browning by 75.68%, the strongest of the treatments.
- Taxon
- Guava
Psidium guajavat0 - Treatment
- bee honeye1
- Outcome
- browning inhibition capacitye0
- Direction
- beste0
- Value
- 75.68%e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Fresh Cut Guava”
e0“Treatment with BH had the best browning inhibition capacity (75.68%) followed by BLE (59.93%) and PSE (36.67%).”
e1“bee honey (BH)”
Claim · model-written summary
Banana leaf extract inhibited guava slice browning by 59.93%.
- Taxon
- GuavaPsidium guajavat0
- Treatment
- banana leaf extracte1
- Outcome
- browning inhibition capacitye0
- Value
- 59.93%e0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Fresh Cut Guava”
e0“Treatment with BH had the best browning inhibition capacity (75.68%) followed by BLE (59.93%) and PSE (36.67%).”
e1“banana leaf extract (BLE)”
Claim · model-written summary
Pumpkin seed extract inhibited guava slice browning by 36.67%.
- Taxon
- GuavaPsidium guajavat0
- Treatment
- pumpkin seed extracte1
- Outcome
- browning inhibition capacitye0
- Value
- 36.67%e0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Fresh Cut Guava”
e0“Treatment with BH had the best browning inhibition capacity (75.68%) followed by BLE (59.93%) and PSE (36.67%).”
e1“pumpkin seed extract (PSE)”
Claim · model-written summary
All three treatments restrained the increase in microbial load during guava storage.
- Taxon
- GuavaPsidium guajavat0
- Treatment
- all three treatmentse0
- Outcome
- microbial loade0
- Direction
- worked against increasinge0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Fresh Cut Guava”
e0“all three treatments worked against increasing of microbial load, degradation of acidity, ascorbic acid and color.”
Claim · model-written summary
All three treatments restrained degradation of acidity, ascorbic acid and color during guava storage.
- Taxon
- GuavaPsidium guajavat0
- Treatment
- all three treatmentse0
- Outcome
- degradation of acidity, ascorbic acid and colore0
- Direction
- worked againste0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Fresh Cut Guava”
e0“all three treatments worked against increasing of microbial load, degradation of acidity, ascorbic acid and color.”
Claim · model-written summary
Treated guava slices had higher lightness during storage than untreated controls.
- Taxon
- GuavaPsidium guajavat0
- Treatment
- treated samplese0
- Outcome
- lightness (L*) valuese0
- Direction
- highere0
- Comparator
- control (without treatment)e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Fresh Cut Guava”
e0“All treated samples had higher lightness (L*) values upon storage than control (without treatment).”
Claim · model-written summary
The vitamin C degradation rate constant for pumpkin seed extract treated guava was 0.0117 per day.
- Taxon
- GuavaPsidium guajavat0
- Treatment
- pumpkin seed extracte1
- Outcome
- reaction rate constants for degradation of vitamin Ce0
- Value
- 0.0117e0
- Qualifier
- per daye0
- Comparator
- controle0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Fresh Cut Guava”
e0“The reaction rate constants for degradation of vitamin C based on 1st order kinetic model were as 0.0153, 0.0117, 0.0047 and 0.0037 per day for control, PSE, BLE and BH treatments, respectively.”
e1“pumpkin seed extract (PSE)”
Claim · model-written summary
The vitamin C degradation rate constant for banana leaf extract treated guava was 0.0047 per day.
- Taxon
- GuavaPsidium guajavat0
- Treatment
- banana leaf extracte1
- Outcome
- reaction rate constants for degradation of vitamin Ce0
- Value
- 0.0047e0
- Qualifier
- per daye0
- Comparator
- controle0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Fresh Cut Guava”
e0“The reaction rate constants for degradation of vitamin C based on 1st order kinetic model were as 0.0153, 0.0117, 0.0047 and 0.0037 per day for control, PSE, BLE and BH treatments, respectively.”
e1“banana leaf extract (BLE)”
Claim · model-written summary
The vitamin C degradation rate constant for honey treated guava was 0.0037 per day.
- Taxon
- GuavaPsidium guajavat0
- Treatment
- bee honeye1
- Outcome
- reaction rate constants for degradation of vitamin Ce0
- Value
- 0.0037 per daye0
- Qualifier
- 0.0153e0
- Comparator
- controle0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Fresh Cut Guava”
e0“The reaction rate constants for degradation of vitamin C based on 1st order kinetic model were as 0.0153, 0.0117, 0.0047 and 0.0037 per day for control, PSE, BLE and BH treatments, respectively.”
e1“bee honey (BH)”
Claim · model-written summary
The untreated guava control had a vitamin C degradation rate constant of 0.0153 per day.
- Taxon
- GuavaPsidium guajavat0
- Material
- controle0
- Outcome
- reaction rate constants for degradation of vitamin Ce0
- Value
- 0.0153e0
- Qualifier
- per daye0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Fresh Cut Guava”
e0“The reaction rate constants for degradation of vitamin C based on 1st order kinetic model were as 0.0153, 0.0117, 0.0047 and 0.0037 per day for control, PSE, BLE and BH treatments, respectively.”
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