| 摘要 |
Described is a process for generating an edible formulation and use thereof as an enzymatic darkening retardant in precut fruits, which is based on a polymeric matrix of Gellan gum ((0.5 % p/v), Tween 80 (0.5 % v/v as surfactant) and glycerol (1 % v/v as plasticizer), added with anti-darkening agents such as sodium D- isoascorbate and L-glutathione (0.47-0.025 M respectively), which present different inhibition mechanisms over the PPO enzyme in precut fruits, this allowing the organoleptic quality of the minimally processed fruit to be preserved for at least 7 hours for its use and sale. |
