Use of arginine as oxidation inhibitor enzymatic in beetroot minimally processed

Abstract

Beetroot (Beta vulgaris) is a vegetable of great importance for the Brazilian agribusiness and for human diet, being source of bioactive compounds (betalains and phenolic compounds). This vegetable can be consumed in several ways, such as raw or cooked salads, pickles, juices and even as food colorants. Vegetables fresh-cut processing is a technology that is increasingly being developed in Brazil, combining convenience and security to a healthy diet. However, the stress caused by the preparation steps results in acceleration of metabolism, increasing the respiratory rate and, consequently wasting product reserves. One of the physiological responses to the stress is the increased activity of oxidative enzymes (PPO and POD), due to cell rupture, which puts enzymes in contact with substrates, producing oxidized compounds. The main postharvest problem of fresh-cut red beet is the white blush, which can be related to these enzymes. Recently, amino acids treatments in postharvest of fruits and vegetables have been studied as a way to control chilling injury and enzymatic browning. Arginine is an amino acid with great potential to be applied in postharvest, once it is precursor of stress coping agents, such as polyamines and nitric oxide (NO). This projects aims to explore the application of arginine in different doses and range of pH, to define the best way to apply this amino acid, and compare with other additives applied by fresh-cut industry. (AU)