Additives inhibiting enzymatic oxidation in minimally processed beetroot

Abstract

Minimal processing has been growing quite fast lately. It includes many stages of preparation of the product that ease its immediate consumption; however, the stress generated in the process and the increase of exposure surface raise the activity of oxidative enzymes (PPO and POD) and reduce the product shelf life. The use of GRAS ("Generally Recognized as Safe") additives is an important alternative that, besides the longevity and product quality benefits, ensure food security. Additives have an easy application and reduced cost, which can bring economical and pragmatic benefits to the industry and to the consumer. Red beet farmers move more than 250 million of reais (BRL) per year in Brazil; it is a product full of nutrients and bioactive substances (such as betalains and phenolic compounds), and furthermore, it has a broad versatility use. The project yearns to compare the results of application of citric acid, ascorbic acid, L-cysteine and arginine in the maintenance of desirable features of minimally processed red beets, with a special emphasis in white-blush reduction, betalain preservation and in the consequent elevation of the product shelf life. After the application of the additives, the following analyses shall be done: betalain content, total phenolic compounds content, total flavonoids, total soluble solids, sugar content, PPO and POD activity, antioxidant activity (DDPH), colour and white-blush index, respiratory rate, weight loss, and visual analysis. (AU)