The DOI matches its Crossref record; 2 of the 2 references it cites were found in a registry or an index.
Influence of alginate-based edible coating as carrier of antibrowning agents on bioactive compounds and antioxidant activity in fresh-cut Kent mangoes
Open accessAbstract
The effect of alginate-based edible coating as carrier of antibrowning agents (ascorbic and citric acid) on color, bioactive compounds content and antioxidant activity of fresh-cut mangoes ‘Kent’ stored at 4 °C were evaluated. The application of alginate edible coating in conjunction with antibrowning agents (ascorbic and citric acid) to mango cubes maintained higher color values (L* and °Hue) and increased vitamin C content compared to mango cubes treated only with alginate coating or control. Total phenols content, measured throughout the Folin–Ciocalteu method, was increased 2-fold in cubes coated with alginate plus antibrowning agent. This behavior was attributed to vitamin C addition and not to a real increase in phenolic compounds. However, mangoes coated with alginate plus antioxidant presented higher concentration of ρ-hydroxybenzoic and ellagic acid than those samples coated just only with alginate or control. Mango cubes with antibrowning agents had the highest antioxidant activity due the ascorbic acid addition. The combination of alginate and antibrowning agent preserved the color of fresh-cut mangoes and increased the antioxidant potential of cubes.
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Cites
Colorimetry of Total Phenolics with Phosphomolybdic-Phosphotungstic Acid Reagents
Singleton, V. L., & Rossi, J. A. (1965) · American Journal of Enology and Viticulture · doi:10.5344/ajev.1965.16.3.144 · Cited by 24,852
Quality changes and nutrient retention in fresh-cut versus whole fruits during storage
Gil, M. I., Aguayo, E., & Kader, A. A. (2006) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf060303y · Cited by 376
Cited by
Torres-León, C., Ramírez-Guzman, N., Londoño-Hernandez, L., Martinez-Medina, G. A., Díaz-Herrera, R., Navarro-Macias, V., Alvarez-Pérez, O. B., Picazo, B., Villarreal-Vázquez, M., Ascacio-Valdes, J., et al. (2018) · Frontiers in Sustainable Food Systems · doi:10.3389/fsufs.2018.00052 · Cited by 383
Roohinejad, S., Koubaa, M., Barba, F. J., Saljoughian, S., Amid, M., & Greiner, R. (2017) · Food Research International · doi:10.1016/j.foodres.2016.08.016 · Cited by 360
Processing and Preservation of Fresh-Cut Fruit and Vegetable Products
Jideani, A. I. O., Anyasi, T. A., Mchau, G. R. A., Udoro, E. O., & Onipe, O. O. (2017) · Postharvest Handling · doi:10.5772/intechopen.69763 · Cited by 51
Metadata
- Authors
- Robles-Sánchez, R. M., Rojas-Graü, M. A., Odriozola-Serrano, I., González-Aguilar, G., & Martin-Belloso, O.
- Venue
- LWT - Food Science and Technology
- Publisher
- Elsevier BV
- Published
- 2013-01
- Volume
- 50
- Issue
- 1
- Pages
- 240-246
- ISSN
- 0023-6438 (ISSN-L)
- OpenAlex
- W1984842846
- Cited by
- 238
- References
- 2
- FWCI
- 12.86
- Type
- journal article
- Language
- en
- Open access
- hybrid
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- CoChat. (2026). Citation check: Influence of alginate-based edible coating as carrier of antibrowning agents on bioactive compounds and antioxidant activity in fresh-cut Kent mangoes. https://app.cochat.ai/papers/10.1016/j.lwt.2012.05.021
- The paper
- Robles-Sánchez, R. M., Rojas-Graü, M. A., Odriozola-Serrano, I., González-Aguilar, G., & Martin-Belloso, O. (2013). Influence of alginate-based edible coating as carrier of antibrowning agents on bioactive compounds and antioxidant activity in fresh-cut Kent mangoes. LWT - Food Science and Technology. https://doi.org/10.1016/j.lwt.2012.05.021
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
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