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Subject: search.filters.subject.Antibrowning

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    Efficacy of Cysteine-Liposomes on Enzymatic Browning Inhibition, Oxidative Resilience, and Physicochemical Quality Preservation of Fresh-Cut ‘Fuji’ Apples
    (2025-11-01)
    Phakawan, Janejira
    ;
    Srichua, Mantharika
    ;
    Prakobkit, Veerisa
    ;
    Humthaisong, Amornrat
    ;
    Thaisamak, Phirunrat
    The quality of minimally processed apples is influenced by enzyme-induced browning and physicochemical changes during storage. Cysteine is identified as a promising natural compound that can inhibit enzymatic browning reactions in foods. This research aimed to enhance the efficacy of cysteine through liposome encapsulation to impede enzymatic browning, improve oxidation resistance, and sustain the quality of fresh-cut ‘Fuji’ apples during refrigeration for 10 days. The samples were subjected to treatment with liposome-encapsulated cysteine (0.1%) (LEC), cysteine (0.1%), and ascorbic acid (0.1%). The particle size and zeta potential values of LEC were 208.10 nm and − 62.30 mV. Compared to the control, all treatments preserved the firmness and whiteness and inhibited all investigated parameters related to browning incidence, oxidative responses, bioactive compounds, and antioxidants. The LEC treatment demonstrated a significantly higher ability to preserve flesh whiteness, reduce brown occurrence, inhibit the activity of browning-related enzymes (peroxidase and polyphenol oxidase), limit increases in hydrogen peroxide and malondialdehyde levels, and maintain elevated levels of both reducing antioxidant potential and free radical scavenging activity, compared to treatments with cysteine or ascorbic acid alone (p < 0.05). Furthermore, it adequately preserved firmness (> 30 N) and minimized weight loss (< 2%) throughout storage. The amounts of bacteria, yeast, and molds stayed low and were unaffected by any of the treatments applied. In summary, the encapsulation of liposomes significantly improved the efficacy of cysteine in preventing enzymatic browning, promoting oxidative resistance, and enhancing the physicochemical quality of fresh-cut apples compared to the use of cysteine alone.
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    Effects of 'Queen' and 'Smooth cayenne' pineapple fruit core extracts on browning inhibition of fresh-cut wax apple fruit during storage
    (2017-01-01)
    Supapvanich, S.
    ;
    Mitrsang, P.
    ;
    Srinorkham, P.
    The purpose was to investigate the browning inhibitory effect of 'Queen' and 'Smooth cayenne' pineapple fruit core extracts (PE) on fresh-cut wax apple fruit cv. 'Taaptipjan' during storage. Bromelain yield, pH and total phenols content of both pineapple fruits core and pulp extracts and superficial colour and overall acceptability score of the fresh-cut fruit were determined. 'Queen' pineapple fruit had bromelain yield, pH and total phenols content higher than 'Smooth cayenne' pineapple fruit. Both 'Queen' and 'Smooth cayenne' PE contained higher bromelain yield and pH and lower total phenols content than the both fruit pulp extracts. The 50% (v/v) of 'Queen' PE dip maintained lightness (L*) value and whiteness index (WI), lowered colour difference, browning index (BI) and browning score (BC) when compared to the 50% (v/v) of 'Smooth cayenne' PE dip and control, respectively. The overall acceptability score of the freshcut fruit dipped in 'Queen" PE was also higher than that of fruit dipped in 'Smooth cayenne' PE and control, respectively. In conclusion, both 'Queen' and 'Smooth cayenne' PE could prevent browning of fresh-cut wax apple fruit during storage which the browning inhibition effect might due to the bromelain yield content. 'Queen' PE had higher bromelain yield content and browning inhibitory property than 'Smooth cayenne' PE.
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    Visual appearance maintenance of fresh-cut 'Nam Dok Mai' mango fruit by honey dip
    (2016-01-01)
    Supapvanich, S.
    ;
    Boonyaritthongchai, P.
    The effects of honey solutions on preventing browning discoloration and maintaining visual appearance in fresh-cut 'Nam Dok Mai' mango fruit and the comparison of honey dip and commercially used citric acid and ascorbic acid dips were investigated. The mango cubes were dipped in honey solutions at the concentration of 0, 5, 10, 15, 20 or 25 % (v/v) and the visual appearance and browning intensity (ΔOD<inf>420</inf>/100g FW) were determined after storage for 24 h. The cubes dipped in 25 % honey solution showed the lowest browning intensity and the best visual appearance compared to the others. The 25% honey dip and 1% citric acid dip inhibited the browning of the mango cubes stored at 4°C for 6 days more than 1% ascorbic acid dip and the control. All treatments had no effect on the changes in weight loss, yellowness (b<sup>*</sup> value), hue angle and chroma over storage. The honey dip showed higher overall acceptance score and L<sup>*</sup> value and lower colour difference (ΔE<sup>*</sup>) than the others. In conclusion, 25% honey dip showed a potential maintaining visual appearance and inhibiting browning discoloration in fresh-cut 'Nam Dok Mai' mango fruit during storage.