Thermal processes improving antibrowning potential of mixed Aloe vera and pineapple core extract solution on browning inhibition of fresh-cut apples

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dc.contributor.authorTakeungwongtrakul, Sirima
dc.contributor.authorSai-Ut, Samart
dc.contributor.authorWaraput, Thidarat
dc.contributor.authorSupapvanich, Suriyan
dc.date.accessioned2026-08-06T10:35:07Z
dc.date.available2026-08-06T10:35:07Z
dc.date.issued2022-01-01
dc.description.abstractAloe vera and pineapple fruit extract have been applied as natural antibrowning agent for fresh-cut products. The effect of different thermal treatment processes (high-temperature–short-time pasteurisation at 80 ± 1 °C for 15 s and sterilisation at 121 ± 1 °C for 20 min) of mixed A. vera and pineapple core extract solution at a ratio of 1:1 (v/v) (AP) on enzymatic browning control of fresh-cut ‘Gala’ apples was investigated. Both thermal processes increased the antioxidant activities of AP solution compared to unheated AP solution. Coating of both thermal processed AP solutions alleviated the increased browning incidence of the fresh-cut apples during storage. Compared to sterilised AP coating, the pasteurised AP coating maintained visual appearance, whiteness index (WI) and L* values as well as inhibited browning incidence due to the prevention of increased a*, b*, ΔE* and browning index (BI) values of fresh-cut apples during storage. The fresh-cut apples coated with pasteurised AP had lower total phenolic compounds and polyphenol oxidase activity compared to the samples coated with sterilised AP. These suggested that the suitable thermal process was helpful to enhance antibrowning ability of AP coating agents to control enzymatic browning reaction of fresh-cut fruits.
dc.identifier.citationInternational Journal of Food Science and Technology, 2022
dc.identifier.doi10.1111/ijfs.16036
dc.identifier.issn09505423
dc.identifier.other2-s2.0-85137251049
dc.identifier.urihttps://dspace.kmitl.ac.th/handle/123456789/12705
dc.sourceInternational Journal of Food Science and Technology
dc.subjectAloe vera
dc.subjectenzymatic browning
dc.subjectfresh-cut apples
dc.subjectpineapple core
dc.subjectthermal process
dc.titleThermal processes improving antibrowning potential of mixed Aloe vera and pineapple core extract solution on browning inhibition of fresh-cut apples
dc.typeArticle

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