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Optimisation of Physical and Chemical Treatments to Control Browning Development and Enzymatic Activity on Fresh-cut Apple Slices

Shrestha, L.; Kulig, B.; Moscetti, R.; Massantini, R.; Pawelzik, E.; Hensel, O. and Sturm, B. (2020) Optimisation of Physical and Chemical Treatments to Control Browning Development and Enzymatic Activity on Fresh-cut Apple Slices. Foods, 9 (1), pp. 1-21.

[thumbnail of foods-09-00076-v2 (1).pdf] PDF - Published Version - English
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Document available online at: https://www.mdpi.com/2304-8158/9/1/76


Summary

Optimisation of processing time and pre-treatments are crucial factors prior to apple drying to produce a high-quality product. The purpose of the present study was to test the utility of physical (hot-water, HWB and steam blanching, SB) and chemical (1% ascorbic acid, AA; and 1% citric acid, CA) treatments, alone or in combination in reducing surface discolouration as well as oxidative enzyme activity in apple slices (cv. Golden Delicious and Elstar) exposed to air at room temperature for 0, 30 and 60 min. The total colour change (ΔE) for Golden Delicious was equal to 2.38, 2.68, and 4.05 after 0, 30 and 60 min of air exposure, respectively. Dipping in AA solution (1% w/v) was found to be the best treatment to limit surface discolouration of both apple cultivars. The best heat treatments to inhibit polyphenol oxidase/peroxidase enzymes activity were 70 °C HWB for Golden Delicious and 60 °C HWB for Elstar slices, both in combination with a solution of 1% AA and 1% CA. The tested apple cultivars were found to require different treatments at minimum ambient air exposure to obtain the best surface colour condition.


EPrint Type:Journal paper
Keywords:fresh-cut apple, anti-browning treatment, peroxidase, polyphenol oxidase, optimisation, browning, BÖLN, BOELN, BOEL, BÖL, FKZ 17OE005, SUSORGANICPLUS, Core Organic Cofund, SusOrgPlus
Agrovoc keywords:
Language
Value
URI
English
enzyme activity
http://aims.fao.org/aos/agrovoc/c_2604
English
apples
http://aims.fao.org/aos/agrovoc/c_541
English
fresh-cut produce
http://aims.fao.org/aos/agrovoc/c_331391
Subjects: Food systems > Food security, food quality and human health
Food systems > Processing, packaging and transportation
Research affiliation: European Union > CORE Organic Cofund > SusOrgPlus
Germany > Federal Organic Farming Scheme - BOELN > Food > Processing
Germany > University of Kassel > Department of Agricultural Engineering and Agricultural Engineering in the Tropics and Subtropics
H2020 or FP7 Grant Agreement Number:727495
Related Links:https://www.susorgplus.eu, https://orgprints.org/cgi/search/advanced?addtitle%2Ftitle=&keywords=17OE005&projects=BOEL&_order=bypublication&_action_search=Suchen
Deposited By: von Gersdorff, Gardis J.E.
ID Code:38729
Deposited On:08 Jan 2021 11:32
Last Modified:08 Jan 2021 11:32
Document Language:English
Status:Published
Refereed:Peer-reviewed and accepted

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