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Anti-Browning and Oxidative Enzyme Activity of Rice Bran Extract Treatment on Freshly Cut 'Fuji' Apple.
- Source :
-
Agronomy . Jan2022, Vol. 12 Issue 1, p86-86. 1p. - Publication Year :
- 2022
-
Abstract
- Preserving the quality of freshly cut fruits is essential for food marketing. This study aimed to evaluate the anti-browning effect of rice bran extract (RE) added to a vitamin C mixture (VCM), which is widely used as an anti-browning agent. Freshly cut apples were prepared using the following processes: raw material selection, washing, cutting, soaking, and packaging. A comparison of cut apples soaked with 3% VCM combined with 1% RE (VR) and cut apples treated with 4% VCM showed that the L* and BI values had similar levels. After 12 days of storage, the amount of yeast and mold in cut apples after 4% VCM and VR treatment was 6.15 × 104 ± 0.48 CFU/mL and 4.25 × 103 ± 0.15 CFU/mL, respectively, and the degree of bacterial growth was reduced by VR treatment. On day 12 of storage, the activities of polyphenol oxidase (PPO) and peroxidase (POD) were similar in the 4% VCM and VR groups. The polyphenol content was significantly higher in the VR group (121.0 ± 2.2) than in the 4% VCM group (76.9 ± 2.2). These results indicate that VR treatment for freshly cut apples is a potential alternative to 4% VCM treatment, with an effective anti-browning capacity and improved polyphenol content. [ABSTRACT FROM AUTHOR]
- Subjects :
- *RICE bran
*POLYPHENOL oxidase
*VITAMIN C
*ENZYMES
*BACTERIAL growth
*PEROXIDASE
Subjects
Details
- Language :
- English
- ISSN :
- 20734395
- Volume :
- 12
- Issue :
- 1
- Database :
- Academic Search Index
- Journal :
- Agronomy
- Publication Type :
- Academic Journal
- Accession number :
- 154804518
- Full Text :
- https://doi.org/10.3390/agronomy12010086