Effect of Alkaline Electrolyzed Water as an Inhibitor of Enzymatic Browning in Red Delicious Apples

Abstract

Polyphenol oxidase (PPO) activity, hue angle, chroma and browning index (BI) of alkaline electrolyzed (EO) water‐treated apples were compared with apples treated with other anti‐browning agents (ascorbic acid, citric acid and sodium metabisulfite). Alkaline EO water was shown to reduce PPO activity by about 66%. Apples treated in alkaline EO water for 5 min had less reduction on hue angle (97.0–91.1) after 24‐h storage than apples treated with deionized water (93.4–83.7) and hence less brown. Apples treated in alkaline EO water also had lower BI (40.8) after 24 h than ascorbic acid‐treated apples (47.6). Alkaline EO water when combined with other anti‐browning agents to treat apple was more effective on preventing browning than with the individual anti‐browning agents alone. This study demonstrated that alkaline EO water can be a promising treatment solution to prevent browning and thereby enhance the quality of fresh‐cut apples. Practical Applications The prevention of browning in fresh‐cut produce is important for maintaining the quality of minimally processed products. A lot of anti‐browning agents were used to prevent the enzymatic browning. However, some anti‐browning compounds are associated with potential health hazards. Therefore, the use of natural anti‐browning agents is still needed to produce healthy products with high quality. The anti‐browning properties observed in alkaline electrolyzed (EO) water suggested that it can be a promising treatment solution to prevent browning and thereby enhance the quality of fresh‐cut apples. Alkaline EO water is environment friendly, safe for human contact and can be produced on site when needed.

Use of sodium metabisulfite and ascorbic acid as anti-browning agents in processed potatoes

“…Therefore, we can infer that there is less pigmentation in potatoes treated with SMB, due to its decolorizing and whitening property (Vanier et al , 2015). Similar results were reported by Kim and Hung (2014), with different combinations of solutions on the enzymatic browning of apples and showed that treatments containing SMB resulted in apples with lower values of C*.…”

Effects of alkaline electrolyzed water pretreatment on the physicochemical quality attributes of fresh nectarine during storage

“…Hung et al, (2010) observed no significant (p > .05) effect of EW treatment on the color parameters of strawberry fruit stored at 4℃ for 21 days. On the contrary, Kim and Hung (2014) stated the significant effects of EW on apple (cv. Red Delicious) during storage.…”

Does an apple a day keep away diseases? Evidence and mechanism of action

“…Both treatments aid in removing chemical residues from the fruit and have a strong bactericidal effect. Additionally, electrolytic water acts as a scavenger of free radicals (Kim & Hung, 2014 ). Ahmed et al developed new films using Ditriterpenoids and Secomeliacins isolated from Melia azedarach (Dharek) and Azadirachta indica plants.…”