Influence of Cultivar, Anti‐Browning Solutions, Packaging Gasses, and Advanced Technology on Browning in Fresh‐Cut Apples During Storage

Marszałek

et al. 2020

Foods

In this study, the changes in enzyme activities, total polyphenols, phenolic profile, and physicochemical properties from thermally (25–75 °C) and high-pressure carbon dioxide (HP-CO2) (25–65 °C/20 MPa)-treated apple juice were investigated. The HP-CO2 exhibited complete inactivation of polyphenol oxidase (PPO) at 65 °C, whereas PPO was still active at 75 °C under thermal processing (TP). Similarly, the relative activity of peroxidase (POD) significantly decreased by 71% at 65 °C under HP-CO2 processing, whereas TP was less effective. HP-CO2 and TP treatments at 65 °C reduced the browning degree (BD) value to 0.47 and 0.89, respectively. Thus, HP-CO2 inhibits the browning reactions caused by PPO and POD enzymes at each operating temperature. The concentration of epicatechin and catechin increased significantly with increasing temperature above 45 °C in TP-treated juices. HP-CO2 treatment increased the same phenolic compounds at 35 °C and 9 MPa, whereas high-temperature and -pressure conditions caused insignificant changes in concentration of epicatechin and catechin. Changes in others phenolic compounds were insignificant under TP and HP-CO2 treatment. Overall, HP-CO2 is a promising technology to get high-quality juices with lower enzyme activity.

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Enzymatic, Phyto-, and Physicochemical Evaluation of Apple Juice under High-Pressure Carbon Dioxide and Thermal Processing

Marszałek

et al. 2020

Foods

J Food Process Engineering

“…Fresh‐cut industry became an important part of food market due to increased demand for ready‐to‐eat fruits and vegetables (Putnik, Bursać Kovačević, Herceg, & Levaj, ). Demand is driven by increased nutritive awareness in consumers who want fresh, convenient, and nutritive foods.…”

Section: Introductionmentioning

confidence: 99%

“…Therefore, it is important to define processing conditions where fresh apple can maintain its original characteristics (Putnik & Bursać Kovačević, ; Jokic et al, ). Adverse effects include superficial browning, microbial spoilage, and loss of nutritive value (Putnik et al, ). Stability of fresh‐cut fruits largely depends on the preservation and processing as well as the packaging environment (Rocculi et al, ).…”

Section: Introductionmentioning

confidence: 99%

Effects of modified atmosphere, anti‐browning treatments and ultrasound on the polyphenolic stability, antioxidant capacity and microbial growth in fresh‐cut apples

Putnik

Herceg

Pavkov

et al. 2017

Self Cite

This study addressed the changes in polyphenolic stability and antioxidant capacity in fresh‐cut apples packaged in modified atmosphere (MAP) as a result of (i) minimal processing parameters (type of cultivar, anti‐browning treatments, and the length of storage); (ii) superficial browning; (iii) ultrasound treatment; and (iv) microbial growth during storage at 4 °C for 14 days. Studied cultivars were Cripps Pink and Golden Delicious. Anti‐browning agents were ascorbic with citric acid and sole Ca‐ascorbate that were both combined with the ultrasound. Identified phenolic compounds in all samples were chlorogenic and p‐coumaroylquinic acid, quercetin, epicatechin, and phloridzin. Cripps Pink was richer on flavonoids and had the higher antioxidant capacity than Golden Delicious. Application of any anti‐browning treatments did not influence quantities of phenolic compounds, but they showed an improved antioxidant capacity in comparison with untreated samples. Phenolic compounds were stable and antioxidant capacity decreased during storage. Microbial growth had no association with the majority of phenolic compounds (except epicatechin), where it was possible that microorganisms oxidized epicatechin to quercetin together with apple respiratory processes. Practical applications Fresh‐cut production represents large portion of the international food markets as consumers increasingly demand ready‐to‐eat products. However, these products have a very short shelf‐life with strong impacts on economic gains from such production. Modified atmosphere packaging (MAP) is a very popular industrial preservation technique for prolonging freshness of ready‐to‐eat apples and other foods. Polyphenolics naturally present in apples have various health benefits and favorable influence on nutritive value. Currently, there is a scarcity of available data that simultaneously associates changes in polyphenolic content with minimal processing; apple respiration; storage and superficial browning. This type of data has both, economic and nutritive value for the fresh‐cut production as it is associated with extension of the shelf‐life, plus it is directly related with the superficial browning in this perishable produce.

“…To select the most appropriate apple cultivar (Malus domestica) for the study, following criteria were met: (a) literature defined them as suitable for the fresh-cut due to good sensory, physical, and chemical characteristics (Calderon-Lopez, Bartsch, Lee, & Watkins, 2005;Holderbaum, Kon, Kudo, & Guerra, 2010;Jaeger et al, 1998;Keenan, Valverde, Gormley, Butler, & Brunton, 2012;Putnik, Bursać Kovačević, Herceg, & Levaj, 2016a, 2016b, (b) they had to be commercially available, and (c) they had to be of similar size, without blemishes, and uniform maturity.…”

Section: Selection Of Cultivarsmentioning

confidence: 99%

Influence of antibrowning solutions, air exposure, and ultrasound on color changes in fresh-cut apples during storage

Putnik

Kovačević

Herceg

et al. 2017

J Food Process Preserv

Self Cite

This study identified optimal apple cultivars and antibrowning treatments with/without ultrasound for fresh‐cut processing with minimal color changes observed during storage. Color changes ( ΔEa,b∗) were evaluated for various apple cultivars (Idared, Golden Delicious, Gala, Gloster, Cripps Pink, Braeburn, and Fuji) treated with different antibrowning solutions (ascorbic + citric acid; ascorbic acid + NaCl; NaCl, citric acid, and Ca‐ascorbate) with/without ultrasound during storage of 24 hr. Also, sensory evaluation was conducted to assess the acceptability of treated apples. The effectiveness of antibrowning treatments with or without ultrasound were determined as negative effect on ΔEa,b∗ and browning index over the storage. The best apples were Cripps Pink and Golden Delicious, and solutions were Ca‐ascorbate and ascorbic + citric acid. In combination with ultrasound, the best solution was Ca‐ascorbate. Exposure to ultrasound confirmed the best suitability of Ca‐ascorbate and Cripps Pink for fresh‐cut, while implying that longer periods of exposure might be beneficial for prevention of browning in fresh‐cut apples. Practical applications Fresh‐cut processing is a significant segment of the worldwide food markets, with fresh‐cut apples being one of the most important foods for such production. Fresh‐cut apples have short shelf‐life that is mainly reduced by browning. Since, profit margin in fresh‐cut industry is spread over the short periods of time (largely due to short shelf‐life) it is crucial for such industrial processing to identify apples and antibrowning treatments that will extend preservation to longest possible time while assuring consumer acceptance of such products. Simultaneously, it is important to detect advanced nonthermal treatments able to reduce or prevent browning in fresh produce with minimal loss in nutritive value and addition of additives, due to consumers’ tendency to demand such foods.