Polyphenols accumulation effects on surface color variation in apple slices hot air drying process

Li, Xuan; Wu, Xiaoqing; Bi, Jinfeng; Liu, Xuan; Li, Xiao; Guo, Chongting

doi:10.1016/j.lwt.2019.03.098

Cited by 52 publications

(48 citation statements)

References 23 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Compound 12 was, tentatively, identified as phloretin- O -apiofuranosyl-glucopyranoside, and compound 16 was identified as phloretin-2′- O -beta-glucoside (phlorizin) by comparison with the reference standard. These compounds have been described in the literature for apple pomace and were detected in the apple by-product analyzed in this study [ 40 , 45 ].…”

Section: Resultsmentioning

confidence: 83%

Industrial Fruits By-Products and Their Antioxidant Profile: Can They Be Exploited for Industrial Food Applications?

Barbosa

Andrade

Sendón

et al. 2021

Foods

View full text Add to dashboard Cite

Fruit by-products have a low economic value and have proven biological activities, such as antioxidant capacity due to the presence of active compounds. The main objective of this study was to obtain and determine the antioxidant capacity, through DPPH radical assay and β-carotene bleaching assay, of three food grade extracts from apple, lemon, and orange industrial by-products. Furthermore, the extracts were characterized by ultra-high performance liquid chromatography coupled to mass spectrometry (UHPLC-MS/MS). LC with diode array detector (LC-DAD) was used for the quantification of the main polyphenols. Lemon extract presented the highest inhibition percentage of DPPH radical (51.7%) and the highest total phenolics content (43.4 mg GAE/g) from the by-products studied. Orange by-product was that with the higher number of polyphenols while lemon extract was that with the highest content of individual phenolics. The by-product obtained from the lemon was that with higher amounts of hydroxycinnamic acids (407 µg/g of by-product), mainly chlorogenic acid (386.7 µg/g), followed by the apple by-product (128.0 µg/g of by-product), which showed higher amounts of rosmarinic and chlorogenic acids. These industrial by-products have great potential as a source of natural antioxidants to be used directly as food additives or to be incorporated in packaging to produce active food packaging.

show abstract

Section: Resultsmentioning

confidence: 83%

Industrial Fruits By-Products and Their Antioxidant Profile: Can They Be Exploited for Industrial Food Applications?

Barbosa

Andrade

Sendón

et al. 2021

Foods

View full text Add to dashboard Cite

show abstract

“…During cutting operations, the fruit cell ruptures allowing oxygen in the air to react with the PPO and substrate thereby causing browning [9]. PPO catalyzes the oxidation of monohydroxy phenols (phenol, tyrosine, p-cresol) to o-dihydroxyphenols (catechol, dopamine, and adrenaline) and dehydrogenation of o-dihydroxyphenols to o-quinones producing melanins which manifest as brown colour in the foods [10,11]. Additionally, enzyme activity leads to the deterioration of nutritional quality, flavor and shelf life of the products [12].…”

Section: Introductionmentioning

confidence: 99%

“…Subsequently, quinones are polymerized with other quinones and amines to form brown pigments [13][14][15]. Phenolic compounds present in apples vary with cultivars, environmental parameters, agronomic practices, harvesting and storage conditions [11,16]. Therefore, it is essential to control the pre-processing conditions accurately to avoid the discolouration caused by enzymatic activities, losses of nutrients, weight and colour change [17].…”

Section: Introductionmentioning

confidence: 99%

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

Shrestha

Kulig

Moscetti

et al. 2020

Foods

View full text Add to dashboard Cite

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.

show abstract

“…Polyphenols especially are related to the nutritional value, flavor and color of apple products. They can vary depending on the apple type [2]. The major polyphenols of apple can be listed as flavan-3-ols (catechin, epicatechin), flavanols (quercetin) dihydrochalcones, hydroxycinnamic acids (chlorogenic acid), and anthocyanins [3].…”

Section: Introductionmentioning

confidence: 99%

Effect of Chitosan-Ascorbic Acid Coatings on the Refrigerated Storage Stability of Fresh-Cut Apples

Özdemir

Gökmen

2019

Coatings

View full text Add to dashboard Cite

Using natural antimicrobial substances in edible films becomes crucial to extend the shelf-life of fresh-cut fruits due to the consumers' preferences. In this study chitosan and ascorbic acid based film was used to improve the shelf-life of fresh-cut apples. Fresh-cut apple cubes were dipped in water (control), ascorbic acid (1%) or mixtures of chitosan-ascorbic acid in different ratios (1%:1%, 2%:2% or 1%:5%) for 5 min. After draining, fresh-cut apples were packed in sterile polypropylene jars and stored at 5 • C for 14 days. The treatment with chitosan and ascorbic acid suppressed browning, retained flesh firmness and maintained phenolic compounds throughout the storage period. Moreover, the treatment with chitosan-ascorbic acid significantly retarded the microbial growth during storage. Those findings suggested that the best performance was acquired in 1% chitosan and 5% ascorbic acid coating. That coating could be practical and useful to prolonging the chemical and microbial shelf lives of fresh-cut apples during refrigerated storage. Coatings 2019, 9, 503 2 of 12 packaging [8], chemical treatments [9], thermal treatments [10], edible coatings [11-13] and hurdle technologies [12,14]. Among these methods, edible coatings have been recently gained more interest than others in food preservation. Edible films and coatings are natural polymers which control moisture transfer, gas exchange, respiration and oxidative reaction rates during handling, storage and transportation of the fresh produce [15,16]. Carbohydrates, proteins, gums, lipids or starch-based edible films can be used as a coating material for fresh-cut products.Chitosan is a carbohydrate-based biopolymer. It is an amino polysaccharide composed of randomly distributed β-(1-4)-linked D-glucosamine and N-acetyl-d-glucosamine units [17][18][19]. Chitosan based edible films and coatings have great potential in the preservation of fruit and vegetables [20][21][22]. Chitosan and its derivatives have an ability to inhibit the growth of yeasts, molds and bacteria [23][24][25]. However, the application of chitosan is limited due to its insolubility at neutral pH [26]. To overcome this disadvantage and to improve solubility of chitosan, different acids were used to decrease pH values below pH 6 to improve chitosan solubility [16,21,[27][28][29]. Qi et al. 2011 [30] studied the effect of chitosan, ascorbic acid and calcium chloride on fresh-cut fuji apples. They used citric acid to dissolve chitosan and prepared film solutions by adding calcium chloride and ascorbic acid. They have found out that coatings effectively retarded enzymatic browning during storage at 5 • C for 8 days, and apple slices with chitosan-coating maintained firmness with a little loss during storage. In another study, calcium chloride-chitosan coatings and chitosan-ascorbic acid coatings during storage at room temperature for 10 h were investigated [31]. Calcium treatments (calcium chloride or lactate) are broadly studied in preserving the quality of fresh-cut fruit and vegatables. There ar...

show abstract

Polyphenols accumulation effects on surface color variation in apple slices hot air drying process

Cited by 52 publications

References 23 publications

Industrial Fruits By-Products and Their Antioxidant Profile: Can They Be Exploited for Industrial Food Applications?

Industrial Fruits By-Products and Their Antioxidant Profile: Can They Be Exploited for Industrial Food Applications?

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

Effect of Chitosan-Ascorbic Acid Coatings on the Refrigerated Storage Stability of Fresh-Cut Apples

Contact Info

Product

Resources

About