Use of Centella asiatica extract in reducing microbial contamination and browning effect in fresh cut fruits and vegetables during storage: A potential alternative of synthetic preservatives

et al. 2022

Foods

Oxyresveratrol (Oxy) has attracted much attention by employing it as an antibrowning agent in fruits and vegetables. In this study, the formation of cyclodextrin (CD) inclusion exhibited a certain protective effect on Oxy oxidative degradation, while hydroxypropyl-β-cyclodextrin (HP–β-CD) inclusion complex showed stronger stabilizing effects than those of β-cyclodextrin (β-CD). The combined use of CD and hydroxypropyl methylcellulose (HPMC) greatly improved the stability of Oxy–CD inclusion complexes, with approximately 70% of the trans-Oxy retained after 30 days of storage under light conditions at 25 °C. The results of the interaction between CD and Oxy determined by phase solubility studies and fluorescence spectroscopic analysis showed that the binding strength of CD and Oxy increased in the presence of HPMC. Moreover, Oxy combined with ascorbic acid and HPMC showed an excellent antibrowning effect on fresh-cut apple slices during the 48 h test period, indicating that adding HPMC as the third component will not influence the antibrowning activity of Oxy.

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Characterization, Stability, and Antibrowning Effects of Oxyresveratrol Cyclodextrin Complexes Combined Use of Hydroxypropyl Methylcellulose

et al. 2022

Foods

“…Moon et al (2018) found swertiajaponin (50 μM) originated from Swertia japonica showed a potent anti‐browning effect on potatoes by direct binding to and inactivating polyphenol oxidase as well as suppressing reactive oxygen species. Centella asiatica extracts (250 mg/ml) with a high amount of kaempferol and quercetin were reported to effectively retard the browning of fresh‐cut apples, potatoes, pineapples, and lettuces in low‐temperature storage (Wong et al, 2021). These medicinal plants were rich in bioactive components, but which substance plays a major role in anti‐browning ability needs further study.…”

Section: Plant Extracts Type and Their Bioactive Compoundsmentioning

confidence: 99%

Browning inhibition of plant extracts on fresh‐cut fruits and vegetables—A review

Zhang

Meng

Food Processing Preservation

et al. 2022

Wang et al., 2015). However, fresh-cut fruits and vegetables are susceptible to enzymatic browning and result in quick quality deterioration, thus reducing the commodity value and shelf life.Many preservation methods have been carried out to control the browning of fresh-cut fruits and vegetables in recent years (Tinello & Lante, 2018). The most commonly used approaches are physicalbased and chemical-based methods, among which the physical measures mainly include thermal treatment, low temperature, shortwave ultraviolet, high pressure, dense phase carbon dioxide, pulsed electric field processing, and ultrasound treatment (Gong et al., 2019;

“…How to cite this article: Wong, J. X., Ramli, S., & Chen, S. N. (2021). Assessment of toxic effect of Centella asiatica extract and its application as natural preservative in fresh-cut mango, pear and cabbage.…”

Section: Rtd (H) Cs (Day)mentioning

confidence: 99%

Assessment of toxic effect ofCentella asiaticaextract and its application as natural preservative in fresh‐cut mango, pear and cabbage

Wong

Ramli

J. Food Process. Preserv.

2021

Self Cite

Consuming fruits and vegetables are often recognized by human beings as the main micronutrient supply and prevents health diseases (Vivek et al., 2019). Due to the high demand of consumers for healthier food, fresh-cut fruits and vegetables (FCFV) sectors are getting developed and expanded worldwide (Prakash et al., 2018). In South-East Asian countries like Malaysia or Thailand, FCFV is easily found in supermarkets, street vendors and hawkers, or open-air markets (James & Ngarmsark, 2010). Despite the fact that FCFV is generally categorized as more highly perishable than other raw ingredients, they are still gaining popularity since they are convenience, fresh,