Lycopene extract as an antibrowning agent for edible coating of fresh cut apples

Edible coatings have been utilized for fresh fruit and vegetable preservation to ensure their safety and freshness. The present study reported the effect of edible coatings incorporated with Lycopene extract and Ascorbic Acid on fresh cut Apple slices ( Red Delicious ) during storage at refrigeratio...

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Bibliographic Details
Published in:Journal of food science and technology 2024-09, Vol.61 (9), p.1758-1766
Main Authors: Azam, Iqra, ul Ain, Qurat, Sidiq, Munazah, Muzzaffar, Sabeera
Format: Article
Language:English
Subjects:
Antioxidants
Apples
Ascorbic acid
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Coating effects
Coatings
Color
Dipping
Enzymatic activity
Food Science
Freshness
Fruits
Glycerol
Lycopene
Nutrition
Olive oil
Original Article
Polyphenols
Refrigeration
Sodium
Tomatoes
Vegetables
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Summary:Edible coatings have been utilized for fresh fruit and vegetable preservation to ensure their safety and freshness. The present study reported the effect of edible coatings incorporated with Lycopene extract and Ascorbic Acid on fresh cut Apple slices ( Red Delicious ) during storage at refrigeration temperature for 12 days. The dipping treatments include Lycopene extract (LC-100 mg), Ascorbic acid (AAC-100 mg) and a combination of both LC + AAC (100 mg lycopene extract and 100 mg Ascorbic acid). Quality parameters (color, physicochemical and enzymatic activities) were studied up to 12 days at refrigeration temperature. Dipping treatments of LC and LC + AAC significantly showed lowest enzymatic activity than AAC treatment. However, color was not preserved in LC + AAC treatments due to high concentration of olive oil in these treatments. Furthermore, physicochemical quality was better preserved in LC + AAC treatments.
ISSN:0022-1155
0975-8402
DOI:10.1007/s13197-024-05954-w