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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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| Published in: | Journal of food science and technology 2024-09, Vol.61 (9), p.1758-1766 |
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| Main Authors: | , , , |
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| Language: | English |
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| container_end_page | 1766 |
| container_issue | 9 |
| container_start_page | 1758 |
| container_title | Journal of food science and technology |
| container_volume | 61 |
| creator | Azam, Iqra ul Ain, Qurat Sidiq, Munazah Muzzaffar, Sabeera |
| description | 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. |
| doi_str_mv | 10.1007/s13197-024-05954-w |
| format | article |
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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.</description><identifier>ISSN: 0022-1155</identifier><identifier>EISSN: 0975-8402</identifier><identifier>DOI: 10.1007/s13197-024-05954-w</identifier><identifier>PMID: 39049909</identifier><language>eng</language><publisher>New Delhi: Springer India</publisher><subject>antibrowning agents ; Antioxidants ; Apples ; Ascorbic acid ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Coating effects ; Coatings ; Color ; Dipping ; Enzymatic activity ; enzyme activity ; Food Science ; Freshness ; Fruits ; Glycerol ; Lycopene ; Nutrition ; Olive oil ; Original Article ; Polyphenols ; raw fruit ; Refrigeration ; Sodium ; temperature ; Tomatoes ; Vegetables</subject><ispartof>Journal of food science and technology, 2024-09, Vol.61 (9), p.1758-1766</ispartof><rights>Association of Food Scientists & Technologists (India) 2024. Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><cites>FETCH-LOGICAL-c359t-b92dee905df9d6376a87693e93693b9978bd255c20e6e646ac66965dc7aebfcc3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780,27903,27904</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/39049909$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Azam, Iqra</creatorcontrib><creatorcontrib>ul Ain, Qurat</creatorcontrib><creatorcontrib>Sidiq, Munazah</creatorcontrib><creatorcontrib>Muzzaffar, Sabeera</creatorcontrib><title>Lycopene extract as an antibrowning agent for edible coating of fresh cut apples</title><title>Journal of food science and technology</title><addtitle>J Food Sci Technol</addtitle><addtitle>J Food Sci Technol</addtitle><description>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.</description><subject>antibrowning agents</subject><subject>Antioxidants</subject><subject>Apples</subject><subject>Ascorbic acid</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Coating effects</subject><subject>Coatings</subject><subject>Color</subject><subject>Dipping</subject><subject>Enzymatic activity</subject><subject>enzyme activity</subject><subject>Food Science</subject><subject>Freshness</subject><subject>Fruits</subject><subject>Glycerol</subject><subject>Lycopene</subject><subject>Nutrition</subject><subject>Olive oil</subject><subject>Original Article</subject><subject>Polyphenols</subject><subject>raw fruit</subject><subject>Refrigeration</subject><subject>Sodium</subject><subject>temperature</subject><subject>Tomatoes</subject><subject>Vegetables</subject><issn>0022-1155</issn><issn>0975-8402</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2024</creationdate><recordtype>article</recordtype><recordid>eNqFkUFr3DAQhUVpaUKaP9BDEPTSi9ORZEmeYwlNGlhID-1ZyPJ46-C1HMlmm39fbTdtoIdWDNLAfO8N4jH2VsClALAfslACbQWyrkCjrqv9C3YKaHXV1CBflh6krITQ-oSd53wP5ShpGwmv2YlCqBEBT9mXzWOIM03E6ceSfFi4z9xPpZahTXE_DdOW-y1NC-9j4tQN7Ug8RL8cBrHnfaL8nYe1COd5pPyGver9mOn86T1j364_fb36XG3ubm6vPm6qoDQuVYuyI0LQXY-dUdb4xhpUhKrcLaJt2k5qHSSQIVMbH4xBo7tgPbV9COqMvT_6zik-rJQXtxtyoHH0E8U1OyW0slI3Sv0fhaYuy4WVBX33F3of1zSVjxwopQTUDRZKHqmQYs6JejenYefToxPgDum4YzqupON-peP2RXTxZL22O-r-SH5nUQB1BHIZTVtKz7v_YfsTINaZow</recordid><startdate>20240901</startdate><enddate>20240901</enddate><creator>Azam, Iqra</creator><creator>ul Ain, Qurat</creator><creator>Sidiq, Munazah</creator><creator>Muzzaffar, Sabeera</creator><general>Springer India</general><general>Springer Nature B.V</general><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QL</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7TM</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>P64</scope><scope>SOI</scope><scope>7X8</scope><scope>7S9</scope><scope>L.6</scope></search><sort><creationdate>20240901</creationdate><title>Lycopene extract as an antibrowning agent for edible coating of fresh cut apples</title><author>Azam, Iqra ; 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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.</abstract><cop>New Delhi</cop><pub>Springer India</pub><pmid>39049909</pmid><doi>10.1007/s13197-024-05954-w</doi><tpages>9</tpages></addata></record> |
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| ispartof | Journal of food science and technology, 2024-09, Vol.61 (9), p.1758-1766 |
| issn | 0022-1155 0975-8402 |
| language | eng |
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| source | Springer Nature |
| subjects | antibrowning agents Antioxidants Apples Ascorbic acid Chemistry Chemistry and Materials Science Chemistry/Food Science Coating effects Coatings Color Dipping Enzymatic activity enzyme activity Food Science Freshness Fruits Glycerol Lycopene Nutrition Olive oil Original Article Polyphenols raw fruit Refrigeration Sodium temperature Tomatoes Vegetables |
| title | Lycopene extract as an antibrowning agent for edible coating of fresh cut apples |
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