Cold plasma and honey synergistically inhibit polyphenol oxidase to enhance fresh-cut apple preservation

Fresh-cut apple slices (FAS) are prone to browning and microbiological safety issues. This study investigated the synergistic effects of cold plasma (CP) treatment and honey coating (HC) on preserving FAS quality during storage. Among six honeys, 10 % jujube honey exhibited the strongest anti-browni...

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Bibliographic Details
Published in:Food chemistry 2025-03, Vol.468, p.142490, Article 142490
Main Authors: Du, Yuhang, Huang, Xinying, Yuan, Shaofeng, Yu, Hang, Guo, Yahui, Cheng, Yuliang, Yao, Weirong
Format: Article
Language:English
Subjects:
Catechol Oxidase - chemistry
Catechol Oxidase - metabolism
Cold plasma
Enzyme Inhibitors - chemistry
Enzyme Inhibitors - pharmacology
Food Preservation - methods
Fresh-cut apple
Fruit - chemistry
Honey - analysis
Honey coating
Humans
Maillard Reaction
Malus - chemistry
Malus - enzymology
Plasma Gases - chemistry
Plasma Gases - pharmacology
Polyphenol oxidase
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Summary:Fresh-cut apple slices (FAS) are prone to browning and microbiological safety issues. This study investigated the synergistic effects of cold plasma (CP) treatment and honey coating (HC) on preserving FAS quality during storage. Among six honeys, 10 % jujube honey exhibited the strongest anti-browning effect. The optimized CP treatment condition was 51.5 W for 9.9 min. Compared to individual treatments, CP/HC synergistically reduced microbial growth, ensuring safety, while achieving the highest polyphenol oxidase (PPO, 60 %) and respiration inhibition, thereby reducing browning (ΔE 
ISSN:0308-8146
1873-7072
1873-7072
DOI:10.1016/j.foodchem.2024.142490