Antioxidant effects of phenolic extract from sugarcane straw and mannan extract from brewer's spent yeast on fresh-cut apples.

Abstract

Fresh-cut fruit are convenient ready-to-eat products increasingly demanded by consumers, but highly susceptible to oxidation. To increase the shelf life of these products, this industry is currently facing the challenge of finding sustainable natural preservatives capable of maintaining fresh-cut fruit quality while meeting consumers expectations regarding health and environmental concerns. In this work, fresh-cut apple slices were treated with two antioxidant extracts derived from industrial by-products, a phenolic rich extract produced from sugarcane straw (PE-SCS) and applied at 15 g L-1 , and a mannan rich extract obtained from brewers' spent yeast (MN-BSY) applied at two concentrations, 1 and 5 g L-1 . The PE-SCS, having a brown color, imparted a brownish hue to the fruit and increased the browning rate during storage, and neither the initial robust antioxidant response (high SOD, CAT, APX and POX activities), prevented oxidation. The fruit treated with MN-BSY extract at 5 g L-1 showed lower color loss rate and higher PPO inhibition while at 1 g L-1 , it showed lower firmness loss rate and lower lipid peroxidation after 6 days of storage. The results showed that the PE-SCS triggers a potent antioxidant response in fresh-cut fruit and despite at 15 g L-1 it imparted a brown color to the fruit, it may have potential for application at lower concentrations. Regarding MN-BSY, it generally decreased oxidative stress, but its effect on quality maintenance was dependent on the concentration and, thus, to conclude about its potential as a fruit preservative more concentrations must be tested. This article is protected by copyright. All rights reserved.