Abstract
Enzymatic browning, which accompanies food preservation processes based on drying, is a common obstacle to obtaining marketable and consumer-appealing products. In this paper, we investigate the application of one of the methods commonly used in order to counter the browning process, namely dipping. Dipping involves a soaking of the foods in liquids or solutions in order to suppress the activity of polyphenoloxidase (PPO) enzymes, either by physically preventing oxygen from interacting with it, or by dramatically decreasing water activity and thus slowing down water-dependent reactions. In this study, juices from selected fresh fruits with high ascorbic acid content were used as natural preservatives with antibrowning effects. The juices were prepared from fruit of the following species: Sorbus aucuparia, Diospyros kaki, Hippophae rhamnoides, Actinidia deliciosa, and Rosa canina. The effect of selected juices on color change was tested on dried “Idared” apple slices and was compared to slices of freshly cut apples (standard). The browning index of all sample groups showed significant differences between treatment groups and the standard except for samples treated with Rosa canina juice. The effect of the juices was also evaluated via a sensory panel, where color change, degree of browning, change of taste, and overall acceptability of the resulting color and taste were evaluated. Results showed that the best antibrowning effect was achieved by macerate from fruits of Rosa canina. The results of this study showed that dipping in some plant juices has the potential of complementing or replacing the sulphite-based approach, which is the current method of choice of the food industry.
Highlights
Fruit is an important part of human nourishment, as it contains a number of beneficial and essential compounds, including saccharides, vitamins, minerals, fiber, and natural pigments [1,2].To secure a fruit supply throughout the year, it is often necessary to preserve it [2]
Ascorbic acid content was determined for all juices by high-performance liquid chromatography (HPLC) except for Diospyros kaki, where this method failed
The average amount of ascorbic acid (AA) in juice from Diospyros kaki was taken from the literature [9]
Summary
To secure a fruit supply throughout the year, it is often necessary to preserve it [2]. One of the oldest techniques of preserving foods is by lowering the water activity in foods, for example, by drying [3]. Through drying, fruit may lose much of its natural texture and color [4,5,6]. Color change is caused by both enzymatic and non-enzymatic browning [7]. One of the methods of suppressing enzymatic browning is by use of ascorbic acid [2]. The main objective of this research was to investigate the effect of natural juices with ascorbic acid for suppressing enzymatic browning of apple (Malus domestica Borkh.) slices during dehydration
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