Edible coating with Eugenia pyriformis leaf extract to control enzymatic browning in fresh-cut apples

Lucas Henrique Maldonado-Silva,Klebson Lucenildo Da Silva,Paula Toshimi Matumoto-Pintro,Bianka Rocha Saraiva,Ana Carolina Pelaes Vital,Elisângela De Cesaro,Rafael Santiago Trautwein,Fernando Antônio Anjo,Anderson Lazzari,Heloisa Dias Barbosa

doi:10.33448/rsd-v9i12.10799

Lucas Henrique Maldonado-Silva, Klebson Lucenildo Da Silva + Show 8 more

Open Access

https://doi.org/10.33448/rsd-v9i12.10799

Copy DOI

Abstract

Fruits and vegetables are an important part of a healthy and balanced diet. Fresh cut fruits consumption is increasing, however keeping the food quality when processed is a challenge for the food industry. When the food is processed, some enzymatic changes can occur, being that enzymatic browning is one of this important degradation suffered by fresh cut apples. One alternative to reduce the enzymatic browning is the use of edible coating with anti browning components as vegetal extracts rich in phenolic compounds. The aim of this paper was characterize Uvaia (Eugenia pyriformis Cambess) leaf extract, evaluate the effect of sodium alginate edible coating formulated with uvaia leaf extract against enzymatic browning in fresh cut apples (cv. Golden Delicious and Royal Gala) during 8 days of storage. Phenolic compounds as chlorogenic acid, caffeic acid and p-coumaric acid were identified in Uvaia methanolic leaf extract. Uvaia aqueous leaf extract presented ABTS IC50 of 0.77 ± 0.002 mg/mL, increasing 40.66% the edible coating antioxidant activity. Uvaia aqueous leaf extract controlled 80% of polyphenol oxidase activity from Golden Delicious apple and edible coating with extract reduced enzymatic browning. Sodium alginate edible coating with Uvaia aqueous leaf extract is an alternative to reduced enzymatic browning of fresh cut apple (cv. Golden Delicious).

Highlights

Fruits and vegetables are an important part of healthier diets and the consumption of fresh-cut products has been growing because their nutritional value, convenience, flavor and practicality (Alves et al, 2017; Ma et al, 2017; Yousuf et al, 2018).Keep the quality of processed foods is a challenge for the food industry, fresh-cut fruits for example, pass through some kind of process and deteriorate faster than unprocessed fruits
Folin-Ciocalteu reagent, gallic acid, cathecol, 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH), 2,20-Azinobis-3-ethylbenzotiazoline-6-sulfonic acid (ABTS), sodium carbonate, potassium persulfate and calcium chloride were from Sigma Aldrich, sodium alginate, methyl alcohol, ethyl alcohol, sodium acetate buffer and acetone were of analytical grade
Antioxidant activity, Total phenolic content (TPC), TFC and polyphenol oxidase (PPO) activity inhibition were shown at Table 1

Summary

Introduction

Keep the quality of processed foods is a challenge for the food industry, fresh-cut fruits for example, pass through some kind of process and deteriorate faster than unprocessed fruits. During fresh-cut fruit processing, when are peeled and sliced, occurs the increase of respiration rate and production of ethylene, affecting the quality and accelerating the degradation of fruit. Fresh-cut apples for example, present enzymatic browning when are processed (Ma et al, 2017; Sukhonthara et al, 2016). Enzymatic browning is a recurrent problem in many different processed fruits and vegetables. This browning can occur due to the presence of enzyme polyphenol oxidase (PPO) and peroxidase (POD). When the fruit suffers an injury and exposes a surface to oxygen, the phenolic compounds get in contact with enzymes that can result in the formation of dark compounds, decreasing the sensorial quality and depreciating the product for the consumer market (Guo et al, 2018; Tinello & Lante, 2018; Waleed et al, 2009)

Objectives

Methods

Results

Conclusion