Mitigation of Surface Browning in Fresh-Cut Banana Blossom by Tamarind (Tamarindus indica L.) Pulp Extract: A Role in Regulating ROS Metabolism

Abstract

T he surface browning of fresh-cut products not only diminishes their nutritional content but also lowers their market value. Fresh-cut banana blossom (FBB), an increasingly popular vegan food, is prone to browning on the cut surface, which poses a significant challenge for this fresh-cut produce. Chemicals and natural extracts are commonly used to address this issue in fresh-cut produce, offering alternatives to synthetic chemicals. Tamarind (Tamarindus indica L.) pulp extract (TPE), derived from the tamarind fruit, contains compounds such as polyphenols with antioxidant properties, making it an intriguing choice as an anti-browning agent. Therefore, this study investigated the effects of TPE on surface browning and reactive oxygen species (ROS) metabolism in FBB during storage at 30 ± 1 °C. FBB was immersed in 0 % (the control) and 2.5 % TPE for 5 min, then rinsed with distilled water, air-dried, and stored at 30 ± 1 °C for 60 h. The control group showed increasing surface browning and declining overall quality during storage. TPE immersion significantly enhanced antioxidant defense systems during storage compared to the control. The heightened activity of antioxidant enzymes and increased non-enzymatic antioxidant levels corresponded with decreased ROS levels, oxidative membrane damage, and surface browning. These findings suggest that TPE has the potential to effectively reduce browning in FBB and may serve as an effective anti-browning agent for other fresh-cut products.