Abstract
Fruit enzymatic browning (EB) inhibition continues to be a challenge in the Food Industry. This physiological disorder results mainly from the oxidation of natural phenolic compounds by polyphenoloxidase (PPO) and peroxidase (POX) leading to the formation of brown pigments. EB can be controlled with the application of antioxidants, reducing/inhibiting the activity of these oxidative enzymes. In this study, strawberry tree (leaves and branches) and apple byproduct were the natural-based extracts (NES) selected, as potential tissue browning inhibitors, within a first screening of fifteen natural-based extracts with antioxidant properties. Phenolic profile, total phenolic content and antioxidant activity of the selected extracts were also performed as well as their depletion effect on the oxidative enzyme’s activity and browning inhibiton in fresh-cut pears. Strawberry tree extracts (leaves and branches) revealed higher total phenolic content (207.97 ± 0.01 mg GAE.gNES−1 and 104.07 ± 16.38 mg GAE.gNES−1, respectively), confirmed by the plethora of phenolic compounds identified by LC-ESI-UHR-QqTOF-HRMS and quantified by HPLC. This phytochemical composition was reflected in the low IC50 against PPO and POX obtained. Despite the lower phenolic content (6.76 ± 0.11 mg GAE.gNES−1) and antioxidant activity (IC50 = 45.59 ± 1.34 mg mL−1), apple byproduct extract showed potential in delaying browning. This study highlights the opportunity of byproducts and agricultural wastes extracts as novel anti-browning agents.
Highlights
In order to maintain the competitiveness of horticultural products, the preservation of their quality during postharvest processing and storage is of utmost importance, since it extends shelf-life and the marketing period to keep a high selling price [1]
A concentration of 9.5 mg mL−1, 5 mg mL−1 and 16 mg mL−1 was used for strawberry tree leaves, branches and apple byproduct, respectively
To the best of our knowledge, the information about strawberry tree branches antioxidant activity and total phenolic content is reported for the first time
Summary
In order to maintain the competitiveness of horticultural products, the preservation of their quality during postharvest processing and storage is of utmost importance, since it extends shelf-life and the marketing period to keep a high selling price [1]. During this phase, several physiological disorders, responsible for the deterioration of fresh produce organoleptic properties might occur. PPO catalyze the dehydrogenation of o-dihydroxy phenols to o-quinones [4,5] These quinones react with each other and surrounding proteins leading to the formation of melanin, responsible for the dark color that characterizes EB in fruits [6].
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