Abstract
Enzymatic browning occurs rapidly in fresh-cut apples and can lead to economic losses. Although various methods have been developed to prevent this browning, physical methods are costly, and chemical methods are controversial, suggesting the potential usefulness of an endogenous natural browning inhibitor. In this study, the effects of ursolic acid (UA), a natural endogenous compound, on apple browning were investigated. It was found that UA inhibited the activity of polyphenol oxidase through Cu2+ chelation. Molecular docking indicated that the inhibition was reversible and mixed-type. Moreover, UA treatment promoted the scavenging of reactive oxygen species in fresh-cut apple and reduced the proliferation of microorganisms on the apple surface. Similar effects were observed on the browning of chestnut, eggplant, potatoes, and pears. In conclusion, the findings demonstrate the efficacy of UA on inhibiting browning in fresh-cut apple, together with an analysis of the mechanism involved.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
