Free Radical Scavenging Rate Research Articles

Preparation of chickpea peptide-calcium chelates with antioxidant activity

Chelation of antioxidant chickpea peptides with calcium can improve the absorption rate of calcium in human intestinal tract. In the present work, the optimum enzymatic hydrolysis scheme was determined by a single-factor test with an orthogonal experimental design with the following conditions: material-liquid ratio, 1:15; enzymatic hydrolysis time, 10 min; enzyme-substrate ratio, 1:20 (papain protease); and enzymatic hydrolysis temperature, 60°C. The protein hydrolysate obtained under these conditions had high antioxidant activity. The free radical scavenging rates of •OH, O2-•, DPPH•, and H2O2 were 49.44, 63.64, 66.57, and 57.64%, respectively. The reducing power was 0.75. The optimum conditions for the preparation of calcium chelate from chickpea peptides were determined by an orthogonal optimisation test: the peptide-calcium ratio, 7:1; the chelation temperature, 50°C; the initial pH of the reaction solution, 7.0; the chelation time, 40 min; and the chelation rate, 39.95%. Antioxidant chickpea peptide-calcium chelates could have the potential to induce synergistic physiological effects.

Effects of Baking and Frying on the Protein Oxidation of Wheat Dough.

Protein oxidation caused by food processing is harmful to human health. A large number of studies have focused on the effects of hot processing on protein oxidation of meat products. As an important protein source for human beings, the effects of hot processing on protein oxidation in flour products are also worthy of further study. This study investigated the influences on the protein oxidation of wheat dough under baking (0-30 min, 200 °C or 20 min, 80-230 °C) and frying (0-18 min, 180 °C or 10 min, 140-200 °C). With the increase in baking and frying time and temperature, we found that the color of the dough deepened, the secondary structure of the protein changed from α-helix to β-sheet and β-turn, the content of carbonyl and advanced glycation end products (AGEs) increased, and the content of free sulfhydryl (SH) and free amino groups decreased. Furthermore, baking and frying resulted in a decrease in some special amino acid components in the dough, and an increase in the content of amino acid oxidation products, dityrosine, kynurenine, and N'-formylkynurenine. Moreover, the nutritional value evaluation results showed that excessive baking and frying reduced the free radical scavenging rate and digestibility of the dough. These results suggest that frying and baking can cause protein oxidation in the dough, resulting in the accumulation of protein oxidation products and decreased nutritional value. Therefore, it is necessary to reduce excessive processing or take reasonable intervention measures to reduce the effects of thermal processing on protein oxidation of flour products.

Investigation the nutritional properties of Auricularia auricula pulp fermented with Lactobacillus strains and their effects on gut microbiota.

Auricularia auricula is rich in bioactive components, and microbial fermentation can further dramatically increase its content and bioavailability. However, there are few studies on the relationship between fermented A. auricula pulp (FAAP) and gut microbiota. In this study, standard strains Lactobacillus plantarum 21801 and 21805 purchased from the China Center of Industrial Culture Collection were used to ferment A. auricula pulp at a ratio of 2:1, with an inoculum of 5%, a fermentation temperature of 31 °C, and a fermentation time of 22 h. The nutritional properties, aroma, and color of FAAP and their effects on the body characteristics of mice and the structure and abundance of gut microbiota are discussed. The results showed that, compared with A. auricula pulp, FAAP significantly increased the nutritional properties while maintaining favorable sensory quality and flavor profiles. Among them, the content of total polyphenols and total flavonoids reached 22.04 μg mL-1 and 20.56 μg mL-1 respectively, and the 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid free-radical scavenging rate increased to 73.21%. The consumption of FAAP had no negative effects on weight or liver and kidney function in mice and dramatically enhanced the antioxidant capacity in the liver and serum. The production of short-chain fatty acids in the gut was promoted, the relative abundance of beneficial bacteria (Lactobacillus, Bifidobacterium, norank_f__Muribaculaceae and unclassified_f__Lachnospiraceae) increased, and the growth of some pathogenic bacteria (Helicobacter, Mucispirillum, and Alloprevotella) was inhibited. These findings demonstrate that FAAP is rich in nutrients and has unique functional properties that promote host health and regulate the gut microbiota. © 2023 Society of Chemical Industry.

Anticoagulant and antioxidant properties of hemodialysis membranes modified by hydrogels incorporating carbon dots

Hemodialysis membranes play an important role in the treatment of renal failure, but their anticoagulant and antioxidant properties need to be improved to prevent membrane fouling and oxidative stress in dialysis. To these ends, a heparinoid gel incorporating carbon dots (CDs) was applied to modify polyethersulfone hemodialysis membranes. The CDs were mixed with ammonium persulfate, Sodium p-styrene sulfonate, and N, N - Methylenebisacrylamide monomers, and modified to surfaces of hemodialysis membranes through the in-situ polymerization of these monomers. As prepared hybrid hydrogel featured a high free radical scavenging rate and anticoagulant time for the hemodialysis membrane. The scavenging rates of the modified membrane for 2, 2-diphenyl-1-picrylhydrazyl (DPPH) and 2, 2′-azinobis-(3-ethylbenzthiazoline-6-sulphonate (ABTS+) free radicals are as high as 74.01% and 97.78%. The activated partial thromboplastin time (APTT), prothrombin time (PT) and thrombin time (TT) of the dialysis membrane are 600 s,283 s and 348 s, respectively.

Variations in Oxidative Stability of Walnut Oil with Rosmarinic Acid Added under Different Ultraviolet Radiations

Rosmarinic acid (RA) is a natural phenolic compound extracted from the Labiatae family and is a natural antioxidant. In this study, walnut oil added with RA was treated with different ultraviolet radiations, and stabilization effects in terms of the same conditions (0.2 mg/g) were compared with synthetic antioxidant (BHT). In order to compare the effectiveness of three UV treatments, different lab tests were conducted, namely, the acid value, peroxide value, iodine value, anisidine value, DPPH free radical scavenging rate, and malondialdehyde content. The enhanced UV-A, UV-B, and UV-C radiation intensities have increased the oxidation stability of RA-added walnut oil, of which UV-B has the greatest influence on the oxidative stability of walnut oil. When both RA and BHT were added at 0.2 mg/g, the antioxidant effect of RA is superior to the general antioxidant BHT.

Ultrasound-assisted fermentation for antioxidant peptides preparation from okara: Optimization, stability, and functional analyses

This study investigated the effects of ultrasound-assisted fermentation (UAF) on the preparation of antioxidant peptides (UAFP) from okara and examined their content, chemical structures, and antioxidant activity. After the optimal ultrasonic processing (time, 20 min; frequency, 45 KHz; power, 120 W/L), the peptide content yield reached the maximum of 12.36 ± 0.02 mg/mL, and their DPPH free radical scavenging rate was 65.15 ± 0.32 %. UAF increased the number of globular aggregates with deeper gullies, a looser structure, and higher porosity. The experiments conducted using the oxidative stress injury model of HepG2 cells showed that okara UAFP promoted cell growth and exerted a protective effect. Moreover, ultrasonic treatment remarkably improved the environmental stability (NaCl, glucose, sodium benzoate, temperature, pH, metal ions) and antioxidant activity of UAFP. Concisely, optimal ultrasonic processing can aid the fermentation of agroindustrial by-products to prepare antioxidant peptides, such as natural food antioxidant peptides from soybean waste.

Chitosan Oligosaccharide Based Waterborne Polyurethane with UV Resistance and Oxidation Resistance for Functional Fabric

AbstractChitosan oligosaccharide (COS) is an abundant polysaccharide in nature, which has various functions such as antioxidant and antibacterial. The possibilities of using COS can be extended by applying it to polyurethane materials. Herein, Chitosan oligosaccharide‐based waterborne polyurethane (CWPU) with intramolecular crosslinking network is prepared by using COS as chain extender. The mechanical properties of CWPU are improved, with tensile strength and elongation at break reaching 14.83 MPa and 449.63%, respectively. The DPPH free radical scavenging rate of CWPU increases from 8.43% to 70.98%, indicating that CWPU has favorable antioxidant performance. The tensile strength of the CWPU‐treated fabrics obtained by the padding method improve from 542.77 to 605.33N and there is no significant change in the whiteness of the fabric. Furthermore, the CWPU‐treated fabrics, with the UV protection factor of 30.39 and the UVA transmittance below 3%, can be used as UV‐protective fabrics. This work introduces COS into the molecular structure of polyurethanes to obtain functional PUs, expanding the application of COS in polyurethanes.

Development of PE‐based antibacterial and antioxidant films with L‐ascorbic acid‐p‐hydroxybenzoate addition

AbstractIn this work, a PE‐based antibacterial and antioxidant material was successfully developed. L‐Ascorbic acid and p‐hydroxybenzoic acid were used as raw materials to synthesize L‐ascorbic acid‐p‐hydroxybenzoate (LPHB) by direct esterification method. LPHB was added to polyvinyl alcohol (PVA) solution and coated on corona‐treated low‐density polyethylene (LDPE) film coated with primer layer to prepare a composite film. The effects of different concentrations of LPHB on the performance of composite films were investigated to determine the optimal amount of addition, and then to prepare both antibacterial and antioxidant films. The antimicrobial properties of LPHB were analysed. The antibacterial, antioxidant, mechanical, barrier properties and morphology of the films were characterized and analysed. The results showed that the addition of LPHB significantly improved the antibacterial and anti‐mould properties, oxidation resistance, and barrier properties of the composite film compared to the LDPE film. The best overall performance of the composite film was achieved when the content of LPHB was 1.5%, the antibacterial rate against Escherichia coli and Staphylococcus aureus reached 99%, and the free radical scavenging rate reached 67.22%. In addition, the cling film added with LPHB has better antioxidant and antibacterial properties, which has obvious effect on bread preservation and has potential for application in food packaging.

Fabrication and characterization of soy protein isolation-ferulic acid antioxidant hydrogels.

Soy protein gel products are prone to direct oxidation by reactive oxygen during processing and transportation, thus reducing their functional properties and nutritional values. A covalent complex was prepared with soy protein isolate (SPI) and ferulic acid (FA) catalyzed by laccase (LC). The complex was further treated with microbial transglutaminase (TGase) to form hydrogels. The structural changes of the covalent complex (SPI-FA) and the properties and antioxidant stability of hydrogel were investigated. The SPI-FA complexes were demonstrated to be covalently bound by sodium dodecyl sulfate-polyacrylamide gel electrophoresis, and they had the least hydrophobic and free sulfhydryl groups at a 1.0 mg mL-1 FA concentration. The α-helix of complexes increased from 11.50% to 27.39%, and random coil dropped from 26.06% to 14.44%. The addition of FA caused SPI fluorescence quenching and redshift. The hydrogel was formed after the complex was induced with TGase, and its hardness and water holding capacity was increased by 50.61% and 26.21%, respectively. Scanning electron microscopy showed that a layered and ordered gel structure was formed. After in vitro digestion, the complex hydrogels maintained stable antioxidant activity, and the free radical scavenging rates of DPPH and ABTS reached 87.65% and 84.45%, respectively. SPI-FA covalent complexes were prepared under laccase catalysis, and complex hydrogels were formed by TGase. Hydrogels have stable antioxidant activity, which provides application prospects for the antioxidant development of food. © 2023 Society of Chemical Industry.

Chemical composition, antioxidative and antimicrobial activities of essential oil of wild Artemisia annua from Ningxia, China

Artemisia annua is an essential aromatic medicinal plant endemic to China. Here, essential oil was extracted from wild A. annua from Ningxia, China. GC-MS analysis showed that A. annua essential oil was dominated by artemisia ketone, a characteristic compound accounting for 31.26%, followed by eucalyptol (14.89%), camphor (8.69%), myrcene (8.25%) and α-pinene (6.65%). The overall antioxidative potential represented by DPPH and ATBS free radical scavenging rates was weak. The essential oil exhibited good bactericidal activities against Escherichia coli and Staphylococcus aureus and fungicidal activities against Trichophyton rubrum and Epidermophyton floccosum. The minimum inhibitory and microbicidal concentrations were 0.02 mg/mL and 5.12 mg/mL for both bacteria, 0.315% and 2.5% for E. floccosum, and 0.625% and 5% for T. rubrum. The results suggest that A. annua essential oil may be an antimicrobial adjuvant to be applied in pharmaceutical and cosmetic industries.

Effects of chitosan with different molecular weights on storage quality and fungi inhibition of mini-cucumber

The effect of low (LWC, 30 kD), medium (MWC, 150 kD) and high molecular weight chitosan (HWC, 300 kD) coatings on storage quality and fungi inhibition of mini-cucumber was evaluated. Chitosan coatings significantly reduced the weight loss, and delayed the color change and sensory score of mini-cucumber when compared with the control. Chitosan coatings significantly retarded the decrease of DPPH free radical scavenging rate and total phenol content, and inhibited the total number of bacterial colonies and the viable numbers of yeast and molds in mini-cucumber. Chitosan coatings also significantly reduced the disease incidence and disease severity of mini-cucumber artificial inoculated with Botrytis cinerea. LWC coating showed superior preservation effectiveness and antifungal activity to MWC and HWC coating. Compared with the control, LWC coating prolonged the shelf life by 6 days which was evaluated by sensory score, and reduced the total number of bacterial colonies and viable numbers of yeast and molds in mini-cucumber by 4.20 log10 CFU/g and 2.72 log10 CFU/g, respectively. These results suggested that chitosan molecular weights affected preservation effectiveness and antifungal activity against B. cinerea and LWC could be used to prolong the shelf life of mini-cucumber and maintain its quality after harvest.

Dual-crosslinked methacrylamide chitosan/poly(ε-caprolactone) nanofibers sequential releasing of tannic acid and curcumin drugs for accelerating wound healing

The objective of this research study is to develop novel composite nanofibers based on methacrylamide chitosan (ChMA)/poly(ε-caprolactone) (PCL) materials by the dual crosslinking and coaxial-electrospinning strategies. The prepared ChMA/PCL composite nanofibers can sequentially deliver tannic acid and curcumin drugs to synergistically inhibit bacterial reproduction and accelerate wound healing. The rapid delivery of tannic acid is expected to inhibit pathogenic microorganisms and accelerate epithelialization in the early stage, while the slow and sustained release of curcumin is with the aim of relieving chronic inflammatory response and inducing dermal tissue maturation in the late stage. Meanwhile, dual-drugs sequentially released from the membrane exhibited a DPPH free radical scavenging rate of ca. 95 % and an antibacterial rate of above 85 %. Moreover, the membrane possessed great biocompatibility in vitro and significantly inhibited the release of pro-inflammatory factors (IL-1β and TNF-α) in vivo. Animal experiments showed that the composite membrane by means of the synergistic effect of polyphenol drugs and ChMA nanofibers, could significantly alleviate macrophage infiltration and accelerate the healing process of wounds. From the above, the as-prepared ChMA-based membrane with a stage-wise release pattern of drugs could be a promising bioengineered construct for wound healing application.

Physicochemical Properties and Sensory Attributes of Yanggaeng Treated with Citrus Peel Powder

We aimed to investigate the effect of citrus peel powder (CP) on the physicochemical, antioxidant, and sensory properties of Yanggaeng when treated with various levels (CON (0%), CP2 (2%), CP4 (4%), and CP6 (6%)) of CP. With an increase in CP content, Yanggaeng displayed a significantly elevated free radical scavenging rate, as indicated by increased 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) free radical scavenging rates, as well as ferric reducing antioxidant power (FRAP). Furthermore, the addition of CP significantly reduced the pH and increased Brix values compared to the control (CON). CP treatment also exhibited a dose-dependent effect on colorimetric properties, resulting in decreased L* and increased a* and b* values. Moreover, CP addition changed the textural characteristics of Yanggaeng, escalating gumminess, hardness, and chewiness, while reducing adhesiveness. In terms of consumer preferences, Yanggaeng containing 4% CP (CP4) closely resembled CON in terms of attributes such as flavor, taste, sweetness, chewiness, purchase intent, and overall acceptance. However, Yanggaeng containing 2% (CP2) or 6% (CP6) CP led to a decreased overall preference for Yanggaeng. In conclusion, based on our findings, CP4 appears to be the most suitable choice for enhancing both the physicochemical and sensory properties of Yanggaeng. Furthermore, adding CP to Yanggaeng serves as a foundation for novel food production incorporating CP.

The construction of whey protein-coated OSA debranched starch particles used for curcumin steady-state delivery and pH-sensitive sustained release

In this study, we successfully prepared Octenyl succinic anhydride debranched starch particles (OSADBSP) and whey protein–coated OSADBSP (WP-OSADBSP) for loading curcumin (Cur) through ethanol precipitation and electrostatic interaction. Compared with the low encapsulation efficiency (EE) (29.50%) obtained by OSADBSP synchronous encapsulation, the encapsulation rate of Cur-loading WP-OSADBSP (WP-Cur-OSADBSP) increased to more than 78%, and when the ethanol settlement ratio was 1:2.5 (10 mL of short amylose solution was dropped into 25 mL of Cur-ethanol solution), the EE was higher (92.04%). The addition of whey protein could increase the DPPH (2, 2-Diphenyl-1-picrylhydrazyl) free radical scavenging rate of OSADBSP-Cur from 24.02% to 62.42%. All of the WP-Cur-OSADBSP (1:1, 1:1.5, 1:2, 1:2.5, 1:3) exhibited sustained release of curcumin, the percentage of the Cur release in the gastric ranges was from 4.34% to 5.65%, and the percentage of the Cur release in the intestine ranges was from 24.91% to 32.07%. The results exhibited that WP-Cur-OSADBSP could be an effective delivery method for curcumin to improve its stability, antioxidant and bioavailability.

Extraction of functional natural products employing microwave-assisted aqueous two-phase system: application to anthocyanins extraction from mulberry fruits

Aqueous two-phase extraction (ATPE) has been extensively utilized for the extraction and separation of tiny-molecule substances as a new system (system with short-chain ethanol and inorganic salts). In this study, an innovative method of extracting anthocyanins from mulberry was developed, employing microwave-assisted extraction with ethanol/ammonium sulfate as a biphasic extractant. Response surface methodology (RSM) was utilized to optimize anthocyanin extraction conditions: 39% ethanol (w/w), 13% ammonium sulfate (w/w), and liquid-to-solid ratio of 45:1, microwave duration 3 min, microwave temperature 32 °C, and microwave power 480 Watt (W). High-performance liquid chromatography (HPLC) analysis demonstrated no significant differences in the structure of mulberry anthocyanins before and after MAATPE treatment, furthermore. The extraction behavior of MAATPE was due to hydrogen bonding, according to Fourier transform infrared spectroscopy (FT-IR). Scanning electron microscopy analysis found that MAATPE damaged the cell structure via a microwave enhancement effect, which was more favorable to anthocyanin dissolution than standard extraction methods. The DPPH free radical scavenging rate of mulberry extracts at 0.5 mg/mL was higher than that of vitamin C (96.4 ± 0.76%), and the ABTS free radical scavenging rate (82.52 ± 2.13%) was close to that of vitamin C, indicating that MAATPE-derived mulberry extracts have good antioxidant activity.

Preparation and characterization of dialdehyde starch-soybean protein isolate stabilized carvacrol emulsion composite films

In order to reduce the harm of “petroleum-based plastics” with the problem of health and environment, the emulsion composite films with carvacrol nano-emulsions as antibacterial agent and polyvinyl alcohol (PVA) as matrices were prepared via the solvent-casting method. The average particle size of nano-emulsions was 175 nm with PDI value being 0.240. The transmittance of the emulsion composite films was close to zero in the UV-B region, with obvious UV barrier performance. The DPPH free radical scavenging rate was 60.96%, and the inhibition zone of the film forming emulsions was (21.5 ± 0.87) mm for S.aureus and (26.8 ± 1.01) mm for E.coli. Compared with the pure PVA film, the tensile strength and the water contact angle of the emulsion composite films were improved, the water vapor permeability was decreased by 28.7%. X-ray Diffraction and Fourier Transform Infrared Spectroscopy results showed the successful introduction of carvacrol nano-emulsions without a changeable structure. Therefore, the emulsion composite films have shown obvious application potential as packaging materials in modern food packaging.

Incorporation of Bayberry Tannin into a Locust Bean Gum/Carboxycellulose Nanocrystals/ZnO Coating: Properties and Its Application in Banana Preservation.

The application of polysaccharide-based coatings to prolong the shelf-life of fruits has attracted increasing attention. This study aims to develop a fruit coating comprising locust bean gum/carboxycellulose nanocrystals/ZnO (LCZ) blended with bayberry tannins (BT). The results revealed a significant increase from 4.89% and 11.04% to 29.92% and 45.01% in the free radical scavenging rates of 2,2-diphenyl-1-picrylhydrazyl and 2,2'-azino-di-[3-ethylbenzthiazthiazoline sulfonate] with the percentage of BT increasing from 0% to 5%, respectively. At a 5% of BT, the antibacterial activity against both E.coli and S. aureus exceeded 90% while simultaneously achieving excellent UV shielding (transmittance of 380-200 nm ≤ 0.19%). After 3 days of storage, uncoated bananas showed signs of browning, and their titratable acid and vitamin C (Vc) contents decreased from 0.57% to 0.30% and from 7.37 mg/100 g to 4.77 mg/100 g, respectively. However, bananas coated with LCZ containing 3% BT not only exhibited a better appearance, but also possessed higher titratable acid (0.44%) and Vc content (5.31 mg/100 g). This study provides a sustainable and multifunctional coating for fruit preservation.

Evaluation of ohmic heating modified soybean protein isolate structure and antioxidant film under different catechin concentrations

To produce edible films with excellent antioxidant properties, soy protein isolate (SPI) was pretreated using ohmic heating (OH) to create more catechin binding sites. Compared with untreated SPI, ohmic heating-pretreated SPI (OH-SPI) had a looser secondary structure, higher fluorescence intensity, more free sulfhydryl groups, higher hydrophobicity (H0), and lower protein particles, all of which facilitated covalent binding between SPI and catechin. The binding equivalent of OH-SPI and catechin increased from 128.90 to 237.43 nmol/mg protein. The above results proved that ohmic heating pretreatment benefited the covalent binding between SPI and catechin and the development of the antioxidant film. Scanning electron microscopy (SEM) showed that catechin-modified OH-SPI (OH-SPI-CC) films had a rough and aggregated structure. As the concentration of catechin increased, the mechanical properties of the film improved while the barrier properties slightly decreased. Fourier transform infrared (FTIR) and X-ray diffraction (XRD) confirmed that the cross-linking between catechin and OH-SPI was covalent. In application testing of OH-SPI-CC film, OH-SPI-CC film at a catechin concentration of 4.0 mg/mL (OH-SPI-CC-4) showed the best DPPH and ABTS free radical scavenging rate and the highest cumulative release in food simulators. Therefore, cross-linking catechin with OH-SPI was an effective method for preparing antioxidant films.

Mussel-inspired anti-permeation hybrid sunscreen with reinforced UV-blocking and safety performance

Sun protection has gradually become an indispensable living habit of human beings, and sunscreens are needed under various circumstances. Considering the disadvantages and abuse of traditional sunscreen additives which are proved to have some potential threats to human body and natural environment, it is an urgent need to develop new sunscreens with both safety and high efficiency for the evolution of the industry. Therefore, as a complement to the shortcomings, polydopamine (PDA) was hybridized with zinc oxide (ZnO) by a simple sol-gel method. The obtained novel sunscreen agent had high ultraviolet (UV) resistance efficiency, as the SPF (∼77.2) and PA (PA+++) value at only 10 wt% addition could meet the daily sunscreen requirements. Besides, the permeation of ZnO and Zn2+ could be almost completely avoided through the epidermis layer of skin, due to the increase of mussel-inspired adhesive force. Furthermore, the free radical scavenging rate could reach 88.1% at low concentration, and it was proved to have no cytotoxicity. Overall, the ZnO-PDA has a good application prospect in high-efficiency and safe sunscreen, and it can be an impetus for the development of novel cosmetics.

Selenium application during fruit development can effectively inhibit browning of fresh-cut apples by enhancing antioxidant capacity and suppressing polyphenol oxidase activity

Browning is a crucial factor affecting the quality of fresh-cut apples. A safe, simple, and effective method to inhibit browning is urgently needed in fresh-cut apple production. We carried out this study to explore the effect mechanism of exogenous selenium (Se) fertilizer on fresh-cut apple browning. During the development of apples, 0.75 kg/plant Se fertilizer was exerted on the ‘Fuji’ apple tree at the critical stage of the young fruit stage (late May), early fruit expansion stage (late June), and fruit expansion stage (late July), an equal amount of Se-free organic fertilizer was used as control. Polyphenol oxidase (PPO), peroxidase (POD), and phenylalanine ammonia-lyase (PAL) activities, phenolic and malondialdehyde (MDA) content, antioxidant enzymes activity, and DPPH free radical scavenging rate of the apple at different development stages were investigated. The highest Se accumulation efficiency was observed in apple fruit one month after applying Se fertilizer, which was 41.1%. Se-rich apples exhibited a more remarkable ability to resist browning than control after fresh-cut. The anti-browning effect of the fertilization group (M7) was the best, the PPO activity decreased to 0.5 × 103 U kg−1, and the browning index was 28.6. The total Se content (TSC) of 331.4 μg kg−1 DW and organic Se content (OSC) of 292.0 μg kg−1 DW were the highest in the apple samples, reached the classification standard of Se content in Se-rich food. The correlation analysis found that fresh-cut apple browning was closely related to antioxidant capacity and PPO activity. The stronger the antioxidant capacity of fresh-cut apples treated with Se fertilizer, the lower their browning degree. Therefore, exogenous Se can alleviate fresh-cut apples browning by improving antioxidant capacity and reducing PPO activity. Se-rich apples could increase the Se content of the human essential trace element and inhibit the browning of fresh-cut apples, which would become a new, safe and effective way to solve the fresh-cut apples browning.