Optimal Browning Inhibitor Mix for Mass Processing Fresh-Cut Fuji Apples

Jim Crocker
27th June, 2024

Optimal Browning Inhibitor Mix for Mass Processing Fresh-Cut Fuji Apples

Image Source: Natural Science News, 2024

Key Findings

  • Researchers at Korea University, Sejong, found that a mixture of Vitamin C and trehalose effectively reduces browning in fresh-cut "Fuji" apples
  • The study developed a predictive model using electrical conductivity to monitor and maintain the concentration of browning inhibitors
  • This method can be applied to other fruits and vegetables, offering a practical solution for the food processing industry to enhance product quality and shelf-life
The browning of fresh-cut apples is a significant issue for both consumers and manufacturers, as it reduces the visual appeal and perceived freshness of the product. Researchers at Korea University, Sejong, have conducted a study aimed at optimizing the composition of browning inhibitors for apples and establishing a predictive model for their concentration based on electrical conductivity measurements[1]. This research has the potential to enhance the quality and shelf-life of mass-processed fresh-cut apples. In this study, the researchers used "Fuji" apples harvested in Chungju, Korea, and tested a mixture of Vitamin C (VCM) and trehalose (Tre) as browning inhibitors. The browning reaction was measured over a period of five days, with a target browning index (ΔBI) of less than 3. The findings showed that the combination of VCM and Tre was effective in reducing the ΔBI by 4% compared to VCM alone. The study also explored the relationship between the electrical conductivity of the browning inhibitor solution and its concentration, as well as the number of apples soaked in the solution. A regression model was developed to predict the concentration of the browning inhibitors, with the equation Y = -0.0024 (number of soaked apples) + 0.5111, achieving a high correlation coefficient (R2 = 0.9931). This model was validated, showing that maintaining a conductivity of 0.4373 S/m or higher is necessary to keep the browning index below the target level of Δ3, which corresponds to approximately 80% of the initial qualitative level after manufacture. The use of electrical conductivity as a monitoring tool is particularly noteworthy for its convenience and accuracy. This method can be applied not only to apples but also to other fruits and vegetables, making it a versatile solution for the food processing industry. Previous studies have explored various browning inhibitors and their mechanisms. For example, 4-hexylresorcinol (4-HR) and ascorbic acid (AA) have been shown to inhibit polyphenol oxidase (PPO), an enzyme responsible for browning[2]. 4-HR acts as a mixed-type inhibitor, affecting both the maximum reaction rate (Vmax) and the Michaelis constant (Km) of PPO. AA, on the other hand, can inactivate PPO irreversibly in the absence of substrates and reduce PPO oxidized reaction products in their presence. The combined use of 4-HR and AA has been found to offer additive prevention of browning. Phytic acid has also been investigated as a browning inhibitor in apple juice, showing significant efficacy in reducing browning during processing and storage[3]. A concentration of 0.1 mM phytic acid inhibited PPO activity by 99.2%, resulting in lower browning formation over six months of storage. Trehalose, a non-reducing disaccharide, has been identified for its protective properties in various organisms and its potential applications in food preservation[4][5]. It helps organisms survive in dehydrated states and has been shown to preserve foods, enzymes, and other biological materials at room temperature. The current study by Korea University builds upon these findings by demonstrating the effectiveness of a VCM and Tre mixture as a browning inhibitor for fresh-cut apples. The use of electrical conductivity measurements to predict and monitor the concentration of browning inhibitors represents a significant advancement in the field. This method offers a practical and efficient way to ensure the quality of mass-processed fresh-cut apples, potentially extending to other fruits and vegetables. In conclusion, the study provides a valuable tool for the food processing industry, enhancing the shelf-life and visual appeal of fresh-cut apples through the innovative use of browning inhibitors and predictive modeling.

FruitsAgricultureBiochem

References

Main Study

1) Prediction model of browning inhibitor concentration and its optimal composition for mass processing of ready-to-eat fresh-cut 'Fuji' apple (Malus domestica Borkh.) strains.

Published 26th June, 2024

https://doi.org/10.1111/1750-3841.17217

Related Studies

2) Browning prevention by ascorbic acid and 4-hexylresorcinol: different mechanisms of action on polyphenol oxidase in the presence and in the absence of substrates.

Journal: Journal of food science, Issue: Vol 72, Issue 9, Nov 2007

3) Efficacy of phytic acid as an inhibitor of enzymatic and non-enzymatic browning in apple juice.

https://doi.org/10.1016/j.foodchem.2012.04.131

4) Trehalose biosynthesis in response to abiotic stresses.

https://doi.org/10.1111/j.1744-7909.2008.00736.x

5) Trehalose metabolism: from osmoprotection to signaling.

https://doi.org/10.3390/ijms10093793


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