Enzymatic browning control in cut apples (Red delicious) through a system of active packaging
Keywords:Polyphenoloxidase., 4-hexylresorcinol., ascorbic acid
Enzymatic browning is one of the most relevant mechanisms of deterioration that take place in fresh-cut fruit and vegetables, as a consequence of the activity of the polyphenol oxidase enzyme on the phenolic compounds release after cellular lysis . This work is focused on the reduction of these enzymatic activity by an active packaging technology, which make use of a material that incorporates antioxidant active agents. Thus, films of ethylene-vynil alcohol copolymer (EVOH) containing a typical food antioxidant, such as ascorbic acid and a polyphenol oxidase-inhibiting agent, the 4-hexylresorcinol have been developed and used to wrap apple slices. The evolution of color, the enzymatic activity and the kinetic of agents release to food simulants were monitored. The results showed an improvement of apple slice color stability and a reduction of the enzymatic activity. The film with 10 % of agents in 3/1 ratio (4-hexylresorcinol/ascorbic acid) provided the best results.
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