Comparative study of enzymes inactivation and browning pigmentation of apple (Malus domestica) slices by selected gums during low temperature storage

AbstractTo compare and understand the ameliorative effect of coating gums and predict accurately the enzymes inactivation and browning pigmentation of apple slice in cold storage condition, this study was conducted. Three gums (Acacia senegal, Xanthan, and Karaya) coating and distilled water (used as control) were applied to apple slices and stored for 21  days. A significant (p <  0.05) reduction in polyphenol oxidase, peroxidase, and ascorbic acid oxidase activities were achieved by these gums. The effectiveness of these gums in resisting the enzymes activities follows the order: Xanthan >  Acacia >  Karaya. The results show that modified second‐order polynomial model and Zero‐order kinetic model could satisfactorily describe the kinetic inactivation of enzyme activities with highR2 (0.9524 –0.99337) and browning indexes with highestR2 values (0.94164 –0.99135) and lowest values inχ2 (0.00183 –0.00346) and RMSE (0.01100–0.20536), respectively. Considering the total color change (ΔE), Xanthan coating gums had lower ΔE value compared to others.Practical applicationThe negative attributes on color, taste, flavor, and nutritional value of the fruit resulting from enzymatic and nonenzymatic browning is a major concern to the food industry. The results revealed that these gum coating could provide a promising way of preserving the integrity of apple tissues; thus, improving quality, shelf life, and marketing strategy for food processors.
Source: Journal of Food Biochemistry - Category: Food Science Authors: Tags: FULL ARTICLE Source Type: research