Browning inhibition of plant extracts on fresh‐cut fruits and vegetables—A review

Zhang, Xiaoyan; Meng, Wenbo; Chen, Yilun; Peng, Yong

doi:10.1111/jfpp.16532

Cited by 17 publications

(8 citation statements)

References 105 publications

(231 reference statements)

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“…Interestingly, the presence and the level of addition of PE to the oil phase of the pesto seem to have a positive influence on limiting the browning process, which is more effective than that of ascorbic acid. On the other hand, many authors have demonstrated that ascorbic acid is more effective as an antioxidant than as an enzyme inhibitor [85]. At the beginning of storage (day 0), the colour differences among the tested pesto samples were not easily perceptible to the human eye, as the value of the overall colour variation (∆E) was low (>2), according to Martínez et al [86] (Table S6).…”

Section: Changes In the Colour And Ph Of Pestomentioning

confidence: 87%

Evaluation of the Effect of an Olive Phenolic Extract on the Secondary Shelf Life of a Fresh Pesto

Sordini,

Urbani,

Esposto

et al. 2024

Antioxidants

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Recent advances in the olive oil sector aim to develop sustainable strategies for the valorisation of mechanical extraction co-products as a rich source of bioactive compounds with antioxidant and antimicrobial activities. In this work, we studied the effectiveness of a phenolic extract (PE) from olive vegetation water (OVW) as a new antioxidant of natural origin for improving the quality and extending the secondary shelf life (SSL) of a fresh basil pesto sold as a served loose product at the deli counter, simulating the storage conditions after packaging, opening, and serving. For that, the PE was mixed with the oily phase of fresh pesto in two different concentrations and compared to a control pesto (CTRL) made with the addition of common additives (ascorbic acid (E300) and sorbic acid (E200)). The physicochemical parameters, phenolic and volatile composition, sensory profiles, and antioxidant capacity of the experimental pesto samples were evaluated after opening. The results proved that the enrichment with the PE improved the stability of the pesto and, hence, its overall quality. The PE provided higher protection than the CTRL against primary and secondary oxidation at both concentrations tested and delayed the accumulation of the volatile compounds responsible for the ‘rancid’ off-flavour up to 7 days after first opening, while also preserving higher levels of the pesto phytonutrients (such as the rosmarinic, caffeic, and chicoric acids and α-tocopherol). These results show that the generation of food waste in households, catering chains, retail, and/or restaurants can be reduced, improving the sustainability of the food industry and the competitiveness of the olive oil sector.

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Section: Changes In the Colour And Ph Of Pestomentioning

confidence: 87%

Evaluation of the Effect of an Olive Phenolic Extract on the Secondary Shelf Life of a Fresh Pesto

Sordini,

Urbani,

Esposto

et al. 2024

Antioxidants

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“…The phenolics in various plant extracts play a major role in the browning inhibition of fresh-cut fruit and vegetables (Zhang et al, 2022). It has been reported that phenolic treatments show strong inhibitions on fresh-cut product browning (Jiang and Penner, 2022).…”

Section: Discussionmentioning

confidence: 99%

“…Some studies have demonstrated that phenolic-related compounds are the major components in plant extracts inhibiting the browning development of fresh-cut food (Sukhonthara et al, 2016;Liu et al, 2019;Zhang et al, 2022). Therefore, we laid special stress on analyzing phenolic-related compounds in peppermint extracts.…”

Section: Effects Of Peppermint Extracts On the Antioxidant Activity O...mentioning

confidence: 99%

“…It is known that plant extracts contain high levels of phenolic compounds (Soysal, 2009). It has been reported that the application of several plant extracts especially those rich in compounds to fresh-cut foods is effective for the browning inhibition (Liu et al, 2019;Dias et al, 2020;Sikora et al, 2020;Zhang et al, 2022). The phenolic compounds in plant extracts not only provide health benefits for the consumption of fresh-cut foods, but also contribute to the maintenance of color and flavor (Sukhonthara et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

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Inhibitory effects of peppermint extracts on the browning of cold-stored fresh-cut taro and the phenolic compounds in extracts

Yuan

Tang

Wang

et al. 2023

Front. Sustain. Food Syst.

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Fresh-cut taros are prone to browning even though they are stored at low temperatures, which leads to the quality deterioration and markedly limits the shelf life. The browning control of fresh-cut food with natural substances has received much attention. This study evaluated anti-browning potential of peppermint extracts in fresh-cut taro during cold storage. The results showed that both peppermint leaf and shoot extract (LE and SE) treatments could effectively retard the browning of fresh-cut taros. Furthermore, LE and SE treatments reduced the activities of phenylalanine ammonialyase and lipoxygenase, the contents of total phenolic compound (TPC), total flavonoids, soluble quinones, malondialdehyde and hydrogen peroxide, enhanced peroxidase activity and antioxidant capacity in taro slices. The TPC contents were reduced by 4.05 and 17.71%, and the T-AOC was enhanced by 28.73 and 28.82% as compared to the control at 12 d. These results together suggested that peppermint extract treatments reduced phenolic biosynthesis but enhanced antioxidant activity. However, LE and SE treatments did not inhibit polyphenol oxidase (PPO) activity, suggesting that peppermint extract treatments reduced taro browning was not through inhibition of phenolic oxidation. More than 240 phenolic-related compounds including caffeic acid, ferulic acid and p-Coumaric acid were identified in peppermint extracts through UPLC–MS/MS analysis, suggesting that phenolics may be bioactive substances reducing taro browning. In conclusion, this study demonstrates that peppermint extract is a promising natural anti-browning ingredient and phenolic compounds may function on taro browning inhibition.

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“…Similarly, Elias et al investigated the application of electron beam irradiation as a preservation technique for fresh raspberries, demonstrating its efectiveness in maintaining quality and extending storage life [6]. However, the implementation of these physical preservation techniques often involves substantial expenses and presents hurdles in terms of promotion and widespread adoption [7].…”

Section: Introductionmentioning

confidence: 99%

Synergistic Utilization of ε-Polylysine and p-Coumaric Acid as Natural Preservatives for Enhancing the Shelf Life of Fresh-Cut Green Bell Peppers

Yu,

Qiao,

Zhang

et al. 2023

Journal of Food Biochemistry

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The utilization of natural preservatives presents a promising avenue for mitigating the spoilage of fresh-cut fruits and vegetables induced by microorganisms, enzymatic browning, and water loss. We have developed an innovative method for preserving fresh-cut green peppers using the combined effects of ε-polylysine (ε-PL) and p-Coumaric acid (p-CA). Through concentration screening experiments, we determined that the optimal concentrations of ε-PL and p-CA were 25 mg/L and 10 mg/L, respectively (ε-p-CA). Treatment with ε-p-CA significantly improved the quality of fresh-cut green peppers. It effectively reduced hardness and weight loss, preserving the texture and appearance of the peppers. Furthermore, ε-p-CA treatment delayed the increase in respiratory rate, electrolyte leakage, and ethylene production, thereby maintaining the structural integrity. Meanwhile, ε-p-CA treatment effectively inhibited the malondialdehyde (MDA) content increase and maintained DPPH radical scavenging activity. The microbial analysis demonstrated the ε-p-CA-treated peppers also showed lower total bacterial, mold, and yeast counts, which prolonged the freshness of fresh-cut peppers. In addition, ε-p-CA treatment improved the retention of phenolics and vitamin C without significantly affecting the color and soluble sugar content of green peppers. Overall, the ε-p-CA treatment showed promise as a natural preservative for extending the shelf life of fresh-cut green peppers.

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Browning inhibition of plant extracts on fresh‐cut fruits and vegetables—A review

Cited by 17 publications

References 105 publications

Evaluation of the Effect of an Olive Phenolic Extract on the Secondary Shelf Life of a Fresh Pesto

Evaluation of the Effect of an Olive Phenolic Extract on the Secondary Shelf Life of a Fresh Pesto

Inhibitory effects of peppermint extracts on the browning of cold-stored fresh-cut taro and the phenolic compounds in extracts

Synergistic Utilization of ε-Polylysine and p-Coumaric Acid as Natural Preservatives for Enhancing the Shelf Life of Fresh-Cut Green Bell Peppers

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