Food-Based Natural Mitigators of Enzymatic Browning on Fruits and Vegetables: Insights into Active Constituents, Modes of Action, and Challenges

Shevkani, Khetan

doi:10.1007/s11947-023-03233-8

Cited by 3 publications

(1 citation statement)

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“…The above results indicated that PEG composite preservation paper could effectively delay the decrease of TPC and TFC and delay peach fruit senescence.3.7.5 PPO and POD activityPPO is the main enzyme that causes enzymatic browning in fruits and vegetables, which can catalyze phenolic substances in fruits and vegetables to quinones. POD is an antioxidant enzyme that can eliminate reactive oxygen species (ROS) and delay the post-harvest senescence process of fruits and vegetables(Robards et al, 1999;Shevkani, 2023;Zhang et al, 2010).…”

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confidence: 99%

Preparation of carvacrol β-cyclodextrin inclusions and 1-methylcyclopropene-α-CD coated paper by water-free method for postharvest preservation of peach

Cao,

Su,

Luo

et al. 2024

Preprint

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Carvacrol essential oil has broad-spectrum antibacterial properties, but the essential oil is volatile and unstable for long term storage and using. In order to improve the relevant properties of carvacrol, in the present study, carvacrol was encapsulated with β-cyclodextrin (β-CD) using the saturated aqueous solution method and response surface analysis was carried out, which gave a high encapsulation rate (63.58%). The success encapsulation of carvacrol was confirmed by scanning electron microscopy, Fourier infrared spectroscopy, X-ray diffraction and thermogravimetric analysis. The release performance of the encapsulants was also tested at different temperature and humidity levels. In addition, Polyethylene glycol (PEG) composite carvacrol-inclusive fresh-keeping paper prepared by these anhydrous conditions showed high antibacterial activity against Streptomyces fructus Monilinia fructicola, the main pathogen of peaches. Also, PEG was used to form the film in the anhydrous condition with the inclusion compound and ethylene inhibitor 1-methylcyclopropene (1-MCP) to obtain the film coated paper, and its effect on postharvest preservation quality of peach was studied. The results showed that PEG + Carvacrol-β-CD + 1-MCP-α-CD inclusion complexes (ICs) effectively prolonged the storage time and improved the fruit quality and enzyme activity of peach. This study provides a solution for the preparation of controlled-release coated paper with essential oils and 1-MCP bioactives to extend the shelf life of fruits and vegetables.

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confidence: 99%