Trypsin and ascorbic acid have a synergistic effect on the quality of apple processing by protecting apple cells from oxidative damage

Abstract

Flesh browning is fundamentally important to the quality of minimally processed fruit. The development of browning is associated with reactive oxygen species accumulation in the fruit tissue. The novel superoxide scavenging activity of trypsin has been shown in our previous work. In the current study, the effects of mixtures of trypsin and ascorbic acid (AsA) on the processing quality of apple homogenate were evaluated. In the presence of trypsin and AsA, the browning of apple homogenate was significantly impeded, and changes in the titration of acid and in the concentration of soluble solids were also delayed. The mixture of trypsin and AsA could significantly reduce cell membrane damage and the activity of peroxidase. Above all, trypsin could protect the cells of the fruit due to its superoxide scavenging activity. The utilization of trypsin will provide a new strategy for controlling quality in the processing of apples or other fruits and vegetables. Practical applications Pure, natural fruit juice with fruit flavor, especially pure, cloudy juice with a variety of natural nutrients, is increasingly widely accepted. Eliminate or inhibit the free radical accumulation is one of the most efficient methods to control the browning of apple tissue. Trypsin had a significant effect on the superoxide anion scavenging activity and showed a good protective effect on the cells. This article investigates the antioxidant and cell protective activity of trypsin–ascorbic acid (AsA) mixture during the processing of apple homogenate. The application of trypsin provides a new strategy for the quality control of fruit juice. Food additives with trypsin have a broad market and development potential.

A Comprehensive Evaluation of Salt Tolerance in Tomato (Var. Ailsa Craig): Responses of Physiological and Transcriptional Changes in RBOH’s and ABA Biosynthesis and Signalling Genes

“…Plants have developed different tools against stress which could regulate redox homeostasis and protect plant cells from oxidative damage by scavenging excessive ROS [57]. For instance, SOD is one of the most important antioxidant enzymes that carry out the dismutation of superoxide anion (O 2…”

The influence of the summer pruning on ‘Fuji’ apples storage under controlled atmosphere

“…The superoxide dismutase (SOD) and peroxidase (POD) enzyme activities were lower in fruit from treatments with summer pruning carried out in January and February (Table 6). The browning process in fruit and vegetables is due to the oxidation of phenolic compounds, resulting from the loss of membrane integrity, which ends up exposing the substrate to enzymes, especially POD and PPO, leading to browning (Li et al, 2018). Indeed, PPO plays an important role in the flesh browning process in apples, as it oxidizes polyphenols to quinones, which are then polymerized to form brown-colored pigments (Murata et al, 1995).…”

“…Similar to PPO, POD is also related to the browning of fruit and vegetables. The loss of cell membrane integrity and cell compartmentalization releases POD into chloroplasts and other cell organelles (Li et al, 2018). Fruit from plants pruned in February possibly had less oxidative stress and there may not have been the induction of antioxidant enzymes in the flesh, such as SOD, justifying the lower enzyme activity in these fruit.…”