Abstract
This study was conducted to investigate the effect of ultrasound with ascorbic acid on the quality of fresh-cut apples. Prepared apple cubes were dipped in distilled water (US) or in 1% ascorbic acid solution (AS), both were treated with ultrasound at 40 kHz, while the other sample was just dipped in 1% ascorbic acid solution for 1 min (AA). All samples were stored at 4°C for 12 days. AS treatment had an effect on apple cube color as indicated by its significantly higher L values and lower ΔE value whereas AA- and US-treated samples showed a considerable browning. Higher inhibition rate on browning and polyphenol oxidase (PPO) activity of 46 and 98%, respectively, were observed after AS treatment. The highest total phenolic content of AS-treated samples was shown during whole storage periods. This investigation revealed that the use of ultrasound in combination with ascorbic acid had a positive effect on quality maintaining of fresh-cut apples.
| Original language | English |
|---|---|
| Pages (from-to) | 1417-1422 |
| Number of pages | 6 |
| Journal | Food Science and Biotechnology |
| Volume | 18 |
| Issue number | 6 |
| State | Published - Dec 2009 |
Keywords
- Antibrowning
- Fuji apple
- Non-thermal processing
- Polyphenol oxidase
- Ultrasound