Abstract
Edible coatings have been utilized for fresh fruit and vegetable preservation to ensure their safety and freshness. The present study reported the effect of edible coatings incorporated with Lycopene extract and Ascorbic Acid on fresh cut Apple slices (Red Delicious) during storage at refrigeration temperature for 12 days. The dipping treatments include Lycopene extract (LC-100 mg), Ascorbic acid (AAC-100 mg) and a combination of both LC + AAC (100 mg lycopene extract and 100 mg Ascorbic acid). Quality parameters (color, physicochemical and enzymatic activities) were studied up to 12 days at refrigeration temperature. Dipping treatments of LC and LC + AAC significantly showed lowest enzymatic activity than AAC treatment. However, color was not preserved in LC + AAC treatments due to high concentration of olive oil in these treatments. Furthermore, physicochemical quality was better preserved in LC + AAC treatments.
Similar content being viewed by others
Data availability
Not applicable.
Code availability
Not applicable.
References
Aayush K, McClements DJ, Sharma S et al (2022) Innovations in the development and application of edible coatings for fresh and minimally processed apple. Food Control 141:109188. https://doi.org/10.1016/j.foodcont.2022.109188
Ahmad F, Zaidi S, Arshad M (2021) Postharvest quality assessment of apple during storage at ambient temperature. Heliyon 7:e07714. https://doi.org/10.1016/j.heliyon.2021.e07714
Amiri S, Akhavan HR, Zare N, Radi M (2018) Effect of gelatin-based edible coatings incorporated with aloe vera and green tea extracts on the shelf-life of fresh-cut apple. Ital J Food Sci 30:18
Arnold M, Gramza-Michałowska A (2022) Enzymatic browning in apple products and its inhibition treatments: a comprehensive review. Compr Rev Food Sci Food Saf 21:5038–5076
Benítez S, Achaerandio I, Sepulcre F, Pujolà M (2013) Aloe vera based edible coatings improve the quality of minimally processed “Hayward” kiwifruit. Postharvest Biol Technol 81:29. https://doi.org/10.1016/j.postharvbio.2013.02.009
Chow YN, Louarme L, Bonazzi C et al (2011) Apple polyphenoloxidase inactivation during heating in the presence of ascorbic acid and chlorogenic acid. Food Chem 129:761–767. https://doi.org/10.1016/j.foodchem.2011.05.017
Cortez-Vega WR, Becerra-Prado AM, Soares JM, Fonseca GG (2008) Effect of L-ascorbic acid and sodium metabisulfite in the inhibition of the enzymatic browning of minimally processed apple. Int J Agric Res 3:196–201
Egydio JA, Moraes ÂM, Rosa PTV (2010) Supercritical fluid extraction of lycopene from tomato juice and characterization of its antioxidation activity. J Supercrit Fluids 54:159. https://doi.org/10.1016/j.supflu.2010.04.009
El-Anany AM, Hassan GFA, Ali FMR et al (2009) Effects of edible coatings on the shelf-life and quality of anna apple (Malus domestica Borkh) during cold storage. J Food Technol 7:5–11
Fan X (2022) Chemical inhibition of polyphenol oxidase and cut surface browning of fresh-cut apples. Crit Rev Food Sci Nutr 63:1–15. https://doi.org/10.1080/10408398.2022.2061413
Gol NB, Patel PR, Rao TVR (2013) Improvement of quality and shelf-life of strawberries with edible coatings enriched with chitosan. Postharvest Biol Technol 85:185–195. https://doi.org/10.1016/j.postharvbio.2013.06.008
Haroon S (2014) Extraction of lycopene from tomato paste and its immobilization for controlled release
Hayat I, Masud T, Rathore HA (2005) Effect of coating and wrapping materials on the shelf life of apple (malus domestica cv. Borkh). Int J Food Saf 5:24
Javdani Z, Ghasemnezhad M, Zare S (2013) A comparison of heat treatment and ascorbic acid on controlling enzymatic browning of fresh-cuts apple fruit. Int J Agric Crop Sci 5:186
Josimuddin SK, Kumar M, Rastogi H (2022) Review on nutritional and medicinal value of malus domestica with various activity. Int J Health Sci (Qassim) 6:7251–7265. https://doi.org/10.53730/ijhs.v6ns4.10163
Kabelitz T, Hassenberg K (2018) Control of apple surface microflora for fresh-cut produce by post-harvest hot-water treatment. LWT 98:492–499. https://doi.org/10.1016/j.lwt.2018.08.062
Kassebi S, Farkas C, Székely L et al (2023) Late shelf life saturation of golden delicious apple parameters: TSS, weight, and colorimetry. Appl Sci 13:159. https://doi.org/10.3390/app13010159
Lamikanra O, Watson MA (2001) Effects of ascorbic acid on peroxidase and polyphenoloxidase activities in fresh-cut cantaloupe melon. J Food Sci 66:1283. https://doi.org/10.1111/j.1365-2621.2001.tb15202.x
Maringgal B, Hashim N, Mohamed Amin Tawakkal IS, Muda Mohamed MT (2020) Recent advance in edible coating and its effect on fresh/fresh-cut fruits quality. Trends Food Sci Technol 96:253–267. https://doi.org/10.1016/j.tifs.2019.12.024
Martín-Diana AB, Rico D, Barry-Ryan C (2008) Green tea extract as a natural antioxidant to extend the shelf-life of fresh-cut lettuce. Innov Food Sci Emerg Technol 9:4001. https://doi.org/10.1016/j.ifset.2008.04.001
Martínez-Hernández GB, Castillejo N, Artés-Hernández F (2019) Effect of fresh–cut apples fortification with lycopene microspheres, revalorized from tomato by-products, during shelf life. Postharvest Biol Technol 156:110925. https://doi.org/10.1016/j.postharvbio.2019.05.026
Moon KM, Bin KE, Lee B, Kim CY (2020) Recent trends in controlling the enzymatic browning of fruit and vegetable products. Molecules 25:754. https://doi.org/10.3390/molecules25122754
Oms-Oliu G, Rojas-Graü MA, González LA et al (2010) Recent approaches using chemical treatments to preserve quality of fresh-cut fruit: a review. Postharvest Biol Technol 57:139
Parreidt TS, Müller K, Schmid M (2018) Alginate-based edible films and coatings for food packaging applications. Foods 7:170
Patocka J, Bhardwaj K, Klimova B et al (2020) Malus domestica: a review on nutritional features, chemical composition, traditional and medicinal value. Plants 9:1–19
Putnik P, Bursać Kovačević D, Herceg K et al (2017) Effects of modified atmosphere, anti-browning treatments and ultrasound on the polyphenolic stability, antioxidant capacity and microbial growth in fresh-cut apples. J Food Process Eng 40:12539. https://doi.org/10.1111/jfpe.12539
Radi M, Firouzi E, Akhavan H, Amiri S (2017) Effect of gelatin-based edible coatings incorporated with Aloe Vera and black and green tea extracts on the shelf life of fresh-cut oranges. J Food Qual 2017:4650. https://doi.org/10.1155/2017/9764650
Rico D, Martín-Diana AB, Barat JM, Barry-Ryan C (2007) Extending and measuring the quality of fresh-cut fruit and vegetables: a review. Trends Food Sci Technol 18:3011. https://doi.org/10.1016/j.tifs.2007.03.011
Rojas-Graü MA, Sobrino-López A, Tapia MS, Martín-Belloso O (2006) Browning inhibition in fresh-cut “Fuji” apple slices by natural antibrowning agents. J Food Sci 71:2407. https://doi.org/10.1111/j.1365-2621.2006.tb12407.x
Salehi F (2020) Edible coating of fruits and vegetables using natural gums: a review. Int J Fruit Sci 20:S570–S589
Shrestha L, Kulig B, Moscetti R et al (2020) Optimisation of physical and chemical treatments to control browning development and enzymatic activity on fresh-cut apple slices. Foods 9:76. https://doi.org/10.3390/foods90100.76
U.S Food and Drug Adminstration Generally recognized as safe (GRAS). https://www.fda.gov/food/food-ingredients-packaging/generally-recognized-safe-gras
UN Food and Agriculture Organization Per capita apple production, 2021. https://ourworldindata.org/explorers/global-food?facet=none&country=USA~DEU~FRA~GBR~BRA~ZAF%3BhideControls&Food=Apples&Metric=Production&Per+Capita=true
Vági E, Simándi B, Vásárhelyiné KP et al (2007) Supercritical carbon dioxide extraction of carotenoids, tocopherols and sitosterols from industrial tomato by-products. J Supercrit Fluids 40:009. https://doi.org/10.1016/j.supflu.2006.05.009
Velickova E, Winkelhausen E, Kuzmanova S et al (2013) Impact of chitosan-beeswax edible coatings on the quality of fresh strawberries (Fragaria ananassa cv Camarosa) under commercial storage conditions. LWT Food Sci Technol 52:80–92. https://doi.org/10.1016/j.lwt.2013.02.004
Walkowiak-Tomczak D, Idaszewska N, Łysiak GP, Bieńczak K (2021) The effect of mechanical vibration during transport under model conditions on the shelf-life, quality and physico-chemical parameters of four apple cultivars. Agronomy 11:81. https://doi.org/10.3390/agronomy11010081
Wibowo S, Grauwet T, Santiago JS et al (2015) Quality changes of pasteurised orange juice during storage: a kinetic study of specific parameters and their relation to colour instability. Food Chem 187:140. https://doi.org/10.1016/j.foodchem.2015.03.131
Funding
Not applicable.
Author information
Authors and Affiliations
Contributions
IA: Formal Analysis. QuA: Formal Analysis. MS: Writing original draft. SM supervision and conceptualization.
Corresponding author
Ethics declarations
Conflict of interest
The authors declare no conflict of interest.
Ethics approval
Not applicable.
Consent to participate
Not applicable.
Consent for publication
Not applicable.
Additional information
Publisher's Note
Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
Rights and permissions
Springer Nature or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.
About this article
Cite this article
Azam, I., ul Ain, Q., Sidiq, M. et al. Lycopene extract as an antibrowning agent for edible coating of fresh cut apples. J Food Sci Technol (2024). https://doi.org/10.1007/s13197-024-05954-w
Revised:
Accepted:
Published:
DOI: https://doi.org/10.1007/s13197-024-05954-w