Supapvanich Suriyan, Yimpong Aiyarath, Srisuwanwichan Jiraporn
Department of Agricultural Education, Faculty of Industrial Education and Technology, King Mongkut's Institute of Technology Ladkrabang, Ladkrabang, 10520 Bangkok Thailand.
J Food Sci Technol. 2020 Dec;57(12):4424-4431. doi: 10.1007/s13197-020-04479-2. Epub 2020 Apr 29.
The application of natural antibrowning agents for fresh-cut products has been recently considered. This study manifested the efficiency of coconut liquid endosperm, coconut water (CW), from mature tall (cooking) coconut (C-CW) and yellow dwarf coconut (Y-CW) on browning inhibition of 'Gala' apple wedges during storage at 4 ± 1 °C for 9 days. The apple wedges were immersed in water (control), C-CW or Y-CW for 1 min. The visual appearance, superficial colour attributes, browning pigment concentration, total phenols concentration, polyphenoloxidase (PPO) activity and reducing antioxidant capacity of apple wedges were monitored. Moreover, antioxidant activity of both C-CW and Y-CW was also observed. Antioxidant activity of Y-CW was higher than that of C-CW. Both of the CW immersions maintained visual appearance, whiteness and lightness values as well as delayed the increased yellowness and brownness values of hypanthium (flesh) and mesocarp (core) of apple wedges. The browning pigment concentration and PPO activity were obviously lowered by both CW immersions. Total phenols concentration and antioxidant activity of C-CW and Y-CW immersed apple wedges were higher than those of control samples. In conclusion, both of the mature coconut liquid endosperms are feasible natural agent inhibiting browning incidence of fresh-cut fruits during storage.
最近人们开始考虑将天然抗褐变剂应用于鲜切产品。本研究表明，成熟高种（烹饪用）椰子（C-CW）和黄矮椰子（Y-CW）的椰子液体胚乳，即椰子水（CW），在4±1°C下储存9天期间对‘嘎啦’苹果块的褐变抑制效果。将苹果块浸入水（对照）、C-CW或Y-CW中1分钟。监测苹果块的外观、表面颜色属性、褐变色素浓度、总酚浓度、多酚氧化酶（PPO）活性和还原抗氧化能力。此外，还观察了C-CW和Y-CW的抗氧化活性。Y-CW的抗氧化活性高于C-CW。两种CW浸泡处理均能保持苹果块的外观、白度和亮度值，并延缓花托（果肉）和中果皮（果核）的黄度和褐度值增加。两种CW浸泡处理均明显降低了褐变色素浓度和PPO活性。浸泡在C-CW和Y-CW中的苹果块的总酚浓度和抗氧化活性高于对照样品。总之，两种成熟椰子液体胚乳都是抑制鲜切水果在储存期间褐变发生率的可行天然制剂。
