Influence of encapsulated and eugenol on the physicochemical properties and microbial community of fresh-cut apples.

This study aimed to evaluate the application of encapsulated . and eugenol as potential biocontrol agents in sliced apples. The combined encapsulated . and eugenol treatment was more effective than separate encapsulated . and eugenol treatments, with regards to browning inhibition and consumers panel test. The application of encapsulated . and eugenol reduced the decline of the physicochemical qualities of the samples, and improved the ability of antioxidant enzymes to scavenge reactive oxygen species. Furthermore, reductions in the growth of . of only 1.72 log CFU/g were observed after 15 days of storage at 4 °C for samples treated with encapsulated . and eugenol. Results suggest the combined encapsulated . and eugenol appears to be a promising method to protect fresh-cut apples from food-borne pathogens while maintaining the visual appearance.