Evaluation of seaweed extracts functionality as post-harvest treatment for minimally processed Fuji apples

Sousa Augusto, Ana Luísa de; Simões, Tiago; Pedrosa, Rui; Silva, Susana F.J.

http://hdl.handle.net/10400.8/13249

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Authors

Sousa Augusto, Ana Luísa de

Simões, Tiago

Pedrosa, Rui

Silva, Susana F.J.

Abstract(s)

The potential application of Fucus spiralis, Bifurcaria bifurcata, Codium tomentosum and Codium vermilara extracts as post-harvest treatments in minimally processed (MP) Fuji apple was investigated. 0.5% solutions of each extract were applied to MP Fuji apple and its effect on product quality was assessed over 20 days of storage at 4 ± 2 °C in terms of moisture content, soluble solids concentration (SSC), firmness, browning index (BI) and POD and PPO activities. Application of Codium tomentosum extract resulted in a significant reduction in BI in comparison to all other tested treatments. POD and PPO activities were also significantly lower in MP apple treated with Codium tomentosum extract. These results identify Codium tomentosum extract functionality of reducing enzymatic browning, suggesting the potential application of this extract as a natural additive in MP fruit.

Keywords

Natural additive Enzymatic browning Peroxidase Polyphenoloxidase Browning index

URI

http://hdl.handle.net/10400.8/13249

Citation

Ana Augusto, Tiago Simões, Rui Pedrosa, Susana F.J. Silva, Evaluation of seaweed extracts functionality as post-harvest treatment for minimally processed Fuji apples, Innovative Food Science & Emerging Technologies, Volume 33, 2016, Pages 589-595, ISSN 1466-8564, https://doi.org/10.1016/j.ifset.2015.10.004