Anti-Browning and Oxidative Enzyme Activity of Rice Bran Extract Treatment on Freshly Cut ‘Fuji’ Apple

Abstract

Preserving the quality of freshly cut fruits is essential for food marketing. This study aimed to evaluate the anti-browning effect of rice bran extract (RE) added to a vitamin C mixture (VCM), which is widely used as an anti-browning agent. Freshly cut apples were prepared using the following processes: raw material selection, washing, cutting, soaking, and packaging. A comparison of cut apples soaked with 3% VCM combined with 1% RE (VR) and cut apples treated with 4% VCM showed that the L* and BI values had similar levels. After 12 days of storage, the amount of yeast and mold in cut apples after 4% VCM and VR treatment was 6.15 × 104 ± 0.48 CFU/mL and 4.25 × 103 ± 0.15 CFU/mL, respectively, and the degree of bacterial growth was reduced by VR treatment. On day 12 of storage, the activities of polyphenol oxidase (PPO) and peroxidase (POD) were similar in the 4% VCM and VR groups. The polyphenol content was significantly higher in the VR group (121.0 ± 2.2) than in the 4% VCM group (76.9 ± 2.2). These results indicate that VR treatment for freshly cut apples is a potential alternative to 4% VCM treatment, with an effective anti-browning capacity and improved polyphenol content.

Keywords

• freshly cut apple
• rice bran extract
• vitamin C mixture
• polyphenol oxidase
• peroxidase