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- Title
Efficacy of coconut liquid endosperm as natural agent inhibiting browning and maintaining quality of fresh-cut mature mangoes by comparison with cysteine.
- Authors
Techavuthiporn, C.; Supapvanich, S.
- Abstract
The use of natural substances to preserve the freshness of fresh-cut products has been receiving a lot of attention recently. The aim of the present work was to determine the efficacy of coconut liquid endosperm (CLE) immersion on browning retardation and quality maintenance of fresh-cut mature green mangoes by using 'Kaew Kamin' mango as fresh-cut fruit model compared with cysteine (Cys) immersion during refrigeration at 4°C. In the preliminary investigation, the treatment of CLE or Cys retarded the colour change (Δ hue angle) and browning development during refrigeration. The optimal concentrations of CLE and Cys were 100 and 1.5%, respectively. Compared with untreated samples (100% CLE), 1.5% Cys and Cys + CLE immersions maintained firmness, superficial colour, and visual appearance, as well as inhibited the browning and polyphenol oxidase (PPO) activity of the fresh-cut mangoes. Interestingly, Cys immersion enhanced antioxidant activity and the total phenolic compounds of the fresh-cut mangoes. The total phenolic content of the fresh-cut mangoes was unaffected by CLE immersion. Compared to Cys, CLE is a natural substance that prevents browning, and maintains the freshness of fresh-cut mature green mangoes throughout refrigeration.
- Subjects
MANGO; COCONUT; ENDOSPERM; POLYPHENOL oxidase; CYSTEINE; PHENOLS
- Publication
International Food Research Journal, 2024, Vol 31, Issue 2, p378
- ISSN
1985-4668
- Publication type
Article
- DOI
10.47836/ifrj.31.2.09