Journal
FOOD CHEMISTRY
Volume 243, Issue -, Pages 19-25Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2017.09.103
Keywords
Pitaya; Fresh-cut; Apple polyphenols; Betacyanin; Antioxidant activity; Food safety; Shelf life
Funding
- National Natural Science Foundation of China [31560472, 31300575]
- Scientific Research Funds of Hainan University, China [kyqd-1550]
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Fresh-cut (FC) red pitaya fruit were treated with 5 g a.i.l(-1) apple polyphenols (APP) and then stored at 20 degrees C for up to 4 days to evaluate the effects on attributes. Results showed that FC pitaya fruit with APP treatment showed greater colour retention, delayed softening, reduced loss of soluble solids content, titratable acidity, betacyanin and total phenolics compared with untreated FC fruit. APP treatment also maintained antioxidant activity, as indicated by higher DPPH radical-scavenging activity and reducing power compared with untreated FC pitaya fruit. APP treatment strongly suppressed microbial growth, contributing to improvement of product safety. Because APP is a natural product, we propose that application of APP could be a convenient, safe and low-cost approach to maintain the quality and extend the shelf life of FC red pitaya fruit.
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