Background: The prevention of browning in fruits remains a great concern in the food industry.
Objective: In the present study, we evaluated the anti-browning potentials of gallotannin and Annona muricata extract in red apple (Malus domestica).
Materials and Methods: Apple slices were made and dipped in the different solutions; distilled water (control), 1 % gallotannin, 1 % Annona muricata extract or 1 % ascorbic acid. The treated apple slices were stored at 4 oC for 0, 7 and 14 days and used for the determination of the browning index, polyphenolic content, total protein, polyphenol oxidase and peroxidase activities.
Results: The treatment with gallotannin, A. muricata and ascorbic acid reduced browning of apple for storage days 7 and 14. However, only gallotannin treatment preserved the polyphenolic content of the apple slices when compared to the control as well as the other treatment groups. Furthermore, all treatments reduced the activity of the polyphenol oxidase for days 0 and 7 storage, relative to the control. In contrast, the treatments had no effect on the peroxidase activity when compared to the control.
Conclusion: Data support the anti-browning potential of gallotannin, A. muricata and ascorbic acid. Further, anti-browning potential of these naturally derived materials may be linked with their inhibitory actions against polyphenol oxidase.


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