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Characterization of a Combined Treatment with Alpha‐Lipoic Acid for the Control of Enzymatic Browning in Fresh‐Cut G olden D elicious Apples
Author(s) -
Musetti Alessandro,
Tagliazucchi Davide,
Montevecchi Giuseppe,
Verzelloni Elena,
Antonelli Andrea,
Fava Patrizia
Publication year - 2015
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.12276
Subject(s) - browning , hexanal , chemistry , ascorbic acid , food science , ripening , context (archaeology) , lipoic acid , shelf life , biochemistry , antioxidant , biology , paleontology
Enzymatic browning is the main cause of quality loss in minimally processed fresh‐cut apples and this study was aimed to control it by evaluating the use of a treatment with α‐lipoic acid and ascorbic acid on G olden D elicious apples. Also hexanal, an effective natural enhancer of apple odor, was added to the treatment. At the end of the preservation period, colorimetric analysis demonstrated that α‐lipoic acid exerts an anti‐browning effect comparable with that of ascorbic acid about 60 times more concentrated and, moreover, chemical assays demonstrated its synergistic interaction with this substance. The application of the “anti‐browning mix” does not substantially change the volatile profile of the apple slices while the addition of hexanal (0.076 mmol per liter of air) improves it primarily with an increased production of hexyl acetate (about 86% of the average aromatic component), without modifying the fruit respiration. Practical Applications The combined treatment has proved to be useful to preserve and improve G olden D elicious apples quality over the span of 8 days (1 day more than the average shelf life recommended by many producers for this kind of product). The presence of hexanal makes the treatment very interesting in the context of minimally processed fruit, where apples are used in an early stage of ripening that best tolerates the processing chain but that is characterized by a low volatile biosynthesis. Moreover, the presence of α‐lipoic acid gives to the fruit the connotation of “nutraceutical food.”