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Prediction Model Of Browning Inhibitor Concentration And Its Optimal Composition For Mass Processing Of Ready-to-eat Fresh-cut 'fuji' Apple (malus Domestica Borkh.) Strains.

Home
Prediction Model Of Browning Inhibitor Concentration And Its Optimal Composition For Mass Processing Of Ready-to-eat Fresh-cut 'fuji' Apple (malus Domestica Borkh.) Strains.

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Prediction model of browning inhibitor concentration and its optimal composition for mass processing of ready-to-eat

Soo Min Baek^1,2, Sung-Il Ahn^1,3, Sang Hoon Lee^1,2

¹Department of Food and Biotechnology, Korea University, Sejong, Republic of Korea.

Journal of Food Science

|June 26, 2024

View abstract on PubMed

Summary

This summary is machine-generated.

Keywords:

browning electrical conductivity fresh‐cut apple shelf‐life

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This study optimized apple browning inhibitors using Vitamin C mixture and trehalose. Electrical conductivity accurately predicts inhibitor concentration for fresh-cut apples, ensuring quality during mass processing.

Area of Science:

Food Science
Agricultural Engineering

Background:

Browning is a major quality issue in fresh-cut apples, impacting shelf-life and consumer acceptance.
Optimizing browning inhibitor composition is crucial for maintaining the quality of processed fruits.

Purpose of the Study:

To optimize the composition of browning inhibitors for apples.
To establish a prediction model for browning inhibitor concentration in mass-processed fresh-cut apples using electrical conductivity.

Main Methods:

Fuji apples were treated with a Vitamin C mixture (VCM) and trehalose (Tre) at a 4% ratio.
Electrical conductivity measurements were used to correlate inhibitor concentration with apple soaking.
A regression model was developed to predict inhibitor concentration based on conductivity.

Main Results:

The combination of VCM and Tre showed a 4% lower browning index (BI) compared to VCM alone.
Electrical conductivity demonstrated a high correlation with browning inhibitor concentration (R² = 0.9931).
A conductivity threshold of 0.4373 S/m was identified to maintain an anti-browning level of Δ3 or less.

Conclusions:

Electrical conductivity is a convenient and reliable method for monitoring and predicting browning inhibitor concentration in mass-processed fresh-cut apples.
This method has practical applications for quality control in apple processing and can be extended to other fruits and vegetables.