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  JOURNAL DETAIL



Mitigation of Surface Browning in Fresh-Cut Banana Blossom by Tamarind (Tamarindus indica L.) Pulp Extract: A Role in Regulating ROS Metabolism


Paper Type 
Contributed Paper
Title 
Mitigation of Surface Browning in Fresh-Cut Banana Blossom by Tamarind (Tamarindus indica L.) Pulp Extract: A Role in Regulating ROS Metabolism
Author 
Warunee Chomkitichai and Sitthisak Intarasit
Email 
sitthisak.inta@cmu.ac.th
Abstract:

The surface browning of fresh-cut products not only diminishes their nutritional content but also lowers their market value. Fresh-cut banana blossom (FBB), an increasingly popular vegan food, is prone to browning on the cut surface, which poses a significant challenge for this fresh-cut produce. Chemicals and natural extracts are commonly used to address this issue in fresh-cut produce, offering alternatives to synthetic chemicals. Tamarind (Tamarindus indica L.) pulp extract (TPE), derived from the tamarind fruit, contains compounds such as polyphenols with antioxidant properties, making it an intriguing choice as an anti-browning agent. Therefore, this study investigated the effects of TPE on surface browning and reactive oxygen species (ROS) metabolism in FBB during storage at 30 ± 1 °C. FBB was immersed in 0 % (the control) and 2.5 % TPE for 5 min, then rinsed with distilled water, air-dried, and stored at 30 ± 1 °C for 60 h. The control group showed increasing surface browning and declining overall quality during storage. TPE immersion significantly enhanced antioxidant defense systems during storage compared to the control. The heightened activity of antioxidant enzymes and increased non-enzymatic antioxidant levels corresponded with decreased ROS levels, oxidative membrane damage, and surface browning. These findings suggest that TPE has the potential to effectively reduce browning in FBB and may serve as an effective anti-browning agent for other fresh-cut products.

Article ID
e2024035
Received Date 
2024-01-17
Revised Date 
2024-03-14
Accepted Date 
2024-03-31
Full Text 
  Download
Keyword 
fresh-cut banana blossom, antioxidant capacity, oxidative membrane damage, free radical, surface browning
Volume 
Vol.51 No.3 (May 2024)
DOI 
https://doi.org/10.12982/CMJS.2024.035
SDGs
View:174 Download:68

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