Potential Application of Ascorbic Acid, Citric Acid and Oxalic Acid for Browning Inhibition in Fresh-Cut Fruits and Vegetables

Weerayuth SUTTIRAK; Supranee MANURAKCHINAKORN

Authors

Weerayuth SUTTIRAK Division of Agro-Industry, School of Agricultural Technology, Walailak University, Nakhon Si Thammarat 80161
Supranee MANURAKCHINAKORN Division of Agro-Industry, School of Agricultural Technology, Walailak University, Nakhon Si Thammarat 80161

Keywords:

Ascorbic acid, citric acid, oxalic acid, enzymatic browning, fresh-cut fruits and vegetables, polyphenol oxidase

Abstract

The market for fresh-cut fruits and vegetables has grown rapidly in recent decades as a result of their freshness, convenience, and human health benefits. However, fresh fruits and vegetables deteriorate very rapidly after processing, especially cut-surface browning resulting from wound-induced physiological and biochemical changes. The application of antibrowning agents is one of the most effective methods for controlling the enzymatic browning reaction in fresh-cut fruits and vegetables. This article reviews the use of nature identical antibrowning agents, which are generally recognized as safe (GRAS) including ascorbic acid, citric acid and oxalic acid for preventing browning in fresh-cut fruits and vegetables. Factors affecting inhibitory efficiency of the antibrowning agents and synergistic effects of the mixtures in various fresh-cut fruits and vegetables are presented.

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References

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