Abstract
Abstract BACKGROUND Fresh‐cut fruit are convenient ready‐to‐eat products increasingly demanded by consumers, but highly susceptible to oxidation. To increase the shelf life of these products, this industry is currently facing the challenge of finding sustainable natural preservatives capable of maintaining fresh‐cut fruit quality while meeting consumers’ expectations regarding health and environmental concerns. RESULTS In this work, fresh‐cut apple slices were treated with two antioxidant extracts derived from industrial by‐products: a phenolic‐rich extract produced from sugarcane straw (PE‐SCS) and applied at 15 g L −1 , and a mannan‐rich extract obtained from brewer's spent yeast (MN‐BSY) applied at two concentrations: 1 and 5 g L −1 . PE‐SCS, having a brown color, imparted a brownish hue to the fruit and increased the browning rate during storage, and not even the initial robust antioxidant response (high superoxide dismutase, catalase, ascorbate peroxidase and guaiacol peroxidase activities), prevented oxidation. Fruit treated with MN‐BSY extract at 5 g L −1 showed lower color loss rate and higher polyphenol oxidase inhibition, while at 1 g L −1 it showed lower firmness loss rate and lower lipid peroxidation after 6 days of storage. CONCLUSION The results showed that PE‐SCS triggers a potent antioxidant response in fresh‐cut fruit and, despite it imparting a brown color to the fruit at 15 g L −1 , it may have potential for application at lower concentrations. Regarding MN‐BSY, it generally decreased oxidative stress, but its effect on quality maintenance was dependent on the concentration and, thus, to confirm its potential as a fruit preservative more concentrations must be tested. © 2023 Society of Chemical Industry.
Abstract from the paper’s OpenAlex record, shown for indexing and research. Copyright remains with the authors or the publisher. Read at the source ↗
The text the model read, with the source record’s inline markup (italics, sub- and superscripts) rendered and its character entities decoded; quote offsets refer to the raw text.
Claims 12
Claim · model-written summary
PE-SCS imparted a brownish hue to the fruit
- Taxon
- apple
Malus domesticae1 - Treatment
- PE‐SCSe3
- Outcome
- brownish huee3
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“fresh‐cut apple slices were treated with two antioxidant extracts derived from industrial by‐products”
e3“PE‐SCS, having a brown color, imparted a brownish hue to the fruit and increased the browning rate during storage”
Claim · model-written summary
PE-SCS increased the browning rate during storage
- Taxon
- appleMalus domesticae1
- Treatment
- PE‐SCSe3
- Outcome
- browning ratee3
- Direction
- increasede3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“fresh‐cut apple slices were treated with two antioxidant extracts derived from industrial by‐products”
e3“PE‐SCS, having a brown color, imparted a brownish hue to the fruit and increased the browning rate during storage”
Claim · model-written summary
PE-SCS induced high superoxide dismutase, catalase and ascorbate peroxidase activities in fresh-cut apples
- Taxon
- appleMalus domesticae1
- Treatment
- PE‐SCSe3
- Outcome
- superoxide dismutase, catalase, ascorbate peroxidasee4
- Direction
- highe4
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“fresh‐cut apple slices were treated with two antioxidant extracts derived from industrial by‐products”
e3“PE‐SCS, having a brown color, imparted a brownish hue to the fruit and increased the browning rate during storage”
e4“not even the initial robust antioxidant response (high superoxide dismutase, catalase, ascorbate peroxidase and guaiacol peroxidase activities), prevented oxidation”
Claim · model-written summary
PE-SCS induced high guaiacol peroxidase activity in fresh-cut apples
- Taxon
- appleMalus domesticae1
- Treatment
- PE‐SCSe3
- Outcome
- guaiacol peroxidase activitiese4
- Direction
- highe4
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“fresh‐cut apple slices were treated with two antioxidant extracts derived from industrial by‐products”
e3“PE‐SCS, having a brown color, imparted a brownish hue to the fruit and increased the browning rate during storage”
e4“not even the initial robust antioxidant response (high superoxide dismutase, catalase, ascorbate peroxidase and guaiacol peroxidase activities), prevented oxidation”
Claim · model-written summary
Despite the initial antioxidant response, PE-SCS did not prevent oxidation of fresh-cut apples
- Taxon
- appleMalus domesticae1
- Treatment
- PE‐SCSe3
- Outcome
- oxidatione4
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“fresh‐cut apple slices were treated with two antioxidant extracts derived from industrial by‐products”
e3“PE‐SCS, having a brown color, imparted a brownish hue to the fruit and increased the browning rate during storage”
e4“not even the initial robust antioxidant response (high superoxide dismutase, catalase, ascorbate peroxidase and guaiacol peroxidase activities), prevented oxidation”
Claim · model-written summary
MN-BSY extract at 5 g/L lowered the color loss rate of fresh-cut apples
- Taxon
- appleMalus domesticae1
- Treatment
- MN‐BSY extracte5
- Outcome
- color loss ratee5
- Direction
- lowere5
- Qualifier
- at 5 g L −1e5
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“fresh‐cut apple slices were treated with two antioxidant extracts derived from industrial by‐products”
e5“Fruit treated with MN‐BSY extract at 5 g L −1 showed lower color loss rate and higher polyphenol oxidase inhibition, while at 1 g L −1 it showed lower firmness loss rate and lower lipid peroxidation after 6 days of storage”
Claim · model-written summary
MN-BSY extract at 5 g/L raised polyphenol oxidase inhibition in fresh-cut apples
- Taxon
- appleMalus domesticae1
- Treatment
- MN‐BSY extracte5
- Outcome
- polyphenol oxidase inhibitione5
- Direction
- highere5
- Qualifier
- at 5 g L −1e5
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“fresh‐cut apple slices were treated with two antioxidant extracts derived from industrial by‐products”
e5“Fruit treated with MN‐BSY extract at 5 g L −1 showed lower color loss rate and higher polyphenol oxidase inhibition, while at 1 g L −1 it showed lower firmness loss rate and lower lipid peroxidation after 6 days of storage”
Claim · model-written summary
MN-BSY extract at 1 g/L lowered the firmness loss rate of fresh-cut apples after 6 days
- Taxon
- appleMalus domesticae1
- Treatment
- MN‐BSY extracte5
- Outcome
- firmness loss ratee5
- Direction
- lowere5
- Qualifier
- at 1 g L −1e5
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“fresh‐cut apple slices were treated with two antioxidant extracts derived from industrial by‐products”
e5“Fruit treated with MN‐BSY extract at 5 g L −1 showed lower color loss rate and higher polyphenol oxidase inhibition, while at 1 g L −1 it showed lower firmness loss rate and lower lipid peroxidation after 6 days of storage”
Claim · model-written summary
MN-BSY extract at 1 g/L lowered lipid peroxidation in fresh-cut apples after 6 days
- Taxon
- appleMalus domesticae1
- Treatment
- MN‐BSY extracte5
- Outcome
- lipid peroxidatione5
- Direction
- lowere5
- Qualifier
- at 1 g L −1e5
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“fresh‐cut apple slices were treated with two antioxidant extracts derived from industrial by‐products”
e5“Fruit treated with MN‐BSY extract at 5 g L −1 showed lower color loss rate and higher polyphenol oxidase inhibition, while at 1 g L −1 it showed lower firmness loss rate and lower lipid peroxidation after 6 days of storage”
Claim · model-written summary
MN-BSY generally decreased oxidative stress in fresh-cut apples
- Taxon
- appleMalus domesticae1
- Treatment
- MN‐BSYe6
- Outcome
- oxidative stresse6
- Direction
- decreasede6
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“fresh‐cut apple slices were treated with two antioxidant extracts derived from industrial by‐products”
e6“Regarding MN‐BSY, it generally decreased oxidative stress, but its effect on quality maintenance was dependent on the concentration”
Claim · model-written summary
The effect of MN-BSY on quality maintenance depended on its concentration
- Taxon
- appleMalus domesticae1
- Treatment
- MN‐BSYe6
- Outcome
- quality maintenancee6
- Qualifier
- dependent on the concentratione6
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“fresh‐cut apple slices were treated with two antioxidant extracts derived from industrial by‐products”
e6“Regarding MN‐BSY, it generally decreased oxidative stress, but its effect on quality maintenance was dependent on the concentration”
Claim · model-written summary
PE-SCS may have potential for application at lower concentrations on fresh-cut apples
- Taxon
- appleMalus domesticae1
- Outcome
- application at lower concentrationse7
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e1“fresh‐cut apple slices were treated with two antioxidant extracts derived from industrial by‐products”
e7“it may have potential for application at lower concentrations”
The same questions in other papers
botanical · quality: postharvest · Malus domestica (apple)Positive and negative results
22 papers in the same direction as this paper · 1 in the opposite direction
- negative
- positive
- positive
20 papers more in this group
See all 24 papers →botanical · physiology: oxidative · Malus domestica (apple)Results agree
4 papers in the same direction as this paper
- positive
- positive
- positive
1 paper more in this group
See all 5 papers →botanical · physiology: antioxidant enzymes · Malus domestica (apple)Results agree
10 papers in the same direction as this paper
- positive
- positive
- positive
7 papers more in this group
See all 11 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.