Incorporating hydrogen peroxide with L-Cysteine treatment to suppress off-odor formation and retain anti-browning efficacy in fresh-cut apples. (PubMed, Food Chem) - Jul 10, 2026 - "Individually, L-Cys or H2O2 reduced the activities of polyphenol oxidase and peroxidase, and elevated the levels of chlorogenic acid, phlorizin, and epicatechin within 2 d. The L-Cys + H2O2 treatment reduced the browning index by 28% and increased antioxidant ability by 12% relative to the control on 6 d, whereas L-Cys alone increased malondialdehyde (MDA) content by 11%...Critically, the combined treatment reduced volatile sulfur compounds to only 36.9% of the L-Cys alone treatment, with enriched fruity esters and maintained a volatile profile comparable to that of fresh samples. Thus, the L-Cys + H2O2 combination provides a practical preservation strategy for fresh-cut apples, supporting broader applications of L-Cys."
Journal
|
|
Junbin Zhang; Peili Lan; Rameesha Anjum; Xiangzheng Yang; Xuejin Li; Yao Tang; Yuqian Jiang; Zhaojun Ban
|