Abstract
A novel combination of ascorbic acid (AA) and green tea extract (GTE) was tested for its ability to prevent browning of fresh cut Red Delicious apple slices. A concentration of 3% AA and 0.1% GTE was selected for definitive studies since it provided an optimum balance of antibrowning efficacy, taste, lack of staining, and cost. This combination prevented the browning of apple slices for up to 14 days; whereas, 3% AA prevented browning for only 4–6 days. In addition, GTE by itself caused noticeable staining of the apple slices; whereas, the combination did not stain the slices. Mechanistic studies demonstrated that the GTE helped to maintain AA levels, likely due to the GTE's own antioxidant and enzyme inhibition properties. In conclusion, AA and GTE exhibited a synergistic interaction in preventing the browning of fresh cut apple slices. Practical applications Fresh cut produce, such as apple slices, require a preservation method to prevent browning and premature degradation during storage. Sulfites are no longer allowed in the United States for this use and ascorbic acid requires very high concentrations for adequate and prolonged preservation. Other methods have been developed; however, they are often too complex for widespread and cost-effective use. The current research demonstrated that green tea extract dramatically potentiates the antibrowning effect of ascorbic acid and allows much lower levels of ascorbic acid to be used to achieve optimum antibrowning efficacy. In addition, complex packaging requirements are not needed to obtain the antibrowning effect. This novel formulation will allow much lower levels of ascorbic acid to be used, which will be a significant cost savings to producers and consumers.
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Claims 7
Claim · model-written summary
The combination of 3% ascorbic acid and 0.1% green tea extract prevented browning of apple slices for up to 14 days, compared with 3% ascorbic acid.
- Taxon
- apple
Malus domesticat0 - Treatment
- 3% AA and 0.1% GTEe2
- Outcome
- browninge3
- Direction
- preventede3
- Value
- 14 dayse3
- Comparator
- 3% AAe3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“fresh cut apple slices”
e2“3% AA and 0.1% GTE”
e3“This combination prevented the browning of apple slices for up to 14 days; whereas, 3% AA prevented browning for only 4–6 days”
Claim · model-written summary
3% ascorbic acid alone prevented browning of apple slices for only 4–6 days, compared with the combination.
- Taxon
- appleMalus domesticat0
- Treatment
- 3% AAe3
- Outcome
- browninge3
- Direction
- preventede3
- Value
- 4–6 dayse3
- Comparator
- This combinatione3
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“fresh cut apple slices”
e3“This combination prevented the browning of apple slices for up to 14 days; whereas, 3% AA prevented browning for only 4–6 days”
Claim · model-written summary
Green tea extract by itself caused noticeable staining of apple slices.
- Taxon
- appleMalus domesticat0
- Treatment
- GTE by itselfe4
- Outcome
- staininge4
- Direction
- causede4
- Qualifier
- noticeablee4
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“fresh cut apple slices”
e4“In addition, GTE by itself caused noticeable staining of the apple slices; whereas, the combination did not stain the slices”
Claim · model-written summary
The combination of ascorbic acid and green tea extract did not stain apple slices, unlike green tea extract by itself.
- Taxon
- appleMalus domesticat0
- Treatment
- the combinatione4
- Outcome
- staininge4
- Direction
- did not staine4
- Comparator
- GTE by itselfe4
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“fresh cut apple slices”
e4“In addition, GTE by itself caused noticeable staining of the apple slices; whereas, the combination did not stain the slices”
Claim · model-written summary
Green tea extract helped maintain ascorbic acid levels in apple slices, likely due to its antioxidant and enzyme inhibition properties.
- Taxon
- appleMalus domesticat0
- Treatment
- GTEe5
- Outcome
- AA levelse5
- Qualifier
- likely due to the GTE's own antioxidant and enzyme inhibition propertiese5
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“fresh cut apple slices”
e5“the GTE helped to maintain AA levels, likely due to the GTE's own antioxidant and enzyme inhibition properties”
Claim · model-written summary
Ascorbic acid and green tea extract act synergistically in preventing browning of apple slices.
- Taxon
- appleMalus domesticat0
- Treatment
- AA and GTEe6
- Outcome
- browninge6
- Direction
- synergistic interactione6
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“fresh cut apple slices”
e6“AA and GTE exhibited a synergistic interaction in preventing the browning of fresh cut apple slices”
Claim · model-written summary
The antibrowning effect of the combination does not need complex packaging.
- Taxon
- appleMalus domesticat0
- Outcome
- complex packaging requirementse7
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“fresh cut apple slices”
e7“complex packaging requirements are not needed to obtain the antibrowning effect”
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