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<p>The quality of minimally processed apples is influenced by enzyme-induced browning and physicochemical changes during storage. Cysteine is identified as a promising natural compound that can inhibit enzymatic browning reactions in foods. This research aimed to enhance the efficacy of cysteine through liposome encapsulation to impede enzymatic browning, improve oxidation resistance, and sustain the quality of fresh-cut ‘Fuji’ apples during refrigeration for 10&#xa0;days. The samples were subjected to treatment with liposome-encapsulated cysteine (0.1%) (LEC), cysteine (0.1%), and ascorbic acid (0.1%). The particle size and zeta potential values of LEC were 208.10&#xa0;nm and − 62.30&#xa0;mV. Compared to the control, all treatments preserved the firmness and whiteness and inhibited all investigated parameters related to browning incidence, oxidative responses, bioactive compounds, and antioxidants. The LEC treatment demonstrated a significantly higher ability to preserve flesh whiteness, reduce brown occurrence, inhibit the activity of browning-related enzymes (peroxidase and polyphenol oxidase), limit increases in hydrogen peroxide and malondialdehyde levels, and maintain elevated levels of both reducing antioxidant potential and free radical scavenging activity, compared to treatments with cysteine or ascorbic acid alone (<i>p</i> &lt; 0.05). Furthermore, it adequately preserved firmness (&gt; 30 N) and minimized weight loss (&lt; 2%) throughout storage. The amounts of bacteria, yeast, and molds stayed low and were unaffected by any of the treatments applied. In summary, the encapsulation of liposomes significantly improved the efficacy of cysteine in preventing enzymatic browning, promoting oxidative resistance, and enhancing the physicochemical quality of fresh-cut apples compared to the use of cysteine alone.</p>

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Efficacy of Cysteine-Liposomes on Enzymatic Browning Inhibition, Oxidative Resilience, and Physicochemical Quality Preservation of Fresh-Cut ‘Fuji’ Apples

  • 期刊论文

  • 发表日期：

    2025年8月23日

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  • Janejira Phakawan,
  • Mantharika Srichua,
  • Veerisa Prakobkit,
  • Amornrat Humthaisong,
  • Phirunrat Thaisamak,
  • Kittikoon Wannasawad,
  • Suriyan Supapvanich

摘要

The quality of minimally processed apples is influenced by enzyme-induced browning and physicochemical changes during storage. Cysteine is identified as a promising natural compound that can inhibit enzymatic browning reactions in foods. This research aimed to enhance the efficacy of cysteine through liposome encapsulation to impede enzymatic browning, improve oxidation resistance, and sustain the quality of fresh-cut ‘Fuji’ apples during refrigeration for 10 days. The samples were subjected to treatment with liposome-encapsulated cysteine (0.1%) (LEC), cysteine (0.1%), and ascorbic acid (0.1%). The particle size and zeta potential values of LEC were 208.10 nm and − 62.30 mV. Compared to the control, all treatments preserved the firmness and whiteness and inhibited all investigated parameters related to browning incidence, oxidative responses, bioactive compounds, and antioxidants. The LEC treatment demonstrated a significantly higher ability to preserve flesh whiteness, reduce brown occurrence, inhibit the activity of browning-related enzymes (peroxidase and polyphenol oxidase), limit increases in hydrogen peroxide and malondialdehyde levels, and maintain elevated levels of both reducing antioxidant potential and free radical scavenging activity, compared to treatments with cysteine or ascorbic acid alone (p < 0.05). Furthermore, it adequately preserved firmness (> 30 N) and minimized weight loss (< 2%) throughout storage. The amounts of bacteria, yeast, and molds stayed low and were unaffected by any of the treatments applied. In summary, the encapsulation of liposomes significantly improved the efficacy of cysteine in preventing enzymatic browning, promoting oxidative resistance, and enhancing the physicochemical quality of fresh-cut apples compared to the use of cysteine alone.