Enzymatic browning, which accompanies food preservation processes based on drying, is a common obstacle to obtaining marketable and consumer-appealing products. In this paper, we investigate the application of one of the methods commonly used in order to counter the browning process, namely dipping. Dipping involves a soaking of the foods in liquids or solutions in order to suppress the activity of polyphenoloxidase (PPO) enzymes, either by physically preventing oxygen from interacting with it, or by dramatically decreasing water activity and thus slowing down water-dependent reactions. In this study, juices from selected fresh fruits with high ascorbic acid content were used as natural preservatives with antibrowning effects. The juices were prepared from fruit of the following species: Sorbus aucuparia
, Diospyros kaki
, Hippophae rhamnoides
, Actinidia deliciosa
, and Rosa canina.
The effect of selected juices on color change was tested on dried “Idared” apple slices and was compared to slices of freshly cut apples (standard). The browning index of all sample groups showed significant differences between treatment groups and the standard except for samples treated with Rosa canina
juice. The effect of the juices was also evaluated via a sensory panel, where color change, degree of browning, change of taste, and overall acceptability of the resulting color and taste were evaluated. Results showed that the best antibrowning effect was achieved by macerate from fruits of Rosa canina.
The results of this study showed that dipping in some plant juices has the potential of complementing or replacing the sulphite-based approach, which is the current method of choice of the food industry.
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