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http://dx.doi.org/10.13103/JFHS.2012.27.4.401

Dual Effectiveness of Opuntia ficus indica Extracts for Enzymatic Browning Inhibition and Microbial Inactivation on Fresh-cut Apples  

Seo, Young-Ho (Seoul Metropolitan Government Research institute of Public Health and Environment)
Publication Information
Journal of Food Hygiene and Safety / v.27, no.4, 2012 , pp. 401-405 More about this Journal
Abstract
The dual effectiveness of Opuntia ficus indica extracts for browning inhibition and microbial inactivation on fresh-cut apples was investigated. Prepared apple slices were treated with 25, 50, 100, 200 mg/mL Opuntia ficus indica extracts, packaged in polyethylene bags, and stored for 10 days at 4, $21^{\circ}C$. Results indicate that Opuntia ficus indica extracts significantly (P < 0.05) inhibited the browning reaction of fresh-cut apples. This treatment also reduced peroxidase activities. The populations of Staphylococcus aureus significantly decreased with increasing extract concentration (p < 0.05). In particular, S. aureus was reduced to non-detectable levels after 2 days in 100 mg/mL treatment at $4^{\circ}C$ and $21^{\circ}C$. Opuntia ficus indica extracts therefore have antibacterial and antibrowning effects. The results suggest that Opuntia ficus indica extracts could be useful as a natural food preservative.
Keywords
Opuntia ficus indica; fresh-cut apples; Staphylococcus aureus; antibrowning;
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Times Cited By KSCI : 3  (Citation Analysis)
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