Preservative effects of Osmanthus fragrans flower flavonoids on fresh-cut Yuluxiang pear
Osmanthus fragrans flower flavonoids (OFFF) possess superior antioxidant and antibacterial activities. However, scant information exists on the efficacy of these secondary metabolites as preservatives for fresh-cut fruits and vegetables. Here, OFFF were tested as a natural preservative for the first...
Saved in:
Published in | Heliyon Vol. 10; no. 9; p. e29748 |
---|---|
Main Authors | , , , , , , |
Format | Journal Article |
Language | English |
Published |
England
Elsevier Ltd
15.05.2024
Elsevier |
Subjects | |
Online Access | Get full text |
Cover
Loading…
Summary: | Osmanthus fragrans flower flavonoids (OFFF) possess superior antioxidant and antibacterial activities. However, scant information exists on the efficacy of these secondary metabolites as preservatives for fresh-cut fruits and vegetables. Here, OFFF were tested as a natural preservative for the first time in fresh-cut Yuluxiang pear (Pyrus bretschneideri Rehd.) to assess effects on fruit quality. OFFF-treated samples showed significant retention of firmness, titratable acid, soluble solid content, and weight. Moreover, OFFF maintained the original fruit color, inhibited the decline of total phenol, reducing power and 2,2-diphenyl-1-picrylhydrazyl radical scavenging power, and diminished polyphenol oxidase and peroxidase oxidase activities. Furthermore, OFFF treatment effectively inhibited microbial growth. OFFF-treated samples also displayed better sensory quality. Considering cost and effectiveness, the most suitable concentrations of OFFF extract for fresh-cut Yuluxiang pear preservation were 0.7 and 0.9 mg/mL. The results indicate that OFFF treatment may be a potent strategy to inhibit browning and enhance nutritional properties of fresh-cut pear fruit.
•Osmanthus fragrans flower flavonoids (OFFF) preserved the pears' attributes.•OFFF treatment reduced the activities of PPOs and peroxidases in pear slices.•OFFF treatment exhibited effectively antimicrobial properties in pear slices.•Pear slices treated with OFFF displayed better sensory quality than the untreated. |
---|---|
Bibliography: | ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23 |
ISSN: | 2405-8440 2405-8440 |
DOI: | 10.1016/j.heliyon.2024.e29748 |