Anti-Browning Effects of 4-Hexylresorcinol, L-Cysteine and Citric Acid on Apple Slice with Edible Coating

Koh, Yun Yii (2018) Anti-Browning Effects of 4-Hexylresorcinol, L-Cysteine and Citric Acid on Apple Slice with Edible Coating. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

This project was carried out to optimize the anti-browning effects of the combination of anti-browning agents (ABA) and edible coating materials (ECM) due to slow releasing of trapped ABA from the edible coatings. Central composite design (CCD) was applied to get the optimum parameters, which were 0.76% sodium alginate, 0.50% k-carrageenan as edible coatings materials and 2.00% citric acid, 0.01% 4-hexylresorcinol and 0.28% L-cysteine as anti-browning agents. The predicted results at Day 5 (-0.03) and Day 10 (-0.10) where minus signed browning reaction occurred in ratio was well verified by the experimental result (-0.03) for Day 5 and (-0.07) for Day 10. The optimum treated sample had lower value of hardness, highest acidity content, total phenolic content and radical-scavenging activity compared to the control sample dipped with distilled water, control sample dipped with ECM only, as well as control sample dipped with ABA only. Aroma of acetaldehyde decreased whereas ethanol increased for all treatments over the storage period. In a nutshell, the combination of anti-browning agents and edible coatings materials minimized the browning of apple for a longer chilled shelf-life.