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KMID : 0881720120270040401
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Journal of Food Hygiene and Safety
2012 Volume.27 No. 4 p.401 ~ p.405
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Dual Effectiveness of Opuntia ficus indica Extracts for Enzymatic Browning Inhibition and Microbial Inactivation on Fresh-cut Apples
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Seo Young-Ho
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Abstract
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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, 21oC. 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 4oC and 21o 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.
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KEYWORD
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Opuntia ficus indica, fresh-cut apples, Staphylococcus aureus, antibrowning
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