Browning inhibition of fresh-cut apple by coating carrageenan/ascorbic acid/ZnO nanoparticles
Ronald Horison, F.O. Sulaiman, D. Alfredo, Ata Aditya Wardana
Abstract
In this study, a nanocomposite coating method was applied to inhibit the browning kinetics of apple “Malang”, an Indonesian local commodity that is extensively produced in the Batu city area. Fresh-cut apple was coated with carrageenan in combination with ascorbic acid (1% by weight of carrageenan) and zinc oxide (ZnO) nanoparticles (0, 1% by weight of carrageenan) as filler. The results revealed that all composite materials were completely blended and confirmed by Fourier-transform infrared (FTIR). Scanning electron microscopy (SEM) exhibited that ZnO was successfully trapped by the carrageenan matrix. Notably, no differences in overall liking between uncoated and coated fruit were observed. The lower browning index (BI) rate in the nanocomposite coated fruit confirms its effectiveness in maintaining the visual appearance of fresh-cut apples.