Fresh-cut Red Delicious apples coating using tocopherol/mucilage nanoemulsion: Effect of coating on polyphenol oxidase and pectin methylesterase activities

Abstract The objective of this research was to determine the effect of α-tocopherol emulsion coatings with different particle sizes, with and without nopal mucilage (Opuntia ficus indica), applied to fresh-cut apples to evaluate pectin methylesterase (PME) and polyphenol oxidase (PPO) activity and changes associated with texture and the browning index at 4 °C for 21 days. The systems were: emulsion/mucilage; nanoemulsion; nanoemulsion/mucilage and solution all these with 2 g/L α-tocopherol; mucilage; and untreated apples. All treatments were applied by immersion. The particle size of the emulsions was 1281 nm with a zeta potential of − 35 mV, while the nanoemulsions were

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