ArticleFood science & nutrition2026
Agarose-Based Films Enriched With Ascorbic Acid for Inhibiting Enzymatic Browning and Extending the Shelf Life of Fresh-Cut Apples.
Article in Food science & nutrition, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
In this study, agarose-based films enriched with ascorbic acid (AA@Ag) were developed and evaluated for their effectiveness in reducing enzymatic browning in fresh-cut apples. Structural and physicochemical analyses confirmed the successful incorporation of ascorbic acid (AA) into the agarose matrix, accompanied by concentration-dependent modifications in film morphology and properties. The AA@Ag-4 film exhibited reduced moisture content (6.70%), solubility (18.33%), and swelling ratio (39.40%), along with increased opacity (50.96%) compared to the pure agarose film. In antioxidant assays, AA@Ag-4 exhibited high radical-scavenging activity, with DPPH and ABTS values of 90.53% and 94.03%, respectively. Antimicrobial activity increased with increasing AA concentration, with inhibition zones reaching 30.6 mm against
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