Inhibition of enzymatic browning in freeze-thawed apricot fruit by combined chlorogenic acid and osmotic dehydration treatments.

In this study, the inhibitors of apricot browning were analyzed by investigating the effects of osmotic dehydration (OD) pretreatment combined with chlorogenic acid (CA) on cell disruption, loss of phenolic substrates, and changes in key enzymes during freeze-thawing. Both OD and OD-CA mitigated the deterioration caused by ice crystal damage during freeze-thawing. OD and OD-CA significantly reduces the BI of apricots by 43.27 and 59.55 compared to CK. The PPO and POD activity in OD-CA apricots are only 61.11% and 42.13% of those in OD. OD-CA could also protect SOD and CAT activity, with their activity in the OD-CA being 1.41 and 1.14 times that of OD group. This indicated that OD-CA treatment protected against the activities of ROS-scavenging enzymes. Compared with OD, OD-CA could better protect the bioactive substance of apricot. The contents of ascorbic acid, total phenols, and total flavonoids in OD-CA were 1.32 times, 1.11 times, and 1.05 times higher than those in OD. OD-CA also effectively protected chlorogenic acid, neochlorogenic acid, cryptochlorogenic acid, catechins, and rutin. In summary, OD-CA primarily reduced the browning by protecting the integrity of cell structures, minimizing the potential for exposure to air, enzymes, and phenolic substrates, and inhibiting browning enzymes activity. • Both OD-CA and OD effectively inhibited freeze-thaw browning of apricots. • OD changed the freezing characteristics of apricots and reduced ice crystal damage. • OD inhibited apricot browning by reducing contact between polyphenols and enzymes. • CA treatment reduced free radical production in frozen and thawed apricots. [ABSTRACT FROM AUTHOR]