Evaluation of Anti-Browning Effects of Three Sulfonamide Compounds in Apple and Banana Slices

Enzymatic browning is one of the main factors affecting the quality and marketability of fresh and minimally processed fruits, leading to significant economic losses in agriculture and the food industry. This process mainly results from the oxidation of phenolic compounds, which are abundant in fruits, and is catalyzed by polyphenol oxidase. Accordingly, the identification of effective anti-browning agents remains an important challenge in food preservation. In this study, the anti-browning potential of three sulfonamide compounds was investigated in apple (Malus domestica) and banana (Musa acuminata) slices. The fruit samples were treated with two concentrations of the tested compounds (۶۰ and ۱۲۰ µM), and enzymatic browning was evaluated by quantifying melanin content. Kojic acid (۶۰ and ۱۲۰ µM), and distilled water were used as positive and negative controls, respectively. In addition, enzymatic browning was visually monitored in treated fruit slices over a storage period of six days, and representative photographs of the samples and controls were recorded. The results showed that all three sulfonamide compounds effectively decreased melanin content compared to the untreated control. In conclusion, the findings suggest that the tested sulfonamide compounds may serve as promising anti-browning agents for food-related applications. Further studies are required to clarify their mechanism of action and to evaluate their safety and effectiveness in real food systems

Keywords:

Enzymatic browning , polyphenol oxidase , sulfonamides , kojic acid