Exploring the relationships between extraction conditions and anti-browning functionality of Codium sp. aqueous extract

Abstract

BACKGROUND

Codium tomentosum, an edible green seaweed, shows significant potential as a natural anti-browning agent for fresh-cut apples, which often suffer from oxidation-induced browning that limits shelf-life. This study aimed to explore the effects of extraction conditions for C. tomentosum to maximize its anti-browning functionality, focusing on key extraction parameters and exploring the underlying inhibitory mechanisms.

RESULTS

Using Box–Behnken design, C. tomentosum was extracted under varying conditions of time (0–180 min), temperature (20–90 °C), and pH (3–10), followed by response surface methodology to analyze the effects. Higher extraction yields were achieved with extended extraction times (over 120 min) and pH levels between 6 and 10. Anti-browning effectiveness was primarily influenced by temperature, with optimal inhibition observed at temperatures above 60 °C. ¹H-n(i, ii)uclear magnetic resonance analysis further identified galactans as key components in the extracts, likely contributing to the anti-browning effect through their barrier-forming properties and potential interactions with browning-related enzymes.

CONCLUSION

The C. tomentosum extracts, even when subjected to intensified extraction conditions, demonstrated effective browning inhibition in fresh-cut apples, providing a promising, natural approach for shelf-life extension. This work highlights the potential of marine-based resources in food preservation and offers insights into optimizing extraction processes for food industry applications. © 2025 The Author(s). Journal of Chemical Technology and Biotechnology published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry (SCI).