Antioxidant effects of phenolic extract from sugarcane straw and mannan extract from brewer's spent yeast on fresh-cut apples.

it imparted a brown color to the fruit, it may have potential for application at lower concentrations. Regarding MN-BSY, it generally decreased oxidative stress, but its effect on quality maintenance was dependent on the concentration and, thus, to conclude about its potential as a fruit preservative more concentrations must be tested. This article is protected by copyright. All rights reserved.