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- Introduction
- Applications
The market for fresh-cut fruits and vegetables has grown rapidly in recent decades as a result of their freshness, convenience, and human health benefits. However, fresh fruits and vegetables deteriorate very rapidly after processing, especially cut-surface browning resulting from wound-induced physiological and biochemical changes. The application of anti-browning agents is one of the most effective methods for controlling the enzymatic browning reaction in fresh-cut fruits and vegetables.
Antibraun™ FV is naturally occurring ascorbic acid and citric acid extracted from lemon and citrus, specially designed to prevent browning and discoloration in fresh-cut fruits.
Antibräun™ - Retard microbial decay and anti-browning
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Applications |
Dosage |
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Fruits and vegetables |
Water chestnuts |
1 g/kg |
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Fresh-cut apples |
1 g/kg |
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Fresh-cut melon |
1 g/kg |
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Fresh-cut pineapple |
1 g/kg |
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Grape |
2 g/kg |
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Fresh-cut mango |
5 g/kg |
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Fresh-cut lettuce |
0.8-1 g/kg |
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Fresh-cut cattail |
1.5-2 g/kg |
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Fresh-cut salad |
0.8-1 g/kg |
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Description |
Antibraun™ FV is natural occurring ascorbic acid and citric acid extracted from Lemon and citrus, specially designed to prevent browning and discoloration in fresh-cut fruits. |
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Key benefits |
- Alternative to ascorbic acid and citric acid - Preventing browning and discoloration - Prevent microbial spoilage - Natural, sustainable solution - Clean label |
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Composition |
Citrus and lemon extract (w/w) |
≥10% |
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Heavy metals |
Lead (mg/kg) |
<1 |
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Mercury (mg/kg) |
<1 |
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Arsenic (mg/kg) |
<1 |
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Microbiological specification |
Total aerobic bacteria (cfu/g) |
<100 |
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Yeast and moulds (cfu/g) |
<100 |
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Packaging |
Antibraun™ FV is available in 1L/bottle. |
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Storage conditions |
24 months, store unopened below 20°C in dry conditions, away from direct sunlight and odorous products. |
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Allergens |
Components |
Y/N |
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Peanut or its derivatives |
N |
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Tree Nuts, macadamia nuts, pecans, pine nuts, pistachios and walnuts or their derivatives |
N |
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Sesame or its derivatives |
N |
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Eggs or its derivatives |
N |
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Fish or its derivatives |
N |
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Crustaceans and shellfish or their derivative |
N |
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Soy or its derivatives |
N |
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Wheat, triticale or their derivatives |
N |
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Mustard or its derivatives |
N |
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Milk or its derivatives (e.g. Lactose) |
N |
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Sulphites |
N |
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The ingredients of Antibraun™ FV are generally recognized as safe (GRAS) including ascorbic acid, citric acid and L-lactic acid for preventing browning in fresh-cut fruits and vegetables.