Abstract/Summary

The extract of Codium tomentosum, a green edible seaweed, has shown promise as a coating agent to inhibit browning in fresh-cut apples—a common issue that limits the shelf-life of these products due to oxidative processes. This study aimed to optimize the extraction conditions for C. tomentosum to maximize its anti-browning functionality and further understand the mechanisms behind its effects. Using a Box-Behnken Design, extracts were produced under varying conditions of time (0–180 min), temperature (20–90 °C), and pH (3–10), and were subsequently characterized. Response Surface Methodology was employed to analyse the impact of these variables, with extraction yield significantly increased at longer extraction times (over 120 min) and in a pH range of 6–10. The extract’s ability to inhibit browning was primarily influenced by temperature, with extractions conducted at temperatures above 60 °C producing more effective anti-browning agents. NMR analysis revealed the presence of galactans, which are likely contributing to the anti-browning effect through their barrier properties and potential interactions with browning-related enzymes. Overall, this study demonstrates that C. tomentosum extracts, even when subjected to relatively intense extraction conditions, can effectively inhibit browning in fresh-cut apples, offering a natural solution for extending their shelf-life.