期刊
FOOD CHEMISTRY
卷 343, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2020.128401
关键词
Fresh-cut potato slices; Enzymatic browning; Ultrasonic treatment; Purslane extract
资金
- Tianjin Science and Technology Program Project [17ZXYENC00160]
- Natural Science Foundation of Tianjin, China [17JCZDJC34300]
- National Key R&D Program of China [2018YFD0400703]
The study found that ultrasonic coupling with purslane extract at 4 degrees Celsius showed good anti-browning effects on fresh-cut potatoes, significantly inhibiting key enzyme activities and reducing damage to cell membranes while improving antioxidant capacity. This combination could be a promising method for the fresh-cut industry.
Enzymatic browning is one of the major difficulties for the preservation and commercial value of fresh-cut products. To research more healthy and inexpensive anti-browning methods, we investigated the effect of ultrasonic coupling purslane extract on the browning resistance of fresh-cut potato during 8d storage at 4 degrees C. Firstly, the optimal ultrasonic time (10 min) was obtained. Then, the results showed that the combined application with lower purslane extract concentration (0.02%, w/w) could achieve a better anti-browning effect than the optimal concentration of alone purslane extract (0.05%, w/w). The combined application not only significantly inhibited the key enzyme activities of polyphenol oxidase (PPO) and peroxidase (POD), but also effectively reduced the damage to cell membrane, maintained its integrity and permeability. Meanwhile, it also improved antioxidant capacity during storage. Overall, the ultrasonic cavitation combined with purslane extract would be a promising method for fresh-cut industry.
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