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The effect of ultrasonic on reducing anti-browning minimum effective concentration of purslane extract on fresh-cut potato slices during storage
- Source :
- Food Chemistry. 343:128401
- Publication Year :
- 2021
- Publisher :
- Elsevier BV, 2021.
-
Abstract
- 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 °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.
- Subjects :
- Purslane extract
Color
Portulaca
01 natural sciences
Polyphenol oxidase
Antioxidants
Permeability
Analytical Chemistry
0404 agricultural biotechnology
Browning
Ultrasonics
Food science
Peroxidase
Solanum tuberosum
biology
Plant Extracts
Chemistry
010401 analytical chemistry
Electric Conductivity
04 agricultural and veterinary sciences
General Medicine
040401 food science
0104 chemical sciences
Antioxidant capacity
Point of delivery
Food Storage
Ultrasonic cavitation
biology.protein
Ultrasonic sensor
Catechol Oxidase
Food Science
Subjects
Details
- ISSN :
- 03088146
- Volume :
- 343
- Database :
- OpenAIRE
- Journal :
- Food Chemistry
- Accession number :
- edsair.doi.dedup.....dc9a1d949cc2b44ea10806802b3bc86d