Study on the browning and structure properties of fresh-cut Chinese water chestnut ( Eleocharis tuberosa)

Abstract

On this paper, the microstructure, water properties and browning control of Chinese water chestnut (CWC) after harvest were studied. Results showed that the tuber cell contained a large number of starch granules (5-10 μm for each one). The water-holding capacity of tuber cell was weak and T2 relaxation time was 28.5-75.6 ms. Sucrose was the main sugar component in Chinese water chestnut, which account for 84.8% of total sugar. On addition, potassium sorbate, green tea polyphenol and chitosan decreased the browning of fresh-cut CWC compared with the other anti-browning agents such as acetic acid, citric acid, oxalic acid, vitamin C and thyme oil. Moreover, chitosan coating combined with potassium sorbate and green tea polyphenol delayed weight loss and decay of fresh-cut tubers, also maintained a higher soluble solids and ascorbic acid content. The study provided an alternative method for controlling CWC browning, which would be helpful for the application of anti-browning agents in CWC processing.Practical Application: Provide a better understanding in the texture and anti-browning agents of Chinese water chestnut.

Dietary risk assessment of fluoride, lead, chromium, and cadmium through consumption of Tieguanyin tea and white tea

“…Compared to all other teas, white tea is produced in a special way, including only withering and drying processes without enzyme deactivation or fermentation (Chen et al, 2019;Dai et al, 2017;Ning et al, 2016). Because this simplest process, the high concentrations of catechins, amino acids, and other constituents are retained in white tea (Chen et al, 2019;Tian & Huang, 2019;Zhang et al, 2019;Ning et al, 2016). For another tea (Tieguanyin tea), though with high degree of fermentation, it is famous for the unique and elegant floral aroma, and ripe fruity flavor (Zhou et al, 2019;Xu et al, 2018).…”

Browning inhibition of plant extracts on fresh‐cut fruits and vegetables—A review

“…Onion extracts, garlic extracts, and tomato skin have exhibited potent anti‐browning effect in fresh‐cut produce due to rich quercetin and sulfur compounds which could inhibit PPO activity through strong reducing ability and free radical scavenging ability (Martínez‐Hernández et al, 2019; Peng et al, 2014; Roldán et al, 2008). Green tea extracts (15 mg/ml) had shown effective anti‐browning ability in fresh‐cut apple, Chinese water chestnut ( Eleocharis tuberosa ) and other easy‐browning fruits and vegetables due to the potent antioxidant ability of catechins (Tinello & Lante, 2018; Soysal, 2009; Zhang, Peng, et al, 2019). Recently, Liu et al (2019) found purslane extracts contained 30 polyphenols (such as vanillin, 3‐coumaric acid, 13S‐hydroxyoctadecadienoic acid, d ‐a‐hydroxyglutaric acid, ferulic acid), and 56 alkaloids (such as betaine, 2’‐deoxyinosine, d , l ‐stachydrine, trigonelline, N‐methylhernagine, N‐feruloylglycine).…”

“…This work mainly reviewed the most recently used anti‐browning agents from pure plant metabolites of plant extracts. For example, tea polyphenol and catechin are directly immersed in distilled water and could significantly inhibit the browning of fresh‐cut Chinese water chestnut (Zhang, Peng, et al, 2019). Allicin (>98%) was dissolved in distilled water and could effectively inhibit the browning and microbial growth of fresh‐cut lettuce without a negative effect on flavor (Peng et al, 2014).…”

“…Martínez‐Hernández et al (2019) also reported that gelatine‐pectin combined with lycopene microspheres obtained by the isomerization of TiO 2 nanoparticles exhibited potent anti‐browning potential in fresh‐cut apples. Star anise essential oil‐encapsulation prepared with hydroxypropyl‐β‐cyclodextrin and xanthan gum was effective to control the browning and PPO activity of fresh‐cut Chinese yam (Zhang, Peng, et al, 2019). However, the application of microemulsion and nano‐emulsion combined with plant extracts in controlling the browning of fresh‐cut produce needs to be further studied based on its safety and controlled release ability.…”

“…This work mainly reviewed the most recently used anti-browning agents from pure plant metabolites of plant extracts. For example, tea polyphenol and catechin are directly immersed in distilled water and could significantly inhibit the browning of fresh-cut Chinese water chestnut (Zhang, Peng, et al, 2019).…”