Effect of vacuum impregnation on enzymatic browning of fresh‐cut potatoes during refrigerated storage

Abstract

The effect of vacuum impregnation with ascorbic acid (AA) and calcium ascorbate (CaA) on enzymatic browning of fresh‐cut potatoes was investigated. Results showed that vacuum impregnation (VI) with AA‐CaA treatment for 2 min had a significant anti‐browning effect. VI treatment not only maintained cell membrane integrity, inhibited the key enzyme activities of polyphenol oxidase, peroxidase and phenylalanine ammonia‐lyase but also retarded generation of phenolic substrate, particularly chlorogenic acid. Meanwhile, VI promoted AA‐CaA solution to infiltrate into potato tissue and delayed loss of ascorbic acid. In conclusion, VI treatment was more efficient for preventing browning with a shorter processing time of 2 min compared to traditional impregnation under atmospheric pressure and could be used as a promising method to inhibit browning of fresh‐cut potatoes.

Recent advances in vacuum impregnation of fruits and vegetables processing: A concise review

“…VI treatment not only maintained cell membrane integrity and inhibited key enzymatic activities of PPO, POD, and phenylalanine ammonia-lyase (PAL), but also delayed the formation of phenolic substrates, especially chlorogenic acid. On the other hand, VI promoted the penetration of AA-CaA solution into potato tissue and delayed the loss of AA [ 51 ]. The study conducted by Kręcisz et al [ 52 ] on zucchini slices for VI at 6 kPa pressure using freshly extracted juices from onion, kale, and a blend of onion and kale (50:50) along with a 3% NaCl solution.…”