Novel alternative for controlling enzymatic browning: Catalase and its application in fresh‐cut potatoes

Abstract

Surface browning is a vital phenomenon that adversely reduces the quality of fresh-cut potatoes. Although many anti-browning methods have been explored, it is unclear whether exogenous catalase (CAT) treatment influences the enzymatic browning. Our results showed that 0.05% CAT immersion for 5 min alleviated browning during cold storage (4 • C, 8 days), which was accompanied by a higher lightness and lower redness; additionally, lower H 2 O 2 and O 2 ⋅contents were found. The activities of CAT, ascorbate peroxidase, and glutathione peroxidase and the scavenging efficiency of 2,2-diphenyl-1picrylhydrazyl were also increased. Moreover, CAT treatment inhibited the activities of polyphenol oxidase, peroxidase, and phenylalanine ammonia lyase and reduced phenol accumulation. Treatment with 0.1% hydrogen peroxide (H 2 O 2 ) achieved the opposite results. This is the first report of CAT application reducing fresh-cut potato browning, providing a safe treatment alternative for enzymatic discoloration and preliminarily revealing the underlying mechanism with insight into antioxidant regulation. Practical Application: This research is helpful for fresh-cut potato producers because a novel, safe, easy-to-carry out anti-browning solution was proposed. Dipping in 0.05% catalase solution for 5 min revealed color improvement in the quality of fresh-cut potato slices. The mechanism may rely on enhancing antioxidant ability (ascorbate peroxidase, and glutathione peroxidase, and 2,2-diphenyl-1-picrylhydrazyl scavenging), reducing reactive oxygen species (H 2 O 2 , O 2 ⋅-, malondialdehyde) and controlling enzymatic browning reaction factors (polyphenol oxidase, peroxidase, and phenylalanine ammonia lyase, and phenol accumulation). This method shows promise for better meeting the requirements and demands of consumers for fresh quality products.

Curcumin treatment enhances bioactive metabolite accumulation and reduces enzymatic browning in soybean sprouts during storage

“…Interestingly, the pro-oxidant activity of polyphenol was found to enhance antioxidant capacity in human cells ( Tedesco et al, 2021 ). Moreover, antioxidants such as CAT, ascorbic acid, and GSH can efficiently suppress enzymatic browning in fruit and vegetables after harvest ( Qiao et al, 2021 , Sikora and Świeca, 2018 , Wu, 2014 ). Thus, the curcumin-induced inhibition of enzymatic browning may be attributed to its own ability to enhance antioxidant capacity, leading us to question whether curcumin improved the antioxidant capacity of stored soybean sprouts.…”

“…is a key enzyme in polyphenol biosynthesis and is also involved in enzymatic browning ( Tomás-Barberán & Espín, 2001 ). Many methods have been developed to inhibit enzymatic browning ( Qiao et al, 2021 , Sikora and Świeca, 2018 ). However, no studies have revealed the potential roles of curcumin in modulating enzymatic browning in fruit and vegetables during storage.…”

Effect of CaCl2 Treatment on Enzymatic Browning of Fresh-Cut Luffa (Luffa cylindrica)

“…In previous studies, fresh-cut potatoes were soaked in 0.05% CAT for 5 min and stored at 4 • C for 8 days. The result showed that the H 2 O 2 and O 2− content was significantly lower than in the control [43]. Taro soaked samples in citronella hydrosol (CH) or rose hydrosol (RH) for 30 min, and these were then packed in plastic bags and stored at 4 • C for 12 days.…”

Shelf-Life Enhancement Applying Pulsed Electric Field and High-Pressure Treatments Prior to Osmotic Dehydration of Fresh-Cut Potatoes

“…Potatoes are particularly popular among customers due to their high mineral, dietary fiber, and other nutrient content, as well as their convenient food preparation [ 8 , 9 , 10 ]. However, due to the mechanical tissue damage during the fresh-cutting process, they become prone to accelerated enzymatic browning [ 11 ].…”