Orthogonal array design for optimization of phenyllactic acid–sodium alginate blend coating and its effect on the browning and quality of minimally processed lily bulbs

Abstract

BACKGROUND In order to develop active packaging of lily products, we for the first time investigated the effects of phenyllactic acid (PLA) incorporated into a sodium alginate (SA)‐based coating on the quality of minimally processed lily bulbs stored at 4 °C for 15 days. RESULTS L9 (34) orthogonal array design showed that the optimal concentrations of PLA, SA and glycerinum were 0.03, 0.03 and 0.05 mol L−1, respectively, to prepare a blend coating. It was noticed that a PLA–SA blend coating treatment could inhibit browning and maintain the firmness and ascorbic acid of minimally processed lily bulbs. Compared with the control, polyphenol oxidase (PPO), peroxidase (POD) and phenylalanine ammonia‐lyase (PAL) activities of PLA–SA blend coating treated minimally processed lily bulbs reduced by about 31%, 21% and 29% on the 15th day, respectively. Total phenolic and quinone contents decreased, respectively, by 16% and 55% at the same time. Moreover, PLA–SA blend coating treatment eliminated the accumulation of malonaldehyde (MDA) while inhibiting microbial growth of minimally processed lily bulbs. CONCLUSIONS These results showed PLA–SA blend coating could effectively maintain quality of minimally processed lily bulbs stored at 4 °C, and it might be a prospective technology. © 2018 Society of Chemical Industry

Comparing the effect of benzoic acid and cinnamic acid hydroxyl derivatives on polyphenol oxidase: activity, action mechanism, and molecular docking

“…2,3 Enzymatic browning can cause a decrease in the antioxidant content of fruits and vegetables, and cause the appearance of fruits and vegetables to be stale and reduce their value. 4 In recent years, research has shown that browning was mainly the result of the interaction between PPO and phenolic substances on the processing and storage of fruit and vegetable. 5,6 Therefore, browning is a real problem in the food field and it is significant in preventing the formation of melanin to control the activity of PPO in vegetables and fruits.…”

“…Enzymatic browning refers to the process whereby, under aerobic condition, PPO produces ortho ‐bisphenols through hydroxylation of monophenols to o ‐diphenols and then oxidizes ortho ‐bisphenol into quinone, which spontaneously interacts with the surrounding amino acids or protein to produce the tissue change color and form melanin or brown pigment 2,3 . Enzymatic browning can cause a decrease in the antioxidant content of fruits and vegetables, and cause the appearance of fruits and vegetables to be stale and reduce their value 4 . In recent years, research has shown that browning was mainly the result of the interaction between PPO and phenolic substances on the processing and storage of fruit and vegetable 5,6 .…”

2‐aminoindan‐2‐phosphonic acid alleviates oxidative browning in fresh‐cut lily bulbs

“…Up to now, in addition to the browning inhibition effect of UV‐C, heat and phenyllactic acid‐sodium alginate (PLA‐SA) blend coating treatment (Fan et al, 2019; Huang et al, 2017; Kan et al, 2019), few researches are performed on the fresh‐cut lily bulbs browning resistance during storage. In particular, to date there is no research on the application of AIP on the anti‐browning of fresh‐cut lily bulbs.…”

Metabolome and transcriptome analysis predicts metabolism of violet‐red color change in Lilium bulbs

“…The enzymatic browning of Lilium bulbs is one of the common discolorations. Up to now, a lot of studies have been done on enzymatic browning of Lilium bulbs, [8][9][10][11] the mechanism of browning is relatively clear. The browning change is caused by polyphenol oxidase and partial peroxidase oxidation of phenolic compounds.…”