Slicing increases antioxidant capacity of fresh‐cut lotus root (<i><scp>N</scp>elumbo nucifera</i> G.) slices by accumulating total phenols

Hu, Jinqiang; Yang, Lianzhi; Wu, Wei; Li, Ying; Zhan, Leilei

doi:10.1111/ijfs.12563

Cited by 17 publications

(9 citation statements)

References 25 publications

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“…In our experiments, the DW‐dipped sample with air packaging showed the highest PPO activity and TP content as well as the highest browning index (Figure and ; Table ). This result was in accordance with the result by Hu and others () that slicing of fresh‐cut lotus root caused the increase of PPO activity and TP content with increased browning reaction. Robles‐Sánchez and others () reported that kaempherol, one of the phenolics detected in mange, was lower in a sample treated with alginate and ascorbic acid than control.…”

Section: Resultssupporting

confidence: 93%

Combined Application of Antibrowning, Heat Treatment and Modified‐Atmosphere Packaging to Extend the Shelf Life of Fresh‐Cut Lotus Root

Son

Hyun

Lee

et al. 2015

Journal of Food Science

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This work aimed to determine the effects of different concentrations of antibrowning treatments (that is, distilled water [DW], 1% ascorbic acid [AA], 0.5% chamomile [CM], and 1% AA + 0.5% CM) and heat-treatment (55 °C for 45 s) combined with packaging under 4 different modified-atmosphere gas compositions (that is, air, vacuum, 100% CO2 , 50% CO2 /50% N2 ) on the quality and microbiological characteristics of fresh-cut lotus root. The quality characteristics (that is, color, weight loss, texture, pH, polyphenoloxidase activity, and total phenolic content) of the AA + CM-dipped sample in 100% CO2 packaging were maintained significantly better than those of the other samples (P < 0.05). The microbiological counts observed in the DW-dipped sample during storage were higher than those of the AA, CM, and AA + CM samples, and heat-treatment retarded the microbiological deterioration of fresh-cut lotus root. Therefore, the results revealed that dipping in an antibrowning treatment (AA + CM), and 100% CO2 MAP with heat treatment effectively extend the shelf life of fresh-cut lotus root to 21 d at 5 °C.

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Section: Resultssupporting

confidence: 93%

Combined Application of Antibrowning, Heat Treatment and Modified‐Atmosphere Packaging to Extend the Shelf Life of Fresh‐Cut Lotus Root

Son

Hyun

Lee

et al. 2015

Journal of Food Science

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“…Increased lipid peroxidation can induce the browning of lily scales resulting from the destruction of cell membrane integrity. HT could alleviate membrane lipid peroxidation and maintain the compartmentation and membrane structure, ultimately to reduce the occurrence of browning (Hu, Yang, Wu, Li, & Zhan, ). Thus, it can be concluded that the decrease in LOX activity and MDA accumulation in heat‐treated lily scales observed in this research was conducive to alleviate browning.…”

Section: Resultsmentioning

confidence: 99%

Heat‐induced tolerance to browning of fresh‐cut lily bulbs ( Lilium lancifolium Thunb.) under cold storage

et al. 2019

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Fresh‐cut lily bulbs were submerged in hot water at 50°C for 3 min as a condition of heat treatment (HT), and then stored at 4°C for 15 days to investigate the effects of HT on browning. Results showed that heat‐treated samples exhibited lower browning degree and had reduced cell death rate and cell membrane permeability when compared to control samples during storage. HT resulted in a significant inhibition in total phenol content and the activities of phenylalanine ammonialyase, polyphenol oxidase, and peroxidase. HT also stimulated the activities of superoxide dismutase and catalase, however, inhibited lipoxygenase activity and malondialdehyde accumulation. Correlation analysis showed that lipid peroxidation of cell membrane was significantly correlated with browning of fresh‐cut lily bulbs. The results indicated that HT could serve as an effective approach to retard browning of fresh‐cut lily bulbs. Practical applications The effect of heat treatment (HT) on fresh‐cut lily bulbs by treating in hot water (50°C) for 3 min was investigated. It provided experimental basis for further studies of HT in extending the shelf life of fresh‐cut lily bulbs. Furthermore, it is a foundation for the application of HT in the processing of fresh‐cut lily bulbs. The results suggested that HT could be a promising method to inhibit browning and sustain the quality of fresh‐cut lily bulbs.

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“…Hu et al . () also observed high flavonoid content in lotus root slices that significantly increased during storage. Plant flavonoids are essential constituents with biological and therapeutic potential, including quenching ability, and these attributes might be correlated with the presence of hydroxyl groups (Elmastas et al .…”

Section: Resultsmentioning

confidence: 69%

“…Similarly, Hwang et al (2015) reported that lotus leaf sugar syrup samples fermented for 15 days showed a flavonoid content of 92 mg QE/mL, which slightly increased until 180 days of fermentation. Hu et al (2014) also observed high flavonoid content in lotus root slices that significantly increased during storage. Plant flavonoids are essential constituents with biological and therapeutic potential, including quenching ability, and these attributes might be correlated with the presence of hydroxyl groups (Elmastas et al 2006).…”

Section: Total Flavonoid Contentmentioning

confidence: 71%

Quantitative Analysis of Functional Components From Nelumbo Nucifera Root Fermented Broth with Antioxidant and Tyrosinase Inhibitory Effects

Shukla̽

Lee

Park

et al. 2016

Journal of Food Biochemistry

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The goals of this study were to develop a new functional beverage and/or syrup from Nelumbo nucifera (lotus) root by fermentation utilizing brown sugar and to determine its various functional properties and nutritive components. Total phenolic and flavonoid contents significantly increased after 15 and 30 days of fermentation as compared to control (brown sugar broth only) and their amounts ranged from 41–521 µg gallic acid equivalents/mL to 31–63 µg quercetin equivalents/mL, respectively. Gas chromatography‐mass spectra analysis determined the presence of 2‐furanacetic acid, 4‐hydroxyphenyl ethanol, lyxofuranose, silane, morpholine, and cinnamic acid as major phenolic compounds in lotus root sugar syrup samples after 180 days of fermentation. All tested fermented lotus root sugar syrup samples showed highest functional activities in a time‐dependent manner, including inhibition of diphenylpicrylhydrazyl and nitrite radicals (at pH 1.2) as well as superoxide dismutase‐like activities (87.24 ± 2.89%, 99.51 ± 0.67% and 44.39 ± 1.96%, respectively). Syrup samples also inhibited tyrosinase enzyme activity in vitro by 49.79 ± 2.24% compared with control (15.13 ± 0.12%). These findings suggest that lotus root fermented sugar syrup could be a natural food supplement of bioactive components with potent antioxidant and antityrosinase effects. Practical Applications Plant‐based functional foods show enormous potential as human health supplements. Foods rich in polyphenolic compounds such as phenolics and flavonoids can act as scavengers of free radicals, thus protecting the human body from oxidative stress caused by reactive oxygen species. Lotus (Nelumbo nucifera) has been used in traditional medicine system as a health beneficial supplement. Fermentation has been shown to improve the nutritional and medicinal potentials of plants and/or vegetables for human use. This study confirmed fermentation of lotus root using brown sugar, resulting in the production of a fermented functional beverage with enhanced bioactivity. The fermented beverage rich in various nutritional components, including phenolic sand flavonoids, showed potent pharmacological effects such as antioxidant and antimelanogenesis activities, suggesting it might be considered as a good functional food supplement.

show abstract

Slicing increases antioxidant capacity of fresh‐cut lotus root (Nelumbo nucifera G.) slices by accumulating total phenols

Cited by 17 publications

References 25 publications

Combined Application of Antibrowning, Heat Treatment and Modified‐Atmosphere Packaging to Extend the Shelf Life of Fresh‐Cut Lotus Root

Combined Application of Antibrowning, Heat Treatment and Modified‐Atmosphere Packaging to Extend the Shelf Life of Fresh‐Cut Lotus Root

Heat‐induced tolerance to browning of fresh‐cut lily bulbs ( Lilium lancifolium Thunb.) under cold storage

Quantitative Analysis of Functional Components From Nelumbo Nucifera Root Fermented Broth with Antioxidant and Tyrosinase Inhibitory Effects

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