The effect of ultrasonic on reducing anti-browning minimum effective concentration of purslane extract on fresh-cut potato slices during storage

Zhu, Yinxia; Du, Xinru; Zheng, Jiaxuan; Wang, Ting; You, Xun; Liu, Hui; Liu, Xia

doi:10.1016/j.foodchem.2020.128401

Cited by 38 publications

(24 citation statements)

References 37 publications

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“…The inhibited PPO and POD activities in AIPtreated lily scales could result in reduced contact between substrates and enzymes and then alleviate browning. Huang et al (2017) also reported that the reduced PPO and POD activities were associated with browning inhibition in minimally processed lily bulb in response showed significantly different at 5% level for each day (Wang et al, 2021). SOD and CAT are the critical antioxidant enzymes.…”

Section: Total Phenolics Content Pal Ppo and Pod Activitiesmentioning

confidence: 91%

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

Kan

Liu

Hui

et al. 2022

Food Processing Preservation

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2‐aminoindan‐2‐phosphonic acid (AIP) functions as a particular inhibitor of polyphenol biosynthesis in phenylpropanoid pathway. In this study, the role of AIP in browning resistance of fresh‐cut lily bulbs during storage was investigated. Application of 0.5 mmol/L AIP decreased browning degree of fresh‐cut lily bulbs, which was accompanied by reduced total phenolics content (TPC) and enzymes related to enzymatic browning including polyphenol oxidase (PPO), phenylalanine ammonia‐lyase (PAL) and peroxidase (POD). In comparison with the control, AIP efficiently maintained cell membrane integrity and lowered oxidative stress via inhibiting lipoxygenase (LOX) activity and malondialdehyde (MDA) content as well as promoting the activities of superoxide dismutase (SOD), catalase (CAT), and energy‐metabolism related enzymes, thus controlling browning of fresh‐cut lily bulbs. The browning inhibition of AIP was highly correlated with cell membrane structure, energy metabolism and enzymatic browning. These results show that AIP is a potential way to prevent browning of fresh‐cut lily bulbs. Novelty impact statement The quality and shelf‐life of fresh‐cut lily bulbs are seriously reduced due to tissue browning. This work investigates the effect of AIP on alleviating oxidative browning of fresh‐cut lily bulbs for the first time to our knowledge. The inhibitory effect of AIP on fresh‐cut lily bulbs was highly correlated with cell membrane structure, energy metabolism and enzymatic browning.

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Section: Total Phenolics Content Pal Ppo and Pod Activitiesmentioning

confidence: 91%

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

Kan

Liu

Hui

et al. 2022

Food Processing Preservation

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“…Combined treatment in addition to preventing PPO and POD activity also significantly improved antioxidant potential and preserved cell membrane integrity more effectively, with only a minor effect on PAL activity and total phenolic content (Zhu et al, 2021). Similarly, ultrasound (0.75 W/cm 2 for 5 min) in combination with Sonchus oleraceus (medicinal plant) extract showed promising inhibitory effects of POD, PPO, PAL, and lipoxygenase in fresh-cut potato.…”

Section: Ultrasoundmentioning

confidence: 92%

Enhancing the shelf stability of fresh‐cut potatoes via chemical and nonthermal treatments

Rashid

Khan

Roobab

et al. 2021

J. Food Process. Preserv.

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Potato is ranked as the world's fourth most popular staple food with about 5,000 varieties worldwide (Zaheer & Akhtar, 2016).In terms of production, potato is the third most produced crop (405.83 million tons) after rice (862 million tons) and wheat (809.14 million tons) (FAOSTAT, 2019). Food and Agriculture Organization (FAO) regarded potatoes as a solution for world hunger and poverty during the international year of the potato (FAO, 2008). Carbohydrate-rich potatoes are packed with

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“…Extract derived from purslane has effectively inhibited the fresh-cut potato browning, attributed to their contents of thirty polyphenols and fifty-six alkaloids, which were identified in purslane extract. Similarly, Zhu et al [ 101 ] also found that a low concentration of purslane extract (0.02%, w / w ) could effectively prevent the browning with the aid of ultrasonic treatment. The authors showed that the integration of ultrasound treatment with the purslane extract could significantly suppress the PPO and POD activities, and also provide the satisfactory appearance of fresh-cut potato slices.…”

Section: Extracts Derived From Plants or Herbs Sourcesmentioning

confidence: 94%

“…Due to safety concerns, the integration of UAE with natural extracts, which extends the shelf-life of fresh-cut products, has been established recently. Zhu et al [ 101 ] reported that the incorporation of purslane extract with UAE is an effective way to inhibit browning development by suppressing the activities of PPO and POD. Jirasuteeruk and Theerakulkait [ 88 ] found that the utilization of mango peel extracts along in the UAE treatment helps to retain the quality of fresh-cut potato and reduces the rate of browning formation.…”

Section: Methods Of Incorporations With Natural Extracts In Preventin...mentioning

confidence: 99%

Prevention of Enzymatic Browning by Natural Extracts and Genome-Editing: A Review on Recent Progress

et al. 2022

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Fresh fruits and vegetable products are easily perishable during postharvest handling due to enzymatic browning reactions. This phenomenon has contributed to a significant loss of food quality and appearance. Thus, a safe and effective alternative method from natural sources is needed to tackle enzymatic browning prevention. The capabilities of natural anti-browning agents derived from plant- and animal-based resources in inhibiting enzymatic activity have been demonstrated in the literature. Some also possess strong antioxidants properties. This review aims to summarize a recent investigation regarding the use of natural anti-browning extracts from different sources for controlling the browning. The potential applications of genome-editing in preventing browning activity and improving postharvest quality is also discussed. Moreover, the patents on the anti-browning extract from natural sources is also presented in this review. The information reviewed here could provide new insights, contributing to the development of natural anti-browning extracts and genome-editing techniques for the prevention of food browning.

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The effect of ultrasonic on reducing anti-browning minimum effective concentration of purslane extract on fresh-cut potato slices during storage

Cited by 38 publications

References 37 publications

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

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

Enhancing the shelf stability of fresh‐cut potatoes via chemical and nonthermal treatments

Prevention of Enzymatic Browning by Natural Extracts and Genome-Editing: A Review on Recent Progress

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