The enzymatic browning reaction inhibition effect of strong acidic electrolyzed water on different parts of sweet potato slices

Li, Rui; Yu, Zhang-Long; Sun, Yi; Zhou, Sumei

doi:10.1016/j.fbio.2021.101252

Cited by 14 publications

(11 citation statements)

References 21 publications

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“…According to FAO statistics, in 2020, sweetpotato planting areas in China covered 2.25 million square kilometres, and the total output was about 49 million tons, representing 30.40% and 54.97% of the world sweetpotato planting area and output, respectively. Compared with other crops, sweetpotatoes can support more people per unit of land, and they are the staple food for large populations over the world [5]. However, sweetpotatoes are prone to diseases during postharvest storage and transportation, such as black rot [6], soft rot [7], and root rot [8].…”

Section: Introductionmentioning

confidence: 99%

Early Discrimination and Prediction of C. fimbriata-Infected Sweetpotatoes during the Asymptomatic Period Using Electronic Nose

Pang

Zhang

et al. 2022

Foods

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Sweetpotato is prone to disease caused by C. fimbriata without obvious lesions on the surface in the early period of infection. Therefore, it is necessary to explore the possibility of developing an efficient early disease detection method for sweetpotatoes that can be used before symptoms are observed. In this study, sweetpotatoes were inoculated with C. fimbriata and stored for different lengths of time. The total colony count was detected every 8 h; HS-SPME/GC–MS and E-nose were used simultaneously to detect volatile compounds. The results indicated that the growth of C. fimbriata entered the exponential phase at 48 h, resulting in significant differences in concentrations of volatile compounds in infected sweetpotatoes at different times, especially toxic ipomeamarone in ketones. The contents of volatile compounds were related to the responses of the sensors. E-nose was combined with multiple chemometrics methods to discriminate and predict infected sweetpotatoes at 0 h, 48 h, 64 h, and 72 h. Among the methods used, linear discriminant analysis (LDA) had the best discriminant effect, with sensitivity, specificity, precision, and accuracy scores of 100%. E-nose combined with K-nearest neighbours (KNN) achieved the best predictions for ipomeamarone contents and total colony counts. This study illustrates that E-nose is a feasible and promising technology for the early detection of C. fimbriata infection in sweetpotatoes during the asymptomatic period.

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Section: Introductionmentioning

confidence: 99%

Early Discrimination and Prediction of C. fimbriata-Infected Sweetpotatoes during the Asymptomatic Period Using Electronic Nose

Pang

Zhang

et al. 2022

Foods

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“…Liu et al . (2021) investigated the effect of AEW treatment on the inhibition of enzymatic browning reaction in different parts of sweet potato slices during storage. Statistical results indicated that AEW treatment had a positive effect on the inhibition of PPO and POD activities.…”

Section: Application Of Electrolysed Water In Fruits and Vegetablesmentioning

confidence: 99%

Application of electrolysed water in the quality and safety control of fruits and vegetables: A review

Guo

Kang

et al. 2022

Int J of Food Sci Tech

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Summary Fruits and vegetables (F&V) provide people with a variety of essential vitamins, antioxidants and dietary fibre, thus constituting integral components of human diet. With the surge of interest in F&V, their consumption ratio has kept increasing in recent years. Unfortunately, microorganisms and pesticide residues on the surfaces of F&V may be hazardous to humans. As an emerging technology, electrolysed water (EW) shows great application potential in reducing these hazards. EW treatment not only effectively removes microorganisms from F&V but also degrades pesticide residues on their surfaces. In addition, EW treatment affects the physiological metabolism of harvested F&V, which is conducive to maintain their sensory quality and nutritional value. This article reviews the principles of EW preparation, advantages and disadvantages, and the application of EW in F&V in the last decade, including disinfection of irrigation water, removal of pesticide residues, disinfection after harvest its effects on physicochemical parameters and enzyme activity of F&V, etc. Moreover, the combination of EW and other technology, including ozone, short‐time heat treatment, ultraviolet irradiation and ultrasound, to further improve the quality control effects of F&V is discussed.

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“…(1) Including complex changes of intracellular metabolites, EW causes significant biochemical processes related to amino acid metabolism, peptidoglycan synthesis, nucleotides synthesis, and lipid biosynthesis [36,37]. Moreover, (2) in metabolic pathways (enzymatic level), EW shows negative effects on intracellular esterase activity, γ-aminobutyric acid (GABA) shunt, and enhanced glutamate decarboxylase (GAD) system for preventing oxidative stress and inactivating intracellular TTC-dehydrogenase [33,37,38]. (3) The intracellular microenvironment (membrane integrity) is also affected by breaking cell membrane integrity and decreasing membrane potentials to induce cell necrosis and apoptosis [38].…”

Section: The Germicidal Mechanismsmentioning

confidence: 99%

“…Moreover, (2) in metabolic pathways (enzymatic level), EW shows negative effects on intracellular esterase activity, γ-aminobutyric acid (GABA) shunt, and enhanced glutamate decarboxylase (GAD) system for preventing oxidative stress and inactivating intracellular TTC-dehydrogenase [33,37,38]. (3) The intracellular microenvironment (membrane integrity) is also affected by breaking cell membrane integrity and decreasing membrane potentials to induce cell necrosis and apoptosis [38]. Cell membranes are the critical target for EW treatment of microorganisms [13].…”

Section: The Germicidal Mechanismsmentioning

confidence: 99%

“…Furthermore, EW can inhibit the activities of polyphenol oxidase activity (PPO) of fresh-cut vegetables such as sweet potato slices, mushrooms, and lotus root [38][39][40]. PPO, which contributed to the brown reaction, catalyzes the oxidation of phenolic compounds into reactive quinones, and brown pigments were generated to quinones polymerization.…”

Section: The Germicidal Mechanismsmentioning

confidence: 99%

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Research Trends on the Application of Electrolyzed Water in Food Preservation and Sanitation

Yan

Chelliah

et al. 2021

Processes

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Electrolyzed water (EW) has been proposed as a novel promising sanitizer and cleaner in recent years. It is an effective antimicrobial and antibiofilm agent that has several advantages of being on the spot, environmentally friendly, cheap, and safe for human beings. Therefore, EW has been applied widely in various fields, including agriculture, food sanitation, livestock management, medical disinfection, clinical, and other fields using antibacterial technology. Currently, EW has potential significance for high-risk settings in hospitals and other clinical facilities. The research focus has been shifted toward the application of slightly acidic EW as more effective with some supplemental chemical and physical treatment methods such as ultraviolet radiations and ultrasound. This review article summarizes the possible mechanism of action and highlights the latest research studies in antimicrobial applications.

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The enzymatic browning reaction inhibition effect of strong acidic electrolyzed water on different parts of sweet potato slices

Cited by 14 publications

References 21 publications

Early Discrimination and Prediction of C. fimbriata-Infected Sweetpotatoes during the Asymptomatic Period Using Electronic Nose

Early Discrimination and Prediction of C. fimbriata-Infected Sweetpotatoes during the Asymptomatic Period Using Electronic Nose

Application of electrolysed water in the quality and safety control of fruits and vegetables: A review

Research Trends on the Application of Electrolyzed Water in Food Preservation and Sanitation

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