Combination of sodium alginate-based coating with L-cysteine and citric acid extends the shelf-life of fresh-cut lotus root slices by inhibiting browning and microbial growth

文献类型： 外文期刊

第一作者： Gouda, Mohamed Hawali Bata

作者： Gouda, Mohamed Hawali Bata;Zhang, Chunjie;Peng, Sijia;Kong, Xiaoxue;Chen, Yuru;Luo, Haibo;Li, Hong;Li, Xuerui;Yu, Lijuan

作者机构：

关键词： Fresh-cut lotus root; Enzyme; Browning; Membrane damage; Microbial spoilage

期刊名称：POSTHARVEST BIOLOGY AND TECHNOLOGY （ 影响因子：5.537； 五年影响因子：5.821 ）

ISSN： 0925-5214

年卷期： 2021 年 175 卷

页码：

收录情况： SCI

摘要： The effects of a sodium alginate (SA) coating combined withL-cysteine (L-cys) and citric acid (CA) on browning and microbial growth in fresh-cut lotus root slices during storage at 4 degrees C were investigated. The SA + L-cys + CA treatment was more efficient than separate SA ands-cys + CA treatments in the maintenance of visual appearance and flavour quality. The SA + L-cys + CA coating improved the ability of antioxidant enzymes (superoxide dismutase, catalase and ascorbate peroxidase) to scavenge reactive oxygen species, including O-2 center dot(- )and H2O2. In comparison to the control, the SA + L-cys + CA treatment lowered the activity of phenylalanine ammonia lyase, peroxidase, and membrane lipid-degrading enzymes (phospholipase D, lipase and lipoxygenase) and furthermore, maintained high amounts of unsaturated and saturated fatty acids as well as low levels of phenolics and malondialdehyde. The bacterial diversity in lotus root slices was also determined and discussed. The SA + Lcys + CA treatment could maintain the shelf-life of fresh-cut lotus root slices for 14 d at 4 degrees C, which provides a theoretical basis for commercial application.

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