Effects of UV-C on antioxidant capacity, antioxidant enzyme activity and colour of fresh-cut red cabbage during storage

文献类型： 外文期刊

第一作者： Zhang, Jie

作者： Zhang, Jie;Yuan, Li;Liu, Wei;Lin, Qiong;Wang, Zhidong;Guan, Wenqiang;Guan, Wenqiang

作者机构：

关键词： Antioxidant;fresh-cut;red cabbage;UV-C

期刊名称：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY （ 影响因子：3.713； 五年影响因子：3.408 ）

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年卷期：

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收录情况： SCI

摘要： Ultraviolet C (UV-C) irradiation is a widely used nonthermal sterilisation method used to ensure the quality and safety of fresh and fresh-cut produce. However, research focus of UV-C has recently shifted from safety of sterilisation damage towards improvements in quality. Red cabbage (Brassica oleracea var. capitata f. rubra) is a widely consumed fresh-cut vegetable. In this study, the effects of UV-C irradiation on the antioxidant capacity, antioxidant enzyme activity and colour of fresh-cut red cabbage were evaluated. The UV-C decreased the L*, a* and b* values, and it turned the colour darker and increasingly blue. UV-C increased the activity of four antioxidant enzymes and also stimulated the accumulation of flavonoids, glutathione and ascorbic acids. The antioxidant activity of UV-C treatment was higher than in the control group. These results suggest that an appropriate dose of UV-C may improve the antioxidant properties of fresh-cut red cabbage.

分类号： TS2

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