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Low frequency ultrasound treatment enhances antibrowning effect of ascorbic acid in fresh-cut potato slices

文献类型： 外文期刊

作者： Xu, Yujia 1 ; Wang, Dan 1 ; Zhao, Wenting 1 ; Zheng, Yanyan 1 ; Wang, Yubin 1 ; Wang, Pan 1 ; Ma, Yue 1 ; Zhao, Xiaoyan 1 ;

作者机构： 1.Beijing Acad Agr & Forestry Sci, Inst Agrifood Pocessing & Nutr, Vegetable Res Ctr, Beijing, Peoples R China

2.Minist Agr & Rural Affairs, Beijing Key Lab Agr Prod Fruits & Vegetables Pres, Key Lab Vegetable Postharvest Proc, Beijing 100097, Peoples R China

关键词： Fresh-cut potato; Low frequency ultrasound; Ascorbic acid; Browning; Low-field NMR

期刊名称：FOOD CHEMISTRY （ 影响因子：9.231； 五年影响因子：8.795 ）

ISSN： 0308-8146

年卷期： 2022 年 380 卷

页码：

收录情况： SCI

摘要： Ascorbic acid (AsA) is generally used as an antibrowning agent for fresh-cut potato (FCP). However, its browning inhibitory effect is temporary because of its rapid consumption during redox processes. In this study, the effect of browning inhibition in FCP slices was evaluated using low frequency ultrasound (LFU; 40 kHz, 200 W, 3 min) and AsA (0.2%, w/v) treatments alone or in combination. The results showed that LFU combined with AsA (LFU-AsA) treatment could achieve a better antibrowning effect than either treatment alone (higher L*, lower a* and triangle E*), and there was no adverse effect on texture properties. LFU-AsA treatment not only inhibited the activity of PPO more effectively than AsA treatment, but also enhanced the antibrowning effect by retaining higher AsA content. Moreover, it also maintained membrane integrity by limiting lipid peroxidation and solute migration during storage. Overall, LFU-AsA treatment would be a promising method in food preservation industries.

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