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Effect of vacuum impregnation on enzymatic browning of fresh-cut potatoes during refrigerated storage

文献类型： 外文期刊

作者： Zhao, Wenting 1 ; Wang, Yue 1 ; Ma, Yue 1 ; Liang, Hao 2 ; Zhao, Xiaoyan 1 ;

作者机构： 1.Beijing Acad Agr & Forestry Sci, Key Lab Vegetable Postharvest Proc,Vegetable Res, Beijing Key Lab Agr Prod Fruits & Vegetables Pres, Minist Agr & Rural Affairs,Inst Agrifood Proc & N, Beijing 100097, Peoples R China

2.Longda Food Grp Co LTD, Yantai 265231, Shandong, Peoples R China

关键词： anti-browning; individual phenolic compounds; membrane integrity; NMRI analysis; potato slices

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 ）

ISSN： 0950-5423

年卷期：

页码：

收录情况： SCI

摘要： The effect of vacuum impregnation with ascorbic acid (AA) and calcium ascorbate (CaA) on enzymatic browning of fresh-cut potatoes was investigated. Results showed that vacuum impregnation (VI) with AA-CaA treatment for 2 min had a significant anti-browning effect. VI treatment not only maintained cell membrane integrity, inhibited the key enzyme activities of polyphenol oxidase, peroxidase and phenylalanine ammonia-lyase but also retarded generation of phenolic substrate, particularly chlorogenic acid. Meanwhile, VI promoted AA-CaA solution to infiltrate into potato tissue and delayed loss of ascorbic acid. In conclusion, VI treatment was more efficient for preventing browning with a shorter processing time of 2 min compared to traditional impregnation under atmospheric pressure and could be used as a promising method to inhibit browning of fresh-cut potatoes.

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