文献类型： 外文期刊

作者： Fang, Xiugui ¹ ; Han, Jiahui ² ; Lou, Xuefen ² ; Lv, You ¹ ; Zhang, Yilu ³ ; Xu, Ximing ³ ; Lv, Zunfu ³ ; Lu, Guoquan ³ ;

作者机构： 1.Zhejiang Acad Agr Sci, Zhejiang Citrus Res Inst, Taizhou 318026, Peoples R China

2.Zhejiang Agr & Forestry Univ, Food & Hlth Coll, Hangzhou 311300, Peoples R China

3.Zhejiang Agr & Forestry Univ, Inst Root & Tuber Crops, Modern Agr Coll, Hangzhou 311300, Peoples R China

关键词： sweetpotato; fresh-cut; browning; molecular docking

期刊名称：FOODS （ 影响因子：5.2； 五年影响因子：5.5 ）

ISSN：

年卷期： 2023 年 12 卷 20 期

页码：

收录情况： SCI

摘要： Browning is one of the main phenomena limiting the production of fresh-cut sweetpotatoes. This study investigated the anti-browning effect of citrus peel extracts and the key components and modes of action associated with browning in fresh-cut sweetpotatoes. Five different concentrations of citrus peel extract (1, 1.5, 2, 2.5 and 3 g/L) were selected to ensure storage quality; and the physical and chemical properties of fresh-cut sweetpotato slices were analysed. A concentration of 2 g/L of citrus peel extract significantly inhibited the browning of fresh-cut sweetpotatoes. The results showed that the browning index and textural characteristics of fresh-cut sweetpotatoes improved significantly after treatment with citrus peel extract; all the citrus peel extract solutions inhibited browning to some extent compared to the control. In addition; LC-IMS-QTOFMS analysis revealed a total of 1366 components in citrus peel extract; the evaluation of citrus peel extract monomeric components that prevent browning in fresh-cut sweetpotato indicated that the components with better anti-browning effects were citrulloside, hesperidin, sage secondary glycosides, isorhamnetin and quercetin. The molecular docking results suggest that citrullosides play a key role in the browning of fresh-cut sweetpotatoes. In this study, the optimum amount of citrus peel extract concentration was found to be 2 g/L.