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You W, Wang C, Zhang J, Ru X, Xu F, Wu Z, Jin P, Zheng Y, Cao S. Exogenous chlorogenic acid inhibits quality deterioration in fresh-cut potato slices. Food Chem 2024; 446:138866. [PMID: 38430769 DOI: 10.1016/j.foodchem.2024.138866] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2023] [Revised: 02/21/2024] [Accepted: 02/25/2024] [Indexed: 03/05/2024]
Abstract
Fresh-cut potatoes are prone to surface browning and physiological degradation. Chlorogenic acid (CGA), a natural phenolic antioxidant, has demonstrated preservative properties in various postharvest products. However, the underlying mechanisms of its application on maintaining quality remain unclear. Therefore, the effect of exogenous CGA treatment on quality deterioration of potato slices and the mechanisms involved were investigated. Results revealed CGA treatment retarded the browning coloration, suppressed microbial growth and inhibited the declines in starch, and ascorbic acid contents in potato slices. Meanwhile, the treatment activated the phenylpropanoid pathway but decreased the activities of phenolic decomposition-related enzymes such as polyphenol oxidase (PPO) and tyrosinase and downregulated StPPO expression. Moreover, the treated slices exhibited reduced accumulation of reactive oxygen species and increased activity of antioxidant enzymes. Additionally, they displayed enhanced 2,2-diphenyl-1-picrylhydrazyl radicals scavenging capacity and higher ATP levels. Therefore, these findings indicated that CGA treatment was effective for quality maintenance and antioxidant capacity enhancement in fresh-cut potatoes, thereby providing potential strategies for the preservation and processing of fresh-cut produce.
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Affiliation(s)
- Wanli You
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, PR China
| | - Chunfei Wang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, PR China
| | - Jinglin Zhang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, PR China
| | - Xueyin Ru
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, PR China
| | - Feng Xu
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315211, Zhejiang, PR China
| | - Zhengguo Wu
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, PR China
| | - Peng Jin
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, PR China
| | - Yonghua Zheng
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, PR China.
| | - Shifeng Cao
- College of Biological and Environmental Sciences, Key Laboratory of Fruit and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Zhejiang Wanli University, Ningbo 315100, PR China.
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2
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Sui X, Meng Z, Dong T, Fan X, Wang Q. Enzymatic browning and polyphenol oxidase control strategies. Curr Opin Biotechnol 2023; 81:102921. [PMID: 36965297 DOI: 10.1016/j.copbio.2023.102921] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2022] [Revised: 02/14/2023] [Accepted: 02/18/2023] [Indexed: 03/27/2023]
Abstract
Significant amounts of fresh and fresh-cut fruits and vegetables are wasted every year due to enzymatic browning. Polyphenol oxidase (PPO) is the key enzyme involved in the enzymatic browning. In the past decades, various methods have been developed to inhibit browning of various fresh produce items. However, for most fresh horticultural produce, ideal measures accepted by industries and consumers are still scarce. This review provides up-to-date knowledge of browning control technologies, including physical methods, chemical methods such as natural inhibitors, molecular biotechnology, and nanotechnology. In addition, we propose some ideas to improve the efficacies of these strategies with fewer side effects. To better inhibit tissue browning, new research directions are also discussed, for example, regulation of PPO substrate techniques.
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Affiliation(s)
- Xu Sui
- College of Food Science and Engineering, Shandong Agricultural University, 61 Daizong Street, Tai'an, 271018 Shandong, China; Postharvest Lab., National Engineering Research Center of Apple, China
| | - Zan Meng
- College of Food Science and Engineering, Shandong Agricultural University, 61 Daizong Street, Tai'an, 271018 Shandong, China; Postharvest Lab., National Engineering Research Center of Apple, China
| | - Tiantian Dong
- College of Food Science and Engineering, Shandong Agricultural University, 61 Daizong Street, Tai'an, 271018 Shandong, China; Postharvest Lab., National Engineering Research Center of Apple, China
| | - Xuetong Fan
- USDA, ARS, Eastern Regional Research Center, 600 E. Mermaid Lane, PA 19454, USA.
| | - Qingguo Wang
- College of Food Science and Engineering, Shandong Agricultural University, 61 Daizong Street, Tai'an, 271018 Shandong, China; Postharvest Lab., National Engineering Research Center of Apple, China.
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3
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Evaluation of the anti-browning effect of quercetin on cut potatoes during storage. Food Packag Shelf Life 2022. [DOI: 10.1016/j.fpsl.2022.100816] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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4
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Cele NP, Akinola SA, Manhivi VE, Shoko T, Remize F, Sivakumar D. Influence of Lactic Acid Bacterium Strains on Changes in Quality, Functional Compounds and Volatile Compounds of Mango Juice from Different Cultivars during Fermentation. Foods 2022; 11:foods11050682. [PMID: 35267315 PMCID: PMC8909300 DOI: 10.3390/foods11050682] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2022] [Revised: 02/19/2022] [Accepted: 02/21/2022] [Indexed: 02/01/2023] Open
Abstract
The effects of lactic acid fermentation using Lactiplantibacillus plantarum 75 (L75), Leuconostoc pseudomesenteroides 56 (L56) and its combination (L56 + 75) on the quality, bioactive and volatile compounds of mango juices (MJ) from three cultivars (‘Peach’, ‘Sabre’ and ‘Tommy Atkins’) were investigated. Fermented and unfermented MJ were evaluated for LAB growth, physicochemical parameters, volatile compounds, antioxidants activities (DPPH, ABTS, FRAP methods), total phenolic content (TPC) and sensory properties. The unfermented juices served as a control. Twenty-four-hour fermentation was ideal for MJ based on LAB growth profiles. Generally, titratable acidity, TPC, FRAP, DPPH and ABTS scavenging activities significantly increased with fermentation by the L75 strain and were highest in the L75-fermented ‘Sabre’ MJ, while L75-fermented ‘Peach’ MJ had higher ABTS activity (p < 0.05). In contrast, the L56 strain enhanced β-carotene retention, with improved colour properties in L56-fermented ‘Peach’ MJ. Fermentation with L75 in ‘Sabre’ and ‘Peach’ MJ aided the synthesis of new volatile compounds (alcohols, esters, ketones and aldehydes). A PLS-DA scatter plot showed two clusters separating the ‘Peach’ and ‘Sabre’ mango juice fermented with L75 from the rest. Based on the variable importance of the projection value (VIP) scores, pentadecane, 8-hexyl and butyl isobutyrate were shown as marker candidates to distinguish ‘Peach’ and ‘Sabre’ MJ fermented with L75 from the other treatments, whereas ethyl octanoate and isobutyl acetate differentiated the ‘Sabre’ MJ fermented with L75 from the other treatments. ‘Sabre’ and ‘Peach’ MJ fermented with L75 and L56 could provide antioxidants, meeting the recommended daily requirements for ascorbic acid and carotenoids in adults and teenagers. Hence, lactic acid fermentation of these local cultivars is a way to benefit consumers.
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Affiliation(s)
- Nobahle P. Cele
- Phytochemical Food Network Department of Crop Sciences, Tshwane University of Technology, Pretoria 0001, South Africa; (N.P.C.); (S.A.A.); (V.E.M.); (T.S.)
| | - Stephen A. Akinola
- Phytochemical Food Network Department of Crop Sciences, Tshwane University of Technology, Pretoria 0001, South Africa; (N.P.C.); (S.A.A.); (V.E.M.); (T.S.)
| | - Vimbainashe E. Manhivi
- Phytochemical Food Network Department of Crop Sciences, Tshwane University of Technology, Pretoria 0001, South Africa; (N.P.C.); (S.A.A.); (V.E.M.); (T.S.)
| | - Tinotenda Shoko
- Phytochemical Food Network Department of Crop Sciences, Tshwane University of Technology, Pretoria 0001, South Africa; (N.P.C.); (S.A.A.); (V.E.M.); (T.S.)
| | - Fabienne Remize
- INRAE, Institut Agro Montpellier, SupAgro et, Université de Montpellier, F-34000 Montpellier, France;
- Qualisud, Chemin de l’lrat, Université La Réunion, F-97410 Saint Pierre, France
| | - Dharini Sivakumar
- Phytochemical Food Network Department of Crop Sciences, Tshwane University of Technology, Pretoria 0001, South Africa; (N.P.C.); (S.A.A.); (V.E.M.); (T.S.)
- Correspondence:
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5
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Zhao W, Wang Y, Ma Y, Liang H, Zhao X. Effect of vacuum impregnation on enzymatic browning of fresh‐cut potatoes during refrigerated storage. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15453] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Wenting Zhao
- Institute of Agri‐food Processing and Nutrition, Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing Key laboratory of vegetable postharvest processing, Ministry of Agriculture and rural affairs, Beijing 100097, ChinaBeijing 100097 China
| | - Yue Wang
- Institute of Agri‐food Processing and Nutrition, Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing Key laboratory of vegetable postharvest processing, Ministry of Agriculture and rural affairs, Beijing 100097, ChinaBeijing 100097 China
| | - Yue Ma
- Institute of Agri‐food Processing and Nutrition, Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing Key laboratory of vegetable postharvest processing, Ministry of Agriculture and rural affairs, Beijing 100097, ChinaBeijing 100097 China
| | - Hao Liang
- Longda Food Group Co. LTD Shandong 265231 China
| | - Xiaoyan Zhao
- Institute of Agri‐food Processing and Nutrition, Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences Beijing Key Laboratory of Agricultural Products of Fruits and Vegetables Preservation and Processing Key laboratory of vegetable postharvest processing, Ministry of Agriculture and rural affairs, Beijing 100097, ChinaBeijing 100097 China
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Liu X, Zhang A, Zhao J, Shang J, Zhu Z, Wu X, Zha D. Transcriptome profiling reveals potential genes involved in browning of fresh-cut eggplant (Solanum melongena L.). Sci Rep 2021; 11:16081. [PMID: 34373468 PMCID: PMC8352891 DOI: 10.1038/s41598-021-94831-z] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2021] [Accepted: 07/16/2021] [Indexed: 11/25/2022] Open
Abstract
Fresh-cut processing promotes enzymatic browning of fresh fruits and vegetables, which negatively affects the product appearance and impacts their nutrition. We used RNA-sequencing to analyze the transcriptomic changes occurring during the browning of fresh-cut eggplant fruit samples from both browning-sensitive and browning-resistant cultivars to investigate the molecular mechanisms involved in browning. A total of 8347 differentially expressed genes were identified, of which 62 genes were from six gene families (i.e., PPO, PAL, POD, CAT, APX, and GST) potentially associated with enzymatic browning. Furthermore, using qRT-PCR, we verified 231 differentially regulated transcription factors in fresh-cut eggplant fruits. The enzyme activities of PPO, POD, PAL, and CAT in '36' were significantly higher than those of 'F' fresh-cut for 15 min. Both PPO and POD play a major role in the browning of eggplant pulp and might therefore act synergistically in the browning process. Meanwhile, qPCR results of 18 browning related genes randomly screened in 15 eggplant materials with different browning tolerance showed variant-specific expression of genes. Lastly, gene regulatory networks were constructed to identify the browning-related genes. This work provides a basis for future molecular studies of eggplants, and lays a theoretical foundation for the development of browning-resistant fresh-cut fruits and vegetables.
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Affiliation(s)
- Xiaohui Liu
- Horticultural Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai, 201403, China
- Shanghai Key Laboratory of Protected Horticultural Technology, Shanghai, 201403, China
- College of Food Science, Shanghai Ocean University, Shanghai, 201306, China
| | - Aidong Zhang
- Horticultural Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai, 201403, China
- Shanghai Key Laboratory of Protected Horticultural Technology, Shanghai, 201403, China
| | - Jie Zhao
- Pudong New District Agro-Technology Extension Center, Shanghai, 201201, China
| | - Jing Shang
- Horticultural Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai, 201403, China
- Shanghai Key Laboratory of Protected Horticultural Technology, Shanghai, 201403, China
- College of Food Science, Shanghai Ocean University, Shanghai, 201306, China
| | - Zongwen Zhu
- Horticultural Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai, 201403, China
- Shanghai Key Laboratory of Protected Horticultural Technology, Shanghai, 201403, China
| | - Xuexia Wu
- Horticultural Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai, 201403, China.
- Shanghai Key Laboratory of Protected Horticultural Technology, Shanghai, 201403, China.
| | - Dingshi Zha
- Horticultural Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai, 201403, China.
- Shanghai Key Laboratory of Protected Horticultural Technology, Shanghai, 201403, China.
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Palamutoğlu R. Antibrowning effect of commercial and acid-heat coagulated whey on potatoes during refrigerated storage. J Food Sci 2020; 85:3858-3865. [PMID: 32990412 DOI: 10.1111/1750-3841.15468] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2020] [Revised: 08/28/2020] [Accepted: 09/02/2020] [Indexed: 11/27/2022]
Abstract
Potato color turns to brown after some process such as peeling, cutting, and slicing. In this research, the effect of acid-heat coagulated whey and commercial whey solutions on the color, polyphenol oxidase, phenylalanine ammonia-lyase activity, malondialdehyde, hydrogen peroxide content of potatoes were compared with pure water (control) immersion and sodium hydrogen sulfide solution. According to color results, there was no significant (P > 0.05) difference was found in the L* and b* values, browning index, and whitening index of the treatment groups. The polyphenol oxidase activity of the sulfide and commercial whey solution groups decreased from the initial values on day 3 then increased over that value. The use of the whey solution in preventing polyphenol oxidase activity showed a similar curve with the use of the sulfide solution. A rapid increase was observed in the malondialdehyde and hydrogen peroxide values of all treatment groups during the first 3-day storage. PRACTICAL APPLICATION: Immersion of potato cubes to whey protein solution prevents the browning and inhibits polyphenol oxidase activity. The browning index of the samples was not affected by the immersing water or whey solutions.
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Affiliation(s)
- Recep Palamutoğlu
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Afyonkarahisar Health Sciences University, Afyonkarahisar, Turkey
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Detection of Sulfite Dioxide Residue on the Surface of Fresh-Cut Potato Slices Using Near-Infrared Hyperspectral Imaging System and Portable Near-Infrared Spectrometer. Molecules 2020; 25:molecules25071651. [PMID: 32260173 PMCID: PMC7180573 DOI: 10.3390/molecules25071651] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2020] [Revised: 04/01/2020] [Accepted: 04/01/2020] [Indexed: 11/16/2022] Open
Abstract
Sodium pyrosulfite is a browning inhibitor used for the storage of fresh-cut potato slices. Excessive use of sodium pyrosulfite can lead to sulfur dioxide residue, which is harmful for the human body. The sulfur dioxide residue on the surface of fresh-cut potato slices immersed in different concentrations of sodium pyrosulfite solution was classified by near-infrared hyperspectral imaging (NIR-HSI) system and portable near-infrared (NIR) spectrometer. Principal component analysis was used to analyze the object-wise spectra, and support vector machine (SVM) model was established. The classification accuracy of calibration set and prediction set were 98.75% and 95%, respectively. Savitzky-Golay algorithm was used to recognize the important wavelengths, and SVM model was established based on the recognized important wavelengths. The final classification accuracy was slightly less than that based on the full spectra. In addition, the pixel-wise spectra extracted from NIR-HSI system could realize the visualization of different samples, and intuitively reflect the differences among the samples. The results showed that it was feasible to classify the sulfur dioxide residue on the surface of fresh-cut potato slices immersed in different concentration of sodium pyrosulfite solution by NIR spectra. It provided an alternative method for the detection of sulfur dioxide residue on the surface of fresh-cut potato slices.
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