A novel mitigator of enzymatic browning--hawthorn leaf extract and its application in the preservation of fresh-cut potatoes  

作　　者：Liping Qiao Hailin Wang Jinsheng Shao Laifeng Lu Jinhu Tian Xia Liu 乔丽萍;王海林;邵金升;路来风;田金虎;刘霞(State Key Laboratory of Food Nutrition and Safety,Ministry of Education,Tianjin Key Laboratory of Food Nutrition and Safety,College of Food Science and Engineering,Tianjin University of Science&Technology,Tianjin,China;College of Biosystems Engineering and Food Science,National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment,Zhejiang Key Laboratory for Agro-Food Processing,Zhejiang Engineering Laboratory of Food Tech no logy and Equipment,Fuli Institute of Food Science,Zhejiang Un iversity,Hangzhou,China;Tianjin Gasin-DH Preservation Technology Co.Ltd.,Tianjin,China)

机构地区：[1]State Key Laboratory of Food Nutrition and Safety,Ministry of Education,Tianjin Key Laboratory of Food Nutrition and Safety,College of Food Science and Engineering,Tianjin University of Science&Technology,Tianjin,China [2]College of Biosystems Engineering and Food Science,National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment,Zhejiang Key Laboratory for Agro-Food Processing,Zhejiang Engineering Laboratory of Food Tech no logy and Equipment,Fuli Institute of Food Science,Zhejiang Un iversity,Hangzhou,China [3]Tianjin Gasin-DH Preservation Technology Co.Ltd.,Tianjin,China

出　　处：《Food Quality and Safety》2021年第3期247-255,共9页食品品质与安全研究（英文版）

基　　金：sustained by the National Natural Science Foundation of China(No.32001765);the Open Project Program of the State Key Laboratory of Food Nutrition and Safety,China(SKLFNS-KF-202016).

摘　　要：Objectives:The purpose of this study was to evaluate the antibrowning functions of hawthorn leaf extract on fresh-cut potato and its possible mechanism.Materials and Methods:Fresh-cut potatoes were treated with different concentrations(0.01%,0.05%,and 0.1%)of hawthorn leaf extract and preserved at 4 C for 8 days.The appears nee and colour of potato slices were evaluated,along with the content of the phenol,malondialdehyde(MDA),and hydrogen peroxide(H2O2)during cold storage.Meanwhile,the activities of polyphenol oxidase(PPO),peroxidase(POD),phenylalanine ammonia-lyase(PAL),lipoxygenase(LOX),catalase(CAT),superoxide dismutase(SOD),and the antioxidant capacity were determ in ed.Furthermore,the composition of hawthorn leaf extract was analyzed by high-performance liquid chromatographytandem mass spectrometry(HPLC-MS/MS).Results:The addition of hawthorn leaf extract effectively delayed the browning process.It not only enhanced the CAT activity and antioxidant capacity but also reduced the LOX activity and accumulation of MDA and H_(2)O_(2).Meanwhile,the activities of PPO,POD,and PAL as well as the content of phe nol were con trolled.Additionally,25 phe nols,34 flavonoids,and 5 proa nthocya nidins were identified through high-performance liquid chromatography-tandem mass spectrometry(HPLC-MS/MS),ideluding caffeic acid,quercetin and catechol.Conelusion:Hawthorn leaf extract significantly alleviated the browning of fresh-cut potato.It could serve as a n atural an tibrowning alter native by stabilizing the membra ne and modulating reactive oxygen species and redox reactions.

关 键 词：Hawthorn leaf extract enzymatic browning fresh-cut potatoes. 

分 类 号：TS205.7[轻工技术与工程—食品科学]