冷激复合柚皮提取物处理对鲜切马铃薯褐变调控的影响  被引量:1

Browning Control of Fresh-Cut Fruits and Vegetables by the Combination of Cold Shock and Pomelo Peel Extract Treatment

在线阅读下载全文

作  者:李明[1] 王艳瑜 焦玉珍 刘雨涵 乔丽萍[1,2] 刘霞 LI Ming;WANG Yanyu;JIAO Yuzhen;LIU Yuhan;QIAO Liping;LIU Xia(College of Food Science and Engineering,Tianjin University of Science&Technology,Tianjin 300457,China;Tianjin Gasin-DH Preservation Technology Co.,Ltd.,Tianjin 300300,China)

机构地区:[1]天津科技大学食品科学与工程学院,天津300457 [2]天津捷盛东辉保鲜科技有限公司,天津300300

出  处:《食品研究与开发》2023年第17期8-14,共7页Food Research and Development

基  金:国家自然科学基金青年项目(32001765);中国博士后科学基金面上资助项目(2022M712375);天津市企业科技特派员项目(22YDTPJC00180)。

摘  要:以马铃薯为原料,探究柚皮提取物(0.05%)浸泡处理、冷激[(2±1)℃冰水混合物,整果冷激25 min]处理、冷激复合柚皮提取物处理对鲜切马铃薯的护色作用及褐变调控规律。结果表明,与对照组(未作处理)相比,处理组均不同程度的延缓切片L^(*)值下降和a^(*)值、ΔE值增大,抑制多酚氧化酶(polyphenol oxidase,PPO)、过氧化物酶(peroxidase,POD)、苯丙氨酸解氨酶(phenylalanine ammonia lyase,PAL)活性和总酚积累,减少丙二醛(malondialdehyde,MDA)和H2O2的生成,提高DPPH自由基清除率和谷胱甘肽(glutathione,GSH)水平。3种处理中,冷激复合柚皮提取物处理较好地维持产品原有色泽,护色保鲜效果最佳,到贮藏末期(第8天)仍保持较好的表观色泽。Potato was treated with pomelo peel extract(0.05%)soaking,cold shock[the whole potato tuber treated with(2±1)℃ice-water mixture for 25 min],and the combination of cold shock and pomelo peel extract soaking.The browning of fresh-cut potato slices was then measured.The results showed that compared with the control group(untreated),the above treatments delayed the decrease in brightness value L^(*)and the increases in red-green value a^(*)and overall color changeΔE,inhibited the polyphenol oxidase(PPO),peroxidase(POD),phenylalanine ammonia lyase(PAL)activities and total phenol accumulation,reduced the malondialdehyde(MDA)and hydrogen peroxide(H2O2)production,and increased the DPPH free radical scavenging rate and glutathione(GSH)level.The combination of cold shock and pomelo peel extract treatment well maintained the original color of the product,and achieved the best anti-browning effect as the potato still maintained a good color by the end of the storage(8 d).

关 键 词:鲜切果蔬 酶促褐变 冷激处理 柚皮提取物 抗氧化能力 

分 类 号:TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]

 

参考文献:

正在载入数据...

 

二级参考文献:

正在载入数据...

 

耦合文献:

正在载入数据...

 

引证文献:

正在载入数据...

 

二级引证文献:

正在载入数据...

 

同被引文献:

正在载入数据...

 

相关期刊文献:

正在载入数据...

相关的主题
相关的作者对象
相关的机构对象