POSTHARVEST BIOLOGY AND TECHNOLOGY
·
2020
·
IF 4.303
Xueyin Ru,Ning Tao,Yanyan Feng,Qingqing Li,Qingguo Wang
Enzymatic browning is one of the essential issues affecting the quality of fresh-cut produce. In this study, we identified a novel, safe, and effective anti-browning agent, 3-mercapto-2-butanol, which can prevent fresh-cut potatoes from browning for 5 d under the concentration of 25 μL L −1 at 5 °C. The inhibitory effect of 3-mercapto-2-butanol was close to sodium bisulfite. 3-Mercapto-2-butanol was further identified as a competitive inhibitor which directly inhibited the activity of polyphenol oxidase (PPO) by enzyme kinetic analysis, and the expression levels of PPO-related genes ( POT32 and POT33 ) were decreased after 3-mercapto-2-butanol treatment. Besides, the concentration of enzymatic browning substrate tyrosine (Tyr) in the potato chips was found significantly higher in 3-mercapto-2-butanol treatment group than in the control group. We speculated that 3-mercapto-2-butanol could reduce the consumption of Tyr by inhibiting the activity of PPO. Our finding not only provided a novel and safe anti-browning agent candidate (3-mercapto-2-butanol) to efficiently solve the browning issue for fresh-cut food products, but also preliminarily revealed its mechanism in browning inhibition.
研究领域:
食品科学
·
植物生理学
✓ 已验证
DOI
高影响因子
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
·
2021
·
IF 4.556
Yitian Zhu,Yan Zhu,Xinyu Liu,Jin Qi
Citri Reticulatae ‘Chachi,’ also called “Guang Chen pi” (GCP), is a geoherb of Citri reticulatae pericarpium(CRP), mainly produced in Xinhui, Guangdong, China. It has been a food and traditional medicine for thousands of years. GCPs are popular green food, and can be divided into three picking times and different aging periods according to edible quality. Despite many pharmaceutical studies, there is little information on edible differences among GCP types. The dynamic changes in dietary value for different aging and picking times were investigated through quantifying polyphenols, soluble proteins, ascorbic acid , reducing sugars, polysaccharides , and β -carotene. The browning index (BI) and pH were also measured. Comprehensive analysis results showed that nutrient contents in brownish and reddish peels were close, and higher than in green peel. With aging time, ascorbic acid and β -carotene decreased, while dissolution of polysaccharides, polyphenols, and proteins increased, likely contributing to the aroma change. At the same time, pH of the system gradually decreased, but BI increased. Mathematical path analysis of related substrates and BI showed the greatest correlation of polyphenols with BI. The browning mechanism likely started with ascorbic acid degradation that caused reduced antioxidation, contributing to further reaction of polyphenols with other compounds to produce browning.
研究领域:
食品科学
·
植物学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2018
·
IF 4.946
Taotao Li,Dingding Shi,Qixian Wu,Zhengke Zhang,Hongxia Qu,Yueming Jiang
The effect of sodium para -aminosalicylate (PAS-Na) on litchi pericarp browning and the potential regulating mechanism was investigated in this study. Results showed that 0.3 g L −1 PAS-Na significantly inhibited the development of pericarp browning and reduced respiration rate of litchi fruit. PAS-Na inhibited the production of reactive oxygen species (ROS) and decreased the expression level of senescence-related genes. Additionally, PAS-Na treatment enhanced the activities of superoxide dismutase (SOD), catalase (CAT) and glutathione peroxidase (GPX), which might contribute to the scavenging of ROS. Meanwhile, PAS-Na treatment maintained membrane integrity as indicated by reduced relative membrane leakage rate and malondialdehyde (MDA) content, as well as lower activities of membrane lipids-degrading enzymes: lipase and lipoxygenase (LOX). Amino acids, especially GABA, Glu, Met contents were also significantly affected by PAS-Na treatment. Taken together, we postulated that PAS-Na treatment might be a promising method for controlling postharvest browning and prolonging shelf-life of harvested litchi fruit.
研究领域:
植物生理学
·
食品科学
✓ 已验证
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2021
·
IF 7.514
Kaibo Yu,Lei Zhou,Yuefang Sun,Zicong Zeng,Huiwen Chen,Junping Liu,Liqiang Zou,Wei Liu
Enzymatic browning control of cloudy fruit juice with natural substances has received much attention for improving its nutritional and commercial value. This study explored the anti-browning potential of Rosa roxburghii in apple juice. The anti-browning effects and mechanisms were evaluated by serial measurements of appearance, browning index, polyphenol oxidase (PPO) activity, UPLC-QE-Orbitrap-MS identification, inhibition kinetics and molecular docking. The results showed that Rosa roxburghii juice (0.25%-1.25% w/w) could effectively inhibit browning and PPO activity of apple juice. Ascorbic acid (1.67 g/100 g) as a reducing agent was a main anti-browning factor. Furthermore, seven phenolic compounds in Rosa roxburghii were screened as PPO inhibitors. Representative phenolic inhibitors induced mixed or competitive inhibition of PPO, mainly driven by hydrophobic forces and hydrogen bonds. This work demonstrates that Rosa roxburghii is a promising natural anti-browning ingredient to control the browning of cloudy apple juice due to abundant ascorbic acid and PPO inhibitors.
研究领域:
食品科学
·
植物化学
✓ 已验证
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2022
·
IF 6.056
Qiu-Lan Liu,Yang Yi,Shi-Qi Wang,Hong-Xun Wang,Wei Xu,Ting Min,Li-Mei Wang
Lotus root is the most consumed aquatic vegetable in China. Both the actual boiling of lotus root and the simulated boiling of its extract were performed at different conditions to explore the development of non-enzymatic browning and the loss of reducing sugars, free amino acids, total free phenols and ascorbic acid. The kinetic parameters of zero-order and first-order models indicated that both browning degree and nutrient loss had a positive correlation with boiling time, temperature and pH value. Moreover, nutrient contents and boiling conditions were adopted as independent variables to establish the multiple linear regression model of browning degree ( P < 0.001), which confirmed that reducing sugars and total phenols principally contributed to the browning ( P < 0.01), through caramelization and phenol oxidation. With the addition of baking soda (pH 8), 100 °C boiling decreased the DPPH radical scavenging capacity and ferric reducing antioxidant power of lotus root extract by 62.96% and 58.51%, respectively. Furthermore, 120 °C boiling probably induced the formation of browning products, which possessed cytotoxicity against HepG2 and L02 cells. A short boiling time, as well as an acidic condition induced by added vinegar, is recommended for cooking and processing of lotus root in consideration of nutrition and health.
研究领域:
食品科学
·
植物学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2022
·
IF 9.231
Yali Shi,Peiyu Wei,Qiuge Shi,Jun Cao,Kexue Zhu,Zhongyuan Liu,Dayong Zhou,Xuanri Shen,Chuan Li
The quality changes in tilapia belly muscle (BM), dorsal muscle (DM) and tail muscle (TM) were studied and the hypothesis of browning of the fillets was revealed during partial freezing. Compared with DM and TM groups, BM samples had higher thiobarbituric acid reactive substances (TBARS) (0.41 mg malondialdehyde eq/kg at 49 d) and K values (61.81% at 42 d) ( P < 0.05). The microstructure of the BM group deteriorated most obviously during storage. Therefore, the BM group was considered to be the fastest to oxidize and deteriorate. In addition, 54 different micromolecular metabolites were identified from tilapia fillets by UHPLC - Q-TOF-MS analysis, and there were significant differences in the micromolecular metabolites in the three parts of tilapia. Therefore, proteins and lipids were degraded by the action of enzymes and microorganisms to produce some amines and small molecular acids, leading to the deterioration of the quality of tilapia fillets.
研究领域:
食品科学
·
生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food Chemistry-X
·
2022
·
IF 6.443
Lijuan Zhu,Wanfeng Hu,Ayesha Murtaza,Aamir Iqbal,Jiaxing Li,Jiao Zhang,Junjie Li,Mengjie Kong,Xiaoyun Xu,Siyi Pan
The potential mechanism behind the browning inhibition in fresh-cut water chestnuts (FWC) after eugenol (EUG) treatment was investigated by comparing the difference in browning behavior between surface and inner tissues. EUG treatment was found to inactivate browning-related enzymes and reduce phenolic contents in surface tissue. Molecular docking further confirmed the hydrophobic interactions and hydrogen bonding between EUG and phenylalanine ammonia-lyase (PAL). Moreover, EUG also enhanced reactive oxygen species (ROS)-scavenging enzyme activities, ultimately decreasing the O 2 - generation rates. Regarding inner tissue, EUG induced the accumulation of colorless phenolic compounds and increased the antioxidant capacity. In conclusion, 1.5 % EUG exhibited the best inhibitory effect on FWC browning, which partly attribute to the direct inhibitory effects on PAL activity. Furthermore, EUG could also enhance the enzymatic/non-enzymatic antioxidant capacity and alleviate the ROS damage to membranes, thereby, preventing the contact between oxidative enzymes and phenols and indirectly inhibiting the enzymatic browning in FWC.
研究领域:
食品科学
·
植物生理学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
MOLECULES
·
2023
·Vol. 28
·期 18
·6713
·
IF 4.6
Cong Huang,Yuan Zhong,Rong Zeng,Jie Wang,Qingwen Fang,Shuzhen Xiao,Ji Zhang,Zongde Wang,Shangxing Chen,Dayong Peng
In order to develop a new type of antioxidants with high efficiency, a series of β-ionone thiazolylhydrazone derivatives were designed and synthesized from β-ionone, and their structures were characterized by1H-NMR,13C-NMR, FT-IR, and HR-MS. The antioxidant test in vitro indicated that most of the target compounds had high biological activity. Among them, compound1kexhibited very strong DPPH (1,1-diphenyl-2-picrylhydrazyl radical)-scavenging activity with a half-maximal effective concentration (IC50) of 86.525 μM. Furthermore, in the ABTS (2,2-azinobis (3-ethylbenzothiazoline-6-sulfonate) diammonium salt)-scavenging experiment, compound1mexhibited excellent activity with an IC50of 65.408 μM. Their biological activities were significantly better than those of the positive control Trolox. These two compounds, which have good free-radical-scavenging activity in vitro, were used as representative compounds in the anti-browning experiment of fresh-cut potatoes. The results showed that1kand1mhad the same anti-browning ability as kojic acid, and they were effective browning inhibitors. In addition, it is well known that microbial infection is one of the reasons for food oxidation. Therefore, we investigated the antifungal activity of 25 target compounds against eight plant fungi at a concentration of 125 mg/L. The results indicated that these compounds all have some antifungal activity and may become new potential fungicides. Notably, compound 1u showed the best inhibitory effect againstPoria vaporaria, with an inhibition rate as high as 77.71%; it is expected to become the dominant structure for the development of new antifungal agents.Keywords:thiazolylhydrazone;synthesis;antioxidant;antifungal;anti-browning
研究领域:
食品科学
·
植物保护
·
有机化学
✓ 已验证
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2020
·
IF 6.306
Yang Zhao,Ze-Hua Huang,Hui-Ming Zhou,Ke-Xue Zhu,Xiao-Na Guo,Wei Peng
The role of polyphenol oxidase (PPO) in the browning of fresh wet noodle sheets (FWNS) was discussed. To release the chemical formation mechanism of the dark spots formed on FWNS, the reconstituted FWNS and PPO-catechol reaction systems were prepared. Different from the overall color change of FWNS, almost all the melanins in dark spots were indirect products of PPO catalysis. The PPO catalytic dehydrogenation was an essential step for the formation of dark spots, but once the phenol dehydrogenation products were formed, the dark spots could still form through a further polymerization process, even though the PPO was completely deactivated. The optimum pH for the phenolic dehydrogenation in FWNS was about 7, and the alkaline condition was advantageous to the progress of the polymerization. Comprehensively, the maximum amount of dark spots was formed at about pH 9.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2025
·
IF 9.8
Chao Guo,Xiang-Bo Zeng,Bo Peng,Fa-Wen Yin,Hui-Lin Liu,Bei-Wei Zhu,Da-Yong Zhou
Cooked Antarctic krill (AK) was sprayed with antioxidants, followed by hot air drying (HAD) to produce AK meal (AKM). The antioxidants could alleviate color darkening, reduce oxidation of lipids and proteins, among which tea polyphenol palmitate (TPP) + antioxidant of bamboo leaf (AOB) exhibited the best effect on improving overall quality of AKM. The color indicator (L*) was negatively correlated with hydrophilic pyrrole, hydrophobic pyrrole and lipid oxidation indexes, suggesting that Maillard-like reaction and lipid oxidation contributed to the color darkening. Furthermore, AK oil (AKO) extracted from the AKM treated with TPP + AOB showed lower initial oxidation level and better storage stability (peroxide value (POV): from 1.84 to 7.20 mg CHP/g, thiobarbituric acid reactive substances (TBARs): from 0.62 to 0.97 ppm) compared to that from the control AKM (POV: from 2.31 to 7.64 mg CHP/g, TBARs: from 0.68 to 1.04 ppm).
研究领域:
食品科学
·
海洋生物学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2024
·
IF 6
Heng-Yu Liang,Hao-Xiang Gao,Zan Jing,Qiang He,Wei-Cai Zeng
Maillard reaction plays an important role in the flavour and color of some food. However, the excessive occurrence of Maillard reaction may affect the quality and safety of food. In this study, a simulated Maillard system composed of gluten and glucose was established to evaluate and analyze the regulatory role of tea polyphenols (TP) in it. The addition of tea polyphenols alleviated excessive browning of the Maillard reaction and significantly inhibited the accumulation of fructosamine and late glycosylation end products in the system. Based on the analysis of laser particle sizer and atomic force microscope, the large particle size distribution and aggregation structure of the Maillard reaction products in the tea polyphenol group disappeared. Further experiments showed that with the addition of tea polyphenols, the free radicals content in the system decreased, while the amount of reaction substrates increased. It was also shown that tea polyphenols effectively inhibited the isomerism of glucose to fructose and affected the content of free sulfhydryl and free amino groups in the system. The results indicated that tea polyphenols can regulate the Maillard reaction between gluten and glucose, which gives it the potential for application in the field of bakery and thermally processed foods.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
·
2025
·
IF 3.3
Ma Shutian,Shi Zhuang,Yang Yi,Zhang Jinglin,Zou Hongyu,Diao Enjie,Zhang Liming
Solo-bulb black garlics (SBBG) are novel foods rich in nutritional and functional ingredients. However, certain process contaminants formed during thermal processing of SBBG raise safety concerns. This study investigated the formations of 5-hydroxymethyl-2-furfural (5-HMF) and acrylamide, as well as the browning degree of SBBG during a 12-day aging period. Both 5-HMF and acrylamide contents exhibited exponential increases, with their formations well simulated by pseudo-first-order kinetic models. 5-HMF formation showed a significant positive correlation with fructose content ( p < 0.05), while acrylamide formation was strongly associated with asparagine content ( p < 0.01). Browning degree correlated significantly with acrylamide accumulation and asparagine content ( p < 0.01), but not with 5-HMF ( p > 0.05). These results indicate that fructose and asparagine accumulations play critical roles on 5-HMF and acrylamide formations in SBBG, respectively, and acrylamide accumulation promotes SBBG browning. Notably, acrylamide level in SBBG exceeded those reported in some commonly consumed foods, which is a concern considering the daily consumption of this food.
研究领域:
食品科学
·
营养学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）