期刊
FOOD BIOSCIENCE
卷 38, 期 -, 页码 -出版社
ELSEVIER
DOI: 10.1016/j.fbio.2020.100716
关键词
Chinese water chestnut; Eleocharis tuberosa; Eugenol emulsion; Phenolics; Phenylalanine ammonia lyase
资金
- Fundamental Research Funds for the Central Universities [2662018JC018]
- Hubei Province Technical Innovation Special Major Project [2017ABA153, 2018ABA072]
- National Key Research and Development Program [2017YFD0400701-2]
The browning inhibition and preservation properties of eugenol emulsions (EUG) on fresh-cut Chinese water chestnut (CWC), and the associated mechanisms of browning inhibition were studied in relation to enzymatic activities and polyphenol substrates. Fresh-cut CWC was treated with different concentrations of EUG, resulting in the maintenance of quality, inhibition of the microbial index which decreased by 1.20 log CFU/g after storage and enzymatic activities of different enzymes such as polyphenol oxidase, peroxidase, and phenylalanine ammonia lyase (PAL). Correlation analysis between enzymatic activities and degree of browning suggested that PAL was the main enzyme that led to browning in fresh-cut CWC. The enzymatic activity of PAL was decreased by 57% with the 1.5% EUG treatment after 12 d of storage. HPLC analysis showed that EUG-treated fresh-cut CWC (1.5%) slightly changed 5 phenolics during storage and the EUG content decreased from 32.8 to 13.0 mg/kg in treated groups. The potential mechanism is that EUG could inhibit the browning of CWC by reducing the enzymatic activities especially PAL, and decreasing the changes in phenolic content.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据