The enzymatic browning reaction inhibition effect of strong acidic electrolyzed water on different parts of sweet potato slices

Abstract

The efficacy of acidic electrolyzed water on inhibiting the enzymatic browning reaction of the skin, peripheral and central parts of sweet potato slices was investigated in the present study. The total phenolic content of the same part of sweet potato treated by electrolyzed water with pH 2.7 and available chlorine concentration 55.98 mg/L was decreased within six days of storage. The major free phenolic acid detected in sweet potato slices is chlorogenic acid, and the content of chlorogenic acid of skin parts of sweet potato of control treatment on the 4th storage day was 609.53 mg/kg, whereas the content decreased to 427.28 mg/kg of elecrolyzed water treatment, and most of the free and bound phenolic acids contents of skin parts of sweet potato slices were decreased of electrolyzed water treatment. Electrolyzed water could decrease the browning degree of skin, peripheral and central parts of sweet potato slices, significantly (P < 0.05), as well as inhibit the activities of polyphenol oxidase and peroxidase, significantly (P < 0.05). These results indicated that the high level of browning degree of skin parts of sweet potato slices was related with a high level of substrates and high activities of polyphenol oxidase and peroxidase in skin parts. Acidic electrolyzed water could effectively control the enzymatic browning reaction of sweet potato slices and was a promising method to be used in fresh-cut sweet potato products processing. • Electrolyzed water was used to process sweet potato slices. • Electrolyzed water could inhibit the browning degree of sweet potato slices. • Electrolzyed water could inhibit the PPO and POD activities of sweet potato slices. • Electrolzyed water could decrease the total phenolic content of sweet potato slices.