Abstract
Controlling browning and mitigating oxidative damage are important factors when attempting to extend the shelf-life and high-quality features of fresh-cut sweet potato (Ipomoea batatas (L.) Lam). In order to preserve the color and antioxidant capacity, ultrasound (US) treatment at 40 kHz for 10 min was applied to investigate the effect on enzymatic browning of sweet potato slices. Changes in color, total phenolic content, total antioxidant capacity, phenol metabolism-related enzymes including phenylalanine ammonia-lyase (PAL), polyphenol oxidase (PPO), peroxidase (POD) were examined. Also investigated here were superoxide radical (O2−˙) and hydrogen peroxide (H2O2) contents, antioxidant enzymes including superoxide dismutase (SOD) and catalase (CAT) involved in reactive oxygen species metabolism. After storage lasting 10 days at 4 °C, US-treated slices maintained significantly (p < 0.05) higher luminosity (p = 0.000003) and chroma (p = 0.000018) by reducing PPO and POD activities, when compared to the control. Meanwhile, the induction of PAL was observed to positively correlate with higher total phenolic content (r = 0.818, p < 0.01; p = 6.1752 × 10−9), thereby enhancing antioxidant capacity to combat oxidative damage. Moreover, O2−˙ (p = 3.8046 × 10−10) and H2O2 (p = 0.000013) concentrations were significantly (p < 0.05) suppressed by activating CAT and SOD activities. Results suggested that US treatment could inhibit browning of fresh-cut sweet potato by reducing the activity of PPO and POD while improving total antioxidant capacity.
Highlights
As the world's seventh most important food crop, sweet potato (Ipomoea batatas (L.) Lam) is widely grown in more than 100 countries and regions.[1]
Fresh-cut products are susceptible to physiological changes resulting from mechanical operations, which lead to browning discoloration, phenolic oxidative degradation, reactive oxygen metabolism maladjustment, aKey Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China
US-treated sweet potato slices had the lower surface browning in comparison to the control (Fig. 1A)
Summary
As the world's seventh most important food crop, sweet potato (Ipomoea batatas (L.) Lam) is widely grown in more than 100 countries and regions.[1] Its tuberous root is a good source for food processing with high levels of carbohydrates and vitamins and possesses strong antioxidant potential.[2,3] With the demands of modern society's fast-paced lifestyle, fresh-cut and ready-to-eat produce represent a market trend and have increased more than 30% in the past decade This is due to its convenience, high utilization and nutrition retention.[4,5] Freshcut sweet potato is a new type of processed product for consumers or for the catering industry, and the appearance and nutritional bene ts are the main factors affecting consumers' purchase choices.[6] fresh-cut products are susceptible to physiological changes resulting from mechanical operations, which lead to browning discoloration, phenolic oxidative degradation, reactive oxygen metabolism maladjustment, aKey Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China. E-mail: lixihong@ tust.edu.cn bTianjin Gasin-DH Preservation Technology Co., Ltd, Tianjin 300300, China which may eventually increase perishability and shorten shelflife.[7,8,9]
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