在储存期间,高氧预处理与类在新鲜切割的土豆上结合的超级抗效应
Jiaxuan Zheng1, Yishan Jiang1, Aiguang Li1
1State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.
Foods (Basel, Switzerland)
|May 14, 2025
概括
结合高氧处理和类,可以有效地防止新鲜切割的土豆中的酶性色. 这种协同方法增强了抗氧化剂活性,并在储存期间保持质量.
科学领域:
- 食品科学 食品科学 食品科学
- 生物技术是生物技术.
- 农业科学 农业科学
背景情况:
- 酵素色是新鲜切割的土豆商业化的主要挑战.
- 现有的抗棕色化策略往往缺乏协同优化.
- 生物诱导技术和天然化合物显示出希望,但需要进一步探索.
研究的目的:
- 为了研究高氧 (HO) 处理和类 (CP) 对新鲜切割的土豆的协同抗效应.
- 评估对酶活性,抗氧化能力和膜完整性的综合影响.
- 提供一种实用,协同的解决方案来控制酶性色.
主要方法:
- 整个土豆茎经过了短期高氧 (80%) 处理.
- 新鲜切割的土豆片被鱼 (0.1%) 处理.
- 在储存8天后测量了酶活性 (POD,PPO,CAT,SOD,PAL),总含量和甲 (MDA).
主要成果:
- 与单一治疗或对照治疗相比,联合HO + CP治疗显示出更高的抗色疗效.
- 过氧化酶 (POD) 和多氧化酶 (PPO) 的活性被显著抑制.
- 抗氧化酶活动 (CAT,SOD,PAL) 和总含量增加,而MDA积累减少.
结论:
- 高氧处理和类的协同应用提供了一种新且有效的策略,用于控制新鲜切割的土豆中的酶性色.
- 这种方法增强了抗氧化剂防御机制,并保护了膜的完整性.
- 这些发现为延长新鲜切割的土豆的保质期和商业可行性提供了实际解决方案.
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