Effect of ascorbic acid postharvest treatment on enzymatic browning, phenolics and antioxidant capacity of stored mung bean sprouts

Sikora, Małgorzata; Świeca, Michał

doi:10.1016/j.foodchem.2017.07.067

Cited by 96 publications

(69 citation statements)

References 36 publications

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“…Moreover, it acts as an antioxidant, inhibits the loss of endogenous AA of the treated commodity and can be incorporated into a suitable edible coating material to improve its anti‐browning efficacy (Sogvar et al, ). The use of AA as an effective browning inhibitor has been reported in numerous fresh‐cut products under various storage conditions (Saba & Sogvar, ; Sikora & Świeca, ). So, the use of AA in combination with an appropriate coating type such as AVG could be considered more suitable for reducing browning and managing overall produce quality.…”

Section: Introductionmentioning

confidence: 99%

Effect of pre‐storage ascorbic acid andAloe veragel coating application on enzymatic browning and quality of lotus root slices

et al. 2020

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The effect of ascorbic acid [AA (1%)] and Aloe vera gel [AVG (50%)] coating alone and in combination was investigated on enzymatic browning and quality of lotus root slices during storage at 20 ± 1°C. The combined application of AA and AVG coating delayed surface browning, reduced increase in relative electrolyte leakage (REL) and showed higher overall visual quality (OVQ). Similarly, AA and AVG combined treatment reduced superoxide anion (O2-·) and hydrogen peroxide (H2O2) production and malondialdehyde (MDA) content, and suppressed peroxidase (POD) and polyphenol oxidase (PPO) activities. In addition, AA and AVG treatment conserved higher AA content, ascorbate peroxidase (APX), superoxide dismutase (SOD) and catalase (CAT) enzymes activities along with higher total phenolics and radical scavenging activity. In conclusion, the combined application of AA and AVG coating could be an appropriate treatment to delay surface browning and quality loss of lotus root slices. Practical applications Lotus root is an aquatic rhizome vegetable. The fresh‐cut slices of lotus roots are prone to post‐cut enzymatic browning and quality deterioration during postharvest storage. Browning induced loss of visual quality and microbial infestations are the leading constraints in extending storage and/or shelf life of lotus root slices. Surface browning results in loss of characteristic color eventually leading to significant reduction in market potential and visual quality. However, quality deterioration and development of browning could be delayed with some suitable postharvest treatments. So, the effect of AA and Aloe vera gel based coating was investigated for quality conservation of lotus root slices. The findings of the current work are of global importance in reducing browning and conserving visual quality of lotus root slices in particular and fresh‐cut produce in general.

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Section: Introductionmentioning

confidence: 99%

Effect of pre‐storage ascorbic acid andAloe veragel coating application on enzymatic browning and quality of lotus root slices

et al. 2020

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“…Application of pulsed electric field to vegetables causes loss of turgidity and cellular leakage of valuable nutrients (Witrowa-Rajchert, 2012). The most popular way of inhibition of the negative changes caused by oxidoreductases in fresh fruit and vegetables is application of chemical inhibitors such as L-cysteine (Pace et al, 2015), ascorbic acid (Tortoe et al, 2007;Jang & Moon, 2011;Sikora & Swieca, 2017), oxalic acid, citric acid (Tortoe et al, 2007;Altunkaya & G€ okmen, 2009) sulphur dioxide or sulphites (Arogundade & Mu, 2012). Unfortunately, some of these chemicals, for example sulphites, may exert a negative health effect.…”

Section: Introductionmentioning

confidence: 99%

Effect of basil leaves and wheat bran water extracts on enzymatic browning of shredded storage iceberg lettuce

Sikora

Złotek

Świeca

2019

Int J of Food Sci Tech

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Summary The impact of functional solutions (water infusions of radish sprouts, wheat bran (WBE), basil leaves (BLE) and lentil protein hydrolysate) on enzymatic browning of shredded iceberg lettuce was studied. BLE and WBE, limiting enzymatic browning in the highest degree, were tested during cold storage. The best inhibitors of PPO activity in lettuce stored for 8 days were 10% WBE (a decrease by 97%). POD activity was substantially decreased by ascorbic acid (by 75%) and 1% BLE (by 83%). POD and PPO inhibition was reflected in a decrease in enzymatic browning, that is 91% and 88% reduction was found in 8‐day stored lettuce treated with 1% BLE and 1% WBE, respectively. In the case of POD, mixed inhibition was recorded for BLE and WBE, while these solutions acted as competitive inhibitors of PPO activity. The enzymatic browning of shredded iceberg lettuce during cold storage may be effectively suppressed by natural extracts.

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“…An important parameter that determines the quality of unprocessed plant products is their colour. In the case of legume sprouts, a key role in the enzymatic browning is played by polyphenol oxidase and/or peroxidase (Sikora & Świeca, ). In this study, the co‐culturing had no effect on the peroxidase activity but resulted in a significant increase in polyphenol oxidase activity in the preparations of the soybean, mung bean and adzuki bean sprouts.…”

Section: Discussionmentioning

confidence: 99%

Effects of probiotic L. plantarum 299v on consumer quality, accumulation of phenolics, antioxidant capacity and biochemical changes in legume sprouts

Złotek

Świeca

Reguła

et al. 2019

Int J of Food Sci Tech

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This study evaluated the influence of Lactobacillus plantarum 299v on the consumer quality of legume sprouts. The probiotic‐rich sprouts were produced by soaking the seeds in probiotic water suspension and further sprouting at 25 °C for 4 days. The enrichment of the sprouts with L. plantarum 299v only slightly affected the sensory quality ‐ the overall acceptability of the probiotic‐rich sprouts was usually higher. The probiotic‐rich sprouts exhibited increased activity of polyphenol oxidase (the highest activity in the mung bean preparations ‐ 73.97 U mg−1 of protein). The peroxidase activity was not altered. The probiotic enrichment increased the phenolic content by 25%, 31% and 23% in the soybean, adzuki and mung bean preparations; however, it was not reflected in the antioxidant activities. The changes in the activity of enzymes involved in mobilisation of stored material (starch and proteins) and the increased content of phenolics only slightly modified the bioavailability of nutrients.

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Effect of ascorbic acid postharvest treatment on enzymatic browning, phenolics and antioxidant capacity of stored mung bean sprouts

Cited by 96 publications

References 36 publications

Effect of pre‐storage ascorbic acid andAloe veragel coating application on enzymatic browning and quality of lotus root slices

Effect of pre‐storage ascorbic acid andAloe veragel coating application on enzymatic browning and quality of lotus root slices

Effect of basil leaves and wheat bran water extracts on enzymatic browning of shredded storage iceberg lettuce

Effects of probiotic L. plantarum 299v on consumer quality, accumulation of phenolics, antioxidant capacity and biochemical changes in legume sprouts

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