Effect of high-pressure carbon dioxide treatment on browning inhibition of fresh-cut Chinese water chestnut (Eleocharis tuberosa): Based on the comparison of damaged tissue and non-damaged tissue

Kong, Mengjie; Hu, Xueqi; Iqbal, Aamir; Zhu, Lijuan; Ali, Shinawar Waseem; Xu, Xiaoyun; Pan, Siyi; Murtaza, Ayesha

doi:10.1016/j.postharvbio.2021.111557

Cited by 24 publications

(17 citation statements)

References 43 publications

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“…1 C , there was no significant change in BI of inner tissue during storage in both controlled and EUG-treated groups ( P > 0.05). Several studies have also reported that discoloration only occurs in the surface tissue of FWC ( Kong et al, 2021 , Li et al, 2022 ).…”

Section: Resultsmentioning

confidence: 99%

“…Enzymatic browning is one of the most common reactions in the postharvest stage of fruit and vegetables, which involves several enzymes such as PPO, POD and PAL ( Kong et al, 2021 ). PPO can catalyze the oxidation of phenolic compounds to o -quinones, which further polymerize into brown pigments ( Chen et al, 2017 ).…”

Section: Resultsmentioning

confidence: 99%

“…After incubation at 37 °C for 1.5 h, 0.2 mL of 6 mol L -1 HCl was added into the reaction system. One unit of PAL activity was defined as the amount of enzyme causing an increase in absorbance at 290 nm per h ( Kong et al, 2021 ). For each experiment, 18 individual FWC were used to measure PAL activity with three replicates.…”

Section: Methodsmentioning

confidence: 99%

“…Although, fresh-cut water chestnut (FWC) is one of the most consumed fresh-cut products in China, but the cut-edge tissue of FWC is prone to yellowing which could result in shorter shelf life ( He & Pan, 2017 ). Previous studies reported phenylalanine ammonia-lyase (PAL) as the critical enzyme which involved in the yellowing of FWC ( Kong et al, 2021 , Song et al, 2019a , Teng et al, 2020 ). Besides, the accumulation of flavonoids (not oxidation products of phenolic compounds) also led to the yellowing of FWC ( Pan et al, 2015 ).…”

Section: Introductionmentioning

confidence: 99%

“…“Surface tissue” is generally the tissue within 2 mm from the cut surface of FWC, in which the cell integrity is totally destroyed ( Kong et al, 2021 ). While “inner tissue” refers to internal tissue which has intact cellular structures.…”

Section: Introductionmentioning

confidence: 99%

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Eugenol treatment delays the flesh browning of fresh-cut water chestnut (Eleocharis tuberosa) through regulating the metabolisms of phenolics and reactive oxygen species

et al. 2022

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Eugenol treatment delays the flesh browning of fresh-cut water chestnut (Eleocharis tuberosa) through regulating the metabolisms of phenolics and reactive oxygen species

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Eleocharis dulcis corm: phytochemicals, health benefits, processing and food products

Zhang

et al. 2021

J Sci Food Agric

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Eleocharis dulcis, an aquatic plant belonging to Cyperaceae family, is indigenous to Asia, and also occurs in tropical Africa and Australia. The edible corm part of E. dulcis is a commonly consumed aquatic vegetable with a planting area of 44.46 × 103 hm2 in China. This work aims to explore the potential of E. dulcis corm for use as a new food source for sufficient nutrients and health benefits by reviewing its nutrients, phytochemicals, functions, processing and food products. Eleocharis dulcis corm contains starches, dietary fibers, non‐starch polysaccharides, proteins, amino acids, phenolics, sterols, puchiin, saponins, minerals and vitamins. Among them, phenolics including flavonoids and quinones could be the major bioconstituents that largely contribute to antioxidant, anti‐inflammatory, antibacterial, antitumor, hepatoprotective, neuroprotective and hypolipidemic functions. Peel wastes of E. dulcis corm tend to be enriched in phenolics to a much higher extent than the edible pulp. Fresh‐cut E. dulcis corm can be consumed as a ready‐to‐eat food or processed into juice for beverage production, and anti‐browning processing is a key to prolonging shelf life. Present food products of E. dulcis corm are centered on various fruit and vegetable beverages, and suffer from single categories and inadequate development. In brief, underutilized E. dulcis corm possesses great potential for use as a new food source for sufficient nutrients and health benefits. © 2021 Society of Chemical Industry.

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Activity and stability of lipase from Candida Antarctica after treatment in pressurized fluids

et al. 2023

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Effect of high-pressure carbon dioxide treatment on browning inhibition of fresh-cut Chinese water chestnut (Eleocharis tuberosa): Based on the comparison of damaged tissue and non-damaged tissue

Cited by 24 publications

References 43 publications

Eugenol treatment delays the flesh browning of fresh-cut water chestnut (Eleocharis tuberosa) through regulating the metabolisms of phenolics and reactive oxygen species

Eugenol treatment delays the flesh browning of fresh-cut water chestnut (Eleocharis tuberosa) through regulating the metabolisms of phenolics and reactive oxygen species

Eleocharis dulcis corm: phytochemicals, health benefits, processing and food products

Activity and stability of lipase from Candida Antarctica after treatment in pressurized fluids

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