Oxyresveratrol and ascorbic acid O/W microemulsion: Preparation, characterization, anti-isomerization and potential application as antibrowning agent on fresh-cut lotus root slices

He, Jianfei; Zhu, Qin; Dong, Xue; Pan, Hong; Chen, Jie; Zheng, Zong‐Ping

doi:10.1016/j.foodchem.2016.07.095

Cited by 32 publications

(20 citation statements)

References 36 publications

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“…However, its shelf life is very short as it turns brown and deteriorates quickly during post‐cut storage period (Sun et al, ; Wang, Yu, & Song, ). This undesirable change in color (surface browning) negatively affects its visual quality, shelf life, nutritional values and market potential (He et al, ). The surface enzymatic browning of lotus root is the main constraint in the extension of its shelf life (Du, Fu, & Wang, ).…”

Section: Introductionmentioning

confidence: 99%

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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%

“…This undesirable change in color (surface browning) negatively affects its visual quality, shelf life, nutritional values and market potential (He et al, 2017). The surface enzymatic browning of lotus root is the main constraint in the extension of its shelf life (Du, Fu, & Wang, 2009).…”

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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“…Fresh-cut lotus root slices have received increasing attention because they are extremely convenient and highly edible (He et al, 2017;Sun et al, 2015;Zhang et al, 2013). However, it is well known that enzymatic browning is the most serious problem for fresh-cut lotus root during processing and storage, limiting the shelf life of lotus root slices (Conesa et al, 2007;Francis et al, 2012;Hodges and Toivonen, 2008).…”

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confidence: 99%

Expression of Ethylene Response Factor Genes during Fresh-cut Lotus Root Storage and Browning

Min¹,

Xie²,

Yi³

et al. 2018

J. Amer. Soc. Hort. Sci.

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Ethylene response factor (ERF) genes have been characterized in numerous plants in which they are involved in responses to biotic and abiotic stress, including cold and heat stress. Cool temperatures is one of the most effective storage methods for delaying browning of fresh-cut lotus (Nelumbo nucifera) root. In model plants, ERF genes have been identified as being responsive to cold and heat stress. Whether ERF is associated with lotus root browning in cooler temperatures has not been studied. In this research, low-temperature storage (4 8C) effectively delayed browning of fresh-cut lotus root. Using RNA sequencing, seven Nelumbo nucifera ERF (NnERF) genes were isolated and studied. Transcriptional analysis indicated NnERF genes responded differently to temperature. NnERF3/4/5 were reduced continuously by a low temperature (4 8C) and NnERF5 was the most strongly downregulated. In contrast, transcripts of NnERF1/2/7 were increased at a low temperature (4 8C). The expression of NnERF6 showed no obvious difference between the two different temperatures. It is proposed that NnERF3/4/5 could be important candidates as regulators of fresh-cut lotus root browning. The roles of other members are also discussed.

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“…From the trial results, the nanoemulsion utilizing the least conceivable surfactant fixation while keeping up the strength and little globule estimate was picked as the following formulation. Research by He et al (2017) showed that oxyresveratrol has a solubility of 168.90 mg/mL in Tween 80 and 445.37 mg/mL in PEG 400, so it becomes an option for use as a surfactant and cosurfactant [17].…”

Section: Discussionmentioning

confidence: 99%

A Preparation, Characterization, and in Vitro Skin Penetration of Morus Alba Root Extract Nanoemulsion

Fadhila

Jufri

2019

Asian J Pharm Clin Res

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Objective: White mulberry (Morus alba) root extract has terpenoid, flavonoid, and stilbene compounds. The stilbenes, oxyresveratrol and resveratrol, have antioxidant and antityrosinase activities. Nanocarriers can help active ingredients to be delivered in a more efficient manner. The advantages of nanoemulsion on products include increased penetration, biocompatibility, and low toxicity due to its non-ionic properties and have the ability to combine the properties of lipophilic and hydrophilic active ingredients. The objective of this study was to prepare, characterize, and evaluate the in vitro skin penetration of M. alba root extract nanoemulsion. Methods: The M. alba root extract was prepared by ionic liquid-based microwave-assisted extraction method. Nanoemulsion was optimized and prepared using virgin coconut oil (VCO), Tween 80, and polyethylene glycol 400 (PEG 400) by aqueous phase-titration method to construct pseudoternary phase diagram. M. alba root extract nanoemulsion was characterized for droplet size, viscosity, zeta potential, and physical stability tests for 12 weeks. In vitro skin penetration of oxyresveratrol from nanoemulsion was determined by the Franz diffusion cell and was compared by macroemulsion preparation, then analyzed by high-performance liquid chromatography method. Results: Based on pseudoternary phase diagram, nanoemulsion of white mulberry root extract contained of 2% VCO and 18% mixture of surfactant Tween 80 and PEG 400 (1:1) was chosen. Nanoemulsion has average globule size of 81.61 nm, with polydispersity index 0.22, and potential zeta −1.56 mV. The cumulative penetration of oxyresveratrol from nanoemulsion was 55.86 μg/cm2 with flux of 6.53 μg/cm2/h, while regular emulsion was 32.45 μg/cm2 with flux of 3.5501 μg/cm2/h. Conclusion: Nanoemulsion of white mulberry root extract was penetrated deeper than regular emulsion.

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Oxyresveratrol and ascorbic acid O/W microemulsion: Preparation, characterization, anti-isomerization and potential application as antibrowning agent on fresh-cut lotus root slices

Cited by 32 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

Expression of Ethylene Response Factor Genes during Fresh-cut Lotus Root Storage and Browning

A Preparation, Characterization, and in Vitro Skin Penetration of Morus Alba Root Extract Nanoemulsion

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