S-Ethyl thioacetate as a natural anti-browning agent can significantly inhibit the browning of fresh-cut potatoes by decreasing polyphenol oxidase activity

Feng, Yanyan; Sun, Yan; Meng, Zan; Sui, Xu; Zhang, Dailiang; Yan, Hui; Wang, Qingguo

doi:10.1016/j.scienta.2022.111427

Cited by 13 publications

(5 citation statements)

References 30 publications

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“…For comparison, the anti-browning effect was comparable to that of sodium bisulfite at 2.40 mM. Treatment with S-furfuryl thioacetate seems to inhibit PPO by bonding with Cu 2+ and its amino acid residues and causing changes in the secondary structure of the enzyme [79]. Similarly, Meng et al (2022) [80] found that when exogenous isoleucine (1.0%) was used to reduce browning on potato crisps.…”

Section: New Approaches In Browning Preventionmentioning

confidence: 89%

“…Treatment with S-furfuryl thioacetate seems to inhibit PPO by bonding with Cu 2+ and its amino acid residues and causing changes in the secondary structure of the enzyme [79]. Similarly, Meng et al (2022) [80] found that when exogenous isoleucine (1.0%) was used to reduce browning on potato crisps. PPO activity was reduced by chelating Cu 2+ and interacting with PPO amino acid residues.…”

Section: New Approaches In Browning Preventionmentioning

confidence: 98%

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Maintaining the Quality and Safety of Fresh-Cut Potatoes (Solanum tuberosum): Overview of Recent Findings and Approaches

Levaj,

Pelaić,

Galić

et al. 2023

Agronomy

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Fresh-cut potatoes (FCP), like other fresh-cut (minimally processed) vegetables, are a convenient but highly perishable product. Unlike most fresh-cut vegetables, which are “ready-to-eat”, FCP must be cooked before consumption. Therefore, in addition to the safety (chemical and microbiological), quality and sensory characteristics of raw FCP, the same requirements should be applied for cooked potatoes. It is known that many factors play a role in meeting all these requirements: (i) selection of cultivars less susceptible to browning; (ii) use of anti-browning and antimicrobial agents and/or certain physical methods against browning and microbial growth; (iii) packaging and cold storage conditions. In recent studies on FCP, scientists have attempted to deepen their knowledge of the mechanisms of browning prevention to better understand changes at the molecular level as well. The main objective of this review is to provide a comprehensive overview of recent research, which aimed at deepening knowledge of the various changes that occur in potatoes during processing, and to develop new approaches that could help improve quality and extend FCP shelf life. It also discusses the effects of subsequent cooking of FCP on sensory and other properties, as well as on chemical constituents.

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Section: New Approaches In Browning Preventionmentioning

confidence: 89%

Section: New Approaches In Browning Preventionmentioning

confidence: 98%

Maintaining the Quality and Safety of Fresh-Cut Potatoes (Solanum tuberosum): Overview of Recent Findings and Approaches

Levaj,

Pelaić,

Galić

et al. 2023

Agronomy

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“…The measurement method of the browning degree was slightly modified, according to Feng et al (2022). A mixture of 1.0 g sample, and 10 times the amount of distilled water was homogenized and centrifuged (8000 ×g, 10 min).…”

Section: Determination Of Browning Degreementioning

confidence: 99%

Effective suppression of potato tuber (Solanum tuberosum) sprouting using hydrogel for prolonged release of citronella essential oil

Yixuan,

Lixue,

Qingmin

et al. 2024

Preprint

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Sprouting and induced glucoside alkaloids are commonly occurring, which are the main challenges in the storage of potato tubers (Solanum tuberosum). Essential oils are developed to inhibit potato sprouting, but their high volatility and instability limit their application. In this study, citronella essential oil (CEO) hydrogels were prepared by the ionic gelation method to enhance the sprout inhibition effect. The optimal conditions for the preparation of CEO hydrogels were: sodium alginate (SA) concentration of 1.56%, CaCl2 concentration of 2.26%, core-to-wall ratio of 2.02:1, and Tween-80 concentration of 0.15%. The SEM, FT-IR, XRD, and DSC images demonstrated that the CEO had been successfully encapsulated in hydrogels with improved thermal stability. CEO hydrogels could be released slowly within 1 week to achieve continuous sprouting inhibition. At 16 d of storage at 25 ℃, the sprouting rate of the CEO hydrogel-treated group was 42.06%, while that of the CK group was 100.00%; and at 180 d of storage at 3 ℃, the sprouting rate was 10.83%, while that of the CK group was 58.33%. The potato tubers treated with CEO hydrogel at either 3 ℃ or 25 ℃ maintained better quality. This indicated that CEO hydrogel can be used as a new potential potato sprout inhibitor in potato tubers.

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“…Sensory evaluation of fresh-cut sweetpotato slices was conducted by a skilled team of five examiners to determine whether citrus peel extracts would satisfy consumers. Visual browning was assessed according to the methods described by Feng et al In this experiment, the odour of citrus peel was assessed subjectively according to the method of Feng et al, where 1 = none, 2 = slight, 3 = moderate, 4 = moderately severe and 5 = severe [14].…”

Section: Sensory Evaluationmentioning

confidence: 99%

“…Radical clearance rate (DPPH): 15 mL of 95% ethanol was added to 0.5 g of sweetpotato sample, ground thoroughly and extracted for 24 h. Three test tubes were collected: one tube with 2 mL of extraction solution and 2 mL of DPPH solution was used as a reaction tube to measure the absorbance value as A1, one tube with 2 mL of DPPH solution and 2 mL of ethanol was used to measure the absorbance value as A0, and one tube with 2 mL of extraction solution and 2 mL of ethanol was used to measure the absorbance value as AJ, mixed well and left to stand for 28 min away from light (a small amount achieves fast results). Ethanol was used as a blank control (zero point), and the absorbance value was measured at 517 nm to calculate the clearance S [14].…”

Section: Physiological Changes In Fresh-cut Sweetpotatoes Treated Wit...mentioning

confidence: 99%

Effect and Mode of Different Concentrations of Citrus Peel Extract Treatment on Browning of Fresh-Cut Sweetpotato

Fang,

Han,

Lou

et al. 2023

Foods

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Browning is one of the main phenomena limiting the production of fresh-cut sweetpotatoes. This study investigated the anti-browning effect of citrus peel extracts and the key components and modes of action associated with browning in fresh-cut sweetpotatoes. Five different concentrations of citrus peel extract (1, 1.5, 2, 2.5 and 3 g/L) were selected to ensure storage quality; and the physical and chemical properties of fresh-cut sweetpotato slices were analysed. A concentration of 2 g/L of citrus peel extract significantly inhibited the browning of fresh-cut sweetpotatoes. The results showed that the browning index and textural characteristics of fresh-cut sweetpotatoes improved significantly after treatment with citrus peel extract; all the citrus peel extract solutions inhibited browning to some extent compared to the control. In addition; LC-IMS-QTOFMS analysis revealed a total of 1366 components in citrus peel extract; the evaluation of citrus peel extract monomeric components that prevent browning in fresh-cut sweetpotato indicated that the components with better anti-browning effects were citrulloside, hesperidin, sage secondary glycosides, isorhamnetin and quercetin. The molecular docking results suggest that citrullosides play a key role in the browning of fresh-cut sweetpotatoes. In this study, the optimum amount of citrus peel extract concentration was found to be 2 g/L.

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S-Ethyl thioacetate as a natural anti-browning agent can significantly inhibit the browning of fresh-cut potatoes by decreasing polyphenol oxidase activity

Cited by 13 publications

References 30 publications

Maintaining the Quality and Safety of Fresh-Cut Potatoes (Solanum tuberosum): Overview of Recent Findings and Approaches

Maintaining the Quality and Safety of Fresh-Cut Potatoes (Solanum tuberosum): Overview of Recent Findings and Approaches

Effective suppression of potato tuber (Solanum tuberosum) sprouting using hydrogel for prolonged release of citronella essential oil

Effect and Mode of Different Concentrations of Citrus Peel Extract Treatment on Browning of Fresh-Cut Sweetpotato

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