{"title":"Sodium alginate-ascorbic acid treatment improves storage quality of fresh-cut potatoes","authors":"Rui Ma, Fuhui Zhou, Siguo Xiong, Shuxin Guo, Aili Jiang","doi":"10.1007/s11694-024-02966-0","DOIUrl":null,"url":null,"abstract":"<div><p>The aim of this study was to investigate the effects of sodium alginate (SA) and composite ascorbic acid (Vc) coating (SA-Vc) on the appearance quality and physiological characteristics of fresh-cut potato slices during storage. Within 8 d of storage, compared to any individual treatment, the SA-Vc treatment reduced weight loss. Additionally, its respiration rate was 0.58, 0.85 and 0.88 times higher than that of control group, Vc group and SA group, respectively, and its ethylene generation was 0.34, 0.85 and 0.46 times higher than that of control group, Vc group and SA group, respectively. This composite treatment also inhibited the production of hydrogen peroxide (H<sub>2</sub>O<sub>2</sub>) and malondialdehyde (MDA) content. The SA-Vc treatment maintained higher firmness as well as Vc (0.37 mg g<sup>−1</sup>), total phenols (0.34 mg g<sup>−1</sup>) and flavonoids (0.28 mg g<sup>−1</sup>) content compared to the other treated groups, thus improving their storage quality. Moreover, the glutathione (GSH) content in SA-Vc treated group was 1.19, 1.14 and 1.18 times higher than that in control group, Vc group and SA group, respectively. SA-Vc treatment inhibited the enzyme activity and relative gene expression levels of polyphenol oxidase (PPO) and peroxidase (POD), which were 0.61-fold and 0.25-fold higher than those in the control, respectively. However, ascorbate enzyme activity and relative gene expression levels of ascorbate peroxidase (APX), catalase (CAT) and superoxide dismutase (SOD) were increased, which were 5.45, 2.99 and 4.60 times that of control group, respectively. These results indicate that the SA-Vc treatment could maintain the sensory quality and nutritional value of fresh-cut potatoes during storage by delaying the browning, reducing the accumulation of reactive oxygen species and enhancing antioxidant contents and enzyme activities. In summary, the SA-Vc treatment is an effective method for preserving the quality of fresh-cut potatoes. Our results highlight the important potential of SA-Vc treatment in extending the shelf-life and improving the antioxidant capacity of fresh-cut potatoes.</p></div>","PeriodicalId":631,"journal":{"name":"Journal of Food Measurement and Characterization","volume":"19 1","pages":"252 - 263"},"PeriodicalIF":2.9000,"publicationDate":"2024-11-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Measurement and Characterization","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s11694-024-02966-0","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
The aim of this study was to investigate the effects of sodium alginate (SA) and composite ascorbic acid (Vc) coating (SA-Vc) on the appearance quality and physiological characteristics of fresh-cut potato slices during storage. Within 8 d of storage, compared to any individual treatment, the SA-Vc treatment reduced weight loss. Additionally, its respiration rate was 0.58, 0.85 and 0.88 times higher than that of control group, Vc group and SA group, respectively, and its ethylene generation was 0.34, 0.85 and 0.46 times higher than that of control group, Vc group and SA group, respectively. This composite treatment also inhibited the production of hydrogen peroxide (H2O2) and malondialdehyde (MDA) content. The SA-Vc treatment maintained higher firmness as well as Vc (0.37 mg g−1), total phenols (0.34 mg g−1) and flavonoids (0.28 mg g−1) content compared to the other treated groups, thus improving their storage quality. Moreover, the glutathione (GSH) content in SA-Vc treated group was 1.19, 1.14 and 1.18 times higher than that in control group, Vc group and SA group, respectively. SA-Vc treatment inhibited the enzyme activity and relative gene expression levels of polyphenol oxidase (PPO) and peroxidase (POD), which were 0.61-fold and 0.25-fold higher than those in the control, respectively. However, ascorbate enzyme activity and relative gene expression levels of ascorbate peroxidase (APX), catalase (CAT) and superoxide dismutase (SOD) were increased, which were 5.45, 2.99 and 4.60 times that of control group, respectively. These results indicate that the SA-Vc treatment could maintain the sensory quality and nutritional value of fresh-cut potatoes during storage by delaying the browning, reducing the accumulation of reactive oxygen species and enhancing antioxidant contents and enzyme activities. In summary, the SA-Vc treatment is an effective method for preserving the quality of fresh-cut potatoes. Our results highlight the important potential of SA-Vc treatment in extending the shelf-life and improving the antioxidant capacity of fresh-cut potatoes.
期刊介绍：
This interdisciplinary journal publishes new measurement results, characteristic properties, differentiating patterns, measurement methods and procedures for such purposes as food process innovation, product development, quality control, and safety assurance.
The journal encompasses all topics related to food property measurement and characterization, including all types of measured properties of food and food materials, features and patterns, measurement principles and techniques, development and evaluation of technologies, novel uses and applications, and industrial implementation of systems and procedures.
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