Ultrasound treatment improves the quality and nutritional stability of tender coconut water during storage: Mechanistic insights into enzymatic inhibition.

IF 8.2 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-07-08 eCollection Date: 2025-07-01 DOI:10.1016/j.fochx.2025.102762

Yanpei Huang, Haiming Chen, Weijun Chen, Qiuping Zhong, Jianfei Pei, Ying Lv, Rongrong He, Ming Zhang, Wenxue Chen

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引用次数: 0

Abstract

This study investigated the effects of ultrasound (US) treatment on tender coconut water (TCW), focusing on its quality, nutritional properties, antioxidant capacity, and enzymatic activity during storage. The inhibitory mechanisms of US on enzymatic reactions were further explored through structural characterization and molecular docking analysis. The results showed that US-treated TCW exhibited improved physicochemical stability, higher polyphenol content, and enhanced antioxidant activity during storage at 25 °C for 15 days. Moreover, the activity of peroxidase and polyphenol oxidase was significantly inhibited by US treatment, effectively extending the shelf life of tender coconuts. The main mechanism of enzyme inhibition was the cavitation effect induced by US treatment, which disrupted the enzyme-polyphenol binding sites and motifs. This study elucidated the mechanism of US inhibition of enzymatic reactions, which provides valuable insights for TCW preservation.

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超声波处理提高了储存期间嫩椰子水的质量和营养稳定性：酶抑制的机制见解。

本研究研究了超声波（US）处理对鲜嫩椰子水（TCW）的影响，重点研究了其品质、营养特性、抗氧化能力和储存过程中的酶活性。通过结构表征和分子对接分析，进一步探讨US对酶促反应的抑制机制。结果表明，经us处理的TCW在25℃条件下保存15 d，其理化稳定性得到改善，多酚含量增加，抗氧化活性增强。此外，US处理显著抑制了过氧化物酶和多酚氧化酶的活性，有效地延长了嫩椰子的保质期。酶抑制的主要机制是US处理引起的空化效应，破坏了酶-多酚结合位点和基序。本研究阐明了US抑制酶促反应的机制，为TCW的保存提供了有价值的见解。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.