Fermentation by Lactiplantibacillus plantarum and Lacticaseibacillus rhamnosus inhibits browning and improves quality of fresh-cut shredded potatoes

IF 4.2 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

European Food Research and Technology Pub Date : 2026-09-08 DOI:10.1007/s00217-026-05298-z

Nan Hu, Jie Ji, Hongji Zhao, Lingling Zeng, Jingyi Sun, Weiwei Huang, Shanzi Cong

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引用次数: 0

Abstract

This study aims to explore the browning inhibition mechanism of Lactiplantibacillus plantarum and Lacticaseibacillus rhamnosus fermentation on fresh-cut shredded potatoes (FCSP) and its impact on product quality after fermentation. The results showed that Lp. plantarum and L. rhamnosus fermentation significantly enhanced the antioxidant capacity of FCSP, increased the contents of total phenols and total flavonoids, inhibited the activities of key browning-related enzymes (polyphenol oxidase, PPO; peroxidase, POD), improved the activity of superoxide dismutase (SOD), alleviated membrane lipid oxidation, and reduced malondialdehyde (MDA) content. In addition, fermented FCSP maintained better springiness, hardness, chewiness, and cohesiveness, retained a bright color with a low browning index. Meanwhile, the content of lipid-derived flavor compounds in fermented FCSP increased, giving the product a more layered aroma. Compared with single-strain fermentation, mixed-culture fermentation exhibited superior effects in inhibiting browning and improving product quality. This study provides a new research perspective for the preservation and processing of fresh-cut fruits and vegetables.

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植物乳杆菌和鼠李糖乳杆菌的发酵抑制了马铃薯的褐变，提高了鲜切丝的品质

本研究旨在探讨植物乳杆菌和鼠李糖乳杆菌发酵对鲜切土豆丝（FCSP）的褐变抑制机制及其发酵后对产品品质的影响。结果表明，Lp；植物和鼠李糖发酵显著增强了FCSP的抗氧化能力，提高了总酚和总黄酮的含量，抑制了褐变相关关键酶（多酚氧化酶，PPO，过氧化物酶，POD）的活性，提高了超氧化物歧化酶（SOD）的活性，减轻了膜脂氧化，降低了丙二醛（MDA）的含量。发酵后的FCSP具有较好的弹性、硬度、嚼劲和黏结性，色泽鲜艳，褐变指数低。同时，发酵后的FCSP中脂类风味化合物的含量增加，使产品香气更有层叠感。与单菌种发酵相比，混合发酵在抑制褐变和提高产品品质方面表现出更好的效果。本研究为果蔬鲜切保鲜加工提供了新的研究视角。

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来源期刊

European Food Research and Technology 工程技术-食品科技

CiteScore

6.60

自引率

3.00%

发文量

232

审稿时长

2.0 months

期刊介绍： The journal European Food Research and Technology publishes state-of-the-art research papers and review articles on fundamental and applied food research. The journal''s mission is the fast publication of high quality papers on front-line research, newest techniques and on developing trends in the following sections: -chemistry and biochemistry- technology and molecular biotechnology- nutritional chemistry and toxicology- analytical and sensory methodologies- food physics. Out of the scope of the journal are: - contributions which are not of international interest or do not have a substantial impact on food sciences, - submissions which comprise merely data collections, based on the use of routine analytical or bacteriological methods, - contributions reporting biological or functional effects without profound chemical and/or physical structure characterization of the compound(s) under research.