褪黑素处理对缓解鲜切食品褐变的影响,Journal of Food Biochemistry

当前位置： X-MOL 学术 › J. Food Biochem. › 论文详情

Our official English website, www.x-mol.net, welcomes your feedback! (Note: you will need to create a separate account there.)

褪黑素处理对缓解鲜切食品褐变的影响
Journal of Food Biochemistry ( IF 3.5 ) Pub Date : 2021-05-26 , DOI: 10.1111/jfbc.13798
Yanhui Xiao ₁ , Jing Xie ₁ , Chunshuang Wu ₂ , Jinming He ₁ , Bin Wang _{1,

2}

Affiliation

酶促褐变是鲜切食品的主要质量问题。本研究调查了不同浓度（0.05、0.1 和 0.2 mM）的褪黑激素 (MT) 处理对四种鲜切食品酶促褐变的影响，包括苹果 ( Malusdomestica )、梨 ( Pyrus spp.)、马铃薯 ( Solanum tuberosum ) 和芋头 ( Colocasia esculenta )，发现只有 0.05 mM MT 在提高L* 方面最显着值并降低所有四种食物的褐变指数 (BI)。这表明 0.05 mM MT 可能是缓解鲜切食品褐变的通用浓度。MT处理增加了鲜切芋头的总酚含量和PAL活性，但降低了POD、PPO和LOX的活性。此外，MT显着影响贮藏期间鲜切芋头中16个褐变相关基因的表达。这些结果表明 MT 通过调节褐变相关酶的活性来减少鲜切食品褐变。然而，MT 并未显着影响体外芋头糊的褐变程度或 PPO 活性，表明 MT 可能以间接方式调节酶活性。总体，

"点击查看英文标题和摘要"

Effects of melatonin treatment on browning alleviation of fresh-cut foods

Enzymatic browning is the main quality issue of fresh-cut foods. This study investigated the effects of different concentrations (0.05, 0.1, and 0.2 mM) of melatonin (MT) treatment on the enzymatic browning of four fresh-cut foods, including apples (Malus domestica), pears (Pyrus spp.), potatoes (Solanum tuberosum), and taros (Colocasia esculenta), and found that only 0.05 mM MT was most significant at enhancing the L* values and reducing the browning index (BI) in all four foods. This suggests that 0.05 mM MT might be a universal concentration for the browning alleviation of fresh-cut foods. MT treatment increased the total phenolic contents and PAL activities but reduced the activities of POD, PPO, and LOX in fresh-cut taros. Furthermore, MT significantly affected the expression of sixteen browning-related genes in fresh-cut taros during storage. These results suggest that MT reduced fresh-cut food browning by regulating the activities of browning-related enzymes. However, MT did not significantly influence the browning degree or PPO activity of the taro mash in vitro, suggesting that MT might regulate enzyme activity in an indirect manner. Overall, these results indicate that MT might be a promising anti-browning agent to alleviate the browning of fresh-cut foods.

更新日期：2021-05-26

点击分享查看原文

点击收藏

阅读更多本刊新发论文本刊介绍/投稿指南