Effects of the application of anti-browning substances on the metabolic activity and sugar composition of fresh-cut potatoes |
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| Institution: | 1. Department of Food Science and Technology, Bologna University, Piazza Goidanich 60, Cesena (FC), Italy;2. Department of Food Engineering, Lund University, P.O. Box 124, SE-22100 Lund, Sweden;3. Department of Chemical Engineering and Bioprocesses, Pontificia Universidad Católica de Chile, P.O. Box 306, Santiago 22, Chile;4. Department of Building Materials, Lund University, P.O. Box 118, SE-22100 Lund, Sweden;1. Agricultural Biochemistry Department, Faculty of Agriculture, Ain Shams University, Shoubra El-Kheima Cairo, Egypt;2. Horticulture Department, Faculty of Agriculture, Ain Shams University, Shoubra El-Kheima Cairo, Egypt;3. Vegetable Handling Department, Horticulture Research Institute, Agricultural Research Center, Giza, Egypt;1. College of Food Science and Engineering, Shandong Agricultural University, No. 61 Daizong Road, Tai’an, Shandong, 271018, China;2. Institute of Vegetable and Flower Research, Key Laboratory of Vegetable Molecular Biology, Shandong Academy of Agricultural Sciences, Jinan, Shandong, 250103, China;3. Institute of Vegetable and Flower Research, Chinese Academy of Agricultural Sciences, No.12 Zhongguancun South Street, Haidian District, Beijing, 100081, China;4. Department of Plant Sciences, University of California Davis, One Shields Avenue, Davis, CA, 95616, USA;5. Crops Pathology & Genetics Research, USDA-ARS, One Shields Avenue, Davis, CA, 95616, USA;1. Korean Medicine (KM)-Application Center, Korea Institute of Oriental Medicine (KIOM), 70 Cheomdan-ro, Dong-gu, Daegu 41062, Republic of Korea;2. Department of Food and Nutrition, Yeungnam University, Gyeongsan, Gyeongbuk 38541, Republic of Korea;1. State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China;2. International Joint Laboratory on Food Safety, Jiangnan University, 214122 Wuxi, Jiangsu, China;3. Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China;4. Advanced Food Processing Research Laboratory, Department of Food Engineering, Faculty of Engineering, King Mongkut’s University of Technology Thonburi, 126 Pracha u-tid Road, Tungkru, Bangkok 10140, Thailand;5. Wuxi Haihe Equipment Scientific & Technological Co., Ltd., 214191 Wuxi, Jiangsu, China;1. Dept. of Science of Agriculture, Food and Environment, University of Foggia, Via Napoli 25, 71122, Foggia, Italy;2. Department of Postharvest Technology and Food Industry, IFAPA Centro La Mojonera Camino San Nicolás, 1- 04745 La Mojonera, Almería, Spain |
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| Abstract: | We investigated possible physiological effects of the application of anti-browning substances on metabolically active potato tissues. The use of citric acid, ascorbic acid and l-cysteine for browning prevention of fresh-cut potatoes increased their metabolic heat production as measured by isothermal calorimetry. This effect was particularly high after treatment with l-cysteine, which also proved to be the most effective substance for inhibiting enzymatic browning. This increase in metabolic activity was concentration dependent and correlated with a decrease in the concentration of reducing sugars in the tissue, showing evidence that substances used in the prevention of enzymatic browning may have physiological effects in the tissue. The possible implications of these effects for the fresh-cut industry are discussed. |
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