Anti-browning effect of Rosa roxburghii on apple juice and identification of polyphenol oxidase inhibitors

被引：0

作者：

Yu, Kaibo ^{[1
]}

Zhou, Lei ^{[1
]}

Sun, Yuefang ^{[1
]}

Zeng, Zicong ^{[2
]}

Chen, Huiwen ^{[1
]}

Liu, Junping ^{[1
]}

Zou, Liqiang ^{[1
]}

Liu, Wei ^{[1
,3
]}

机构：

[1] State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang,330047, China

[2] School of Food Science and Engineering, Jiangxi Agricultural University, Nanchang,330045, China

[3] National R&D Center for Freshwater Fish Processing, Jiangxi Normal University, Nanchang,330022, China

来源：

Food Chemistry | 2021年 / 359卷

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摘要：

Enzymatic browning control of cloudy fruit juice with natural substances has received much attention for improving its nutritional and commercial value. This study explored the anti-browning potential of Rosa roxburghii in apple juice. The anti-browning effects and mechanisms were evaluated by serial measurements of appearance, browning index, polyphenol oxidase (PPO) activity, UPLC-QE-Orbitrap-MS identification, inhibition kinetics and molecular docking. The results showed that Rosa roxburghii juice (0.25%-1.25% w/w) could effectively inhibit browning and PPO activity of apple juice. Ascorbic acid (1.67 g/100 g) as a reducing agent was a main anti-browning factor. Furthermore, seven phenolic compounds in Rosa roxburghii were screened as PPO inhibitors. Representative phenolic inhibitors induced mixed or competitive inhibition of PPO, mainly driven by hydrophobic forces and hydrogen bonds. This work demonstrates that Rosa roxburghii is a promising natural anti-browning ingredient to control the browning of cloudy apple juice due to abundant ascorbic acid and PPO inhibitors. © 2021 Elsevier Ltd

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