Gamma irradiation inhibited non-enzymatic browning of Dongbei Suancai during storage

被引：5

作者：

Wang, Chen ^{[1
]}

Zhang, Shuang ^{[2
]}

Fang, Chenyu ^{[2
]}

Han, Yanqiu ^{[1
]}

Zhu, Sijing ^{[2
]}

Ban, Zhaojun ^{[2
]}

机构：

[1] Liaoning Acad Agr Sci, Inst Food & Proc, Shenyang 110866, Peoples R China

[2] Zhejiang Univ Sci & Technol, Sch Biol & Chem Engn, Zhejiang Prov Key Lab Chem & Biol Proc Technol Far, Hangzhou 310023, Peoples R China

来源：

FOOD BIOSCIENCE | 2023年 / 55卷

基金：

中国国家自然科学基金;

关键词：

Gamma irradiation; Non-enzymatic browning; Path analysis; Dongbei Suancai; QUALITY;

D O I：

10.1016/j.fbio.2023.102976

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The browning of Dongbei Suancai (DS) is common during storage. To study the regulation mechanism of gamma (& gamma;) irradiation on non-enzymatic browning in DS during storage, different doses of 0, 0.5, 1.5, and 2.5 kGy were used to irradiate DS , and the changes in contents of vitamin C (VC), polyphenol, reducing sugar, amino nitrogen, and 5-hydroxymethylfurfural (5-HMF) were investigated. The main factors and interaction of different irradiation doses on non-enzymatic browning were studied by path analysis. The results showed that 1.5 kGy irradiation inhibited the browning by reducing the oxidative decomposition of VC and decreasing its leading role in browning. And 2.5 kGy irradiation aggravated browning due to inducing the oxidative polymerisation of polyphenols and enhancing the decisive effect of polyphenols on browning. Therefore, 1.5 kGy irradiation was an effective measure with which to inhibit non-enzymatic browning in DS during storage. The present work provides a theoretical basis for effective regulation of browning in DS during storage.

引用

页数：7

共 41 条

[1] Gallic Acid Mitigates 5-Hydroxymethylfurfural Formation while Enhancing or Preserving Browning and Antioxidant Activity Development in Glucose/Arginine and Sucrose/Arginine Maillard Model Systems [J].

Abrantes, Thaisa ;

Moura-Nunes, Nathalia ;

Perrone, Daniel .

MOLECULES, 2022, 27 (03)

[2] Gamma irradiation inhibits wound induced browning in shredded cabbage [J].

Banerjee, Aparajita ;

Penna, Suprasanna ;

Variyar, Prasad S. ;

Sharma, Arun .

FOOD CHEMISTRY, 2015, 173 :38-44

[3] Application and Analysis of the Folin Ciocalteu Method for the Determination of the Total Phenolic Content from Limonium Brasiliense L. [J].

Blainski, Andressa ;

Lopes, Gisely Cristiny ;

de Mello, Joao Carlos Palazzo .

MOLECULES, 2013, 18 (06) :6852-6864

[4] Reaction pathways and factors influencing nonenzymatic browning in shelf-stable fruit juices during storage [J].

Buve, Carolien ;

Pham, Huong Tran Thuy ;

Hendrickx, Marc ;

Grauwet, Tara ;

Van Loey, Ann .

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, 2021, 20 (06) :5698-5721

[5]

DEWEY DOUGLAS R., 1959, AGRON JOUR, V51, P515

[6]

Dong Xia Dong Xia, 2016, Food and Fermentation Industries, V42, P222

[7] Effects of Vine Water Status on Dimethyl Sulfur Potential, Ammonium, and Amino Acid Contents in Grenache Noir Grapes (Vitis vinifera) [J].

Dupre, N. De Royer ;

Schneider, R. ;

Payan, J. C. ;

Salancon, E. ;

Razungles, A. .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2014, 62 (13) :2760-2766

[8]

[方凌 Fang Ling], 2016, [食品工业科技, Science & Technology of Food Industry], V37, P334

[9] Melanin Pigment in Plants: Current Knowledge and Future Perspectives [J].

Glagoleva, Anastasiia Y. ;

Shoeva, Olesya Y. ;

Khlestkina, Elena K. .

FRONTIERS IN PLANT SCIENCE, 2020, 11

[10] Rapid detection of the reducing sugar and amino acid nitrogen contents of Daqu based on hyperspectral imaging [J].

Huang, Haoping ;

Hu, Xinjun ;

Tian, Jianping ;

Jiang, Xinna ;

Luo, Huibo ;

Huang, Dan .

JOURNAL OF FOOD COMPOSITION AND ANALYSIS, 2021, 101

← 1 2 3 4 5 →