Allyl isothiocyanate enhances shelf life of minimally processed shredded cabbage

被引：36

作者：

Banerjee, Aparajita ^{[1
]}

Penna, Suprasanna ^{[2
]}

Variyar, Prasad S. ^{[1
]}

机构：

[1] Bhabha Atom Res Ctr, Food Technol Div, Bombay 400085, Maharashtra, India

[2] Bhabha Atom Res Ctr, Nucl Agr & Biotechnol Div, Bombay 400085, Maharashtra, India

来源：

FOOD CHEMISTRY | 2015年 / 183卷

关键词：

Brassica oleracea; Shelf life; Browning; Allyl isothiocyanate; PAL; Gene expression; AMMONIA-LYASE ACTIVITY; LETTUCE; QUALITY; COMPONENTS; BROCCOLI; VAPOR; DECAY;

D O I：

10.1016/j.foodchem.2015.03.063

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The effect of allyl isothiocyanate (AITC), in combination with low temperature (10 degrees C) storage on post harvest quality of minimally processed shredded cabbage was investigated. An optimum concentration of 0.05 mu L/mL AITC was found to be effective in maintaining the microbial and sensory quality of the product for a period of 12 days. Inhibition of browning was shown to result from a down-regulation (1.4-fold) of phenylalanine ammonia lyase (PAL) gene expression and a consequent decrease in PAL enzyme activity and o-quinone content. In the untreated control samples, PAL activity increased following up-regulation in PAL gene expression that could be linearly correlated with enhanced o-quinone formation and browning. The efficacy of AITC in extending the shelf life of minimally processed shredded cabbage and its role in down-regulation of PAL gene expression resulting in browning inhibition in the product is reported here for the first time. (C) 2015 Elsevier Ltd. All rights reserved.

引用

页码：265 / 272

页数：8

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