Browning control of fresh-cut lettuce by phytoncide treatment

被引：76

作者：

Kim, Do-Hee ^{[1
]}

Kim, Han-Bit ^{[1
]}

Chung, Hun-Sik ^{[2
]}

Moon, Kwang-Deog ^{[1
]}

机构：

[1] Kyungpook Natl Univ, Dept Food Sci & Technol, Taegu 702701, South Korea

[2] Pusan Natl Univ, Dept Food Sci & Technol, Milyang 627706, South Korea

来源：

FOOD CHEMISTRY | 2014年 / 159卷

关键词：

Phytoncide; Fresh-cut lettuce; Browning; Pine needle; Polyphenol oxidase; SHELF-LIFE; CALCIUM LACTATE; QUALITY; SUSCEPTIBILITY; ANTIOXIDANT; TEXTURE; ENZYMES; FRUITS;

D O I：

10.1016/j.foodchem.2014.03.040

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Phytoncide essential oil derived from pine leaves was applied for the control of enzymatic browning of fresh-cut lettuce. Changes in the browning characteristics of cut lettuce treated with phytoncide in an water or ethanol solution (1%, v/v) at 10 degrees C were investigated for 12 days at 4 degrees C. Other samples dipped in distilled water or 95% ethanol were used as the controls. The samples treated with phytoncide in an ethanol solution showed significantly higher L* values and lower a* values, Delta E values, browning index, phenolic compounds, and enzyme activities (PPO, POD, PAL) related to browning. The samples dipped in distilled water showed the opposite tendency. On the basis of changes in the browning characteristics, anti-browning effects of each treatment, phytoncide in an ethanol solution was the most effective treatment applied. These results suggest that phytoncide treatment could be used as an effective method for controlling enzymatic browning in fresh-cut lettuce. (C) 2014 Elsevier Ltd. All rights reserved.

引用

页码：188 / 192

页数：5

共 30 条

[1] Effect of whey protein concentrate on phenolic profile and browning of fresh-cut lettuce (Lactuca Sativa) [J].

Altunkaya, Arzu .

FOOD CHEMISTRY, 2011, 128 (03) :754-760

[2]

Boo Yong-Chool, 1994, Agricultural Chemistry and Biotechnology, V37, P310

[3]

BRADFORD MM, 1976, ANAL BIOCHEM, V72, P248, DOI 10.1016/0003-2697(76)90527-3

[4] Browning susceptibility of minimally processed Baby and Romaine lettuces [J].

Castañer, M ;

Gil, MI ;

Ruíz, MV ;

Artés, F .

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 1999, 209 (01) :52-56

[5] Effects of aqueous chlorine dioxide treatment on enzymatic browning and shelf-life of fresh-cut asparagus lettuce (Lactuca sativa L.) [J].

Chen, Zhao ;

Zhu, Chuanhe ;

Zhang, Yan ;

Niu, Debao ;

Du, Jinhua .

POSTHARVEST BIOLOGY AND TECHNOLOGY, 2010, 58 (03) :232-238

[6]

Choi H.-D., 2007, KOREAN J FOOD SCI TE, V39, P336

[7]

Choi K. S., 1988, KOREAN J FOOD SCI TE, V20, P769

[8]

Chung Hae-Kyung, 2003, [Journal of The Korean Society of Food Culture, 한국식생활문화학회지], V18, P89

[9] CHANGES IN APPLE POLYPHENOLOXIDASE AND POLYPHENOL CONCENTRATIONS IN RELATION TO DEGREE OF BROWNING [J].

COSETENG, MY ;

LEE, CY .

JOURNAL OF FOOD SCIENCE, 1987, 52 (04) :985-989

[10] Use of biodegradable films for prolonging the shelf life of minimally processed lettuce [J].

Del Nobile, M. A. ;

Conte, A. ;

Cannarsi, M. ;

Sinigaglia, M. .

JOURNAL OF FOOD ENGINEERING, 2008, 85 (03) :317-325

← 1 2 3 →