化学
褐变
丙二醛
活性氧
抗氧化剂
酚类
脂氧合酶
超氧化物歧化酶
生物化学
多酚氧化酶
食品科学
脂质代谢
多酚
脂质氧化
酶
过氧化物酶
作者
Lijuan Zhu,Ayesha Murtaza,Ayesha Murtaza,Aamir Iqbal,Mengjie Kong,Zhenbiao Jiao,Jiaxing Li,Xiaoyun Xu,Siyi Pan
出处
期刊:Food Chemistry
[Elsevier]
日期:2023-11-01
卷期号:427: 136586-136586
被引量:11
标识
DOI:10.1016/j.foodchem.2023.136586
摘要
Fresh-cut Chinese water chestnut (CWC) was treated with high pressure CO2 (HPCD) to inhibit the browning reactions, and the underlying mechanism was investigated in this study. Results showed that HPCD at 2 MPa pressure significantly inhibited lipoxygenase activity and enhanced superoxide dismutase activity, leading to decreased malondialdehyde and H2O2 contents in surface tissue. Moreover, HPCD could reduce total phenols/flavonoids content of surface tissue. Compare with control, homoeriodictyol, hesperetin, and isorhamnetin contents of 2 MPa HPCD-treated samples on day 10 were reduced by 95.72%, 94.31%, and 94.02%, respectively. Furthermore, HPCD treatment enhanced antioxidant enzyme activities, and improved the O2- scavenging ability and reducing power of inner tissue. In conclusion, by regulating ROS and membrane lipid metabolism, HPCD treatment with appropriate pressure could retard the biosynthesis of flavonoids and enzymatic oxidation of phenolic compounds in surface tissue, and enhance antioxidant activity of inner tissue, thereby, delaying the quality deterioration of fresh-cut CWC.
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