Food and Fermentation Industries >

2021 , Vol. 47 >Issue 8: 46 - 53

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.025581

Preservation effects of composite emulsion from iron yam mucilage on fresh-cut potatoes

  • YANG Lipin ,
  • YANG Qian ,
  • WANG Lili ,
  • ZHOU Ruimin ,
  • GAO Chengcheng ,
  • LIU Qin
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  • (College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China)

Online published: 2021-05-20

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Abstract

In order to reduce the enzymatic browning and the loss of nutrients, and to extend the shelf-life of fresh cut potatoes stored at room temperature, the mucilage extracted from iron yam was formulated with glycerol, sorbitol and VC for the preparation of fresh-keeping coating emulsion. The effects of the emulsion were evaluated using chromatic value, weight loss rate, reducing sugar content, the activity of antioxidant enzymes and the contents of antioxidants index. The results showed that the optimized emulsion recipes was 1% of the yam mucilage mixed with 0.5% glycerol, 0.75% sorbitol and 0.02% VC. When the emulsion was applied for fresh-cut potatoes, the L value of the color difference increased, the weight loss rate and accumulation of reducing sugars reduced significantly compared with the control group after 6 days of storage at room temperature. The emulsion efficiently blocked enzymatic browning by inhibiting polyphenol oxidase (PPO), peroxidase (POD) and phenylalnine ammonialyase (PAL) activities, reducing the total phenol accumulation and malondialdehyde (MDA) content. The emulsion showed great dispersibility and stability in the analysis of particle size and zeta potential. The results show that the mucilage from iron stick yams could be a potential fresh-keeping agent for fresh-cut vegetables or fruits.

Key words： yam mucilage; composite emulsion; fresh-cut potato; preservative effect; enzymatic browning

Cite this article

YANG Lipin , YANG Qian , WANG Lili , ZHOU Ruimin , GAO Chengcheng , LIU Qin . Preservation effects of composite emulsion from iron yam mucilage on fresh-cut potatoes[J]. Food and Fermentation Industries, 2021 , 47(8) : 46 -53 . DOI: 10.13995/j.cnki.11-1802/ts.025581

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