Formula optimization of anti-browning agent for fresh cut lotus root

  • ZHANG Peng ,
  • YAN Bi ,
  • JIA Xiaoyu ,
  • LI Jiangkuo
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  • 1(Institute of Agricultural Products Preservation and Processing Technology,Tianjin Academy of Agricultural Sciences,Tianjin 300384,China)
    2(Tianjin Key Laboratory of Postharvest Physiology and Storage of Agricultural Products,Key Laboratory of Storage of Agricultural Products,Ministry of Agriculture and Rural Affairs,National Engineering and Technology Research Center for Preservation of Agricultural Products(Tianjin),Tianjin 300384,China)

Received date: 2021-04-18

  Revised date: 2021-05-18

  Online published: 2022-01-27

Abstract

In order to obtain the optimum compound of anti-browning agent formula for fresh-cut lotus root, the formulation of anti-browning agent was optimized by response surface using the quality fraction of citric acid, ascorbic acid and aspartic acid as the factor, and the browning degree was taken as the response value. Then the treated fresh-cut lotus root was stored in the refrigerator, and the effect of optimized anti-browning agent on the quality of fresh-cut lotus root was explored. The results showed that the significance of each factor to the response value was as follows: anhydrous citric acid>calcium ascorbate>L-aspartic acid. The optimal extraction conditions for browning degree were 1.0% anhydrous citric acid+0.1% calcium ascorbate+0.2% L-aspartic acid. Compared with control group, the optimized anti-browning agent browning treatment could significantly reduce the loss of VC and slow down the production of reducing sugars. It could also inhibit the browning of fresh-cut lotus roots, respiration intensity and ethylene production rate, and affect the relative conductivity and malondialdehyde content of lotus roots. The consumption of total phenolic content of browning substrate was inhibited and the polyphenol oxidase (PPO) and peroxidase (POD) activities of browning-related enzymes was increased. Therefore, the optimized anti-browning agent (1.0% anhydrous citric acid+0.1% calcium ascorbate+0.2% L-aspartic acid) combined with cold storage can delay the occurrence of browning and prolong the storage time to 4 d.

Cite this article

ZHANG Peng , YAN Bi , JIA Xiaoyu , LI Jiangkuo . Formula optimization of anti-browning agent for fresh cut lotus root[J]. Food and Fermentation Industries, 2022 , 48(1) : 169 -175 . DOI: 10.13995/j.cnki.11-1802/ts.027786

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