Sikora Małgorzata, Świeca Michał
Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna Str. 8, 20-704 Lublin, Poland.
Department of Biochemistry and Food Chemistry, University of Life Sciences, Skromna Str. 8, 20-704 Lublin, Poland.
Food Chem. 2018 Jan 15;239:1160-1166. doi: 10.1016/j.foodchem.2017.07.067. Epub 2017 Jul 14.
Enzymatic browning limits the postharvest life of minimally processed foods, thus the study selected the optimal inhibitors of polyphenol oxidase (PPO) and evaluated their effect on enzymatic browning, phenolics and antioxidant capacity of stored mung bean sprouts. The sprouts treated with 2mM and 20mM ascorbic acid had a lowered PPO activity; compared to the control by 51% and 60%, respectively. The inhibition was reflected in a significant decrease in enzymatic browning. The sprouts treated with 20mM ascorbic acid had 22% and 23% higher phenolic content after 3 and 7days of storage, respectively. Both storage and ascorbic acid treatment increased potential bioaccessibility of phenolics. Generally, there was no effect of the treatments on the antioxidant capacity; however, a significant increase in the reducing potential was determined for the sprouts washed with 20mM ascorbic acid. In conclusion, ascorbic acid treatments may improve consumer quality of stored sprouts.
酶促褐变限制了最少加工食品的采后寿命，因此该研究选择了多酚氧化酶（PPO）的最佳抑制剂，并评估了它们对贮藏绿豆芽的酶促褐变、酚类物质和抗氧化能力的影响。用2mM和20mM抗坏血酸处理的豆芽PPO活性降低；与对照组相比，分别降低了51%和60%。这种抑制作用表现为酶促褐变显著减少。用20mM抗坏血酸处理的豆芽在贮藏3天和7天后酚类物质含量分别高出22%和23%。贮藏和抗坏血酸处理均提高了酚类物质的潜在生物可及性。一般来说，这些处理对抗氧化能力没有影响；然而，用20mM抗坏血酸冲洗的豆芽的还原能力有显著提高。总之，抗坏血酸处理可能会改善贮藏豆芽的消费者品质。
