Xu Ximing, Zhang Heyao, Jin Sheng, Zhu Yueming, Lv Zunfu, Cui Peng, Lu Guoquan
The Key Laboratory for Quality Improvement of Agricultural Products of Zhejiang Province, Institute of Root and Tuber Crops, College of Advanced Agricultural Sciences, Zhejiang A&F University, Hangzhou 311300, China.
Foods. 2024 Jan 9;13(2):211. doi: 10.3390/foods13020211.
The quality of fresh-cut produce, particularly sweet potatoes, is crucial for their value. Licorice extract is an optional additive in fresh-cut sweet potatoes. This study examined the impact of three licorice extracts (licorice acid, LA; licorice flavonoids, LF; and licorice polysaccharides, LP) on the quality of fresh-cut sweet potato slices (FCSPSs) for one week of storage. After one week of storage, the extracts showed varying effects on FCSPSs. LA and LF treatments reduced the area proportion of browning (APB), while LP treatments increased APB and decreased L* values. Antioxidant experiments revealed that LP treatments increased PPO and POD activity while reducing SOD activity. The concentrations of the three licorice extracts showed a strong negative correlation with SOD activity. In conclusion, LP harmed the appearance and antioxidant qualities of FCSPSs. LA and LF may be suitable additive components for FCSPSs, and 30 mg/mL LA and LF treatments were found to maintain the appearance and texture quality of FCSPSs during storage. Therefore, careful consideration should be given when using LP as a food additive for FCSPSs.
鲜切农产品，尤其是红薯的品质对其价值至关重要。甘草提取物是鲜切红薯中的一种可选添加剂。本研究考察了三种甘草提取物（甘草酸，LA；甘草黄酮，LF；甘草多糖，LP）对鲜切红薯片（FCSPSs）贮藏一周品质的影响。贮藏一周后，提取物对FCSPSs表现出不同的影响。LA和LF处理降低了褐变面积比例（APB），而LP处理增加了APB并降低了L*值。抗氧化实验表明，LP处理增加了PPO和POD活性，同时降低了SOD活性。三种甘草提取物的浓度与SOD活性呈强负相关。总之，LP损害了FCSPSs的外观和抗氧化品质。LA和LF可能是FCSPSs合适的添加剂成分，发现30mg/mL的LA和LF处理在贮藏期间能保持FCSPSs的外观和质地品质。因此，在将LP用作FCSPSs的食品添加剂时应谨慎考虑。
