Du Yuhang, Huang Xinying, Yuan Shaofeng, Yu Hang, Guo Yahui, Cheng Yuliang, Yao Weirong
State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, China.
State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu Province, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu Province, China; Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, China.
Food Chem. 2025 Mar 15;468:142490. doi: 10.1016/j.foodchem.2024.142490. Epub 2024 Dec 14.
Fresh-cut apple slices (FAS) are prone to browning and microbiological safety issues. This study investigated the synergistic effects of cold plasma (CP) treatment and honey coating (HC) on preserving FAS quality during storage. Among six honeys, 10 % jujube honey exhibited the strongest anti-browning effect. The optimized CP treatment condition was 51.5 W for 9.9 min. Compared to individual treatments, CP/HC synergistically reduced microbial growth, ensuring safety, while achieving the highest polyphenol oxidase (PPO, 60 %) and respiration inhibition, thereby reducing browning (ΔE < 5) and improving quality. Sensory evaluation confirmed that CP/HC-treated FAS retained better overall acceptability for up to 8 days. Mechanistically, it was proven that the proteins and polyphenols in honey inhibit browning by non-competitively inhibiting PPO activity, reversing browning products, and the synergistic effect of multiple components. Furthermore, CP treatment induced structural changes and aggregation of PPO, as evidenced by decreased α-helix content (8.6 %), increased particle size (146 %).
鲜切苹果片（FAS）容易出现褐变和微生物安全问题。本研究调查了冷等离子体（CP）处理和蜂蜜涂层（HC）在储存期间对保持FAS品质的协同作用。在六种蜂蜜中，10%的枣花蜜表现出最强的抗褐变效果。优化后的CP处理条件为51.5瓦，处理9.9分钟。与单独处理相比，CP/HC协同降低了微生物生长，确保了安全性，同时实现了最高的多酚氧化酶（PPO，60%）抑制率和呼吸抑制率，从而减少了褐变（ΔE<5）并提高了品质。感官评价证实，经CP/HC处理的FAS在长达8天的时间内保持了更好的总体可接受性。从机制上讲，已证明蜂蜜中的蛋白质和多酚通过非竞争性抑制PPO活性、逆转褐变产物以及多种成分的协同作用来抑制褐变。此外，CP处理导致PPO的结构变化和聚集，α-螺旋含量降低（8.6%）、粒径增大（146%）证明了这一点。
