Zheng Jiaxuan, Jiang Yishan, Li Aiguang, Peng Mengfei, Wang Ting, Kou Runlei, Kang Ji, Liu Xia
State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.
Foods. 2025 Apr 29;14(9):1564. doi: 10.3390/foods14091564.
Enzymatic browning poses a formidable obstacle to the commercial sustainability of fresh-cut potatoes. Although the synergistic effects of bio-inductive technologies with natural compounds in anti-browning strategies have been observed, their full potential remains underexplored. To fulfill the demand for synergistic approaches in real-world applications, this research elucidates the complementary effects of short-term high-oxygen (HO, 80%) treatment of whole tubers in conjunction with cod peptides (CP, 0.1%) applied to fresh-cut potato slices in mitigating browning. The results demonstrated that the combined treatment (HO + CP) showed superior anti-browning efficacy compared to single treatments (HO or CP) and the untreated group (control). Specifically, peroxidase (POD) and polyphenol oxidase (PPO) activities were suppressed by 55.7% and 35.1%, respectively, under the synergistic treatment compared with the control after 8 days of storage. Meanwhile, increases in the activities of catalase (CAT), superoxide dismutase (SOD), and phenylalanine ammonia-lyase (PAL), along with an approximately 117% increase in total phenolic content, were noted with synergistic treatment. Furthermore, the combined treatment reduced malondialdehyde (MDA) accumulation by 17.5% on day 8. This effect may be attributed to enhanced antioxidant capacity and the preservation of membrane integrity. In summary, this novel strategy provides a practical synergistic solution for the control of enzymatic browning in fresh-cut potatoes.
酶促褐变对鲜切马铃薯的商业可持续性构成了巨大障碍。尽管已观察到生物诱导技术与天然化合物在抗褐变策略中的协同效应，但其全部潜力仍未得到充分探索。为满足实际应用中对协同方法的需求，本研究阐明了对整个块茎进行短期高氧（HO，80%）处理并结合应用于鲜切马铃薯片的鳕鱼肽（CP，0.1%）在减轻褐变方面的互补作用。结果表明，与单一处理（HO或CP）及未处理组（对照）相比，联合处理（HO + CP）显示出优异的抗褐变效果。具体而言，在储存8天后，与对照相比，协同处理下过氧化物酶（POD）和多酚氧化酶（PPO）的活性分别被抑制了55.7%和35.1%。同时，协同处理使过氧化氢酶（CAT）、超氧化物歧化酶（SOD）和苯丙氨酸解氨酶（PAL）的活性增加，总酚含量增加了约117%。此外，联合处理在第8天将丙二醛（MDA）的积累减少了17.5%。这种效果可能归因于抗氧化能力的增强和膜完整性的保持。总之，这种新策略为控制鲜切马铃薯中的酶促褐变提供了一种实用的协同解决方案。
