Huang Yanpei, Chen Haiming, Chen Weijun, Zhong Qiuping, Pei Jianfei, Lv Ying, He Rongrong, Zhang Ming, Chen Wenxue
Hainan University-HSF/LWL Collaborative Innovation Laboratory, College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, PR China.
Haikou Key Laboratory of Special Foods, Haikou, Hainan 570228, China.
Food Chem X. 2025 Jul 8;29:102762. doi: 10.1016/j.fochx.2025.102762. eCollection 2025 Jul.
This study investigated the effects of ultrasound (US) treatment on tender coconut water (TCW), focusing on its quality, nutritional properties, antioxidant capacity, and enzymatic activity during storage. The inhibitory mechanisms of US on enzymatic reactions were further explored through structural characterization and molecular docking analysis. The results showed that US-treated TCW exhibited improved physicochemical stability, higher polyphenol content, and enhanced antioxidant activity during storage at 25 °C for 15 days. Moreover, the activity of peroxidase and polyphenol oxidase was significantly inhibited by US treatment, effectively extending the shelf life of tender coconuts. The main mechanism of enzyme inhibition was the cavitation effect induced by US treatment, which disrupted the enzyme-polyphenol binding sites and motifs. This study elucidated the mechanism of US inhibition of enzymatic reactions, which provides valuable insights for TCW preservation.
本研究调查了超声（US）处理对嫩椰子水（TCW）的影响，重点关注其在储存期间的品质、营养特性、抗氧化能力和酶活性。通过结构表征和分子对接分析进一步探索了超声对酶促反应的抑制机制。结果表明，经超声处理的嫩椰子水在25°C下储存15天期间表现出改善的物理化学稳定性、更高的多酚含量和增强的抗氧化活性。此外，超声处理显著抑制了过氧化物酶和多酚氧化酶的活性，有效延长了嫩椰子的货架期。酶抑制的主要机制是超声处理诱导的空化效应，它破坏了酶-多酚结合位点和基序。本研究阐明了超声抑制酶促反应的机制，为嫩椰子水的保存提供了有价值的见解。
