Abstract
In the fresh-cutting industry, enzymatic browning poses a significant challenge. Although many anti-browning approaches have been evaluated individually, there are few combined technologies reported with the characteristics of health and low cost. To explore whether ultrasound (US) coupled with hawthorn leaf extract (HLE) could function as an effective anti-browning technology, this study was conducted. Results indicated that the combined treatment (US + 0.05% HLE) delayed the browning rate better than the individual application in fresh-cut potatoes stored at 4 °C for 8 d. Interestingly, the lower concentration combinations (US + 0.01% HLE) produced better anti-browning than that of their optimal combination (US + 0.05% HLE). Not only the activities of polyphenol oxidase, peroxidase, and phenylalanine ammonia-lyase, but also the content of phenolic, soluble quinones, intermediate, and advanced products were significantly diminished. Additionally, a decrease of malondialdehyde and H2O2, as well as lipoxygenase activity, and an increase in catalase, superoxide dismutase, and antioxidant capacity were achieved by the lower combination treatment. A Pearson correlation analysis revealed that all of the above detected parameters, except for phenylalanine ammonia-lyase, influenced browning development. Compared with the optimal combination, there is less accumulation of phenolic, and the intermediate and advanced products produced by the lower concentration combination. Thus, it is inferred the combination (US + 0.01% HLE) mediated the browning reaction and alleviated the reactive oxygen species (ROS)‒redox imbalance, which synergistically produced a superior quality. Overall, ultrasound coupling with a less dose extract (US + 0.01% HLE) is a more promising technology for discoloration control in the fresh cut industry.
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Claims 11
Claim · model-written summary
US plus 0.05% HLE delayed potato browning more than individual applications.
- Taxon
- potatoes
Solanum tuberosume0 - Treatment
- US + 0.05% HLEe0
- Outcome
- browning ratee0
- Direction
- delayede0
- Comparator
- individual applicatione0
- Setting
- stored at 4 °C for 8 de0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the combined treatment (US + 0.05% HLE) delayed the browning rate better than the individual application in fresh-cut potatoes stored at 4 °C for 8 d”
Claim · model-written summary
US plus 0.01% HLE inhibited browning more than US plus 0.05% HLE.
- Taxon
- potatoesSolanum tuberosumt0
- Treatment
- US + 0.01% HLEe0
- Outcome
- anti-browninge0
- Direction
- bettere0
- Comparator
- US + 0.05% HLEe0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the lower concentration combinations (US + 0.01% HLE) produced better anti-browning than that of their optimal combination (US + 0.05% HLE)”
t0“fresh-cut potatoes”
Claim · model-written summary
The lower combination reduced polyphenol oxidase, peroxidase and phenylalanine ammonia-lyase activities.
- Taxon
- potatoesSolanum tuberosumt0
- Treatment
- US + 0.01% HLEe1
- Outcome
- activities of polyphenol oxidase, peroxidase, and phenylalanine ammonia-lyasee0
- Direction
- diminishede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Not only the activities of polyphenol oxidase, peroxidase, and phenylalanine ammonia-lyase, but also the content of phenolic, soluble quinones, intermediate, and advanced products were significantly diminished”
e1“lower concentration combinations (US + 0.01% HLE)”
t0“fresh-cut potatoes”
Claim · model-written summary
The lower combination reduced phenolic, soluble quinone, intermediate and advanced product content.
- Taxon
- potatoesSolanum tuberosumt0
- Treatment
- US + 0.01% HLEe1
- Outcome
- content of phenolic, soluble quinones, intermediate, and advanced productse0
- Direction
- diminishede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the content of phenolic, soluble quinones, intermediate, and advanced products were significantly diminished”
e1“lower concentration combinations (US + 0.01% HLE)”
t0“fresh-cut potatoes”
Claim · model-written summary
The lower combination decreased malondialdehyde and H2O2.
- Taxon
- potatoesSolanum tuberosumt0
- Treatment
- lower combination treatmente0
- Outcome
- malondialdehyde and H2O2e0
- Direction
- decreasee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“a decrease of malondialdehyde and H2O2, as well as lipoxygenase activity, and an increase in catalase, superoxide dismutase, and antioxidant capacity were achieved by the lower combination treatment”
t0“fresh-cut potatoes”
Claim · model-written summary
The lower combination decreased lipoxygenase activity.
- Taxon
- potatoesSolanum tuberosumt0
- Treatment
- lower combination treatmente0
- Outcome
- lipoxygenase activitye0
- Direction
- decreasee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“a decrease of malondialdehyde and H2O2, as well as lipoxygenase activity, and an increase in catalase, superoxide dismutase, and antioxidant capacity were achieved by the lower combination treatment”
t0“fresh-cut potatoes”
Claim · model-written summary
The lower combination increased catalase, superoxide dismutase and antioxidant capacity.
- Taxon
- potatoesSolanum tuberosumt0
- Treatment
- lower combination treatmente0
- Outcome
- catalase, superoxide dismutase, and antioxidant capacitye0
- Direction
- increasee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“an increase in catalase, superoxide dismutase, and antioxidant capacity were achieved by the lower combination treatment”
t0“fresh-cut potatoes”
Claim · model-written summary
All measured parameters except phenylalanine ammonia-lyase were correlated with browning development.
- Taxon
- potatoesSolanum tuberosumt0
- Outcome
- browning developmente0
- Qualifier
- except for phenylalanine ammonia-lyasee0
- Comparator
- phenylalanine ammonia-lyasee0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“all of the above detected parameters, except for phenylalanine ammonia-lyase, influenced browning development”
t0“fresh-cut potatoes”
Claim · model-written summary
The lower combination accumulated less phenolic, intermediate and advanced products than the optimal combination.
- Taxon
- potatoesSolanum tuberosumt0
- Treatment
- lower concentration combinatione0
- Outcome
- accumulation of phenolic, and the intermediate and advanced productse0
- Direction
- lesse0
- Comparator
- optimal combinatione0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Compared with the optimal combination, there is less accumulation of phenolic, and the intermediate and advanced products produced by the lower concentration combination”
t0“fresh-cut potatoes”
Claim · model-written summary
The authors infer that the lower combination mediates browning and ROS redox imbalance.
- Taxon
- potatoesSolanum tuberosumt0
- Treatment
- US + 0.01% HLEe0
- Outcome
- superior qualitye0
- Qualifier
- browning reaction and alleviated the reactive oxygen species (ROS)‒redox imbalancee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the combination (US + 0.01% HLE) mediated the browning reaction and alleviated the reactive oxygen species (ROS)‒redox imbalance, which synergistically produced a superior quality”
t0“fresh-cut potatoes”
Claim · model-written summary
The authors recommend US plus 0.01% HLE for discoloration control.
- Taxon
- potatoesSolanum tuberosumt0
- Outcome
- US + 0.01% HLE) is a more promising technology for discoloration controle0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“ultrasound coupling with a less dose extract (US + 0.01% HLE) is a more promising technology for discoloration control in the fresh cut industry”
t0“fresh-cut potatoes”
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