A new strategy for browning regulation: Flos Sophorae Immaturus extract and thermal treatment modulates nitric oxide and reactive oxygen species network in fresh‐cut potatoes

• Published in: Journal of food science Vol. 88; no. 11; pp. 4574 - 4590
• Main Authors: Qiao, Liping, Liu, Yuhan, Deng, Xiuli, Yu, Weiyang, Wang, Yanyu, Li, Xiaokui, Lu, Laifeng, Liu, Xia
• Format: Journal Article
• Language: English
• Published: United States Wiley Subscription Services, Inc 01.11.2023
• Subjects: Ammonia; antioxidant activity; Browning; Catalase; catechol oxidase; color; Discoloration; food science; Heat treatment; Hydrogen peroxide; malondialdehyde; Natural products; Nitric oxide; Nitric-oxide synthase; Oxygen; Peroxidase; phenol; Phenols; Phenylalanine; phenylalanine ammonia-lyase; Polyphenol oxidase; Potatoes; Protocatechuic acid; Quercetin; Reactive oxygen species; superoxide anion; Superoxide anions; Superoxide dismutase; Flos Sophorae Immaturus; thermal treatment; fresh-cut products; NO-ROS network; browning regulation

Browning discoloration is a critical issue that negatively affects the quality of fresh-cut products and their industrial growth. Although many individual anti-browning technologies have been adopted, very few reports on the combination use of natural product extracts and physical methods exist. Thi...