Influence of polysaccharide-based edible coatings on enzymatic browning and oxidative senescence of fresh-cut lettuce
文献类型： 外文期刊
作者： Li, Li 1 ; Yi, Ping 1 ; Li, Changbao 1 ; Xin, Ming 1 ; Sun, Jian 1 ; He, Xuemei 1 ; Sheng, Jinfeng 1 ; Zhou, Zhugui 1 ; Zhen 1 ;
作者机构： 1.Guangxi Acad Agr Sci, Agrofood Sci & Technol Res Inst, 174 East Daxue Rd, Nanning 530007, Peoples R China
2.Guangxi Key Lab Fruits & Vegetables Storage Proc, Nanning, Peoples R China
关键词： alginate; carrageenan; chitosan; color; enzymatic browning; fresh-cut lettuce; oxidative senescence; polysaccharide-based edible coatings; shelf-life
期刊名称：FOOD SCIENCE & NUTRITION （ 影响因子：2.863； 五年影响因子：3.141 ）
ISSN： 2048-7177
年卷期： 2021 年 9 卷 2 期
页码：
收录情况： SCI
摘要： Fresh-cut lettuce has a short shelf-life due to enzymatic browning and oxidative senescence. The present study investigated effects of polysaccharide-based edible coatings (alginate, chitosan, and carrageenan) on enzymatic browning and antioxidant defense system of fresh-cut lettuces during cold storage (4 degrees C) for 15 days. The results showed that three coatings could inhibit enzymatic browning through maintaining total phenolics (TP) content and decreasing polyphenol oxidase (PPO) and phenylalanine ammonialyase (PAL) activities. These coatings also reduced phospholipase D (PLD) and lipoxygenase (LOX) activities, lowered malondialdehyde (MDA) content, and enhanced antioxidant enzymes (superoxide dismutase, SOD; peroxidase, POD; catalase, CAT; ascorbate peroxidase, APX) activities. Besides, all coatings positively affected sensory properties of fresh-cut lettuces after 3 days storage. Additionally, among three coating treatments, chitosan coating had the most positive effects on quality of fresh-cut lettuce and was the most suitable coating for retarding enzymatic browning and alleviating membrane oxidative damage. These results indicated that polysaccharide-based edible coatings were helpful to maintain quality, inhibit enzymatic browning, and postpone senescence of fresh-cut lettuce.
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