Application of citronella and rose hydrosols reduced enzymatic browning of fresh-cut taro.

Journal of Food Biochemistry
Yanhui XiaoBin Wang

Abstract

Hydrosols are byproducts produced by steam distillation of aromatic plant materials. Previous studies reported hydrosols owned effectively inhibitory effects on microbials, but few focused on the effects in reducing enzymatic browning of fresh-cut products. Here, application of citronella hydrosol (CH) and rose hydrosol (RH) obviously reduced values of L*, a* and b* in surfaces of fresh-cut taros, suggesting these hydrosols could reduce browning severity. About 500 ml/L of RH and CH reduced total phenol contents, and activities of phenylalanine ammonia lyase (PAL), peroxidase (POD) and polyphenol oxidase (PPO), suggesting hydrosols suppressed browning development by reducing PAL, POD and PPO activities. Studies reported terpenoids had potential inhibition on PPO activity. Chemical composition analysis showed that RH and CH extracts contained abundant terpenoids. These imply that terpenoids contained in two hydrosols might have contributed to the reduction of enzyme activity. This study indicates that hydrosols might be promising natural anti-browning agents for fresh-cut foods. PRACTICAL APPLICATIONS: Hydrosols are the byproducts of essential oil from steam distillation. The work described here shows that application of citrone...Continue Reading

References

Mar 16, 2006·Journal of Agricultural and Food Chemistry·Ritaro MatsuuraMasayoshi Sawamura
May 25, 2010·Journal of Food Science·Xuetong FanHoward Q Zhang
Dec 8, 2010·Journal of Agricultural and Food Chemistry·Astrid-Kim RaimbaultAlain Soler
May 27, 2015·Journal of Agricultural and Food Chemistry·Qin ZhangShijiang Zhu
Jun 2, 2018·Food Chemistry·Karina R Avalos-LlanoRobert Soliva-Fortuny

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May 27, 2021·Journal of Food Biochemistry·Yanhui XiaoBin Wang

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