CN112544699A - Inhibitor for preventing browning of fresh-cut potatoes and preparation method and application thereof - Google Patents
Inhibitor for preventing browning of fresh-cut potatoes and preparation method and application thereof Download PDFInfo
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Images
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a novel brown stain inhibitor for fresh-cut potatoes, which is derived from water extract of leaves and fruits of sea-buckthorn, wherein the potatoes are cleaned, peeled, shredded or pulped, the obtained potato shreds or the pulp thereof are placed in the sea-buckthorn extract to be soaked for a period of time, the extract comprises 0-2g of sea-buckthorn powder, 0-400mL of distilled water, 0-10h of extraction time, 10000rpm of centrifugal rate, 0-10% of treatment concentration and 0-1h of treatment time, and a good color protection effect can be achieved. The leaching liquor is natural and safe, is convenient to use, contains rich total phenols and flavonoids, can effectively inhibit the activities of polyphenol oxidase and peroxidase of potatoes, improves the total phenol content and the antioxidant capacity of the potatoes, prolongs the browning of the potato shreds under the conditions of normal temperature and low temperature, and is easy to popularize and apply.
Description
Technical Field
The invention belongs to the field of fruit and vegetable preservation, relates to an inhibitor for preventing browning of fresh-cut potatoes, and a preparation method and application thereof, and particularly relates to a plant-derived water leaching liquor suitable for preventing browning of fresh-cut potatoes.
Background
At present, the control technology for browning mainly comprises physical methods such as low-temperature treatment, modified atmosphere preservation, vacuum packaging and the like, chemical methods such as sulfite, citric acid, ascorbic acid and compound color fixative thereof, and a comprehensive preservation method combining physical and chemical treatment. Among them, the most effective treatment technology is chemical preservative treatment, which is low in cost and good in effect, however, the chemical preservative has safety risk, and people tend to screen natural plant-derived extracts as browning inhibitors. In recent years, this aspect of research has been increasingly emphasized.
Seabuckthorn is deciduous shrub of the genus hippophae of the family elaeagnus, has strong stress resistance, and is one of the latest 101 kinds of medicinal and edible plants published by the national Weijian Commission. Research shows that the leaves and fruits of seabuckthorn contain a large amount of vitamins, phenols and flavonoids, have strong free radical scavenging capacity and antioxidant effect, and are widely applied to the fields of food, medicines, cosmetics and the like. In the food field, the sea buckthorn is considered to be safe, and the tender leaves and fruits of the sea buckthorn can be made into drinks for people to eat, so that the sea buckthorn has the functions of promoting digestion and improving immunity. However, in the research aspect of inhibiting fresh-cut fruits and vegetables, no report about inhibiting browning of the sea buckthorn extract is provided.
Disclosure of Invention
Aiming at the problems of the browning inhibitor at the present stage, the invention provides a safe and efficient method for inhibiting browning. The browning inhibitor is a leaching liquor of leaves and fruits of sea buckthorn, can inhibit browning of fresh-cut potatoes, inhibit enzyme activity related to browning, remove free radicals and prolong the shelf life of the fresh-cut potatoes, and has an effect better than 0.5% of ascorbic acid.
In order to achieve the purpose, the invention adopts the following technical scheme:
an inhibitor for preventing browning of fresh-cut potatoes, said inhibitor comprising: the leaching liquor of the sea buckthorn leaves.
The leaching liquor of the sea-buckthorn leaves is powder obtained by drying and sieving the sea-buckthorn leaves, namely sea-buckthorn powder, soaking the sea-buckthorn powder in water for leaching, and centrifuging the supernatant.
The proportion of the sea buckthorn powder to the water is 1: 10-20.
The plant source browning inhibitor is used for preventing the browning of the fresh-cut potatoes.
The process for preventing the browning of the fresh-cut potatoes comprises the following steps: soaking the folium Hippophae leaching liquor for 0-1 h.
The invention has the beneficial effects that:
(1) the effect is good, and the sensory quality of the potatoes can be improved: can effectively inhibit the browning of the potatoes, and has better effect than 0.5 percent of vitamin C.
(2) Safety: the water extract of the sea-buckthorn leaves is a beverage, and is applied to fresh-cut potatoes, so that the problem of food safety does not exist.
(3) Easy preservation: the powder of folium Hippophae can be preserved for a long time and taken at any time.
(4) The method is simple: the method for inhibiting the browning of the fresh-cut potatoes is simple, easy to operate and suitable for large-scale popularization and application, and the treated fresh-cut potatoes have no adverse effect on the sensory quality.
Drawings
FIG. 1: photographs of dried powders of leaves and fruits of seabuckthorn;
FIG. 2: browning degree of the potato strips after the treatment of the sea buckthorn leaf and fruit extracting solution;
FIG. 3: sensory score of the potato shreds after the sea buckthorn leaf and fruit extracting solution is treated for 3 days;
FIG. 4: the influence of the sea-buckthorn leaf extract on the physiological indexes of the fresh-cut potato shreds.
Detailed Description
The following detailed description is exemplary and is intended to provide further explanation of the invention as claimed. The embodiments are implemented on the premise of the technical scheme of the invention, and detailed implementation modes and specific operation processes are given, but the protection scope of the invention is not limited by the following embodiments. Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application belongs.
The processing process of the fresh-cut potatoes mainly comprises the steps of cleaning, peeling, sterilizing, cutting, color protection, draining, packaging, storing and the like, and the processing treatment of the processed potatoes mainly comprises the steps of selecting experimental materials which are same in size (about 200 g), uniform in shape, free of diseases, insect pests, mechanical injuries and germination and green change, cleaning the potatoes, sterilizing the potatoes by using 100 mu L/L sodium hypochlorite for 5min, peeling, sterilizing by using 50 mu L/L sodium hypochlorite again, cutting the potatoes into filaments (or beating the potatoes into slurry: the processing method is that the potatoes are cut into pieces, immediately grinding the cut potatoes into freeze-dried powder by using liquid nitrogen, storing the freeze-dried powder in a refrigerator at the temperature of-80 ℃ for later use, taking the freeze-dried powder out when the potato is used, putting the cut potatoes into a centrifuge tube, adding 2ml of distilled water and 2ml of sea-buckthorn leaching liquor, inspecting the browning effect of the slurry, draining water after treatment, putting the treated product into a plastic box, storing the product at normal temperature or low temperature of 4 ℃, and inspecting the application effect.
In the examples of the present invention, sensory evaluation was performed on fresh-cut potatoes, the evaluation criteria are shown in table 1, and the evaluation method adopted was to take 3 boxes of potatoes, take 10 pieces of potato strips (or 3 tubes of slurry) for sensory evaluation, and average the results.
Table 1: total sensory evaluation criteria for fresh-cut potatoes
In the embodiment of the invention, index determination is carried out on the extracting solution of fresh-cut potatoes and sea buckthorns, the index determination mainly comprises PPO, POD, DPPH and total phenol content, and the determination method comprises the following steps: (1) and the PPO activity is measured by weighing 1g of sample, adding 3 ml of phosphate buffer solution with the pH value of 6.8, homogenizing, centrifuging at 10000 r/min for 15 min, and obtaining supernatant as crude enzyme extract. The reaction solution is 1.5 ml of phosphate buffer solution, 0.75 ml of 0.01M catechol solution and 0.75 ml of enzyme solution, the control solution is not added with the enzyme solution and is replaced by the phosphate buffer solution, the mixture is shaken up and is stirred at 410nmAnd measuring the light absorption value, wherein the change of the light absorption value per minute is 0.01 as an enzyme activity unit. (2) POD activity was measured by mixing 2g of the sample with acetic acid-sodium acetate buffer (5.0 ml, 0.1M, pH 5.5), and centrifuging at 10,000 Xg for 30min to obtain a supernatant as a crude enzyme extract. The reaction solution contained 5ml of enzyme solution, 5.0ml of 0.025M guaiacol solution, and 0.2ml of 0.5mM H2O2Immediately after the solution, the absorbance was measured at 470n m, and the change in absorbance per minute was 0.01 unit of the enzyme activity. (3) DPPH radical scavenging is determined by mixing 1ml of the solution to be tested with 4ml of 150. mu.M DPPH solution. The mixture was left at room temperature in the dark for 30min, and the absorbance at 516nm was measured. (4) Taking 2g of sample, adding 6mL of 70% acetone, homogenizing, leaching for 3h, centrifuging at 4 ℃ and 10000rpm for 20min, and collecting supernatant for later use; sucking 0.2mL of solution to be detected, adding 0.5mL of Folin-phenol reagent, fully shaking, standing for 3-4min, adding 0.5mL of 10% sodium carbonate solution respectively, diluting with distilled water to a constant volume of 10mL, shaking uniformly, reacting in a constant temperature water bath at 25 ℃ for 2h, and taking a blank reagent as a control. 765nm colorimetry to determine absorbance.
Example 1
(1) Preparing sea-buckthorn leaf powder: drying the leaves of Hippophae rhamnoides at 60-70 deg.C for 24 hr, grinding, sieving with 120 mesh sieve, and storing (see figure 1).
(2) Preparing a sea-buckthorn leaf water extract: adding folium Hippophae powder or fruit powder into distilled water (1: 10), stirring, leaching at room temperature, transferring into centrifuge tube, centrifuging at 10000rpm, centrifuging, collecting supernatant, storing at low temperature (as mother solution), performing gradient dilution, and observing color difference.
Example 2
The influence of the leaching time on the browning effect of the potato pulp of the leaching liquor of the sea buckthorn leaves. The sea-buckthorn leaves are extracted by using distilled water for a short time (0-0.5 h), and the obtained sea-buckthorn extract has a good effect of resisting the browning of the potato pulp, which indicates that the good effect of resisting the browning of the potato pulp can be obtained by the short-time extraction.
Example 3
The influence of leaching the sea buckthorn leaching liquor for a long time on the browning of the fresh-cut potatoes.
The cut potato strips are respectively treated by sea-buckthorn leaf water extracts with different extraction time (0 h, 0.5h, 1h, 2h, 3h, 5h and 10 h), the inhibition effect of the extraction time on the browning of the fresh-cut potatoes is inspected, a control group is replaced by distilled water, 3 treatments are performed in parallel, and the potato strips are placed in a plastic box and refrigerated at the low temperature of 4 ℃. The normal temperature leaching is carried out for 0.5h to 10h, the leaching time has no obvious influence on the anti-browning effect of the sea buckthorn extract, and compared with a control, the leaching time of 0.5h has a better effect of inhibiting browning. The water-soluble substances in the seabuckthorn powder are dissolved quickly, and the anti-browning active ingredients can be dissolved out in a short time.
Example 4
The cut potato strings were treated with sea buckthorn fruit extracts of different concentrations (control: distilled water, diluted 0 times, i.e., the ratio of sea buckthorn powder to distilled water was 1: 10, 1: 15, 1: 20, 1: 50, 1: 100), respectively, and the inhibitory effect of the treatment concentration on the fresh-cut potato pulp was examined. The control group was replaced with distilled water, 3 replicates of each treatment, and the potato slurry was examined for color change at room temperature. The treatment concentration of the sea buckthorn fruit extracting solution has a remarkable influence on potato browning, and the treatment concentration is 1: 10. 1: 15. 1: the treatment effect of the 20 groups is better than that of 0.5% VC, and the browning is light after the storage for 10 hours at normal temperature. And the control sample is seriously browned after being stored for 3 hours at normal temperature.
The treatment concentration of the seabuckthorn leaf extracting solution has a remarkable influence on potato browning, and from the aspect of treatment concentration, the effect is better by 0 time (1: 10) and 2 times (1: 20) of dilution, and the browning is still lighter after the seabuckthorn leaf extracting solution is stored for 20 hours at normal temperature. And the control sample is seriously browned after being stored for 3 hours at normal temperature.
Example 5
Inhibition of potato strings by treatment time. Soaking the cut potato strips in 2 times diluted sea buckthorn leaf extracting solution, leaching at normal temperature, and soaking for 0s, 10s, 30s, 1min, 3min, 5min and 7min respectively.
The result shows that the browning of the potato shreds is not obviously influenced by the treatment time of the sea-buckthorn leaf extracting solution, and the effect of the treatment for 5min is slightly better than that of other treatments. Therefore, the low temperature effect experiment was performed by selecting the treatment concentration as 2 times dilution and the treatment time of 5 min.
Example 6
The cut potato strips were respectively immersed in clean water, the extract of the sea buckthorn leaf of example 1 diluted 2 times/treatment time 5min, and the extract of the sea buckthorn fruit diluted 2 times/treatment time 5min, stored at low temperature, and the difference of the browning of the fresh cut potato strips by the leaf and fruit extracts was examined.
As shown in FIG. 2, both the leaf extract and the fruit extract showed good inhibitory effects in terms of appearance and browning. Compared with the prior art, the clear water control sample has the fastest browning speed, the browning speed is serious after the sample is stored for 0.5d, the browning degree can reach more than 4 (0 is not browned, 5 is serious browned), the browning speed of the extract of the seabuckthorn leaves and the extract of the fruit is lighter after the extract of the seabuckthorn leaves and the extract of the fruit are processed, wherein the inhibition effect of the extract of the seabuckthorn leaves is strongest, the potato shreds processed by the extract of the seabuckthorn leaves can still keep better color after the sample is stored for 3d, the browning degree is only 2.1, and the browning of the. From the sensory quality scores of fig. 3, the sensory quality scores of the treated sea buckthorn leaves were the highest, maintaining the higher quality of the potato shreds.
Example 7
The cut potato strips were soaked in clean water, the extract of seabuckthorn leaves of example 1 diluted 2 times/treatment time for 5min, and 0.5% VC, respectively, and the difference in effect from the 0.5% VC treatment and the effect on the physiological index of potatoes were examined.
Experiments show that the fresh-cut potatoes processed by the leaching liquor of the seabuckthorn leaves have light browning, after the fresh-cut potatoes are stored for 3 days at low temperature, the contrast group and the VC treatment group have severe browning, but the seabuckthorn leaves still maintain good color.
As shown in FIGS. 4A-D, the treatment of the extract from the leaves of Hippophae rhamnoides has a great influence on the physiological indices of fresh-cut potato slices. As shown in fig. 4A, after 1h of treatment, the PPO enzyme activities of the three treatments of clear water (CK), sea buckthorn leaf extract and VC were all significantly lower than 0h, which may be due to differences caused by the samples being placed in aqueous solution during treatment. With the prolonging of the storage time, the activity of the PPO enzyme of the sample treated by clear water is gradually increased, the activity of the VC and the activity of the PPO enzyme treated by the seabuckthorn leaf extracting solution are obviously lower than that of a control, and the PPO enzyme treated by the seabuckthorn leaf extracting solution has the lowest activity and small fluctuation within 0-3d, which shows that the seabuckthorn leaf extracting solution can inhibit the change of the PPO enzyme activity. As can be seen from FIG. 4B, the POD enzyme activity in the fresh water treatment rapidly increased with the increase of the storage time, reached a peak after 1 hour, and then was maintained at a high level. The POD enzyme activity of the sample treated by VC is slightly lower than that of the sample treated by clear water and still maintains a higher level, which indicates that the POD enzyme activity is inhibited poorly by VC treatment. The POD enzyme activity of the sample treated by the sea buckthorn leaf extracting solution is obviously lower than that of the other two treatments, which shows that the sea buckthorn leaf extracting solution can effectively inhibit the POD enzyme activity.
From the view point of antioxidant ability, as can be seen from fig. 4C, the extract solution of hippophae rhamnoides leaves maintains the higher DPPH radical scavenging ability of potatoes, but the sample treated by the extract solution of hippophae rhamnoides leaves has weaker radical scavenging ability than the sample treated by VC, indicating that VC has better scavenging effect in scavenging radicals. From the total phenol content (fig. 4D), the sea buckthorn leaf extract and the VC-treated sample had higher total phenol content, which was significantly higher than that of the clear water treatment.
In a comprehensive view, the sea-buckthorn leaf extracting solution mainly removes DPPH free radicals and improves the content of total phenols by inhibiting the activities of enzymes such as PPO, POD and the like, thereby achieving the effect of inhibiting the browning of potatoes.
Example 8
TABLE 2 comparison of total phenols, total flavonoids and antioxidant activities contained in the extract of leaves and fruits of Hippophae rhamnoides
Note: when DPPH is measured, the seabuckthorn leaf extract is diluted by 400 times, and the seabuckthorn fruit extract is diluted by 10 times.
As can be seen from Table 1, the leaves of Hippophae rhamnoides contain higher total phenols and flavonoids content, which is significantly higher than that of Hippophae rhamnoides fruits, and the total phenols content in the leaves is 4.34 times of that in the fruits under the condition of distilled water extraction. From two extraction modes, the extraction effect of 50% ethanol is slightly better than that of distilled water extraction through 2h extraction. Compared with the antioxidant capacity, the DPPH free radical scavenging capacity of the leaves is higher than that of the fruits, the effect of diluting the extracting solution of the leaves by 400 times is equivalent to that of diluting the extracting solution of the fruits by 10 times, and the antioxidant capacity of the extracting solution of the leaves of the sea buckthorn is higher than that of the fruits.
Claims (5)
1. An inhibitor for preventing browning of fresh-cut potatoes, characterized in that the inhibitor for browning is: the leaching liquor of the sea buckthorn leaves.
2. The inhibitor for preventing browning of fresh-cut potatoes as claimed in claim 1, wherein the leaching solution of sea buckthorn leaves is a supernatant obtained by leaching and centrifuging dried and sieved sea buckthorn leaves, which is sea buckthorn powder, by soaking in water.
3. The inhibitor for preventing browning of fresh-cut potatoes according to claim 1, wherein the ratio of the sea buckthorn powder to the water is 1: 10-20.
4. Use of the inhibitor for preventing browning of fresh-cut potatoes as set forth in claim 1 for preventing browning of fresh-cut potatoes.
5. The use of claim 4, wherein the process for preventing browning of fresh-cut potatoes comprises: soaking the folium Hippophae leaching liquor for 0-1 h.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113068779A (en) * | 2021-04-09 | 2021-07-06 | 南昌大学 | Preparation method of natural anti-browning NFC apple juice |
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| CN102058631A (en) * | 2010-12-22 | 2011-05-18 | 天津泰阳制药有限公司 | Seabuckthorn leaf extract preparation and preparation method thereof |
| WO2017185289A1 (en) * | 2016-04-28 | 2017-11-02 | 金英花 | Method for preparing active extract of sea buckthorn |
| CN107308192A (en) * | 2017-07-11 | 2017-11-03 | 吉林化工学院 | The extracting method and its antioxidation of a kind of Hippophate flavone |
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| CN102058631A (en) * | 2010-12-22 | 2011-05-18 | 天津泰阳制药有限公司 | Seabuckthorn leaf extract preparation and preparation method thereof |
| WO2017185289A1 (en) * | 2016-04-28 | 2017-11-02 | 金英花 | Method for preparing active extract of sea buckthorn |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113068779A (en) * | 2021-04-09 | 2021-07-06 | 南昌大学 | Preparation method of natural anti-browning NFC apple juice |
| CN113068779B (en) * | 2021-04-09 | 2022-04-15 | 南昌大学 | Preparation method of natural anti-browning NFC apple juice |
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