Study on the browning and structure properties of fresh-cut Chinese water chestnut ( Eleocharis tuberosa)

Detalhes bibliográficos
Autor(a) principal: ZHANG,Xiaoyan
Data de Publicação: 2019
Outros Autores: PENG,Yong, WANG,Qingguo
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000200396
Resumo: Abstract In this paper, the microstructure, water properties and browning control of Chinese water chestnut (CWC) after harvest were studied. Results showed that the tuber cell contained a large number of starch granules (5-10 μm for each one). The water-holding capacity of tuber cell was weak and T2 relaxation time was 28.5-75.6 ms. Sucrose was the main sugar component in Chinese water chestnut, which account for 84.8% of total sugar. In addition, potassium sorbate, green tea polyphenol and chitosan decreased the browning of fresh-cut CWC compared with the other anti-browning agents such as acetic acid, citric acid, oxalic acid, vitamin C and thyme oil. Moreover, chitosan coating combined with potassium sorbate and green tea polyphenol delayed weight loss and decay of fresh-cut tubers, also maintained a higher soluble solids and ascorbic acid content. The study provided an alternative method for controlling CWC browning, which would be helpful for the application of anti-browning agents in CWC processing.
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spelling Study on the browning and structure properties of fresh-cut Chinese water chestnut ( Eleocharis tuberosa)Chinese water chestnutmicrostructurerelaxation timebrowning controlchitosanAbstract In this paper, the microstructure, water properties and browning control of Chinese water chestnut (CWC) after harvest were studied. Results showed that the tuber cell contained a large number of starch granules (5-10 μm for each one). The water-holding capacity of tuber cell was weak and T2 relaxation time was 28.5-75.6 ms. Sucrose was the main sugar component in Chinese water chestnut, which account for 84.8% of total sugar. In addition, potassium sorbate, green tea polyphenol and chitosan decreased the browning of fresh-cut CWC compared with the other anti-browning agents such as acetic acid, citric acid, oxalic acid, vitamin C and thyme oil. Moreover, chitosan coating combined with potassium sorbate and green tea polyphenol delayed weight loss and decay of fresh-cut tubers, also maintained a higher soluble solids and ascorbic acid content. The study provided an alternative method for controlling CWC browning, which would be helpful for the application of anti-browning agents in CWC processing.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2019-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000200396Food Science and Technology v.39 n.2 2019reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.28917info:eu-repo/semantics/openAccessZHANG,XiaoyanPENG,YongWANG,Qingguoeng2019-06-04T00:00:00Zoai:scielo:S0101-20612019000200396Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2019-06-04T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Study on the browning and structure properties of fresh-cut Chinese water chestnut ( Eleocharis tuberosa)
title Study on the browning and structure properties of fresh-cut Chinese water chestnut ( Eleocharis tuberosa)
spellingShingle Study on the browning and structure properties of fresh-cut Chinese water chestnut ( Eleocharis tuberosa)
ZHANG,Xiaoyan
Chinese water chestnut
microstructure
relaxation time
browning control
chitosan
title_short Study on the browning and structure properties of fresh-cut Chinese water chestnut ( Eleocharis tuberosa)
title_full Study on the browning and structure properties of fresh-cut Chinese water chestnut ( Eleocharis tuberosa)
title_fullStr Study on the browning and structure properties of fresh-cut Chinese water chestnut ( Eleocharis tuberosa)
title_full_unstemmed Study on the browning and structure properties of fresh-cut Chinese water chestnut ( Eleocharis tuberosa)
title_sort Study on the browning and structure properties of fresh-cut Chinese water chestnut ( Eleocharis tuberosa)
author ZHANG,Xiaoyan
author_facet ZHANG,Xiaoyan
PENG,Yong
WANG,Qingguo
author_role author
author2 PENG,Yong
WANG,Qingguo
author2_role author
author
dc.contributor.author.fl_str_mv ZHANG,Xiaoyan
PENG,Yong
WANG,Qingguo
dc.subject.por.fl_str_mv Chinese water chestnut
microstructure
relaxation time
browning control
chitosan
topic Chinese water chestnut
microstructure
relaxation time
browning control
chitosan
description Abstract In this paper, the microstructure, water properties and browning control of Chinese water chestnut (CWC) after harvest were studied. Results showed that the tuber cell contained a large number of starch granules (5-10 μm for each one). The water-holding capacity of tuber cell was weak and T2 relaxation time was 28.5-75.6 ms. Sucrose was the main sugar component in Chinese water chestnut, which account for 84.8% of total sugar. In addition, potassium sorbate, green tea polyphenol and chitosan decreased the browning of fresh-cut CWC compared with the other anti-browning agents such as acetic acid, citric acid, oxalic acid, vitamin C and thyme oil. Moreover, chitosan coating combined with potassium sorbate and green tea polyphenol delayed weight loss and decay of fresh-cut tubers, also maintained a higher soluble solids and ascorbic acid content. The study provided an alternative method for controlling CWC browning, which would be helpful for the application of anti-browning agents in CWC processing.
publishDate 2019
dc.date.none.fl_str_mv 2019-06-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000200396
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000200396
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/fst.28917
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.39 n.2 2019
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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