Study on the browning and structure properties of fresh-cut Chinese water chestnut ( Eleocharis tuberosa)
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Outros Autores: | , |
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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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 |
_version_ |
1752126323845758976 |