FOOD SCIENCE ›› 2021, Vol. 42 ›› Issue (3): 251-257.doi: 10.7506/spkx1002-6630-20200114-172

• Packaging & Storage • Previous Articles     Next Articles

Major Factors Affecting Non-enzymatic Browning of Boiled Lotus Sprout during Storage

CAO Yifei, YAN Shoulei, LI Jie, WANG Qingzhang   

  1. (1. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; 2. Aquatic Vegetables Preservation and Processing Technology Engineering Center of Hubei Province, Wuhan 430070, China)
  • Published:2021-02-25

Abstract: In order to study the major types of non-enzymatic browning reaction occurring during the storage of boiled lotus sprout and the pattern of changes in the main related substances, two packaging bags with different oxygen permeability were used to store boiled lotus sprout in vacuum for up to 60 days. The results showed that the higher oxygen permeability through packaging materials resulted in higher browning degree of lotus sprout. The relationship between the causal factors of browning and the changes in the color parameters of lotus sprout packaged in the material with high oxygen permeability was explored by principal component analysis (PCA) combined with correlation analysis. The first principal component (PC1) contributed 77.746% of the total variance, reflecting the relationship between the color and the causal factors of browning. The major factors causing browning were ascorbic acid, total phenol, threonine and glutamic acid contents, indicating that polyphenol autoxidation, oxidative decomposition of ascorbic acid, and the Maillard reaction contributed to non-enzymatic browning of boiled lotus sprout. Polyphenol autoxidation was the most important non-enzymatic browning reaction.

Key words: boiled lotus sprout; storage; non-enzymatic browning; packaging bag; factors causing browning

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