The effects of aurone on the yellowing of fresh-cut water chestnuts

Ao Zhang; Liru Mu; Yunmin Shi; Yang Liu; Yan Deng; Yu Lao; Wangping Liu; Shiyun Wang; Yulin Li; Jianjun Hou; Xian Xia

doi:10.1016/j.fochx.2022.100411

The effects of aurone on the yellowing of fresh-cut water chestnuts

Food Chem X. 2022 Aug 6:15:100411. doi: 10.1016/j.fochx.2022.100411. eCollection 2022 Oct 30.

Authors

Ao Zhang^{1

2}, Liru Mu^{1

2}, Yunmin Shi^{1

2}, Yang Liu^{1

2}, Yan Deng^{1

2}, Yu Lao^{1

2}, Wangping Liu^{1

2}, Shiyun Wang^{1

2}, Yulin Li^{1

2}, Jianjun Hou^{1

2}, Xian Xia^{1

2}

Affiliations

¹ Hubei Key Laboratory of Edible Wild Plants Conservation and Utilization, Hubei Normal University, Huangshi 435002, China.
² Hubei Engineering Research Center of Typical Wild Vegetables Breeding and Comprehensive Utilization Technology, Hubei Normal University, Huangshi 435002, China.

Abstract

Yellowing is the main reason for deterioration of edible quality of fresh cut water chestnuts (FCWCs). The mechanism of aurone inhibiting the yellowing of FCWCs was studied. FCWCs were treated with aurone (0.2, 0.6 and 1.0 %). The controls yellowed completely on day 9. The treatment sample with 1.0 % aurone did not yellow on day 9. Compared to the controls, aurone (1.0 %) completely inhibited the production of eriodictyol during 9 d of storage. Aurone (1.0 %) reduced peroxidase activity of FCWCs by 23 % on day 9. The effects of aurone on naringenin concentration, polyphenol oxidase activity, phenylalanine lyase activity, number of thermophilic bacteria colonies, and number of yeasts and molds colonies of FCWCS were not significant. Aurone reduced the yellowing by decreasing the yield of eriodictyol and inhibiting POD activity. Aurone (1.0 %) can be used to inhibit the yellowing of FCWCs in practice.

Keywords: Eriodictyol concentration; Mixed inhibition; Peroxidase activity; Yellowning degree.