Effect and Mode of Different Concentrations of Citrus Peel Extract Treatment on Browning of Fresh-Cut Sweetpotato Article Swipe
Xiugui Fang
,
Jiahui Han
,
Xuefen Lou
,
You Lv
,
Y S Zhang
,
Ximing Xu
,
Zunfu Lv
,
Guoquan Lu
·
YOU?
·
· 2023
· Open Access
·
· DOI: https://doi.org/10.3390/foods12203855
YOU?
·
· 2023
· Open Access
·
· DOI: https://doi.org/10.3390/foods12203855
Browning is one of the main phenomena limiting the production of fresh-cut sweetpotatoes. This study investigated the anti-browning effect of citrus peel extracts and the key components and modes of action associated with browning in fresh-cut sweetpotatoes. Five different concentrations of citrus peel extract (1, 1.5, 2, 2.5 and 3 g/L) were selected to ensure storage quality; and the physical and chemical properties of fresh-cut sweetpotato slices were analysed. A concentration of 2 g/L of citrus peel extract significantly inhibited the browning of fresh-cut sweetpotatoes. The results showed that the browning index and textural characteristics of fresh-cut sweetpotatoes improved significantly after treatment with citrus peel extract; all the citrus peel extract solutions inhibited browning to some extent compared to the control. In addition; LC-IMS-QTOFMS analysis revealed a total of 1366 components in citrus peel extract; the evaluation of citrus peel extract monomeric components that prevent browning in fresh-cut sweetpotato indicated that the components with better anti-browning effects were citrulloside, hesperidin, sage secondary glycosides, isorhamnetin and quercetin. The molecular docking results suggest that citrullosides play a key role in the browning of fresh-cut sweetpotatoes. In this study, the optimum amount of citrus peel extract concentration was found to be 2 g/L.
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Metadata
- Type
- article
- Language
- en
- Landing Page
- https://doi.org/10.3390/foods12203855
- https://www.mdpi.com/2304-8158/12/20/3855/pdf?version=1697811986
- OA Status
- gold
- Cited By
- 4
- References
- 36
- Related Works
- 10
- OpenAlex ID
- https://openalex.org/W4387823178
All OpenAlex metadata
Raw OpenAlex JSON
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https://openalex.org/W4387823178Canonical identifier for this work in OpenAlex
- DOI
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https://doi.org/10.3390/foods12203855Digital Object Identifier
- Title
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Effect and Mode of Different Concentrations of Citrus Peel Extract Treatment on Browning of Fresh-Cut SweetpotatoWork title
- Type
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articleOpenAlex work type
- Language
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enPrimary language
- Publication year
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2023Year of publication
- Publication date
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2023-10-20Full publication date if available
- Authors
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Xiugui Fang, Jiahui Han, Xuefen Lou, You Lv, Y S Zhang, Ximing Xu, Zunfu Lv, Guoquan LuList of authors in order
- Landing page
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https://doi.org/10.3390/foods12203855Publisher landing page
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https://www.mdpi.com/2304-8158/12/20/3855/pdf?version=1697811986Direct link to full text PDF
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YesWhether a free full text is available
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goldOpen access status per OpenAlex
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https://www.mdpi.com/2304-8158/12/20/3855/pdf?version=1697811986Direct OA link when available
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Browning, Chemistry, Food science, Horticulture, BiologyTop concepts (fields/topics) attached by OpenAlex
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4Total citation count in OpenAlex
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2025: 2, 2024: 2Per-year citation counts (last 5 years)
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10Other works algorithmically related by OpenAlex
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