Academic Journal
Inhibition of maltol on enzymatic browning in potato: Combined effects on PPO activity, substrate biosynthesis, and oxidative stress.
| Τίτλος: | Inhibition of maltol on enzymatic browning in potato: Combined effects on PPO activity, substrate biosynthesis, and oxidative stress. |
|---|---|
| Συγγραφείς: | Chang X; State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China., Fan P; State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China., Liang Z; State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China., Lu X; State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China., Liu J; State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China., Liu W; State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China; International Institute of Food Innovation Co, Ltd., Nanchang University, Nanchang 330047, China., Zhang X; Tobacco Science Institute of Jiangxi Province, Nanchang 330025, China., Jiao S; Tobacco Science Institute of Jiangxi Province, Nanchang 330025, China., Zhou L; State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China; International Institute of Food Innovation Co, Ltd., Nanchang University, Nanchang 330047, China. Electronic address: ncuskzhoulei@163.com. |
| Πηγή: | Food chemistry [Food Chem] 2026 Oct 01; Vol. 525 (Pt 1), pp. 150335. Date of Electronic Publication: 2026 Jul 07. |
| Τύπος έκδοσης: | Journal Article |
| Γλώσσα: | English |
| Στοιχεία περιοδικού: | Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE |
| Imprint Name(s): | Publication: Barking : Elsevier Applied Science Publishers Original Publication: Barking, Eng., Applied Science Publishers. |
| Ιατρικοί όροι (MeSH): | Solanum tuberosum*/chemistry , Solanum tuberosum*/enzymology , Solanum tuberosum*/drug effects , Solanum tuberosum*/metabolism , Catechol Oxidase*/metabolism , Catechol Oxidase*/antagonists & inhibitors , Catechol Oxidase*/chemistry , Pyrones*/pharmacology , Plant Proteins*/metabolism , Plant Proteins*/chemistry , Plant Proteins*/antagonists & inhibitors , Enzyme Inhibitors*/pharmacology, Oxidative Stress/drug effects ; Maillard Reaction/drug effects ; Plant Tubers/enzymology ; Plant Tubers/drug effects ; Plant Tubers/chemistry ; Plant Tubers/metabolism ; Catalase/metabolism |
| Περίληψη: | Enzymatic browning poses a major challenge for fresh-cut potatoes. In this study, maltol, which is naturally present in ginseng, was used as a browning inhibitor to suppress the browning of potatoes. The results indicated that 1 g L-1 maltol prolonged the shelf life of fresh-cut potatoes from day 2 to day 8 and contributed to maintaining the volatile flavor profile. Further research found that maltol mainly inhibited browning through three pathways. Firstly, maltol inhibited polyphenol oxidase (PPO) by directly binding to PPO, chelating the Cu2+ in the active center and regulating amino acid metabolism. Secondly, maltol inhibited phenylalanine ammonia-lyase activity and thereby suppressed the synthesis of the key substrate chlorogenic acid. Thirdly, it enhanced the activity of superoxide dismutase and catalase in the early stage of treatment, maintaining a low level of oxidative stress. These pathways collectively contribute to browning inhibition, providing a viable solution for fresh-cut potatoes preservation. (Copyright © 2026. Published by Elsevier Ltd.) |
| Competing Interests: | Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. |
| Contributed Indexing: | Keywords: Browning; Fresh-cut potatoes; Maltol; Oxidative stress; Polyphenol oxidase; Substrate biosynthesis |
| Substance Nomenclature: | EC 1.10.3.1 (Catechol Oxidase) 0 (Pyrones) 3A9RD92BS4 (maltol) 0 (Plant Proteins) 0 (Enzyme Inhibitors) EC 1.11.1.6 (Catalase) |
| Entry Date(s): | Date Created: 20260709 Date Completed: 20260901 Latest Revision: 20260901 |
| Update Code: | 20260901 |
| DOI: | 10.1016/j.foodchem.2026.150335 |
| PMID: | 42424742 |
| Βάση Δεδομένων: | MEDLINE |
| ISSN: | 1873-7072 |
|---|---|
| DOI: | 10.1016/j.foodchem.2026.150335 |