Influence of the tea polyphenol treatment on the colour, texture, and antioxidant activity in fresh-cut potatoes

Yang Gao, Yu-Chao Zhao, Cheng-Kun Jiang and Chao-Nan Kan
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Yang Gao: School of Chemical and Biological Engineering, Yichun University, Yichun, China
Yu-Chao Zhao: School of Chemical and Biological Engineering, Yichun University, Yichun, China
Cheng-Kun Jiang: School of Chemical and Biological Engineering, Yichun University, Yichun, China
Chao-Nan Kan: School of Life Science, Resources and Environment, Yichun University, Yichun, China

Czech Journal of Food Sciences, 2025, vol. 43, issue 1, 29-36

Abstract: This study evaluated the quality changes of fresh-cut potatoes during storage by treating with different concentrations of tea polyphenol (0.125, 0.25, 0.5, and 1.0 g.L-1). During the storage, the ∆E value (colour change of fresh-cut potatoes), browning degree, chewiness, malondialdehyde (MDA) content, polyphenol oxidase (PPO) and peroxidase (POD) activity gradually increased. But the hardness and elasticity first increased and then decreased. Compared with the control, the tea polyphenol treatment could effectively inhibit the increase of ∆E value, browning degree, chewiness, MDA content, PPO and POD activity of potato slices, and delay the decrease of slice hardness, elasticity and brittleness in the later storage period. Among them, 0.25 g.L-1 tea polyphenol has the best effect. It can maintain the colour of fresh-cut potatoes, inhibit the increase of PPO and POD active enzyme activities, reduce the production of browning substances, and improve the storage quality of fresh-cut potatoes.

Keywords: browning; hardness; enzyme activity; storage (search for similar items in EconPapers)
Date: 2025
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:43:y:2025:i:1:id:139-2024-cjfs

DOI: 10.17221/139/2024-CJFS

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