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Understanding the anti-browning mechanism and physicochemical properties in potato pulp during the magnetic field processing.

Authors :
Song, Jialin
Qi, Mingming
Han, Feng
Xu, Mei
Li, Yueming
Zhang, Xin
Yan, Chuangshuo
Xie, Yujian
Zhang, Dongliang
Li, Hongjun
Source :
Food Chemistry. Feb2025:Part 2, Vol. 464, pN.PAG-N.PAG. 1p.
Publication Year :
2025

Abstract

To reduce the detrimental effects of enzymatic-browning on potato pulp quality, this study investigated the anti-browning potential of magnetic field at varying intensities. The magnetic field (4 mT) enhanced the structural integrity of potato pulp cells, with the highest hardness (119.37 g). Furthermore, the potato pulp subjected to a magnetic field treatment of 4 mT for 60 min at a temperature of 32 °C (PP-MF-4) shown an orderly macromolecular aggregation, increased viscoelastic properties of potato pulp. The PP-MF-4 demonstrated excellent anti-browning capability, as evidenced by the highest L⁎ value (59.18), reduced browning index, and lower accumulation of browning-products. Furthermore, the PP-MF-4 exhibited a significant reduction in oxidative damage, attributed to enhanced antioxidant activity and total phenolic content. Besides, the PP-MF-4 inhibited browning enzymes and improved the molecular structure orderliness. Consequently, magnetic field presents a viable approach for mitigating enzymatic-browning in potato pulp, offering a promising methods for preserving its quality. [Display omitted] • Magnetic field promoted macromolecular aggregation to inhibit enzymatic browning. • Magnetic field reduced the oxidative damage and MDA content in potato pulp. • Magnetic field effectively alleviated the browning degree of potato pulp. [ABSTRACT FROM AUTHOR]

Details

Language :
English
ISSN :
03088146
Volume :
464
Database :
Academic Search Index
Journal :
Food Chemistry
Publication Type :
Academic Journal
Accession number :
180969333
Full Text :
https://doi.org/10.1016/j.foodchem.2024.141696