Browning inhibition of seabuckthorn leaf extract on fresh-cut potato sticks during cold storage

Zimo Zhang,Yong Peng,Wenbo Meng,Lingdong Pei,Xiaoyan Zhang

Food Chemistry（2022）

引用 8|浏览6

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摘要

•Seabuckthorn leaf extract strongly inhibited the browning of fresh-cut potato.•Seabuckthorn leaf extract competitively inhibited polyphenol oxidase.•Catechin, hypericin, gallic acid and isorhamnetin were found in leaf water-extract.•The mixture of gallic acid, isorhamnetin and casuarinin has synergistic inhibition.

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关键词

Seabuckthorn leaf extract,Fresh-cut potato sticks,Browning,PPO,Molecular docking

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