Combined Addition of Citric Acid and Ascorbic Acid Significantly Inhibits Browning in Chinese Yam (Dioscorea polystachya Turczaninow) Processing
Chinese yam (Dioscorea polystachya Turczaninow) is widely cultivated in East Asia, whose edible stem is a common vegetable and herb in traditional Chinese medicine. In fruit and vegetable processing, browning is estimated to be a major reason of waste. Browning lowers the nutrition value and brings...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Hindawi-Wiley
2024-01-01
|
| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2024/1197382 |
| _version_ | 1827077631586074624 |
|---|---|
| author | Wentao Yang Xiaoning Song Qingsong Wang Wenting Wang Zhifeng Zhao |
| author_facet | Wentao Yang Xiaoning Song Qingsong Wang Wenting Wang Zhifeng Zhao |
| author_sort | Wentao Yang |
| collection | DOAJ |
| description | Chinese yam (Dioscorea polystachya Turczaninow) is widely cultivated in East Asia, whose edible stem is a common vegetable and herb in traditional Chinese medicine. In fruit and vegetable processing, browning is estimated to be a major reason of waste. Browning lowers the nutrition value and brings undesired characteristics in food processing. To develop a secure and low-cost browning inhibiting protocol in yam processing, different thermal treatment conditions and color protectants were tested for their color-protecting ability. Color difference ΔE was calculated to evaluate the browning with a colorimeter. To ensure that the color-protecting treatment does not influence the quality of yam, texture properties and nutrition compositions were quantified. The optimal treatment is as follows: deactivate yam in water bath of 60°C for 10 min and then incubate in 2 g/L citric acid and 1 g/L ascorbic acid for 1 hour. The treatment led to significant decrease of the color difference, with no obvious changes in the texture properties and nutrition value. To summarize, this research provides an ideal color-protecting solution in yam processing. |
| first_indexed | 2024-04-24T07:23:05Z |
| format | Article |
| id | doaj.art-5b1ed21d3789437196165a165abb6847 |
| institution | Directory Open Access Journal |
| issn | 1745-4557 |
| language | English |
| last_indexed | 2025-03-20T02:16:51Z |
| publishDate | 2024-01-01 |
| publisher | Hindawi-Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj.art-5b1ed21d3789437196165a165abb68472024-10-03T07:50:10ZengHindawi-WileyJournal of Food Quality1745-45572024-01-01202410.1155/2024/1197382Combined Addition of Citric Acid and Ascorbic Acid Significantly Inhibits Browning in Chinese Yam (Dioscorea polystachya Turczaninow) ProcessingWentao Yang0Xiaoning Song1Qingsong Wang2Wenting Wang3Zhifeng Zhao4College of BioengineeringCollege of BioengineeringCollege of BioengineeringCollege of BioengineeringCollege of BioengineeringChinese yam (Dioscorea polystachya Turczaninow) is widely cultivated in East Asia, whose edible stem is a common vegetable and herb in traditional Chinese medicine. In fruit and vegetable processing, browning is estimated to be a major reason of waste. Browning lowers the nutrition value and brings undesired characteristics in food processing. To develop a secure and low-cost browning inhibiting protocol in yam processing, different thermal treatment conditions and color protectants were tested for their color-protecting ability. Color difference ΔE was calculated to evaluate the browning with a colorimeter. To ensure that the color-protecting treatment does not influence the quality of yam, texture properties and nutrition compositions were quantified. The optimal treatment is as follows: deactivate yam in water bath of 60°C for 10 min and then incubate in 2 g/L citric acid and 1 g/L ascorbic acid for 1 hour. The treatment led to significant decrease of the color difference, with no obvious changes in the texture properties and nutrition value. To summarize, this research provides an ideal color-protecting solution in yam processing.http://dx.doi.org/10.1155/2024/1197382 |
| spellingShingle | Wentao Yang Xiaoning Song Qingsong Wang Wenting Wang Zhifeng Zhao Combined Addition of Citric Acid and Ascorbic Acid Significantly Inhibits Browning in Chinese Yam (Dioscorea polystachya Turczaninow) Processing Journal of Food Quality |
| title | Combined Addition of Citric Acid and Ascorbic Acid Significantly Inhibits Browning in Chinese Yam (Dioscorea polystachya Turczaninow) Processing |
| title_full | Combined Addition of Citric Acid and Ascorbic Acid Significantly Inhibits Browning in Chinese Yam (Dioscorea polystachya Turczaninow) Processing |
| title_fullStr | Combined Addition of Citric Acid and Ascorbic Acid Significantly Inhibits Browning in Chinese Yam (Dioscorea polystachya Turczaninow) Processing |
| title_full_unstemmed | Combined Addition of Citric Acid and Ascorbic Acid Significantly Inhibits Browning in Chinese Yam (Dioscorea polystachya Turczaninow) Processing |
| title_short | Combined Addition of Citric Acid and Ascorbic Acid Significantly Inhibits Browning in Chinese Yam (Dioscorea polystachya Turczaninow) Processing |
| title_sort | combined addition of citric acid and ascorbic acid significantly inhibits browning in chinese yam dioscorea polystachya turczaninow processing |
| url | http://dx.doi.org/10.1155/2024/1197382 |
| work_keys_str_mv | AT wentaoyang combinedadditionofcitricacidandascorbicacidsignificantlyinhibitsbrowninginchineseyamdioscoreapolystachyaturczaninowprocessing AT xiaoningsong combinedadditionofcitricacidandascorbicacidsignificantlyinhibitsbrowninginchineseyamdioscoreapolystachyaturczaninowprocessing AT qingsongwang combinedadditionofcitricacidandascorbicacidsignificantlyinhibitsbrowninginchineseyamdioscoreapolystachyaturczaninowprocessing AT wentingwang combinedadditionofcitricacidandascorbicacidsignificantlyinhibitsbrowninginchineseyamdioscoreapolystachyaturczaninowprocessing AT zhifengzhao combinedadditionofcitricacidandascorbicacidsignificantlyinhibitsbrowninginchineseyamdioscoreapolystachyaturczaninowprocessing |