Influence of the tea polyphenol treatment on the colour, texture, and antioxidant activity in fresh-cut potatoes (2025)

Czech J. Food Sci., 2025, 43(1):29-36|DOI:10.17221/139/2024-CJFS

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

Yang Gao ORCID...^1,2, Yu-Chao Zhao¹, Cheng-Kun Jiang¹, Chao-Nan Kan²

¹School of Chemical and Biological Engineering, Yichun University, Yichun, China

²School of Life Science, Resources and Environment, Yichun University, Yichun, China

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 offresh-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 ofpotato slices, and delay the decrease ofslice hardness, elasticity and brittleness inthe 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

Received: July 11, 2024; Revised: December 10, 2024; Accepted: December 16, 2024; Prepublished online: January 27, 2025; Published: February 28, 2025 Show citation

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