Riboflavin inhibits browning of fresh-cut apples by repressing phenolic metabolism and enhancing antioxidant system
Fresh-cut browning is a significant global challenge for fresh-cut produce. Riboflavin has been studied in terms of physiological function; however, its effect on fresh-cut browning remains elusive. Here, the changes in quality attributes including browning, phenolic metabolism, and oxidative metabo...
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description | Fresh-cut browning is a significant global challenge for fresh-cut produce. Riboflavin has been studied in terms of physiological function; however, its effect on fresh-cut browning remains elusive. Here, the changes in quality attributes including browning, phenolic metabolism, and oxidative metabolism were compared between fresh-cut apples treated with riboflavin coupled with LED-blue illumination, and control. LED-based riboflavin treatment is an effective strategy for quality preservation of fresh-cut apples, as indicated by controlled browning, microbial growth, weight loss and softening, as well as improved whiteness and soluble solid content. Enzymatic activities of polyphenol oxidase and peroxidase were repressed by the riboflavin application, whereas the phenolic content was enhanced. The reduced membrane peroxidation can be explained by the impairment of H2O2 accumulation due to an enhanced antioxidant system. In conclusion, photosensitizing riboflavin can reduce the browning of fresh-cut apples by inhibiting phenolic metabolism and strengthening the antioxidant system to avoid membrane peroxidation.
•LED-illuminated riboflavin controlled the browning of fresh-cut apples.•The riboflavin treatment inhibited the activities of polyphenol oxidase and peroxidase.•The riboflavin treatment alleviated membrane peroxidation.•The riboflavin treatment enhanced the antioxidant system. |
doi_str_mv | 10.1016/j.postharvbio.2022.111867 |
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•LED-illuminated riboflavin controlled the browning of fresh-cut apples.•The riboflavin treatment inhibited the activities of polyphenol oxidase and peroxidase.•The riboflavin treatment alleviated membrane peroxidation.•The riboflavin treatment enhanced the antioxidant system.</description><identifier>ISSN: 0925-5214</identifier><identifier>EISSN: 1873-2356</identifier><identifier>DOI: 10.1016/j.postharvbio.2022.111867</identifier><language>eng</language><publisher>Amsterdam: Elsevier B.V</publisher><subject>Antioxidant system ; Antioxidants ; Apple ; Apples ; Browning ; Enzymatic activity ; Fresh-cut ; Fruits ; Hydrogen peroxide ; Membranes ; Metabolism ; Microorganisms ; Oxidative metabolism ; Peroxidase ; Peroxidation ; Phenol ; Phenolic compounds ; Phenols ; Photosensitization ; Physiological effects ; Polyphenol oxidase ; Quality management ; Riboflavin ; Vitamin B ; Weight loss</subject><ispartof>Postharvest biology and technology, 2022-05, Vol.187, p.111867, Article 111867</ispartof><rights>2022 Elsevier B.V.</rights><rights>Copyright Elsevier BV May 2022</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c349t-b9619f2614d37c7fb72750178ba75f3c0cc486a12dfa0556c7e9236313c213493</citedby><cites>FETCH-LOGICAL-c349t-b9619f2614d37c7fb72750178ba75f3c0cc486a12dfa0556c7e9236313c213493</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.postharvbio.2022.111867$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,780,784,3548,27923,27924,45994</link.rule.ids></links><search><creatorcontrib>Zha, Zhuping</creatorcontrib><creatorcontrib>Tang, Rui</creatorcontrib><creatorcontrib>Wang, Chuang</creatorcontrib><creatorcontrib>Li, Ya-li</creatorcontrib><creatorcontrib>Liu, Shuang</creatorcontrib><creatorcontrib>Wang, Li</creatorcontrib><creatorcontrib>Wang, Ke</creatorcontrib><title>Riboflavin inhibits browning of fresh-cut apples by repressing phenolic metabolism and enhancing antioxidant system</title><title>Postharvest biology and technology</title><description>Fresh-cut browning is a significant global challenge for fresh-cut produce. Riboflavin has been studied in terms of physiological function; however, its effect on fresh-cut browning remains elusive. Here, the changes in quality attributes including browning, phenolic metabolism, and oxidative metabolism were compared between fresh-cut apples treated with riboflavin coupled with LED-blue illumination, and control. LED-based riboflavin treatment is an effective strategy for quality preservation of fresh-cut apples, as indicated by controlled browning, microbial growth, weight loss and softening, as well as improved whiteness and soluble solid content. Enzymatic activities of polyphenol oxidase and peroxidase were repressed by the riboflavin application, whereas the phenolic content was enhanced. The reduced membrane peroxidation can be explained by the impairment of H2O2 accumulation due to an enhanced antioxidant system. In conclusion, photosensitizing riboflavin can reduce the browning of fresh-cut apples by inhibiting phenolic metabolism and strengthening the antioxidant system to avoid membrane peroxidation.
•LED-illuminated riboflavin controlled the browning of fresh-cut apples.•The riboflavin treatment inhibited the activities of polyphenol oxidase and peroxidase.•The riboflavin treatment alleviated membrane peroxidation.•The riboflavin treatment enhanced the antioxidant system.</description><subject>Antioxidant system</subject><subject>Antioxidants</subject><subject>Apple</subject><subject>Apples</subject><subject>Browning</subject><subject>Enzymatic activity</subject><subject>Fresh-cut</subject><subject>Fruits</subject><subject>Hydrogen peroxide</subject><subject>Membranes</subject><subject>Metabolism</subject><subject>Microorganisms</subject><subject>Oxidative metabolism</subject><subject>Peroxidase</subject><subject>Peroxidation</subject><subject>Phenol</subject><subject>Phenolic compounds</subject><subject>Phenols</subject><subject>Photosensitization</subject><subject>Physiological effects</subject><subject>Polyphenol oxidase</subject><subject>Quality management</subject><subject>Riboflavin</subject><subject>Vitamin B</subject><subject>Weight loss</subject><issn>0925-5214</issn><issn>1873-2356</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2022</creationdate><recordtype>article</recordtype><recordid>eNqNUMFuGyEURFUjxXXzD1Q9r8uDBXaPldU0kSxFitIzYlnIYq1hC9it_75YzqHHnObpvZl5mkHoC5ANEBDf9psl5jLpdBp83FBC6QYAOiE_oBV0kjWUcfERrUhPecMptLfoU857QgjnvFuh_OyH6GZ98gH7MPnBl4yHFP8EH15xdNglm6fGHAvWyzLbejzjZJe6zRfGMtkQZ2_wwRY91CkfsA4jtmHSwVwYOhQf__qxIs7nXOzhM7pxes727g3X6Nf9j5ftQ7N7-vm4_b5rDGv70gy9gN5RAe3IpJFukFRyArIbtOSOGWJM2wkNdHS6phFG2p4ywYAZCtWBrdHXq--S4u-jzUXt4zGF-lJR0QLhjAOvrP7KMinmnKxTS_IHnc4KiLp0rPbqv47VpWN17bhqt1etrTFO3iaVjbfB2NEna4oao3-Hyz_EBI1b</recordid><startdate>202205</startdate><enddate>202205</enddate><creator>Zha, Zhuping</creator><creator>Tang, Rui</creator><creator>Wang, Chuang</creator><creator>Li, Ya-li</creator><creator>Liu, Shuang</creator><creator>Wang, Li</creator><creator>Wang, Ke</creator><general>Elsevier B.V</general><general>Elsevier BV</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7QR</scope><scope>7SS</scope><scope>7T7</scope><scope>7U9</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>H94</scope><scope>P64</scope></search><sort><creationdate>202205</creationdate><title>Riboflavin inhibits browning of fresh-cut apples by repressing phenolic metabolism and enhancing antioxidant system</title><author>Zha, Zhuping ; Tang, Rui ; Wang, Chuang ; Li, Ya-li ; Liu, Shuang ; Wang, Li ; Wang, Ke</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c349t-b9619f2614d37c7fb72750178ba75f3c0cc486a12dfa0556c7e9236313c213493</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2022</creationdate><topic>Antioxidant system</topic><topic>Antioxidants</topic><topic>Apple</topic><topic>Apples</topic><topic>Browning</topic><topic>Enzymatic activity</topic><topic>Fresh-cut</topic><topic>Fruits</topic><topic>Hydrogen peroxide</topic><topic>Membranes</topic><topic>Metabolism</topic><topic>Microorganisms</topic><topic>Oxidative metabolism</topic><topic>Peroxidase</topic><topic>Peroxidation</topic><topic>Phenol</topic><topic>Phenolic compounds</topic><topic>Phenols</topic><topic>Photosensitization</topic><topic>Physiological effects</topic><topic>Polyphenol oxidase</topic><topic>Quality management</topic><topic>Riboflavin</topic><topic>Vitamin B</topic><topic>Weight loss</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Zha, Zhuping</creatorcontrib><creatorcontrib>Tang, Rui</creatorcontrib><creatorcontrib>Wang, Chuang</creatorcontrib><creatorcontrib>Li, Ya-li</creatorcontrib><creatorcontrib>Liu, Shuang</creatorcontrib><creatorcontrib>Wang, Li</creatorcontrib><creatorcontrib>Wang, Ke</creatorcontrib><collection>CrossRef</collection><collection>Chemoreception Abstracts</collection><collection>Entomology Abstracts (Full archive)</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Virology and AIDS Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>Postharvest biology and technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Zha, Zhuping</au><au>Tang, Rui</au><au>Wang, Chuang</au><au>Li, Ya-li</au><au>Liu, Shuang</au><au>Wang, Li</au><au>Wang, Ke</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Riboflavin inhibits browning of fresh-cut apples by repressing phenolic metabolism and enhancing antioxidant system</atitle><jtitle>Postharvest biology and technology</jtitle><date>2022-05</date><risdate>2022</risdate><volume>187</volume><spage>111867</spage><pages>111867-</pages><artnum>111867</artnum><issn>0925-5214</issn><eissn>1873-2356</eissn><abstract>Fresh-cut browning is a significant global challenge for fresh-cut produce. Riboflavin has been studied in terms of physiological function; however, its effect on fresh-cut browning remains elusive. Here, the changes in quality attributes including browning, phenolic metabolism, and oxidative metabolism were compared between fresh-cut apples treated with riboflavin coupled with LED-blue illumination, and control. LED-based riboflavin treatment is an effective strategy for quality preservation of fresh-cut apples, as indicated by controlled browning, microbial growth, weight loss and softening, as well as improved whiteness and soluble solid content. Enzymatic activities of polyphenol oxidase and peroxidase were repressed by the riboflavin application, whereas the phenolic content was enhanced. The reduced membrane peroxidation can be explained by the impairment of H2O2 accumulation due to an enhanced antioxidant system. In conclusion, photosensitizing riboflavin can reduce the browning of fresh-cut apples by inhibiting phenolic metabolism and strengthening the antioxidant system to avoid membrane peroxidation.
•LED-illuminated riboflavin controlled the browning of fresh-cut apples.•The riboflavin treatment inhibited the activities of polyphenol oxidase and peroxidase.•The riboflavin treatment alleviated membrane peroxidation.•The riboflavin treatment enhanced the antioxidant system.</abstract><cop>Amsterdam</cop><pub>Elsevier B.V</pub><doi>10.1016/j.postharvbio.2022.111867</doi></addata></record> |
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subjects | Antioxidant system Antioxidants Apple Apples Browning Enzymatic activity Fresh-cut Fruits Hydrogen peroxide Membranes Metabolism Microorganisms Oxidative metabolism Peroxidase Peroxidation Phenol Phenolic compounds Phenols Photosensitization Physiological effects Polyphenol oxidase Quality management Riboflavin Vitamin B Weight loss |
title | Riboflavin inhibits browning of fresh-cut apples by repressing phenolic metabolism and enhancing antioxidant system |
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