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...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Veröffentlicht in:Postharvest biology and technology 2022-05, Vol.187, p.111867, Article 111867
Hauptverfasser: Zha, Zhuping, Tang, Rui, Wang, Chuang, Li, Ya-li, Liu, Shuang, Wang, Li, Wang, Ke
Format: Artikel
Sprache:eng
Schlagworte:
Online-Zugang:Volltext
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
container_end_page
container_issue
container_start_page 111867
container_title Postharvest biology and technology
container_volume 187
creator Zha, Zhuping
Tang, Rui
Wang, Chuang
Li, Ya-li
Liu, Shuang
Wang, Li
Wang, Ke
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
format Article
fullrecord <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_journals_2641053515</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><els_id>S0925521422000357</els_id><sourcerecordid>2641053515</sourcerecordid><originalsourceid>FETCH-LOGICAL-c349t-b9619f2614d37c7fb72750178ba75f3c0cc486a12dfa0556c7e9236313c213493</originalsourceid><addsrcrecordid>eNqNUMFuGyEURFUjxXXzD1Q9r8uDBXaPldU0kSxFitIzYlnIYq1hC9it_75YzqHHnObpvZl5mkHoC5ANEBDf9psl5jLpdBp83FBC6QYAOiE_oBV0kjWUcfERrUhPecMptLfoU857QgjnvFuh_OyH6GZ98gH7MPnBl4yHFP8EH15xdNglm6fGHAvWyzLbejzjZJe6zRfGMtkQZ2_wwRY91CkfsA4jtmHSwVwYOhQf__qxIs7nXOzhM7pxes727g3X6Nf9j5ftQ7N7-vm4_b5rDGv70gy9gN5RAe3IpJFukFRyArIbtOSOGWJM2wkNdHS6phFG2p4ywYAZCtWBrdHXq--S4u-jzUXt4zGF-lJR0QLhjAOvrP7KMinmnKxTS_IHnc4KiLp0rPbqv47VpWN17bhqt1etrTFO3iaVjbfB2NEna4oao3-Hyz_EBI1b</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2641053515</pqid></control><display><type>article</type><title>Riboflavin inhibits browning of fresh-cut apples by repressing phenolic metabolism and enhancing antioxidant system</title><source>ScienceDirect Journals (5 years ago - present)</source><creator>Zha, Zhuping ; Tang, Rui ; Wang, Chuang ; Li, Ya-li ; Liu, Shuang ; Wang, Li ; Wang, Ke</creator><creatorcontrib>Zha, Zhuping ; Tang, Rui ; Wang, Chuang ; Li, Ya-li ; Liu, Shuang ; Wang, Li ; Wang, Ke</creatorcontrib><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><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>
fulltext fulltext
identifier ISSN: 0925-5214
ispartof Postharvest biology and technology, 2022-05, Vol.187, p.111867, Article 111867
issn 0925-5214
1873-2356
language eng
recordid cdi_proquest_journals_2641053515
source ScienceDirect Journals (5 years ago - present)
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
url https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-11T22%3A47%3A20IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Riboflavin%20inhibits%20browning%20of%20fresh-cut%20apples%20by%20repressing%20phenolic%20metabolism%20and%20enhancing%20antioxidant%20system&rft.jtitle=Postharvest%20biology%20and%20technology&rft.au=Zha,%20Zhuping&rft.date=2022-05&rft.volume=187&rft.spage=111867&rft.pages=111867-&rft.artnum=111867&rft.issn=0925-5214&rft.eissn=1873-2356&rft_id=info:doi/10.1016/j.postharvbio.2022.111867&rft_dat=%3Cproquest_cross%3E2641053515%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=2641053515&rft_id=info:pmid/&rft_els_id=S0925521422000357&rfr_iscdi=true