A combined approach of lauroyl arginine ethyl ester hydrochloride and kojic acid in mitigating fresh-cut potato deterioration

The combinational effects of kojic acid and lauroyl arginine ethyl ester hydrochloride (ELAH) on fresh-cut potatoes were investigated. Kojic acid of 0.6% (w/w) effectively inhibited the browning of fresh-cut potatoes and displayed antimicrobial capacity. The color difference value of samples was dec...

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Bibliographic Details
Published in:Food chemistry 2024-08, Vol.450, p.139392-139392, Article 139392
Main Authors: Chen, Gang, Wang, Yuhui, Li, Yongxin, Zhang, Jiaojiao, Huo, Yanrong, Ge, Wanying, Yang, Huqing
Format: Article
Language:English
Subjects:
Arginine - analogs & derivatives
Arginine - chemistry
Arginine - pharmacology
Bacteria - drug effects
Bacteria - genetics
Catechol Oxidase - metabolism
Combinational effects
Food Preservation - methods
Food Preservatives - chemistry
Food Preservatives - pharmacology
Fresh-cut potato
Kojic acid
Lauroyl arginine ethyl ester hydrochloride
Monophenol Monooxygenase - metabolism
Pyrones - chemistry
Pyrones - pharmacology
Solanum tuberosum - chemistry
Solanum tuberosum - growth & development
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Summary:The combinational effects of kojic acid and lauroyl arginine ethyl ester hydrochloride (ELAH) on fresh-cut potatoes were investigated. Kojic acid of 0.6% (w/w) effectively inhibited the browning of fresh-cut potatoes and displayed antimicrobial capacity. The color difference value of samples was decreased from 175 to 26 by kojic acid. In contrast, ELAH could not effectively bind with the active sites of tyrosinase and catechol oxidase at molecular level. Although 0.5% (w/w) of ELAH prominently inhibited the microbial growth, it promoted the browning of samples. However, combining kojic acid and ELAH effectively inhibited the browning of samples and microbial growth during the storage and the color difference value of samples was decreased to 52. This amount of kojic acid inhibited enzyme activities toward phenolic compounds. The results indicated that combination of kojic acid and ELAH could provide a potential strategy to extend the shelf life of fresh-cut products. •Combinational effects of kojic acid and ELAH were probed during the storage of fresh-cut potato.•Combination of kojic acid and ELAH effectively inhibited enzymatic browning and microbial growth of fresh-cut potato.•The mechanism underlying the combinational effects of kojic acid and ELAH was elucidated at molecular level.•The study sheds light on the preservation of fresh-cut products using a combined approach.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2024.139392