Combination of sodium alginate-based coating with L-cysteine and citric acid extends the shelf-life of fresh-cut lotus root slices by inhibiting browning and microbial growth
Mohamed Hawali Bata Gouda, Chunjie Zhang, Sijia Peng, Xiaoxue Kong, Yuru Chen, Hong Li, Xuerui Li, Haibo Luo, Lijuan Yu
Topics & Concepts
ChemistryCitric acidPeroxidaseBrowningFood scienceCatalaseLipaseBiochemistrySuperoxide dismutaseBacterial growthPolyphenol oxidaseAntioxidantLipoxygenaseEnzymeBacteriaBiologyGeneticsPostharvest Quality and Shelf Life ManagementPhytochemicals and Antioxidant ActivitiesPolysaccharides and Plant Cell Walls