Effects of clove essential oil and eugenol on quality and browning control of fresh-cut lettuce
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- 作者：Xiangning Chena ; Lupei Renb ; Menglin Lia ; Jia Qianb ; Junfeng Fanb ; fanjunfeng@bjfu.edu.cn" class="auth_mail" title="E-mail the corresponding author ; Bin Dua
- 关键词：CEO ; clove essential oil ; EUG ; eugenol ; EtOH ; ethanol ; PPO ; polyphenol oxidase ; POD ; peroxidase ; PAL ; phenylalanine ammonia lyase ; PVPP ; polyvinyl polypyrrolidone ; CIE ; Commission Internationale de I&rsquo ; Eclairage ; PBS ; phosphate-buffered saline
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：1 January 2017
- 年：2017
- 卷：214
- 期：Complete
- 页码：432-439
- 全文大小：1668 K
文摘
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This report first confirmed the inhibition of clove oil against enzymatic browning.
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Clove oil had the preservative and browning-inhibitory effects on cut lettuce.
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Eugenol could in vitro suppress PAL, PPO, and POD in competitive modes.
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Eugenol could occupy the active centers of PPO, POD and PAL.