The Super Anti-Browning Effect of High-Oxygen Pretreatment Combined with Cod Peptides on Fresh-Cut Potatoes During Storage

The Super Anti-Browning Effect of High-Oxygen Pretreatment Combined with Cod Peptides on Fresh-Cut Potatoes During Storage

Enzymatic browning poses a formidable obstacle to the commercial sustainability of fresh-cut potatoes. Although the synergistic effects of bio-inductive technologies with natural compounds in anti-browning strategies have been observed, their full potential remains underexplored. To fulfill the dema...

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Bibliographic Details
Main Authors: Jiaxuan Zheng, Yishan Jiang, Aiguang Li, Mengfei Peng, Ting Wang, Runlei Kou, Ji Kang, Xia Liu
Format: Article
Language:English
Published: MDPI AG 2025-04-01
Series:Foods
Subjects:
fresh-cut potatoes slices
anti-browning during storage
short-termhigh-oxygen pretreatment
cod peptides
synergistic treatment
Online Access:https://www.mdpi.com/2304-8158/14/9/1564
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