莲产物酶促褐变机理及控制方法研究进展OA

Lotus products primarily including lotus root and seeds,represent a nutritional and medicinal edible resource.However,they are highly susceptible to enzymatic browning during processing and storage,which severely compromises their appearance,nutritional quality,and market value.Enzymatic browning is a complex process driven by the oxidation and polymerization of phenolic compounds,catalyzed by enzymes such as polyphenol oxidase and peroxidase,leading to the formation of quinones and melanin.Its occurrence is asso-ciated with enzyme activity,phenolic substrate content,oxygen availability,and environmental factors like pH and temperature.In recent years,there have been many advances in research on browning control of lotus products.Current strategies can be categorized into physical methods(e.g.,low-temperature storage,high-pressure processing,pulsed electric field treatment),chemical methods(e.g.,applica-tion of organic acids,slightly acidic electrolytic water),and biological methods(e.g.,using natural extracts,probiotic metabolites).No-tably,combined control techniques demonstrate promising potential due to their synergistic effects.This review summarized the core mech-anisms of enzymatic browning in lotus products and examined the current status,mechanisms,and application efficacy of various control methods.The review proposed future directions focused on developing natural,efficient,and green-oriented browning inhibition strategies,aiming to provide a theoretical foundation for enhancing product quality in the deep-processing lotus industry.