Effect of Yogurt Serum on Enzymatic and Oxidative Activity in Fresh-Cut Potatoes

Abstract

The effectiveness of yogurt serum (YS) in preventing enzymatic browning in cut potatoes was studied. Water and γ-aminobutyric acid (GABA) solutions were used as positive controls to compare the results of the YS treatment. The results showed that YS treatment lowered H2O2 levels and slowed polyphenol oxidase (PPO) activity. Furthermore, compared to controls, malondialdehyde, a lipid peroxidation product, was kept low in YS-treated potatoes. The total color difference value between the YS and GABA treatments did not differ significantly. During storage, YS also held an amount of chlorogenic acid, which is PPO’s substrate. Between chlorogenic acid and PPO, there was a significant positive correlation (p < 0.05). The results showed that YS treatment reduces PPO activity in fresh-cut potatoes in a significant way.