Packaging and antioxidants reshape the dominant pathways of non‐enzymatic browning in ready‐to‐eat lotus root slices: insights from path analysis
Qixing Jiang, Ziyan Yao, Pei Gao, Peipei Yu, Hong Chen, Fang YangAbstract
BACKGROUND
Ready‐to‐eat lotus root slices are highly susceptible to non‐enzymatic browning during storage, limiting their shelf‐life and commercial value. This study compared packaging and antioxidant interventions and used path analysis to identify the dominant browning routes and key drivers.
RESULTS
Transparent packaging served as the control and four interventions were applied: aluminum‐foil packaging, ascorbic acid in the seasoning solution, sodium metabisulfite and a combined treatment. Samples were stored at 37 °C for 21 days and evaluated for color, browning degree, 5‐hydroxymethylfurfural, fluorescence intensity, pH, ascorbic acid, reducing sugars, free amino acids and phenolics. Aluminum‐foil packaging most effectively delayed color deterioration and suppressed the accumulation of browning‐related products, whereas the control showed the most pronounced browning. Path analysis indicated treatment‐dependent shifts in key drivers: the control was mainly associated with oxidative polymerization of phenolics; ascorbic acid in the seasoning solution and the combined treatment were more strongly linked to ascorbic acid oxidative degradation, consistent with increased carbonyl–amine reactions; and SS was more closely linked to Maillard‐related markers.
CONCLUSION
Oxygen availability acted as an upstream constraint shaping the dominant browning route, whereas additives predominantly modulated redox status and acidity, thereby altering substrate and intermediate availability. © 2026 Society of Chemical Industry.