Packaging and antioxidants reshape the dominant pathways of non‐enzymatic browning in ready‐to‐eat lotus root slices: insights from path analysis

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.