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Wang H, Iqbal A, Murtaza A, Xu X, Pan S, Hu W. A Review of Discoloration in Fruits and Vegetables: Formation Mechanisms and Inhibition. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2119997] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Haopeng Wang
- College of food science and technology, Huazhong agricultural university, Wuhan, China
- Ministry of Education, Key laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan, China
- Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei
| | - Aamir Iqbal
- College of food science and technology, Huazhong agricultural university, Wuhan, China
- Ministry of Education, Key laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan, China
- Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei
| | - Ayesha Murtaza
- College of food science and technology, Huazhong agricultural university, Wuhan, China
- Ministry of Education, Key laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan, China
- Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei
| | - Xiaoyun Xu
- College of food science and technology, Huazhong agricultural university, Wuhan, China
- Ministry of Education, Key laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan, China
- Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei
| | - Siyi Pan
- College of food science and technology, Huazhong agricultural university, Wuhan, China
- Ministry of Education, Key laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan, China
- Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei
| | - Wanfeng Hu
- College of food science and technology, Huazhong agricultural university, Wuhan, China
- Ministry of Education, Key laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan, China
- Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, Hubei
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Wong CH, Mak IEK, Li D. Bilayer edible coating with stabilized Lactobacillus plantarum 299v improved the shelf life and safety quality of fresh-cut apple slices. Food Packag Shelf Life 2021. [DOI: 10.1016/j.fpsl.2021.100746] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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3
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Zhou M, Chen J, Bi J, Li X, Xin G. The roles of soluble poly and insoluble tannin in the enzymatic browning during storage of dried persimmon. Food Chem 2021; 366:130632. [PMID: 34311235 DOI: 10.1016/j.foodchem.2021.130632] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2021] [Revised: 06/04/2021] [Accepted: 07/15/2021] [Indexed: 02/02/2023]
Abstract
The roles of total soluble polyphenols (TSP) and insoluble tannins (IST) in the enzymatic browning during the storage of dried persimmon slices packaged by different methods was studied. The color evolution was comprehensively evaluated within 18 weeks of storage, as well as determination the content variation of TSP, IST, and carotenoids. A series of simulated reactions were conducted to investigate the involvement of TSP and IST in PPO-catalyzed reaction. The results showed that N2-opaque packaging was a good way to alleviate this browning issue. The IST contributed preponderantly to the browning during the whole storage, while the contribution of TSP was little. And the degradation of carotenoids might be related to the color deterioration in the early storage. The IST participated in PPO-catalyzed reaction directly with the insoluble state. By contrast, only a small amount of TSP participated in PPO-catalyzed browning reaction, since it preferentially interacted with IST.
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Affiliation(s)
- Mo Zhou
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Jiaxin Chen
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; College of Food Science, Shenyang Agricultural University, Shenyang 110866, China
| | - Jinfeng Bi
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
| | - Xuan Li
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China
| | - Guang Xin
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China
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Efficacy of ascorbic acid, citric acid, ethylenediaminetetraacetic acid, and 4-hexylresorcinol as inhibitors of enzymatic browning in osmo-dehydrated fresh cut kiwis. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-021-01017-2] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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Moon KM, Kwon EB, Lee B, Kim CY. Recent Trends in Controlling the Enzymatic Browning of Fruit and Vegetable Products. Molecules 2020; 25:molecules25122754. [PMID: 32549214 PMCID: PMC7355983 DOI: 10.3390/molecules25122754] [Citation(s) in RCA: 138] [Impact Index Per Article: 34.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2020] [Revised: 06/12/2020] [Accepted: 06/12/2020] [Indexed: 02/08/2023] Open
Abstract
Enzymatic browning because of polyphenol oxidases (PPOs) contributes to the color quality of fruit and vegetable (FV) products. Physical and chemical methods have been developed to inhibit the activity of PPOs, and several synthetic chemical compounds are commonly being used as PPO inhibitors in FV products. Recently, there has been an emphasis on consumer-oriented innovations in the food industry. Consumers tend to urge the use of natural and environment-friendly PPO inhibitors. The purpose of this review is to summarize the mechanisms underlying the anti-browning action of chemical PPO inhibitors and current trends in the research on these inhibitors. Based on their mechanisms of action, chemical inhibitors can be categorized as antioxidants, reducing agents, chelating agents, acidulants, and/or mixed-type PPO inhibitors. Here, we focused on the food ingredients, dietary components, food by-products, and waste associated with anti-browning activity.
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Affiliation(s)
- Kyoung Mi Moon
- College of Pharmacy and Research Institute of Pharmaceutical Sciences, Gyeongsang National University, Jinju 660-701, Korea;
| | - Eun-Bin Kwon
- Korean Medicine (KM) Application Center, Korea Institute of Oriental Medicine (KIOM), Dong-gu, Deagu 701-300, Korea;
| | - Bonggi Lee
- Department of Food Science and Nutrition, Pukyong National University, Nam-gu, Daeyeon Dong, Busan 608737, Korea
- Correspondence: (B.L.); (C.Y.K.); Tel.: +82-51-629-5852 (B.L.); +82-53-810-2871 (C.Y.K.)
| | - Choon Young Kim
- Department of Food and Nutrition, Yeungnam University, Gyeongsan, Gyeongbuk 38541, Korea
- Correspondence: (B.L.); (C.Y.K.); Tel.: +82-51-629-5852 (B.L.); +82-53-810-2871 (C.Y.K.)
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Effect of 4-hexylresorcinol on post-cut browning and quality of minimally processed ‘Fuji’ apple fruits. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00494-1] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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7
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Zhou L, Liao T, Liu W, Zou L, Liu C, Terefe NS. Inhibitory effects of organic acids on polyphenol oxidase: From model systems to food systems. Crit Rev Food Sci Nutr 2019; 60:3594-3621. [PMID: 31858810 DOI: 10.1080/10408398.2019.1702500] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Organic acids are widely utilized in the food industry for inhibiting the activity of polyphenol oxidase (PPO) and enzymatic browning. This review discusses the mechanisms of inhibition of PPO and enzymatic browning by various organic acids based on studies in model systems, critically evaluates the relevance of such studies to real food systems and assesses the implication of the synergistic inhibitory effects of organic acids with other physicochemical processing techniques on product quality and safety. Organic acids inhibit the activity of PPO and enzymatic browning via different mechanisms and therefore the suitability of a particular organic acid depends on the structure and the catalytic properties of PPO and the physicochemical properties of the food matrix. Studies in model systems provide an invaluable insight into the inhibitory mechanisms of various organics acids. However, the difference in the effectiveness of PPO inhibitors between model systems and food systems and the lack of correlation between the degree of PPO inhibition based on in vitro assays and enzymatic browning imply that the effectiveness of organic acids can be accurately evaluated only via direct assessment of browning inhibition in a particular food system. Combination of organic acids with physical processing techniques is one of the most viable approaches for PPO inhibition since the observed synergistic effect helps to reduce the undesirable organoleptic quality changes from the use of excessive concentration of organic acids or intense physical processing.
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Affiliation(s)
- Lei Zhou
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China.,School of Life Sciences, Nanchang University, Nanchang, China
| | - Tao Liao
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Wei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Liqiang Zou
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
| | - Chengmei Liu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, China
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Micheloni OB, Farroni AE, García P, Furlan RL. Rapid autographic method for detection of enzymatic browning inhibitors based on enzyme immobilization. Food Chem 2018; 269:638-643. [DOI: 10.1016/j.foodchem.2018.07.025] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2018] [Revised: 06/08/2018] [Accepted: 07/03/2018] [Indexed: 11/24/2022]
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Deutch CE. Browning in apples: Exploring the biochemical basis of an easily-observable phenotype. BIOCHEMISTRY AND MOLECULAR BIOLOGY EDUCATION : A BIMONTHLY PUBLICATION OF THE INTERNATIONAL UNION OF BIOCHEMISTRY AND MOLECULAR BIOLOGY 2018; 46:76-82. [PMID: 28843018 DOI: 10.1002/bmb.21083] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/02/2017] [Revised: 07/14/2017] [Accepted: 07/30/2017] [Indexed: 05/28/2023]
Abstract
Many fruits and vegetables undergo browning when they are cut and the tissue is exposed to the air. This is due to the activity of the enzyme polyphenol oxidase (PPO, EC 1.14.18.1) with endogenous substrates. In this laboratory experiment, students prepare slices of different varieties of apples and assess the rate of browning. They make a simple extract of the apple tissue and measure the activity of PPO using 3,4-dihydroxy-l-phenylalanine (l-DOPA) as substrate. They determine the protein concentration of the extract with the Bradford Coomassie Blue reagent and calculate the specific activity of PPO. Finally, the students measure the total concentration of the potential substrates for PPO with the Folin-Ciocalteau phenol reagent using a gallic acid standard curve. By comparing the tendency of the apples to turn brown, the specific activity of PPO, and the concentration of potential substrates, they can assess the biochemical basis of the browning phenotype. This experiment can be done as a series of weekly laboratory exercises, as an intensive 1-week laboratory project, or as the basis of an extended student research investigation. © 2017 by The International Union of Biochemistry and Molecular Biology, 46(1):76-82, 2018.
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Affiliation(s)
- Charles E Deutch
- Department of Biology, Creighton University, Omaha, Nebraska 68178
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Manzocco L, Plazzotta S, Spilimbergo S, Nicoli MC. Impact of high-pressure carbon dioxide on polyphenoloxidase activity and stability of fresh apple juice. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.11.052] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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11
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Nutter J, Fritz R, Saiz AI, Iurlina MO. Effect of honey supplementation on sourdough: Lactic acid bacterial performance and gluten microstructure. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2016.11.040] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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12
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Klimczak I, Gliszczyńska-Świgło A. Green tea extract as an anti-browning agent for cloudy apple juice. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:1420-1426. [PMID: 27378649 DOI: 10.1002/jsfa.7880] [Citation(s) in RCA: 37] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/15/2015] [Revised: 02/05/2016] [Accepted: 06/27/2016] [Indexed: 06/06/2023]
Abstract
BACKGROUND Enzymatic browning of fruits and vegetables and their products is an important factor worsening their quality. The influence of five green tea extracts at the concentrations of 1 g L-1 , 2 g L-1 and 3 g L-1 on polyphenol oxidase (PPO) activity in fresh cloudy apple juice was investigated. Moreover, PPO inhibition by tea extract and colour stability of juice during short-time refrigerated storage was studied. The changes of juice colour during storage was expressed as the total colour differences (ΔE*), browning index (BI), yellowness index (YI), and the absorbance at 420 nm (A420 ). RESULTS All extracts inhibited PPO activity in fresh apple juice in concentration-dependent manner. PPO activity in pure apple juice decreased by 7% after 48 h, whereas PPO activity in samples with 1 g L-1 , 2 g L-1 and 3 g L-1 tea extract decreased by 53%, 74%, and 96%, respectively. Browning of apple juice during storage decreased with increased concentration of green tea extract. After 48 h, extract at 1 g L-1 , 2 g L-1 and 3 g L-1 inhibited browning of juice expressed as BI by 48%, 60%, and 86%, respectively, comparing to pure apple juice. CONCLUSION Green tea extract may be an effective anti-browning agent for short-time stored cloudy apple juices. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Inga Klimczak
- Poznań University of Economics and Business, Faculty of Commodity Science, al. Niepodległości 10, 61-875, Poznań, Poland
| | - Anna Gliszczyńska-Świgło
- Poznań University of Economics and Business, Faculty of Commodity Science, al. Niepodległości 10, 61-875, Poznań, Poland
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Jiménez-Sánchez C, Lozano-Sánchez J, Segura-Carretero A, Fernández-Gutiérrez A. Alternatives to conventional thermal treatments in fruit-juice processing. Part 1: Techniques and applications. Crit Rev Food Sci Nutr 2016; 57:501-523. [DOI: 10.1080/10408398.2013.867828] [Citation(s) in RCA: 55] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Cecilia Jiménez-Sánchez
- Department of Analytical Chemistry, University of Granada, Granada, Spain
- Research and Development of Functional Food Centre (CIDAF), PTS Granada, Granada, Spain
| | - Jesús Lozano-Sánchez
- Department of Analytical Chemistry, University of Granada, Granada, Spain
- Research and Development of Functional Food Centre (CIDAF), PTS Granada, Granada, Spain
- Department of Agricultural and Food Sciences, Alma Mater Studiorum-University of Bologna, Bologna, Italy
| | - Antonio Segura-Carretero
- Department of Analytical Chemistry, University of Granada, Granada, Spain
- Research and Development of Functional Food Centre (CIDAF), PTS Granada, Granada, Spain
| | - Alberto Fernández-Gutiérrez
- Department of Analytical Chemistry, University of Granada, Granada, Spain
- Research and Development of Functional Food Centre (CIDAF), PTS Granada, Granada, Spain
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Effect of Prosopis sp. honey on the growth and fermentative ability of Pediococcus pentosaceus and Lactobacillus fermentum. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.03.009] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Redondo D, Venturini ME, Oria R, Arias E. Inhibitory effect of microwaved thinned nectarine extracts on polyphenol oxidase activity. Food Chem 2016; 197:603-10. [DOI: 10.1016/j.foodchem.2015.11.009] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2015] [Revised: 10/05/2015] [Accepted: 11/03/2015] [Indexed: 10/22/2022]
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Remorini D, Landi M, Tardelli F, Lugani A, Massai R, Graziani G, Fogliano V, Guidi L. Effect of Chlorine Dioxide and Ascorbic Acid on Enzymatic Browning and Shelf Life of Fresh-Cut Red Delicious and Granny Smith Apples. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12544] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Damiano Remorini
- Department of Agriculture, Food and Environment; University of Pisa; Pisa Italy
- Interdepartmental Research Center “Nutraceuticals and Food for Health”; University of Pisa; Pisa Italy
| | - Marco Landi
- Department of Agriculture, Food and Environment; University of Pisa; Pisa Italy
| | - Francesca Tardelli
- Department of Agriculture, Food and Environment; University of Pisa; Pisa Italy
| | - Arianna Lugani
- Department of Agriculture, Food and Environment; University of Pisa; Pisa Italy
| | - Rossano Massai
- Department of Agriculture, Food and Environment; University of Pisa; Pisa Italy
- Interdepartmental Research Center “Nutraceuticals and Food for Health”; University of Pisa; Pisa Italy
| | - Giulia Graziani
- Department of Agriculture; University of Naples “Federico II”; Naples Italy
| | - Vincenzo Fogliano
- Food Quality and Design; Wageningen University; Wageningen The Netherlands
| | - Lucia Guidi
- Department of Agriculture, Food and Environment; University of Pisa; Pisa Italy
- Interdepartmental Research Center “Nutraceuticals and Food for Health”; University of Pisa; Pisa Italy
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