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Yang Q, Yi X, Xiao H, Wang X, Liu L, Tang Z, Hu C, Li X. Effects of Different Drying Methods on Drying Characteristics, Microstructure, Quality, and Energy Consumption of Apricot Slices. Foods 2024; 13:1295. [PMID: 38731666 PMCID: PMC11083506 DOI: 10.3390/foods13091295] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2024] [Revised: 04/21/2024] [Accepted: 04/22/2024] [Indexed: 05/13/2024] Open
Abstract
An appropriate drying method is crucial for producing high-quality dried apricots. In this study, the effects of four drying methods, hot air drying (HAD), infrared drying (IRD), pulse vacuum drying (PVD), and vacuum freeze-drying (VFD), on the drying kinetics and physical and nutritional characteristics of apricot slices were evaluated. PVD required the shortest time (16.25 h), followed by IRD (17.54 h), HAD (21.39 h), and VFD (34.64 h). VFD resulted in the best quality of apricot slices, with the smallest color difference (ΔE = 13.64), lowest water activity (0.312 ± 0.015) and browning degree (0.35), highest color saturation (62.84), lowest hardness (8.35 ± 0.47 N) and shrinkage (9.13 ± 0.65%), strongest rehydration ability (3.58 ± 0.11 g/g), a good microstructure, and high nutrient-retention rates (ascorbic acid content: 53.31 ± 0.58 mg/100 g, total phenolic content: 12.64 ± 0.50 mg GAE/g, and carotenoid content: 24.23 ± 0.58 mg/100 g) and antioxidant activity (DPPH: 21.10 ± 0.99 mmol Trolox/g and FRAP: 34.10 ± 0.81 mmol Trolox/g). The quality of PVD-treated apricot slices was second-best, and the quality of HAD-treated apricot slices was the worst. However, the energy consumption required for VFD was relatively high, while that required for PVD was lower. The results of this study provide a scientific basis for the large-scale industrial production of dried apricots.
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Affiliation(s)
- Qiaonan Yang
- College of Mechanical and Electrical Engineering, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (Q.Y.); (L.L.)
- College of Mechanical and Electrical Engineering, Tarim University, Alar 843300, China; (X.Y.); (X.W.)
| | - Xiaokang Yi
- College of Mechanical and Electrical Engineering, Tarim University, Alar 843300, China; (X.Y.); (X.W.)
| | - Hongwei Xiao
- College of Engineering, China Agricultural University, Beijing 100080, China;
| | - Xufeng Wang
- College of Mechanical and Electrical Engineering, Tarim University, Alar 843300, China; (X.Y.); (X.W.)
| | - Lin Liu
- College of Mechanical and Electrical Engineering, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (Q.Y.); (L.L.)
| | - Ziya Tang
- Academy for Advanced Interdisciplinary Studies, Nanjing Agricultural University, Nanjing 210095, China;
| | - Can Hu
- College of Mechanical and Electrical Engineering, Tarim University, Alar 843300, China; (X.Y.); (X.W.)
| | - Xibing Li
- College of Mechanical and Electrical Engineering, Fujian Agriculture and Forestry University, Fuzhou 350002, China; (Q.Y.); (L.L.)
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2
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Wold-McGimsey F, Krosch C, Alarcón-Reverte R, Ravet K, Katz A, Stromberger J, Mason RE, Pearce S. Multi-target genome editing reduces polyphenol oxidase activity in wheat ( Triticum aestivum L.) grains. Front Plant Sci 2023; 14:1247680. [PMID: 37786514 PMCID: PMC10541959 DOI: 10.3389/fpls.2023.1247680] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 06/26/2023] [Accepted: 08/28/2023] [Indexed: 10/04/2023]
Abstract
Introduction Polyphenol oxidases (PPO) are dual activity metalloenzymes that catalyse the production of quinones. In plants, PPO activity may contribute to biotic stress resistance and secondary metabolism but is undesirable for food producers because it causes the discolouration and changes in flavour profiles of products during post-harvest processing. In wheat (Triticum aestivum L.), PPO released from the aleurone layer of the grain during milling results in the discolouration of flour, dough, and end-use products, reducing their value. Loss-of-function mutations in the PPO1 and PPO2 paralogous genes on homoeologous group 2 chromosomes confer reduced PPO activity in the wheat grain. However, limited natural variation and the proximity of these genes complicates the selection of extremely low-PPO wheat varieties by recombination. The goal of the current study was to edit all copies of PPO1 and PPO2 to drive extreme reductions in PPO grain activity in elite wheat varieties. Results A CRISPR/Cas9 construct with one single guide RNA (sgRNA) targeting a conserved copper binding domain was used to edit all seven PPO1 and PPO2 genes in the spring wheat cultivar 'Fielder'. Five of the seven edited T1 lines exhibited significant reductions in PPO activity, and T2 lines had PPO activity up to 86.7% lower than wild-type. The same construct was transformed into the elite winter wheat cultivars 'Guardian' and 'Steamboat', which have five PPO1 and PPO2 genes. In these varieties PPO activity was reduced by >90% in both T1 and T2 lines. In all three varieties, dough samples from edited lines exhibited reduced browning. Discussion This study demonstrates that multi-target editing at late stages of variety development could complement selection for beneficial alleles in crop breeding programs by inducing novel variation in loci inaccessible to recombination.
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Affiliation(s)
- Forrest Wold-McGimsey
- Department of Soil and Crop Sciences, Colorado State University, Fort Collins, CO, United States
| | - Caitlynd Krosch
- Department of Soil and Crop Sciences, Colorado State University, Fort Collins, CO, United States
| | - Rocío Alarcón-Reverte
- Department of Soil and Crop Sciences, Colorado State University, Fort Collins, CO, United States
- Sustainable Soils and Crops, Rothamsted Research, Harpenden, Hertfordshire, United Kingdom
| | - Karl Ravet
- Department of Soil and Crop Sciences, Colorado State University, Fort Collins, CO, United States
| | - Andrew Katz
- Department of Soil and Crop Sciences, Colorado State University, Fort Collins, CO, United States
| | - John Stromberger
- Department of Soil and Crop Sciences, Colorado State University, Fort Collins, CO, United States
| | - Richard Esten Mason
- Department of Soil and Crop Sciences, Colorado State University, Fort Collins, CO, United States
| | - Stephen Pearce
- Department of Soil and Crop Sciences, Colorado State University, Fort Collins, CO, United States
- Sustainable Soils and Crops, Rothamsted Research, Harpenden, Hertfordshire, United Kingdom
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Giacomin CE, Chen RY, Hack E, Fischer P. Tea film formation in artificial tap water. Soft Matter 2023; 19:5967-5977. [PMID: 37491884 PMCID: PMC10411494 DOI: 10.1039/d3sm00169e] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/10/2023] [Accepted: 07/19/2023] [Indexed: 07/27/2023]
Abstract
On the surface of tea infusions, the formation of a transparent, shiny film which cracks upon disturbance can often be observed. This study aims to determine how water composition, tea varieties, and tea additives impact the formation and properties of tea film, often also called tea scum. The strength of the surface film, composed of polyphenols complexed with various ions from tap water, was investigated by interfacial rheology. Microscopy and ellipsometry were used to investigate structure and thickness of the adsorption layer, respectively. We find that green tea forms more visible layers than black tea in soft and moderate artificial tap water, but in these same waters, black tea demonstrated greater surface strength. In hard artificial tap water, green tea demonstrated greater surface strength than black. No visible layer nor surface strengthening was observed on rooibos tea. Brews in hard artificial tap water formed brittle films for green tea, fracturing at strains one order of magnitude lower than in soft or moderate. Despite large variations in film strength, black tea at all water hardness levels tested formed a film with 20 nm thickness. In black tea an increased resilience to deformation was found when adding β-casein, a protein found in milk.
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Affiliation(s)
- Caroline E Giacomin
- ETH Zürich, Institute of Food Nutrition and Health, Schmelzbergstrasse 7, 8092 Zürich, Switzerland.
| | - Rebecca Yun Chen
- ETH Zürich, Institute of Food Nutrition and Health, Schmelzbergstrasse 7, 8092 Zürich, Switzerland.
| | - Erwin Hack
- EMPA, Transport at Nanoscale Interfaces, Überlandstrasse 129, 8600 Dübendorf, Switzerland
| | - Peter Fischer
- ETH Zürich, Institute of Food Nutrition and Health, Schmelzbergstrasse 7, 8092 Zürich, Switzerland.
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4
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Ma Y, Hong T, Xu D, Wu F, Xu X. Inhibition of PPO-related browning in fresh noodles: A combination of chemical and heat treatment. Food Chem 2023; 404:134549. [DOI: 10.1016/j.foodchem.2022.134549] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2022] [Revised: 09/17/2022] [Accepted: 10/06/2022] [Indexed: 11/22/2022]
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5
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Hu Z, Zhang J, Tong W, Zhang Y, Du L, Liu F. Perilla frutescens essential oil as a potential fumigant against quality deterioration of post-harvested rice caused by Aspergillus flavus. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102141] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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6
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Wu X, Guo X, Zhu K. Inhibition of aspartic acid on the darkening of fresh wet noodles. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15436] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Xin‐Ting Wu
- State Key Laboratory of Food Science and Technology Jiangnan University Jiangsu Province Wuxi 214122 PR China
- School of Food Science and Technology Jiangnan University Jiangsu Province Wuxi 214122 PR China
| | - Xiao‐Na Guo
- State Key Laboratory of Food Science and Technology Jiangnan University Jiangsu Province Wuxi 214122 PR China
- School of Food Science and Technology Jiangnan University Jiangsu Province Wuxi 214122 PR China
| | - Ke‐Xue Zhu
- State Key Laboratory of Food Science and Technology Jiangnan University Jiangsu Province Wuxi 214122 PR China
- School of Food Science and Technology Jiangnan University Jiangsu Province Wuxi 214122 PR China
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Habuš M, Golubić P, Vukušić Pavičić T, Čukelj Mustač N, Voučko B, Herceg Z, Ćurić D, Novotni D. Influence of Flour Type, Dough Acidity, Printing Temperature and Bran Pre-processing on Browning and 3D Printing Performance of Snacks. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02732-w] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
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8
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Wang Y, Li H, Zhang Q, Zhang Q, Zhang Q, Wang X. Extraction, isolation and identification of an enzymatic browning product from fresh white salted noodles. J Cereal Sci 2021; 102:103363. [DOI: 10.1016/j.jcs.2021.103363] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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9
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Li X, Gao J, Simal-gandara J, Wang X, Caprioli G, Mi S, Sang Y. Effect of fermentation by Lactobacillus acidophilus CH-2 on the enzymatic browning of pear juice. Lebensm Wiss Technol 2021; 147:111489. [DOI: 10.1016/j.lwt.2021.111489] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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10
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Wu XT, Guo XN, Zhu KX. Inhibition of L-Cysteine on the Browning of Fresh Wet Noodles. Foods 2021; 10:foods10061156. [PMID: 34063977 PMCID: PMC8224084 DOI: 10.3390/foods10061156] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2021] [Revised: 05/19/2021] [Accepted: 05/20/2021] [Indexed: 11/30/2022] Open
Abstract
This research explored the effect of L-cysteine on the browning of fresh wet noodles (FWN). With the increasing addition of L-cysteine (0.02–0.1%), the ΔL* decreased and Δa*, Δb* increased. The L-cysteine could reduce the pH value and polyphenol oxidase (PPO) activity and increase the retention rate of polyphenol of FWN. It suggested that L-cysteine could inhibit the browning of FWN by decreasing pH value, PPO activity, and the oxidation of polyphenols. In the in vitro PPO solution, the inhibitory effect of L-cysteine on PPO activity was related to the decrease in pH and the ability of chelating Cu2+. According to UPLC-TOF-MS analysis, L-cysteine could reduce the generation of browning products, which suggested that L-cysteine could react with the browning intermediate product (quinone) and generate a light-colored substance (-C9H10NO4S). L-cysteine effectively inhibited the browning of FWN and had the potential to be used in noodle industry.
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11
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Zhao Y, Huang ZH, Zhou HM, Zhu KX, Guo XN, Peng W. Polyphenol oxidase browning in the formation of dark spots on fresh wet noodle sheets: How dark spots formed. Food Chem 2020; 329:126800. [PMID: 32504915 DOI: 10.1016/j.foodchem.2020.126800] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2019] [Revised: 04/07/2020] [Accepted: 04/11/2020] [Indexed: 11/17/2022]
Abstract
The role of polyphenol oxidase (PPO) in the browning of fresh wet noodle sheets (FWNS) was discussed. To release the chemical formation mechanism of the dark spots formed on FWNS, the reconstituted FWNS and PPO-catechol reaction systems were prepared. Different from the overall color change of FWNS, almost all the melanins in dark spots were indirect products of PPO catalysis. The PPO catalytic dehydrogenation was an essential step for the formation of dark spots, but once the phenol dehydrogenation products were formed, the dark spots could still form through a further polymerization process, even though the PPO was completely deactivated. The optimum pH for the phenolic dehydrogenation in FWNS was about 7, and the alkaline condition was advantageous to the progress of the polymerization. Comprehensively, the maximum amount of dark spots was formed at about pH 9.
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Affiliation(s)
- Yang Zhao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China
| | - Ze-Hua Huang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China; College of Food Science and Technology, Henan University of Technology, 100 Lianhua Street, Hi-tech Development Zone, Zhengzhou, Henan 450001, People's Republic of China
| | - Hui-Ming Zhou
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China.
| | - Ke-Xue Zhu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China
| | - Xiao-Na Guo
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China
| | - Wei Peng
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China
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12
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Zhao Y, Huang ZH, Zhou HM, Zhu KX, Guo XN, Peng W. Inhibition of hexose oxidase on the dark spots in fresh wet noodle sheets: A feasible prevention of dark spots. Food Chem 2020; 339:128021. [PMID: 33152859 DOI: 10.1016/j.foodchem.2020.128021] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2020] [Revised: 08/03/2020] [Accepted: 09/02/2020] [Indexed: 11/15/2022]
Abstract
Hexose oxidase was a feasible prevention for the dark spots in the fresh wet noodle sheets (FWNS). The chemical mechanism that hexose oxidase recucing the melanins of dark spots was discussed basis on the UPLC-TOF-MS analysis of the polyphenol oxidase (PPO)-catechol system. In the process of PPO browning, hexose oxidase catalyzed the oxidation of o-benzoquinone derivatives and their oligomers, hindering the formation of melanins. Hexose oxidase was efficient in FWNS with low ash content when water addition was 24%~44% or pH range was 4 ~ 7.5. Hexose oxidase could inhubit dark spots in the presence of 10 metal ions. The recommended addition amount was 40 ~ 60 ppm, by which the dark spots could be compolitely inhibited. Hexose oxidase was also suitable for wholewheat and oat FWNS, ΔL6d of wholewheat and oat FWNS were reduced by 4 and 7.98, respectively.
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Affiliation(s)
- Yang Zhao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China
| | - Ze-Hua Huang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China; College of Food Science and Technology, Henan University of Technology, 100 Lianhua Street, Hi-tech Development Zone, Zhengzhou, Henan 450001, People's Republic of China
| | - Hui-Ming Zhou
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China.
| | - Ke-Xue Zhu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China
| | - Xiao-Na Guo
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China
| | - Wei Peng
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, People's Republic of China
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13
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Yu K, Zhou HM, Zhu KX, Guo XN, Peng W. Physicochemical changes in the discoloration of dried green tea noodles caused by polyphenol oxidase from wheat flour. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109614] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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14
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Muñoz-Pina S, Ros-Lis JV, Delgado-Pinar EA, Martı Nez-Camarena A, Verdejo B, Garcı A-España E, Argüelles Á, Andrés A. Inhibitory Effect of Azamacrocyclic Ligands on Polyphenol Oxidase in Model and Food Systems. J Agric Food Chem 2020; 68:7964-7973. [PMID: 32609498 DOI: 10.1021/acs.jafc.0c02407] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/19/2023]
Abstract
Enzymatic browning is one of the main problems faced by the food industry due to the enzyme polyphenol oxidase (PPO) provoking an undesirable color change in the presence of oxygen. Here, we report the evaluation of 10 different azamacrocyclic compounds with diverse morphologies as potential inhibitors against the activity of PPO, both in model and real systems. An initial screening of 10 ligands shows that all azamacrocyclic compounds inhibit to some extent the enzymatic browning, but the molecular structure plays a crucial role on the power of inhibition. Kinetic studies of the most active ligand (L2) reveal a S-parabolic I-parabolic noncompetitive inhibition mechanism and a remarkable inhibition at micromolar concentration (IC50 = 10 μM). Furthermore, L2 action has been proven on apple juice to significantly reduce the enzymatic browning.
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Affiliation(s)
- Sara Muñoz-Pina
- Instituto Universitario de Ingenierı́a de Alimentos para el Desarrollo (IUIAD-UPV), Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - José V Ros-Lis
- REDOLı́, Departamento de Quı́mica Inorgánica, Universitat de València, 46100 Burjassot, Valencia, Spain
| | - Estefanı A Delgado-Pinar
- Instituto de Ciencia Molecular, Universitat de València, C/Catedrático José Beltrán 2, Paterna, Valencia, Spain
| | - Alvaro Martı Nez-Camarena
- Instituto de Ciencia Molecular, Universitat de València, C/Catedrático José Beltrán 2, Paterna, Valencia, Spain
| | - Begoña Verdejo
- Instituto de Ciencia Molecular, Universitat de València, C/Catedrático José Beltrán 2, Paterna, Valencia, Spain
| | - Enrique Garcı A-España
- Instituto de Ciencia Molecular, Universitat de València, C/Catedrático José Beltrán 2, Paterna, Valencia, Spain
| | - Ángel Argüelles
- Instituto Universitario de Ingenierı́a de Alimentos para el Desarrollo (IUIAD-UPV), Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Ana Andrés
- Instituto Universitario de Ingenierı́a de Alimentos para el Desarrollo (IUIAD-UPV), Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
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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] [What about the content of this article? (0)] [Affiliation(s)] [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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Xu J, Zhou L, Miao J, Yu W, Zou L, Zhou W, Liu C, Liu W. Effect of Cinnamon Essential Oil Nanoemulsion Combined with Ascorbic Acid on Enzymatic Browning of Cloudy Apple Juice. FOOD BIOPROCESS TECH 2020; 13:860-70. [DOI: 10.1007/s11947-020-02443-8] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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17
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Tuersuntuoheti T, Wang Z, Duan M, Asimi S, Ren X, Wang Z, Zheng Y, Wu Y, Liang S, Zhang M. Noodle processing, storage time and cooking affect the antioxidant activities and phenolic compounds content of Qingke barley noodles. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14526] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Tuohetisayipu Tuersuntuoheti
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing 100048 China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing 100048 China
| | - Zhenhua Wang
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing 100048 China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing 100048 China
| | - Mengjie Duan
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing 100048 China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing 100048 China
| | - Sailimuhan Asimi
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing 100048 China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing 100048 China
| | - Xin Ren
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing 100048 China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing 100048 China
| | - Ziyuan Wang
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing 100048 China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing 100048 China
| | - Yanyan Zheng
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing 100048 China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing 100048 China
| | - Yan Wu
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing 100048 China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing 100048 China
| | - Shan Liang
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing 100048 China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing 100048 China
| | - Min Zhang
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing 100048 China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing 100048 China
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Tuersuntuoheti T, Wang Z, Wang Z, Duan M, Zheng Y, Wu Y, Liang S, Li X, Zhang M. Microbes, bioactive compounds, quality characteristics, and structural changes during the storage of Qingke barley fresh noodles. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14275] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Affiliation(s)
- Tuohetisayipu Tuersuntuoheti
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
| | - Zhenhua Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
| | - Ziyuan Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
| | - Mengjie Duan
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
| | - Yanyan Zheng
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
| | - Yan Wu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
| | - Shan Liang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
| | - Xinping Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
| | - Min Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Engineering and Technology Research Center of Food Additives Beijing Technology and Business University Beijing China
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19
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Tuersuntuoheti T, Wang Z, Zheng Y, Wang S, Wang Z, Wu Y, Liang S, Li X, Zhang M. Study on the shelf life and quality characteristics of highland barley fresh noodles as affected by microwave treatment and food preservatives. Food Sci Nutr 2019; 7:2958-2967. [PMID: 31572589 PMCID: PMC6766552 DOI: 10.1002/fsn3.1151] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2018] [Revised: 06/09/2019] [Accepted: 06/11/2019] [Indexed: 11/11/2022] Open
Abstract
In this work, the effect of microwave (MW), ε-poly-L-lysine (ε-PL), calcium propionate (CP), and their combinations on the shelf life and quality characteristics of highland barley fresh noodle (HBFN) was studied. Firstly, the mixed flour was treated by MW (800 W) for different time. Subsequently, HBFN was prepared by mixing flour and sterilized water with addition of 0.04% ε-PL combined with different concentrations of CP (0.025%, 0.020%, 0.015%) and stored at 25 ± 1°C. Changes of total plate count (TPC), moisture content, water state, textural properties, color, and pH in HBFN were monitored during storage. The results indicated that microwave treatment (40 s) provided 30% reduction of initial TPC of the flour without decline of noodle quality. Shelf life of HBFN treated with MW + ε-PL (0.04%) + CP (0.02%/0.025%) reached 80 and 88 hr, respectively, and had good edible qualities during storage.
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Affiliation(s)
- Tuohetisayipu Tuersuntuoheti
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business UniversityBeijingChina
- Beijing Engineering and Technology Research Center of Food AdditivesBeijing Technology and Business UniversityBeijingChina
| | - Zhenhua Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business UniversityBeijingChina
- Beijing Engineering and Technology Research Center of Food AdditivesBeijing Technology and Business UniversityBeijingChina
| | - Yanyan Zheng
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business UniversityBeijingChina
- Beijing Engineering and Technology Research Center of Food AdditivesBeijing Technology and Business UniversityBeijingChina
| | - Shuai Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business UniversityBeijingChina
- Beijing Engineering and Technology Research Center of Food AdditivesBeijing Technology and Business UniversityBeijingChina
| | - Ziyuan Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business UniversityBeijingChina
- Beijing Engineering and Technology Research Center of Food AdditivesBeijing Technology and Business UniversityBeijingChina
| | - Yan Wu
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business UniversityBeijingChina
- Beijing Engineering and Technology Research Center of Food AdditivesBeijing Technology and Business UniversityBeijingChina
| | - Shan Liang
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business UniversityBeijingChina
- Beijing Engineering and Technology Research Center of Food AdditivesBeijing Technology and Business UniversityBeijingChina
| | - Xinping Li
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business UniversityBeijingChina
- Beijing Engineering and Technology Research Center of Food AdditivesBeijing Technology and Business UniversityBeijingChina
| | - Min Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology and Business UniversityBeijingChina
- Beijing Engineering and Technology Research Center of Food AdditivesBeijing Technology and Business UniversityBeijingChina
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