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Chen G, Wang Y, Li Y, Zhang J, Huo Y, Ge W, Yang H. A combined approach of lauroyl arginine ethyl ester hydrochloride and kojic acid in mitigating fresh-cut potato deterioration. Food Chem 2024; 450:139392. [PMID: 38640546 DOI: 10.1016/j.foodchem.2024.139392] [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] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2023] [Revised: 04/11/2024] [Accepted: 04/14/2024] [Indexed: 04/21/2024]
Abstract
The combinational effects of kojic acid and lauroyl arginine ethyl ester hydrochloride (ELAH) on fresh-cut potatoes were investigated. Kojic acid of 0.6% (w/w) effectively inhibited the browning of fresh-cut potatoes and displayed antimicrobial capacity. The color difference value of samples was decreased from 175 to 26 by kojic acid. In contrast, ELAH could not effectively bind with the active sites of tyrosinase and catechol oxidase at molecular level. Although 0.5% (w/w) of ELAH prominently inhibited the microbial growth, it promoted the browning of samples. However, combining kojic acid and ELAH effectively inhibited the browning of samples and microbial growth during the storage and the color difference value of samples was decreased to 52. This amount of kojic acid inhibited enzyme activities toward phenolic compounds. The results indicated that combination of kojic acid and ELAH could provide a potential strategy to extend the shelf life of fresh-cut products.
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Affiliation(s)
- Gang Chen
- College of Food and Health, Zhejiang Agriculture and Forest University, Hangzhou 311300, China
| | - Yuhui Wang
- College of Food and Health, Zhejiang Agriculture and Forest University, Hangzhou 311300, China
| | - Yongxin Li
- College of Food and Health, Zhejiang Agriculture and Forest University, Hangzhou 311300, China
| | - Jiaojiao Zhang
- College of Food and Health, Zhejiang Agriculture and Forest University, Hangzhou 311300, China
| | - Yanrong Huo
- College of Food and Health, Zhejiang Agriculture and Forest University, Hangzhou 311300, China
| | - Wanying Ge
- College of Food and Health, Zhejiang Agriculture and Forest University, Hangzhou 311300, China
| | - Huqing Yang
- College of Food and Health, Zhejiang Agriculture and Forest University, Hangzhou 311300, China.
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2
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Song Z, Qiao J, Tian D, Dai M, Guan Q, He Y, Liu P, Shi J. Glutamic acid can prevent the browning of fresh-cut potatoes by inhibiting PPO activity and regulating amino acid metabolism. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114735] [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: 04/08/2023]
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3
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Sui X, Meng Z, Dong T, Fan X, Wang Q. Enzymatic browning and polyphenol oxidase control strategies. Curr Opin Biotechnol 2023; 81:102921. [PMID: 36965297 DOI: 10.1016/j.copbio.2023.102921] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2022] [Revised: 02/14/2023] [Accepted: 02/18/2023] [Indexed: 03/27/2023]
Abstract
Significant amounts of fresh and fresh-cut fruits and vegetables are wasted every year due to enzymatic browning. Polyphenol oxidase (PPO) is the key enzyme involved in the enzymatic browning. In the past decades, various methods have been developed to inhibit browning of various fresh produce items. However, for most fresh horticultural produce, ideal measures accepted by industries and consumers are still scarce. This review provides up-to-date knowledge of browning control technologies, including physical methods, chemical methods such as natural inhibitors, molecular biotechnology, and nanotechnology. In addition, we propose some ideas to improve the efficacies of these strategies with fewer side effects. To better inhibit tissue browning, new research directions are also discussed, for example, regulation of PPO substrate techniques.
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Affiliation(s)
- Xu Sui
- College of Food Science and Engineering, Shandong Agricultural University, 61 Daizong Street, Tai'an, 271018 Shandong, China; Postharvest Lab., National Engineering Research Center of Apple, China
| | - Zan Meng
- College of Food Science and Engineering, Shandong Agricultural University, 61 Daizong Street, Tai'an, 271018 Shandong, China; Postharvest Lab., National Engineering Research Center of Apple, China
| | - Tiantian Dong
- College of Food Science and Engineering, Shandong Agricultural University, 61 Daizong Street, Tai'an, 271018 Shandong, China; Postharvest Lab., National Engineering Research Center of Apple, China
| | - Xuetong Fan
- USDA, ARS, Eastern Regional Research Center, 600 E. Mermaid Lane, PA 19454, USA.
| | - Qingguo Wang
- College of Food Science and Engineering, Shandong Agricultural University, 61 Daizong Street, Tai'an, 271018 Shandong, China; Postharvest Lab., National Engineering Research Center of Apple, China.
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4
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Wang T, Yan T, Shi J, Sun Y, Wang Q, Li Q. The stability of cell structure and antioxidant enzymes are essential for fresh-cut potato browning. Food Res Int 2023; 164:112449. [PMID: 36738009 DOI: 10.1016/j.foodres.2022.112449] [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] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2022] [Revised: 12/30/2022] [Accepted: 12/31/2022] [Indexed: 01/06/2023]
Abstract
In this study, the browning degrees of fresh-cut potatoes of different cultivars were investigated. Fresh-cut potatoes of the 'Huangjin' cultivar exhibited a higher browning index and sensory quality deterioration over time compared with 'Minshu' potatoes. 'Huangjin' exhibited a higher activity of browning-related enzymes such as polyphenol oxidase, tyrosinase, peroxidase, phenylalanine ammonia-lyase, phospholipase D (PLD), and lipoxygenase (LOX) than 'Minshu'. Furthermore, 'Minshu' exhibited lower H2O2 and malonaldehyde (MDA) contents, lower membrane lipid degradation and peroxidation, and delayed browning, attributable to its low PLD and LOX activities. The ultrastructure of 'Minshu' cells remained intact 7 h after cutting, while that of 'Huangjin' cells was severely damaged, and 'Minshu' cells exhibited more Golgi complexes and black particles than 'Huangjin' cells. Moreover, 'Huangjin' cells exhibited numerous multivesicular bodies, which were nonexistent in 'Minshu' cells. The results show that 'Minshu' potatoes feature a lower browning-related enzyme activity than 'Huangjin', and a tough cell structure to resist post-cut browning.
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Affiliation(s)
- Tingting Wang
- College of Food Science and Engineering, Shandong Agricultural University, 61 Daizong Street, Tai'an 271018, Shandong, China
| | - Ting Yan
- College of Food Science and Engineering, Shandong Agricultural University, 61 Daizong Street, Tai'an 271018, Shandong, China
| | - Jingkun Shi
- College of Food Science and Engineering, Shandong Agricultural University, 61 Daizong Street, Tai'an 271018, Shandong, China
| | - Yanmei Sun
- College of Food Science and Engineering, Shandong Agricultural University, 61 Daizong Street, Tai'an 271018, Shandong, China
| | - Qingguo Wang
- College of Food Science and Engineering, Shandong Agricultural University, 61 Daizong Street, Tai'an 271018, Shandong, China
| | - Qingqing Li
- College of Food Science and Engineering, Shandong Agricultural University, 61 Daizong Street, Tai'an 271018, Shandong, China.
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5
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Nguyen SV, Lee BK. Multifunctional nanocomposite based on polyvinyl alcohol, cellulose nanocrystals, titanium dioxide, and apple peel extract for food packaging. Int J Biol Macromol 2023; 227:551-563. [PMID: 36528148 DOI: 10.1016/j.ijbiomac.2022.12.073] [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] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2022] [Revised: 11/29/2022] [Accepted: 12/07/2022] [Indexed: 12/15/2022]
Abstract
Although polyvinyl alcohol (PVA) is a potential biodegradable food packaging material, it has several critical limitations: low mechanical strength, poor ultraviolet (UV) and water vapor barrier properties, and lack of antioxidant and antimicrobial properties. Previous studies have used cellulose nanocrystals (CNCs) to improve the mechanical and water vapor barrier properties of the PVA matrix. In this study, a multifunctional nanocomposite for food packaging applications was developed by incorporating titanium dioxide (TiO2) and apple peel extract (APE) into a PVA/CNC matrix. The combination of TiO2 and APE in the nanocomposites not only enhanced multifunctionality but also improved mechanical and barrier properties. The mechanical strength and water vapor barrier properties of PVA/CNC/TiO2/APE (5 wt% TiO2 and 20 wt% APE in the PVA/CNC matrix containing 5 wt% of CNCs) increased by 49.9 % and 36.6 % compared to PVA. Furthermore, PVA/CNC/TiO2/APE exhibited an excellent UV barrier (UV-protection factor of 1012.73) and high antioxidant and antimicrobial properties. In food packaging tests with fresh cherry tomatoes and potatoes, PVA/CNC/TiO2/APE effectively protected samples from external influences and prolonged their self-life, demonstrating the potential use of this nanocomposite as a biodegradable and multifunctional food packaging material.
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Affiliation(s)
- Son Van Nguyen
- School of Mechanical Engineering, Chonnam National University, 77 Yongbong-ro, Buk-gu, Gwangju 61186, Republic of Korea
| | - Bong-Kee Lee
- School of Mechanical Engineering, Chonnam National University, 77 Yongbong-ro, Buk-gu, Gwangju 61186, Republic of Korea.
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Wang X, Cao J, Qiao J, Pan J, Zhang S, Li Q, Wang Q, Gong B, Shi J. GABA keeps nitric oxide in balance by regulating GSNOR to enhance disease resistance of harvested tomato against Botrytis cinerea. Food Chem 2022; 392:133299. [DOI: 10.1016/j.foodchem.2022.133299] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2021] [Revised: 05/10/2022] [Accepted: 05/22/2022] [Indexed: 11/24/2022]
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Zhang Z, Peng Y, Meng W, Pei L, Zhang X. Browning inhibition of seabuckthorn leaf extract on fresh-cut potato sticks during cold storage. Food Chem 2022; 389:133076. [PMID: 35489264 DOI: 10.1016/j.foodchem.2022.133076] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2021] [Revised: 03/31/2022] [Accepted: 04/22/2022] [Indexed: 01/12/2023]
Abstract
Seabuckthorn extract is rich in bioactive compounds and well known for its health benefits. The study investigated the effect of seabuckthorn leaf extract on browning of fresh-cut potatoes. The results showed that seabuckthorn leaf extract significantly inhibited the browning of fresh-cut potatoes compared with seabuckthorn fruit extract. Catechin, hypericin, gallic acid, casuarinin and isorhamnetin were main components in seabuckthorn leaf extract. Further research revealed that seabuckthorn leaf extract competitively inhibited polyphenol oxidase (PPO) with IC50 value of 0.7 mg/mL. Molecular docking indicated that gallic acid stably bound to the active site of PPO, while isorhamnetin had low affinity on PPO. These results also demonstrated that seabuckthorn leaf extract inhibited browning of fresh-cut potatoes by reducing activities of peroxidase and phenylalanine ammonia-lyase, decreasing contents of phenolics and elevating antioxidant capacity. In addition, synergistic anti-browning effect was found with casuarinin, isorhamnetin, gallic acid and pedunculagin.
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Abstract
Fresh-cut apples, which offer consumers health benefits and convenience, have become popular in recent years. One of the main challenges for processing fresh-cut apples is rapid development of cut surface browning, immediately after fruits are cut. Browning, a physiological response that impacts organoleptic properties and deters consumer purchase of fresh-cut fresh produce, is mainly a result of enzymatic reaction of phenolic compounds with oxygen catalyzed by polyphenol oxidase (PPO), a decapper enzyme. Many antibrowning agents have been developed and evaluated to inhibit PPO activities by using reducing agents (antioxidants), chelating agents, acidulants, etc. The present manuscript reviews the diverse characteristics of PPO (such as optimum pH and temperature, and molecular weight) in apples reported in the literature and the enzyme's latency, multiplicity and copper states in the active site. It also summarizes the latest development in the investigation and formulations of antibrowning compounds, and discusses future research needs. This review should stimulate further research to discover more effective, low cost, and natural antibrowning compounds to meet the demand of consumers as well as the food industry for clean label and long shelf-life of fresh-cut apples.
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Affiliation(s)
- Xuetong Fan
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, PA, USA
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9
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Affiliation(s)
- Xiaoyan Zhang
- College of Food Science and Engineering Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, Grain Process Technology and Engineering Technology Center in Shandong Province, Shandong Agricultural University, Taian China
| | - Wenbo Meng
- College of Food Science and Engineering Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, Grain Process Technology and Engineering Technology Center in Shandong Province, Shandong Agricultural University, Taian China
| | - Yilun Chen
- College of Food Science and Engineering Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, Grain Process Technology and Engineering Technology Center in Shandong Province, Shandong Agricultural University, Taian China
| | - Yong Peng
- College of Food Science and Engineering Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, Grain Process Technology and Engineering Technology Center in Shandong Province, Shandong Agricultural University, Taian China
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10
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Punia Bangar S, Trif M, Ozogul F, Kumar M, Chaudhary V, Vukic M, Tomar M, Changan S. Recent developments in cold plasma-based enzyme activity (browning, cell wall degradation, and antioxidant) in fruits and vegetables. Compr Rev Food Sci Food Saf 2022; 21:1958-1978. [PMID: 35080794 DOI: 10.1111/1541-4337.12895] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [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: 10/26/2021] [Revised: 11/29/2021] [Accepted: 12/03/2021] [Indexed: 12/24/2022]
Abstract
According to the Food and Agriculture Organization of United Nations reports, approximately half of the total harvested fruits and vegetables vanish before they reach the end consumer due to their perishable nature. Enzymatic browning is one of the most common problems faced by fruit and vegetable processing. The perishability of fruits and vegetables is contributed by the various browning enzymes (polyphenol oxidase, peroxidase, and phenylalanine ammonia-lyase) and ripening or cell wall degrading enzyme (pectin methyl-esterase). In contrast, antioxidant enzymes (superoxide dismutase and catalase) assist in reversing the damage caused by reactive oxygen species or free radicals. The cold plasma technique has emerged as a novel, economic, and environmentally friendly approach that reduces the expression of ripening and browning enzymes while increasing the activity of antioxidant enzymes; microorganisms are significantly inhibited, therefore improving the shelf life of fruits and vegetables. This review narrates the mechanism and principle involved in the use of cold plasma technique as a nonthermal agent and its application in impeding the activity of browning and ripening enzymes and increasing the expression of antioxidant enzymes for improving the shelf life and quality of fresh fruits and vegetables and preventing spoilage and pathogenic germs from growing. An overview of hurdles and sustainability advantages of cold plasma technology is presented.
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Affiliation(s)
- Sneh Punia Bangar
- Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, South Carolina, USA
| | - Monica Trif
- Food Research Department, Centre for Innovative Process Engineering (Centiv) GmbH, Stuhr, Germany.,CENCIRA Agrofood Research and Innovation Centre, Cluj-Napoca, Romania
| | - Fatih Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey
| | - Manoj Kumar
- Chemical and Biochemical Processing Division, ICAR-Central Institute for Research on Cotton Technology, Mumbai, India
| | - Vandana Chaudhary
- Department of Dairy Technology, Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar, India
| | - Milan Vukic
- Faculty of Technology Zvornik, University of East Sarajevo, Zvornik, Bosnia and Herzegovina
| | - Maharishi Tomar
- Seed Technology Division, ICAR-Indian Grassland and Fodder Research Institute, Jhansi, India
| | - Sushil Changan
- Division of Crop Physiology, Biochemistry and Post-Harvest Technology, ICAR-Central Potato Research Institute, Shimla, India
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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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12
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Huang GL, Sun LX, Ma JJ, Sui SY, Wang YN. Anti-polyphenol oxidase properties of total flavonoids from young loquat fruits: inhibitory activity and mechanism. Bioengineered 2021; 12:640-647. [PMID: 33587004 PMCID: PMC8806263 DOI: 10.1080/21655979.2021.1886387] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [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] [Indexed: 12/14/2022] Open
Abstract
This study investigated anti-polyphenol oxidase activity and mechanism of purified total flavonoids (PTF) from young loquat fruits. PTF remarkably inhibited the activity of polyphenol oxidase (PPO) with an IC50 value of 21.03 ± 2.37 μg/mL. Based on enzyme kinetics, PTF was found to be a potent, mixed-type, and reversible inhibitor of PPO. The fluorescence intensity of PPO was quenched by PTF through forming a PTF-PPO complex in a static procedure. Therefore, this study authenticated PTF as an efficient PPO inhibitor, which would contribute to their utilization in food industry.
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Affiliation(s)
- Gui-Li Huang
- Agricultural Product Storage and Processing Laboratory, Suzhou Academy of Agricultural Sciences , Suzhou, China
| | - Ling-Xiang Sun
- Agricultural Product Storage and Processing Laboratory, Suzhou Academy of Agricultural Sciences , Suzhou, China
| | - Jia-Jia Ma
- Agricultural Product Storage and Processing Laboratory, Suzhou Academy of Agricultural Sciences , Suzhou, China
| | - Si-Yao Sui
- Agricultural Product Storage and Processing Laboratory, Suzhou Academy of Agricultural Sciences , Suzhou, China
| | - Yu-Ning Wang
- Agricultural Product Storage and Processing Laboratory, Suzhou Academy of Agricultural Sciences , Suzhou, China.,Jiangsu Key Laboratory for Biomass Energy and Material, Institute of Chemical Industry of Forest Products CAF , Nanjing, China
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