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Teplitski M, Touchman JW, Almenar E, Evanega S, Aust D, Yoshinaka M, Estes VL. Bio-based solutions for reducing loss and waste of fresh fruits and vegetables: an industry perspective. Curr Opin Biotechnol 2023; 83:102971. [PMID: 37541160 DOI: 10.1016/j.copbio.2023.102971] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2023] [Revised: 06/17/2023] [Accepted: 06/28/2023] [Indexed: 08/06/2023]
Abstract
Reducing loss and waste of fresh produce requires a systems-wide approach, where supply chain, logistical, and cold chain considerations are balanced with plant breeding, biotechnological, biochemical, and bioinspired solutions. Even though bioengineered specialty crops got off to a rocky start, genetically modified nonbrowning apples and potatoes have been on the market for almost a decade, with bioengineered pineapples, tomatoes, and gene-edited leafy greens with novel taste and nutritional profiles entering the market this year. Traditional and modern breeding expand the toolset of solutions for alleviating labor concerns, extending shelf life, and developing a generally tastier product less likely to be wasted by consumers. Critical to the systems approach is ensuring shelf-life extensions are not 'swallowed' into the supply chain and passed on to consumers.
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Affiliation(s)
- Max Teplitski
- International Fresh Produce Association, Washington, DC, USA.
| | | | - Eva Almenar
- School of Packaging, Michigan State University, East Lansing, MI 48824, USA
| | | | | | | | - Vonnie L Estes
- International Fresh Produce Association, Washington, DC, USA
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2
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Pompili V, Mazzocchi E, Moglia A, Acquadro A, Comino C, Rotino GL, Lanteri S. Structural and expression analysis of polyphenol oxidases potentially involved in globe artichoke (C. cardunculus var. scolymus L.) tissue browning. Sci Rep 2023; 13:12288. [PMID: 37516733 PMCID: PMC10387078 DOI: 10.1038/s41598-023-38874-4] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2022] [Accepted: 07/16/2023] [Indexed: 07/31/2023] Open
Abstract
Globe artichoke capitula are susceptible to browning due to oxidation of phenols caused by the activity of polyphenol oxidases (PPOs), this reduces their suitability for fresh or processed uses. A genome-wide analysis of the globe artichoke PPO gene family was performed. Bioinformatics analyses identified eleven PPOs and their genomic and amino acidic features were annotated. Cis-acting element analysis identified a gene regulatory and functional profile associated to plant growth and development as well as stress response. For some PPOs, phylogenetic analyses revealed a structural and functional conservation with different Asteraceae PPOs, while the allelic variants of the eleven PPOs investigated across four globe artichoke varietal types identified several SNP/Indel variants, some of which having impact on gene translation. By RTqPCR were assessed the expression patterns of PPOs in plant tissues and in vitro calli characterized by different morphologies. Heterogeneous PPO expression profiles were observed and three of them (PPO6, 7 and 11) showed a significant increase of transcripts in capitula tissues after cutting. Analogously, the same three PPOs were significantly up-regulated in calli showing a brown phenotype due to oxidation of phenols. Our results lay the foundations for a future application of gene editing aimed at disabling the three PPOs putatively involved in capitula browning.
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Affiliation(s)
- Valerio Pompili
- Dipartimento di Scienze Agrarie, Forestali e Alimentari (DISAFA), Università degli Studi di Torino, Largo Paolo Braccini 2, 10095, Grugliasco, Torino, Italy.
| | - Elena Mazzocchi
- Dipartimento di Scienze Agrarie, Forestali e Alimentari (DISAFA), Università degli Studi di Torino, Largo Paolo Braccini 2, 10095, Grugliasco, Torino, Italy
| | - Andrea Moglia
- Dipartimento di Scienze Agrarie, Forestali e Alimentari (DISAFA), Università degli Studi di Torino, Largo Paolo Braccini 2, 10095, Grugliasco, Torino, Italy
| | - Alberto Acquadro
- Dipartimento di Scienze Agrarie, Forestali e Alimentari (DISAFA), Università degli Studi di Torino, Largo Paolo Braccini 2, 10095, Grugliasco, Torino, Italy
| | - Cinzia Comino
- Dipartimento di Scienze Agrarie, Forestali e Alimentari (DISAFA), Università degli Studi di Torino, Largo Paolo Braccini 2, 10095, Grugliasco, Torino, Italy
| | | | - Sergio Lanteri
- Dipartimento di Scienze Agrarie, Forestali e Alimentari (DISAFA), Università degli Studi di Torino, Largo Paolo Braccini 2, 10095, Grugliasco, Torino, Italy.
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3
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Ghabbour N, Rokni Y, Abouloifa H, Bellaouchi R, Hasnaoui I, Gaamouche S, Houmy N, El Yamani M, Ben Salah R, Ktari N, Saalaoui E, Asehraou A. Controlled fermentation of heat-shocked, unsalted and inoculated Moroccan Picholine green olives. GRASAS Y ACEITES 2023. [DOI: 10.3989/gya.0890211] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
Abstract
The present work reports the controlled fermentation of heat-shocked, unsalted and inoculated green olives. The effects of heat-shock (60, 70 and 80 °C three times for 5 min), inoculation with the oleuropeinolytic strain of L. plantarum FSO175 (L.p-FSO175) and the addition of Cell-Free Supernatant of C. pelliculosa L18 (CFS of C.p-L18) on the fermentation process of unsalted green olives were examined. The results showed a drastic reduction in the initial indigenous Enterobacteria, and an improvement in the acidification of heat-shocked olives at 70 and 80 °C, when compared to 60 °C. The inoculation with L.p-FSO175 and addition of CFS of C.p-L18 enhanced the fermentation and preservation of unsalted green olives, indicated by a significant decrease in pH, increase in free acidity and total disappearance of Enterobacteria. The heat-shock treatment at high temperature (80 °C), inoculation with L.p-FSO175 and addition of CFS of C.p-L18 led to the best reduction in bitterness, and favorable color changes (L, a, and b) in fermented olives. This sequential method led to more appreciated sensory characteristics (mainly bitterness and color) of fermented olives, lower spoilage incidence in olives, and reduced fermentation time to 50 days, and therefore may be suitable to control the fermentation of unsalted green olives of the Moroccan picholine variety.
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Çiğdem A, Güller U. Purification and characterization of catechol oxidase from Posof Badele apple ( Malus domestica L): in vitro and in silico studies. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2022. [DOI: 10.1515/ijfe-2022-0022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
In the current study, polyphenol oxidase (PPO), responsible for enzymatic browning in fruits, was purified from Posof Badele apple (PB) (Malus domestica L.) in two steps as acetone precipitation and affinity chromatography. After purification, the purity of PBPPO was checked by using SDS-PAGE. It was figured out that PBPPO had maximum activity at pH 6.0 and 10 °C and it was stable at pH 5.5 and temperatures of 0–30 °C. Besides, it was determined that Al3+ and Cu2+ metal ions activated the enzyme and the PBPPO was strongly inhibited by ascorbic acid with a Ki constant of 1.67 ± 0.35 µM. Inhibitor-enzyme interactions were examined by molecular docking studies and it was revealed that ascorbic acid had the lowest docking score of −6.54 kcal/mol. We wanted to draw attention to the PB apple, which is red inside as well as outside and very rich in terms of nutrient content.
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Affiliation(s)
- Ayhan Çiğdem
- Department of Food Engineering , Faculty of Engineering, Iğdır University , Iğdır , Turkey
| | - Uğur Güller
- Department of Food Engineering , Faculty of Engineering, Iğdır University , Iğdır , Turkey
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Hsieh CY, Ciou JY, Shih MK, Hsieh SL, Huang YW, Chen MH, Hou CY. Effect of lemon water vapor extract (LWAE) from lemon byproducts on the physiological activity and quality of lemon fermented products. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2021. [DOI: 10.1080/10942912.2021.1873361] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Cheng-Yu Hsieh
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung City, Taiwan (R.O.C.)
| | - Jhih-Ying Ciou
- Department of Food Science, Tunghai University, Taichung City, Taiwan (R.O.C.)
| | - Ming-Kuei Shih
- Graduate Institute of Food Culture and Innovation, National Kaohsiung University of Hospitality and Tourism, Kaohsiung City, Taiwan (R.O.C.)
| | - Shu-Ling Hsieh
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung City, Taiwan (R.O.C.)
| | - Yu-Wen Huang
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung City, Taiwan (R.O.C.)
| | - Min-Hung Chen
- Agriculture & Food Agency Council of Agriculture Executive, Yuan Marketing & Processing Division, Nantou City, Taiwan (R.O.C.)
| | - Chih-Yao Hou
- Department of Seafood Science, National Kaohsiung University of Science and Technology, Kaohsiung City, Taiwan (R.O.C.)
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Kim HM, Jeong SG, Choi IS, Yang JE, Lee KH, Kim J, Kim JC, Kim JS, Park HW. Mechanisms of Insecticidal Action of Metarhizium anisopliae on Adult Japanese Pine Sawyer Beetles ( Monochamus alternatus). ACS OMEGA 2020; 5:25312-25318. [PMID: 33043210 PMCID: PMC7542838 DOI: 10.1021/acsomega.0c03585] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/27/2020] [Accepted: 09/14/2020] [Indexed: 05/31/2023]
Abstract
Pine wilt disease, caused by Bursaphelenchus xylophilus (pine wood nematode), leads to severe environmental and economic damage. Here, we report the results of experiments on the biological control of pine wilt disease through termination of the insect vector of the nematode and the mechanism of the insecticidal action of Metarhizium anisopliae JEF-279 against Monochamus alternatus (Japanese pine sawyer). A combined treatment with a fungal conidia suspension and a fungal protease-containing culture filtrate caused 75.8% mortality of the insect vector. Additionally, the presence of destruxins was confirmed in the dead Japanese pine sawyer adults, and half of the 10 protein spots in proteomic analysis were identified as an actin related to muscle contraction. Based on proteomic and microscopic analyses, the infection cycle of the Japanese pine sawyer by M. anisopliae JEF-279 was inferred to proceed in the following sequence: (1) host adhesion and germination, (2) epicuticle degradation, (3) growth as blastospore, (4) killing by various fungal toxins (insecticidal metabolites), (5) immune response as defense mechanism, and (6) hyphal extrusion and conidiation. Consequently, the combined fungal conidia suspension and protease-containing culture filtrate treatment may be applied as an insecticidal agent, and flaccid paralysis is likely a major mechanism underlying the insecticidal action of M. anisopliae JEF-279 on host insects.
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Affiliation(s)
- Ho Myeong Kim
- R&D
Division, World Institute of Kimchi, 86 Kimchi-ro, Nam-gu, Gwangju 61755, Republic of Korea
| | - Seul-Gi Jeong
- R&D
Division, World Institute of Kimchi, 86 Kimchi-ro, Nam-gu, Gwangju 61755, Republic of Korea
| | - In Seong Choi
- R&D
Division, World Institute of Kimchi, 86 Kimchi-ro, Nam-gu, Gwangju 61755, Republic of Korea
| | - Jung Eun Yang
- R&D
Division, World Institute of Kimchi, 86 Kimchi-ro, Nam-gu, Gwangju 61755, Republic of Korea
| | - Kwang Ho Lee
- Center
for Research Facilities, Chonnam National
University, Gwangju 61186, Republic of Korea
| | - Junheon Kim
- National
Institute of Forest Science, Seoul 02455, Republic
of Korea
| | - Jong Cheol Kim
- Department
of Agricultural Biology, College of Agricultural and Life Sciences, Chonbuk National University, Jeonju 54896, Republic of Korea
| | - Jae Su Kim
- Department
of Agricultural Biology, College of Agricultural and Life Sciences, Chonbuk National University, Jeonju 54896, Republic of Korea
| | - Hae Woong Park
- R&D
Division, World Institute of Kimchi, 86 Kimchi-ro, Nam-gu, Gwangju 61755, Republic of Korea
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7
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Dite Hunjek D, Pranjić T, Repajić M, Levaj B. Fresh-cut potato quality and sensory: Effect of cultivar, age, processing, and cooking during storage. J Food Sci 2020; 85:2296-2309. [PMID: 32705680 DOI: 10.1111/1750-3841.15353] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2019] [Revised: 06/21/2020] [Accepted: 07/02/2020] [Indexed: 02/05/2023]
Abstract
This work examined the influence of cultivar, tubers' age, antibrowning agent, package atmosphere, and storage time on fresh-cut potatoes' (FCPs) physical, chemical, and sensory properties. Potato slices of cv. Birgit and Lady Claire tubers sampled during the first, fifth, and ninth months of storage were dipped in solutions of (1) sodium chloride (1%) and (2) sodium ascorbate (2%), and stored for 8 days in (1) vacuum and (2) active modified atmosphere (MAP) (10.0% CO2 , 3.0% O2 , and 87.0% N2 ) at 10 °C. During storage, O2 and CO2 content (%) within packages was measured and samples were analyzed for weight loss, total solids (TS) and soluble solids (SS), pH, color, texture, and sensory properties of raw, boiled, fried, and baked FCP. Results showed that 9 months' aging had a significant impact on almost all investigated FCP properties, but differences among first, fifth, and ninth months were numerically feeble for some parameters in raw samples: TS changed from 22.14% to 20.98%, SS 5.53% to 6.93%, pH 6.02 to 5.98, L* 70.10 to 68.87, C* 35.75 to 36.70, H° 89.29 to 88.15, and firmness 7.25 to 8.13N. Furthermore, 9 months of aging had no significant influence on the characteristic odor of raw, boiled, fried, and baked FCP and characteristic taste of fried and baked FCP, whereas boiled FCP characteristic taste remained unchanged for 5 months of aging. Fried FCP was better sensory evaluated than baked ones, cv. Birgit was more suitable for the FCP production compared to cv. Lady Claire as well as vacuum packaging and sodium ascorbate better preserved samples quality and sensory than sodium chloride and MAP. PRACTICAL APPLICATION: This study could be helpful to fresh-cut potato (FCP) producers because results indicate that for FCP processing, along with the selection of cultivar, antibrowning agent, and packaging type, tubers' age also requires attention. A further contribution of this research is related to the adequate way of FCP cooking, where frying shows the best results according to the quality and sensory assessment.
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Affiliation(s)
| | - Tanja Pranjić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, Zagreb, 10000, Croatia
| | - Maja Repajić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, Zagreb, 10000, Croatia
| | - Branka Levaj
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, Zagreb, 10000, Croatia
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8
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Ghosh P, Das C, Biswas S, Nag SK, Dutta A, Biswas M, Sil S, Hazra L, Ghosh C, Das S, Saha M, Mondal N, Mandal S, Ghosh A, Karmakar S, Chatterjee S. Phytochemical composition analysis and evaluation of in vitro medicinal properties and cytotoxicity of five wild weeds: A comparative study. F1000Res 2020; 9:493. [PMID: 32676186 PMCID: PMC7331102 DOI: 10.12688/f1000research.22966.1] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Accepted: 05/13/2020] [Indexed: 12/19/2022] Open
Abstract
Background: Medicinal plants are a source of phytochemicals and they are used for the treatment of several oxidative stress-related or other diseases for their effectiveness, low toxicity and easy availability. Five traditionally used and less characterized herbaceous weeds of West Bengal, India, namely, Heliotropium indicum, Tridax procumbens, Cleome rutidosperma, Commelina benghalensis and Euphorbia hirta, were investigated for the current research study. Methods: Aqueous and 70% ethanolic extracts of the leaves were analyzed for estimation of essential phytochemicals and to evaluate their in vitro antioxidant status, medicinal properties and cytotoxic effects. To the best of our knowledge, several assays and comparative evaluations using these herbs are reported for the first time. For quantitative study, UV-vis spectrophotometry and high-performance liquid chromatography with diode array detector HPLC-DAD techniques were used. Antibacterial properties were investigated using the Kirby-Bauer disc diffusion method. For in vitro anti-lithiatic study, a titration method was used. The cell viability assay was done using peripheral blood mononuclear cells. Results: The aqueous extract exhibits higher content of polyphenols, flavonoids, tannins and inhibition percentage values for free radical scavenging assays, whereas the 70% ethanolic extract exhibits higher content of alkaloids and cardiac glycosides. HPLC-DAD analysis of 70% ethanolic extracts led us to identify 10 predominant phenolic constituents. Euphorbia hirta extracts showed minimum cytotoxicity (cell death ~2.5% and 4% in water and 70% ethanolic extract, respectively ), whereas Cleome rutidosperma and Tridax procumbens' 70% ethanolic extracts showed higher cell death (~13% and 28%, respectively), compared with the control (cell death ~10-12%). Conclusions: The study concluded that of all the medicinal weeds selected for the current study, Euphorbia hirta possesses the highest amount of bioactive compounds and hence exhibits the highest in vitro antioxidant activity and promising in vitro medicinal properties.
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Affiliation(s)
- Pranabesh Ghosh
- Department of Biotechnology, Techno India University, West Bengal, EM-4, Salt Lake, Kolkata, West Bengal, 700091, India
| | - Chandrima Das
- Department of Biotechnology, Techno India University, West Bengal, EM-4, Salt Lake, Kolkata, West Bengal, 700091, India
| | - Swagata Biswas
- Department of Biotechnology, Techno India University, West Bengal, EM-4, Salt Lake, Kolkata, West Bengal, 700091, India
| | - Sudip Kumar Nag
- Department of Biotechnology, Techno India University, West Bengal, EM-4, Salt Lake, Kolkata, West Bengal, 700091, India
| | - Alolika Dutta
- Department of Biotechnology, Techno India University, West Bengal, EM-4, Salt Lake, Kolkata, West Bengal, 700091, India
| | - Maitrayee Biswas
- Department of Biotechnology, Techno India University, West Bengal, EM-4, Salt Lake, Kolkata, West Bengal, 700091, India
| | - Sayantan Sil
- Department of Biotechnology, Techno India University, West Bengal, EM-4, Salt Lake, Kolkata, West Bengal, 700091, India
| | - Labani Hazra
- Department of Biotechnology, Techno India University, West Bengal, EM-4, Salt Lake, Kolkata, West Bengal, 700091, India
| | - Chandreyi Ghosh
- Department of Biotechnology, Techno India University, West Bengal, EM-4, Salt Lake, Kolkata, West Bengal, 700091, India
| | - Shaktijit Das
- Department of Biotechnology, Techno India University, West Bengal, EM-4, Salt Lake, Kolkata, West Bengal, 700091, India
| | - Moumita Saha
- Department of Biotechnology, Techno India University, West Bengal, EM-4, Salt Lake, Kolkata, West Bengal, 700091, India
| | - Nasim Mondal
- Department of Biotechnology, Techno India University, West Bengal, EM-4, Salt Lake, Kolkata, West Bengal, 700091, India
| | - Suprodip Mandal
- School of Pharmacy, Techno India University, West Bengal, EM-4, Salt Lake, Sector- V, Kolkata, West Bengal, 700091, India
| | - Anirban Ghosh
- Department of Zoology and Immunobiology Laboratory, Panihati Mahavidyalaya, Sodepur, Kolkata, West Bengal, India
| | - Srabani Karmakar
- Department of Biotechnology, Techno India University, West Bengal, EM-4, Salt Lake, Kolkata, West Bengal, 700091, India
| | - Sirshendu Chatterjee
- Department of Biotechnology, Techno India University, West Bengal, EM-4, Salt Lake, Kolkata, West Bengal, 700091, India
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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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10
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Dite Hunjek D, Repajić M, Ščetar M, Karlović S, Vahčić N, Ježek D, Galić K, Levaj B. Effect of anti‐browning agents and package atmosphere on the quality and sensory of fresh‐cut Birgit and Lady Claire potato during storage at different temperatures. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14391] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | - Maja Repajić
- Faculty of Food Technology and Biotechnology University of Zagreb Zagreb Croatia
| | - Mario Ščetar
- Faculty of Food Technology and Biotechnology University of Zagreb Zagreb Croatia
| | - Sven Karlović
- Faculty of Food Technology and Biotechnology University of Zagreb Zagreb Croatia
| | - Nada Vahčić
- Faculty of Food Technology and Biotechnology University of Zagreb Zagreb Croatia
| | - Damir Ježek
- Faculty of Food Technology and Biotechnology University of Zagreb Zagreb Croatia
| | - Kata Galić
- Faculty of Food Technology and Biotechnology University of Zagreb Zagreb Croatia
| | - Branka Levaj
- Faculty of Food Technology and Biotechnology University of Zagreb Zagreb Croatia
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Li B, Lu X, Gebremeskel H, Zhao S, He N, Yuan P, Gong C, Mohammed U, Liu W. Genetic Mapping and Discovery of the Candidate Gene for Black Seed Coat Color in Watermelon ( Citrullus lanatus). FRONTIERS IN PLANT SCIENCE 2020; 10:1689. [PMID: 32038674 PMCID: PMC6987421 DOI: 10.3389/fpls.2019.01689] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/03/2019] [Accepted: 11/29/2019] [Indexed: 06/01/2023]
Abstract
Seed coat color is an important trait highly affecting the seed quality and flesh appearance of watermelon (Citrullus lanatus). However, the molecular regulation mechanism of seed coat color in watermelon is still unclear. In the present study, genetic analysis was performed by evaluating F1, F2 and BC1 populations derived from two parental lines (9904 with light yellow seeds and Handel with black seeds), suggesting that a single dominant gene controls the black seed coat. The initial mapping result revealed a region of interest spanning 370 kb on chromosome 3. Genetic mapping with CAPS and SNP markers narrowed down the candidate region to 70.2 kb. Sequence alignment of the three putative genes in the candidate region suggested that there was a single-nucleotide insertion in the coding region of Cla019481 in 9904, resulting in a frameshift mutation and premature stop codon. The results indicated that Cla019481 named ClCS1 was the candidate gene for black seed coat color in watermelon. In addition, gene annotation revealed that Cla019481 encoded a polyphenol oxidase (PPO), which involved in the oxidation step of the melanin biosynthesis. This research finding will facilitate maker-assisted selection in watermelon and provide evidence for the study of black seed coat coloration in plants.
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12
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Derardja AE, Pretzler M, Kampatsikas I, Barkat M, Rompel A. Inhibition of apricot polyphenol oxidase by combinations of plant proteases and ascorbic acid. Food Chem X 2019; 4:100053. [PMID: 31650127 PMCID: PMC6804514 DOI: 10.1016/j.fochx.2019.100053] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2019] [Revised: 09/06/2019] [Accepted: 09/09/2019] [Indexed: 12/19/2022] Open
Abstract
The present research investigates the long term inhibition of enzymatic browning by inactivating the polyphenol oxidase (PPO) of apricot, using combinations of plant proteases and ascorbic acid (AA). The selected proteases were able to inactivate PPO at pH 4.5, with the degree of inactivation proportional to incubation time and protease concentration. Papain was the most effective protease, with 50 μg completely inactivating PPO in less than one hour. AA prevented browning reactions that occur before or during PPO inactivation by protease. The combinations of AA/proteases were highly effective in vitro, where 2 mM AA/500 μg proteases inhibited PPO activity completely over 24 h. The combination of AA/proteases was also effective in vivo, as treated apricot purees preserved their color (p < 0.0001, compared to untreated samples after 10 days of storage). The results demonstrate that AA/proteases combinations constitute a promising practical anti-browning method with feasible application in the food industry.
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Affiliation(s)
- Ala eddine Derardja
- Universitat Wien, Fakultät für Chemie, Institut für Biophysikalische Chemie, Althanstraße 14, 1090 Wien, Austria1
- Laboratoire Bioqual, INATAA, Université Frères Mentouri Constantine1, Route de Ain El-Bey, 25000 Constantine, Algeria
| | - Matthias Pretzler
- Universitat Wien, Fakultät für Chemie, Institut für Biophysikalische Chemie, Althanstraße 14, 1090 Wien, Austria1
| | - Ioannis Kampatsikas
- Universitat Wien, Fakultät für Chemie, Institut für Biophysikalische Chemie, Althanstraße 14, 1090 Wien, Austria1
| | - Malika Barkat
- Laboratoire Bioqual, INATAA, Université Frères Mentouri Constantine1, Route de Ain El-Bey, 25000 Constantine, Algeria
| | - Annette Rompel
- Universitat Wien, Fakultät für Chemie, Institut für Biophysikalische Chemie, Althanstraße 14, 1090 Wien, Austria1
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13
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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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14
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Din A, Nadeem M, Saeed F, Ahmad MH, Tufail T, Bader Ul Ain H, Mushtaq Z, Hussain S, Anjum FM. Development and optimization of processing techniques for intermediate moisture muskmelon chunks. Food Sci Nutr 2019; 7:3253-3260. [PMID: 31660139 PMCID: PMC6804771 DOI: 10.1002/fsn3.1183] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2018] [Revised: 06/11/2019] [Accepted: 06/13/2019] [Indexed: 11/21/2022] Open
Abstract
Muskmelon (Cucumis melo ) fruit is a best source of vitamins, minerals, and bioactive components. Ingestion of high sugary drinks leads to numerous ailments such as diabetes mellitus, obesity, and tooth decay. This study intended at formulation of intermediate moisture food with various combinations of sugar and glycerol and same levels of potassium metabisulphite, potassium sorbate, calcium chloride, and citric acid. It was observed a gradual decrease in TSS (56.53-53.28), vitamin C level in all treatments with the passage of time. The declining trend in ascorbic acid (25.49-21.63 mg/100 g) content of muskmelon chunks was increased as a function of storage. Sensory results showed that there was declining trend in the scores obtained for color parameter, that is, L * from 60.23 to 55.98. The overall results showed that combination of different additives contributed best values (T3) for flavor (7.70), taste (8.15), vitamin C (25.60 mg/100 g), and pH (5.16) as compared to other treatments. Conclusively, developed chunks of treatment 3 are physicochemical and organoleptically considered best, as it is helpful to sustain life stability of muskmelon and enhance its marketability.
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Affiliation(s)
- Ahmad Din
- Ayub Agricultural Research InstituteFaisalabadPakistan
| | - Muhammad Nadeem
- Institute of Food Science & NutritionUniversity of SargodhaSargodhaPakistan
| | - Farhan Saeed
- Institute of Home & Food SciencesGovernment College UniversityFaisalabadPakistan
| | | | - Tabussam Tufail
- Institute of Home & Food SciencesGovernment College UniversityFaisalabadPakistan
| | - Huma Bader Ul Ain
- Institute of Home & Food SciencesGovernment College UniversityFaisalabadPakistan
| | - Zarina Mushtaq
- Institute of Home & Food SciencesGovernment College UniversityFaisalabadPakistan
| | - Shahzad Hussain
- College of Food and Agricultural SciencesKing Saud UniversityRiyadhSaudi Arabia
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15
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Affiliation(s)
| | | | - Marcus A. Glomb
- Institut für Chemie – LebensmittelchemieMartin‐Luther‐Universität Halle‐Wittenberg Kurt‐Mothes‐Str. 2 D‐06120 Halle (Saale)
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16
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Bobo-García G, Arroqui C, Merino G, Vírseda P. Antibrowning Compounds for Minimally Processed Potatoes: A Review. FOOD REVIEWS INTERNATIONAL 2019. [DOI: 10.1080/87559129.2019.1650761] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Gloria Bobo-García
- Institute on Innovation and Sustainable Development in Food Chain - ISFOOD, Research Group ALITEC, Department of Agronomy, Biotechnology and Food, Public University of Navarre, Pamplona, Spain
| | - Cristina Arroqui
- Institute on Innovation and Sustainable Development in Food Chain - ISFOOD, Research Group ALITEC, Department of Agronomy, Biotechnology and Food, Public University of Navarre, Pamplona, Spain
| | - Gorka Merino
- Institute on Innovation and Sustainable Development in Food Chain - ISFOOD, Research Group ALITEC, Department of Agronomy, Biotechnology and Food, Public University of Navarre, Pamplona, Spain
| | - Paloma Vírseda
- Institute on Innovation and Sustainable Development in Food Chain - ISFOOD, Research Group ALITEC, Department of Agronomy, Biotechnology and Food, Public University of Navarre, Pamplona, Spain
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17
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Yıldız G. CONTROL OF ENZYMATIC BROWNING IN POTATO WITH CALCIUM CHLORIDE AND ASCORBIC ACID COATINGS. ACTA ACUST UNITED AC 2019. [DOI: 10.3153/fh19013] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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18
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Full inhibition of enzymatic browning in the presence of thiol-functionalised silica nanomaterial. Food Chem 2018; 241:199-205. [DOI: 10.1016/j.foodchem.2017.08.059] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2017] [Revised: 08/17/2017] [Accepted: 08/18/2017] [Indexed: 11/23/2022]
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19
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Derardja AE, Pretzler M, Kampatsikas I, Barkat M, Rompel A. Purification and Characterization of Latent Polyphenol Oxidase from Apricot (Prunus armeniaca L.). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:8203-8212. [PMID: 28812349 PMCID: PMC5609118 DOI: 10.1021/acs.jafc.7b03210] [Citation(s) in RCA: 50] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/07/2023]
Abstract
Polyphenol oxidase from apricot (Prunus armeniaca) (PaPPO) was purified in its latent form (L-PaPPO), and the molecular weight was determined to be 63 kDa by SDS-PAGE. L-PaPPO was activated in the presence of substrate at low pH. The activity was enhanced by CuSO4 and low concentrations (≤ 2 mM) of SDS. PaPPO has its pH and temperature optimum at pH 4.5 and 45 °C for catechol as substrate. It showed diphenolase activity and highest affinity toward 4-methylcatechol (KM = 2.0 mM) and chlorogenic acid (KM = 2.7 mM). L-PaPPO was found to be spontaneously activated during storage at 4 °C, creating a new band at 38 kDa representing the activated form (A-PaPPO). The mass of A-PaPPO was determined by mass spectrometry as 37 455.6 Da (Asp102 → Leu429). Both L-PaPPO and A-PaPPO were identified as polyphenol oxidase corresponding to the known PaPPO sequence (UniProt O81103 ) by means of peptide mass fingerprinting.
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Affiliation(s)
- Ala eddine Derardja
- Universität
Wien, Fakultät für Chemie,
Institut für Biophysikalische Chemie, Althanstraße 14, 1090 Wien, Austria
- Laboratoire
Bioqual, INATAA, Université des Frères
Mentouri, Constantine
1, Route de Ain El-Bey, 25000 Constantine, Algeria
| | - Matthias Pretzler
- Universität
Wien, Fakultät für Chemie,
Institut für Biophysikalische Chemie, Althanstraße 14, 1090 Wien, Austria
| | - Ioannis Kampatsikas
- Universität
Wien, Fakultät für Chemie,
Institut für Biophysikalische Chemie, Althanstraße 14, 1090 Wien, Austria
| | - Malika Barkat
- Laboratoire
Bioqual, INATAA, Université des Frères
Mentouri, Constantine
1, Route de Ain El-Bey, 25000 Constantine, Algeria
| | - Annette Rompel
- Universität
Wien, Fakultät für Chemie,
Institut für Biophysikalische Chemie, Althanstraße 14, 1090 Wien, Austria
- Fax: +43-1-4277-852502. Tel: +43-1-4277-52502. E-mail:
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Goyal P, Chugh LK. Shelf life determinants and enzyme activities of pearl millet: a comparison of changes in stored flour of hybrids, CMS lines, inbreds and composites. Journal of Food Science and Technology 2017; 54:3161-3169. [PMID: 28974801 DOI: 10.1007/s13197-017-2752-z] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 06/16/2017] [Accepted: 07/07/2017] [Indexed: 11/25/2022]
Abstract
Shelf life of pearl millet flour is very short because of rapid development of rancidity. This investigation was carried out in view of generating breeding material for development of low rancid pearl millet hybrids/varieties. Flour of twenty-one genotypes; seven hybrids, seven CMS lines, five inbreds and two composites stored in covered aluminium boxes at 37 °C for 30 days along with respective fresh flour was analysed for shelf life indicators/determinants. Crude fat content and fat acidity (FA) of fresh flour of the genotypes varied from 3.8 to 7.2% and 11 to 75 mg KOH/100 g d.m., respectively. FA in stored flour ranged between 180 and 330 mg KOH/100 g d.m. After storage, magnitude of decrease in pH of water extract of flour of the genotypes varied from 0.15 to 0.44. Activity of peroxidase (POX) varied from 378 to 588 units in control flour and irrespective of the genotypes decreased upon storage. Increase in FA (difference between FA of fresh and stored flour) rather total build up of FA was positively associated with crude fat content (r = 0.440*) indicated comparatively more prominent role of lipolytic enzymes. Chemical changes taking place in water soluble fraction of flour were independent of fat content as no correlation was discerned between fat content and decrease in pH. Among the hybrids, HHB 197 had lowest crude fat content (4.7%), lowest total build up FA (212 mg KOH/100 g d.m.), slowest increase in FA (191 mg KOH/100 g d.m.), least decrease in pH (0.31) of water soluble fraction flour during storage and lowest activity of POX in fresh flour (377 units/g d.m). Among all the tested CMS lines, inbreds and composites, HBL 11 showed pattern of quantitative changes in FA, pH and POX activity similar to the hybrid HHB 197 and was identified a promising inbred for developing low-rancid pearl millet variety or hybrid.
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Affiliation(s)
- Preeti Goyal
- Department of Chemistry and Biochemistry, CCS Haryana Agricultural University, Hisar, India
| | - L K Chugh
- Pearl Millet Quality Lab, Department of Genetics and Plant Breeding, CCS Haryana Agricultural University, Hisar, India
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21
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Proença DN, Grass G, Morais PV. Understanding pine wilt disease: roles of the pine endophytic bacteria and of the bacteria carried by the disease-causing pinewood nematode. Microbiologyopen 2017; 6:e00415. [PMID: 27785885 PMCID: PMC5387314 DOI: 10.1002/mbo3.415] [Citation(s) in RCA: 52] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2016] [Revised: 09/16/2016] [Accepted: 09/21/2016] [Indexed: 12/03/2022] Open
Abstract
Pine wilt disease (PWD) is one of the most destructive diseases in trees of the genus Pinus and is responsible for environmental and economic losses around the world. The only known causal agent of the disease is the pinewood nematode (PWN) Bursaphelenchus xylophilus. Despite that, bacteria belonging to several different genera have been found associated with PWN and their roles in the development of PWD have been suggested. Molecular methodologies and the new era of genomics have revealed different perspectives to the problem, recognizing the manifold interactions between different organisms involved in the disease. Here, we reviewed the possible roles of nematode-carried bacteria in PWD, what could be the definition of this group of microorganisms and questioned their origin as possible endophytes, discussing their relation within the endophytic community of pine trees. The diversity of the nematode-carried bacteria and the diversity of pine tree endophytes, reported until now, is revised in detail in this review. What could signify a synergetic effect with PWN harming the plant, or what could equip bacteria with functions to control the presence of nematodes inside the tree, is outlined as two possible roles of the microbial community in the etiology of this disease. An emphasis is put on the potential revealed by the genomic data of isolated organisms in their potential activities as effective tools in PWD management.
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Affiliation(s)
- Diogo N. Proença
- CEMUCUniversity of CoimbraCoimbraPortugal
- Department of Biology and CESAMUniversity of AveiroAveiroPortugal
| | - Gregor Grass
- Bundeswehr Institute of MicrobiologyMunichGermany
| | - Paula V. Morais
- CEMUCUniversity of CoimbraCoimbraPortugal
- Department of Life SciencesUniversity of CoimbraCoimbraPortugal
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22
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Application of mesoporous silica materials for the immobilization of polyphenol oxidase. Food Chem 2017; 217:360-363. [DOI: 10.1016/j.foodchem.2016.08.027] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2016] [Revised: 08/08/2016] [Accepted: 08/10/2016] [Indexed: 11/22/2022]
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23
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Labadie C, Cerutti C, Carlin F. Fate and control of pathogenic and spoilage micro-organisms in orange blossom (Citrus aurantium) and rose flower (Rosa centifolia) hydrosols. J Appl Microbiol 2016; 121:1568-1579. [DOI: 10.1111/jam.13293] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2016] [Revised: 08/01/2016] [Accepted: 08/29/2016] [Indexed: 10/21/2022]
Affiliation(s)
- C. Labadie
- Albert Vieille SAS; Vallauris France
- UMR408 SQPOV “Sécurité et Qualité des Produits d'Origine Végétale”; INRA; Avignon Université; Avignon France
| | | | - F. Carlin
- UMR408 SQPOV “Sécurité et Qualité des Produits d'Origine Végétale”; INRA; Avignon Université; Avignon France
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24
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Techakanon C, Gradziel TM, Zhang L, Barrett DM. The Impact of Maturity Stage on Cell Membrane Integrity and Enzymatic Browning Reactions in High Pressure Processed Peaches (Prunus persica). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2016; 64:7216-7224. [PMID: 27556337 DOI: 10.1021/acs.jafc.6b02252] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
Fruit maturity is an important factor associated with final product quality, and it may have an effect on the level of browning in peaches that are high pressure processed (HPP). Peaches from three different maturities, as determined by firmness (M1 = 50-55 N, M2 = 35-40 N, and M3 = 15-20 N), were subjected to pressure levels at 0.1, 200, and 400 MPa for 10 min. The damage from HPP treatment results in loss of fruit integrity and the development of browning during storage. Increasing pressure levels of HPP treatment resulted in greater damage, particularly in the more mature peaches, as determined by shifts in transverse relaxation time (T2) of the vacuolar component and by light microscopy. The discoloration of peach slices of different maturities processed at the same pressure was comparable, indicating that the effect of pressure level is greater than that of maturity in the development of browning.
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Affiliation(s)
- Chukwan Techakanon
- Department of Food Science and Technology, University of California-Davis , One Shields Avenue, Davis, California 95616, United States
- Faculty of Science and Industrial Technology, Prince of Songkla University , Surat Thani Campus, 31 Makham Tia, Muang Surat Thani, Suratthani 84000, Thailand
| | - Thomas M Gradziel
- Department of Pomology, University of California-Davis , One Shields Avenue, Davis, California 95616, United States
| | - Lu Zhang
- Department of Food Science and Technology, University of California-Davis , One Shields Avenue, Davis, California 95616, United States
- Department of Applied Biology & Chemical Technology, The Hong Kong Polytechnic University , Kowloon, Hong Kong SAR, China
| | - Diane M Barrett
- Department of Food Science and Technology, University of California-Davis , One Shields Avenue, Davis, California 95616, United States
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25
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Sayaslan A, Seib PA, Chung OK. Wet-Milling of Flours from Red, White and Low-Polyphenol Oxidase White Wheats. FOOD SCI TECHNOL INT 2016. [DOI: 10.1177/1082013205056778] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Straight-grade and high-yield flours milled from red, white and low-polyphenol oxidase (PPO) activity white wheats were wet-milled to give gluten, starch, tailings and water-soluble fractions. Wet gluten fractions were either oven-dried or freeze-dried and ground to obtain dry gluten. White wheats yielded slightly more flour with higher lightness ( L*) than the red wheat. The wet-milling properties of all flours were comparable. The wet and oven-dried gluten fractions isolated from the low-PPO flours were the lightest, followed by the gluten fractions from the white and red wheat flours. The L* of the oven-dried gluten fractions from the low-PPO flours were ~ 1-3% higher than those from the white and red wheat flours. As the flour yield increased, the L* of the dry gluten fractions from all flours decreased likewise. However, the high-yield low-PPO white wheat flour gave the dry gluten with almost equal L* to the gluten isolated from the straight-grade red wheat flour, indicating the potential of the low-PPO white wheat flour in manufacturing brighter gluten.
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Affiliation(s)
- A. Sayaslan
- Department of Food Engineering, Gaziosmanpas University, Tokat 60240, Turkey
| | - P. A. Seib
- Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506, USA
| | - O. K. Chung
- USDA/ARS Grain Marketing and Production Research Center, Manhattan, KS 66502, USA
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26
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Hystad SM, Giroux MJ, Martin JM. Impact of Null Polyphenol Oxidase Alleles on White Salted Noodles. Cereal Chem 2016. [DOI: 10.1094/cchem-05-15-0105-r] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Steven M. Hystad
- Department of Plant Sciences and Plant Pathology, Montana State University, Bozeman, MT 59717, U.S.A
| | - Michael J. Giroux
- Department of Plant Sciences and Plant Pathology, Montana State University, Bozeman, MT 59717, U.S.A
| | - John M. Martin
- Department of Plant Sciences and Plant Pathology, Montana State University, Bozeman, MT 59717, U.S.A
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27
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Real-time monitoring of color variations of apple slices and effects of pre-treatment and drying air temperature. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2016. [DOI: 10.1007/s11694-016-9328-x] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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28
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Lin H, Ng AWR, Wong CW. Partial purification and characterization of polyphenol oxidase from Chinese parsley ( Coriandrum sativum). Food Sci Biotechnol 2016; 25:91-96. [PMID: 30263491 DOI: 10.1007/s10068-016-0103-x] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2015] [Revised: 01/30/2016] [Accepted: 02/23/2016] [Indexed: 11/24/2022] Open
Abstract
Purification and characterization of polyphenol oxidase (PPO) from Chinese parsley (Coriandrum sativum) were achieved. Crude PPO exhibited an enzyme activity of 1,952.24 EU/mL. PPO was partially purified up to 6.52x with a 10.89% yield using gel filtration chromatography. Maximal PPO activity was found at 35°C, pH 8.0 for 4-methylcatechol and at 40°C, pH 7.0 for catechol. PPO showed a higher affinity towards 4-methylcatechol, but a higher thermal stability when reacting with catechol. LCysteine was a better inhibitor than citric acid for reducing PPO activity at concentrations of 1 and 3mM in the presence of either substrate. Two 46 kDa isoenzymes were identified using SDS-PAGE. Isolation and characterization of Chinese parsley serves as a guideline for prediction of enzyme behavior leading to effective prevention of enzymatic browning during processing and storage, including inhibition and inactivation of PPO.
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Affiliation(s)
- Hanbin Lin
- Department of Biotechnology, Faculty of Applied Sciences, UCSI University, Cheras, 56000 Kuala Lumpur, Malaysia
| | - Allan Wee Ren Ng
- Department of Biotechnology, Faculty of Applied Sciences, UCSI University, Cheras, 56000 Kuala Lumpur, Malaysia
| | - Chen Wai Wong
- Department of Biotechnology, Faculty of Applied Sciences, UCSI University, Cheras, 56000 Kuala Lumpur, Malaysia
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29
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Hystad SM, Martin JM, Graybosch RA, Giroux MJ. Genetic characterization and expression analysis of wheat (Triticum aestivum) line 07OR1074 exhibiting very low polyphenol oxidase (PPO) activity. TAG. THEORETICAL AND APPLIED GENETICS. THEORETISCHE UND ANGEWANDTE GENETIK 2015; 128:1605-1615. [PMID: 25982131 DOI: 10.1007/s00122-015-2535-8] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/02/2015] [Accepted: 05/02/2015] [Indexed: 06/04/2023]
Abstract
Characterized novel mutations present at Ppo loci account for the substantial reduction of the total kernel PPO activity present in a putative null Ppo - A1 genetic background. Wheat (Triticum aestivum) polyphenol oxidase (PPO) contributes to the time-dependent discoloration of Asian noodles. Wheat contains multiple paralogous and orthologous Ppo genes, Ppo-A1, Ppo-D1, Ppo-A2, Ppo-D2, and Ppo-B2, expressed in wheat kernels. To date, wheat noodle color improvement efforts have focused on breeding cultivars containing Ppo-D1 and Ppo-A1 alleles conferring reduced PPO activity. A major impediment to wheat quality improvement is a lack of additional Ppo alleles conferring reduced kernel PPO. In this study, a previously reported very low PPO line, 07OR1074, was found to contain a novel allele at Ppo-A2 and null alleles at the Ppo-A1 and Ppo-D1 loci. To examine the impact of each mutation upon kernel PPO, populations were generated from crosses between 07OR1074 and the hard white spring wheat cultivars Choteau and Vida. Expression analysis using RNA-seq demonstrated no detectable Ppo-A1 transcripts in 07OR1074 while Ppo-D1 transcripts were present at less than 10% of that seen in Choteau and Vida. Novel markers specific for the Ppo-D1 and Ppo-A2 mutations discovered in 07OR1074, along with the Ppo-A1 STS marker, were used to screen segregating populations. Evaluation of lines indicated a substantial genotypic effect on PPO with Ppo-A1 and Ppo-D1 alleles contributing significantly to total PPO in both populations. These results show that the novel mutations in Ppo-A1 and Ppo-D1 present in 07OR1074 are both important to lowering overall wheat seed PPO activity and may be useful to produce more desirable and marketable wheat-based products.
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Affiliation(s)
- S M Hystad
- Department of Plant Sciences and Plant Pathology, Montana State University, Bozeman, MT, 59717-3150, USA
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30
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Vasconcelos CM, de Oliveira EB, Rossi SN, Arantes LF, Puschmann R, Chaves JBP. Evaluating Strategies to Control Enzymatic Browning of Minimally Processed Yacon (Smallanthus sonchifolius). FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-015-1558-0] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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31
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Effect of non-thermal hurdles in extending shelf life of cut apples. Journal of Food Science and Technology 2013; 51:4033-9. [PMID: 25477677 DOI: 10.1007/s13197-013-0961-7] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/07/2013] [Accepted: 02/19/2013] [Indexed: 10/27/2022]
Abstract
Pulsed electric fields (PEF), high pressure processing (HPP) and conventional method of heating (90 °C, 60s) were evaluated as blanching methods for fresh cut apples. The settings employed for PEF and HPP were 1.5 kV/cm, 100 pulses, 4 Hz and 600 MPa for 2 min respectively. The blanched samples were soaked in sucrose solution (60°Brix, 60 min) containing ascorbic acid, citric acid, sodium benzoate, and potassium sorbate. The treated samples were packed and pasteurized using either hot water (90 °C, 15 min) or HPP (600 MPa, 10 min). These samples were analyzed for physicochemical and microbiological attributes immediately after treatment and after 2 months of cold storage. The combination of different hurdles in all groups completely inhibited microbial growth. However, in terms of color values and texture retention, the apple cuts treated with PEF followed by hot water pasteurization were of a better quality when compared to HPP pasteurized ones (P < 0.05).
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32
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Mosneaguta R, Alvarez V, Barringer SA. The Effect of Antibrowning Agents on Inhibition of Potato Browning, Volatile Organic Compound Profile, and Microbial Inhibition. J Food Sci 2012; 77:C1234-40. [DOI: 10.1111/j.1750-3841.2012.02957.x] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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33
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Calder BL, Skonberg DI, Davis-Dentici K, Hughes BH, Bolton JC. The effectiveness of ozone and acidulant treatments in extending the refrigerated shelf life of fresh-cut potatoes. J Food Sci 2012; 76:S492-8. [PMID: 22417607 DOI: 10.1111/j.1750-3841.2011.02371.x] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Abstract
The objective of the study was to determine the effectiveness of acidulant dip treatments (with or without aqueous ozone) to reduce enzymatic browning and to extend the shelf life of fresh-cut potato slices during refrigerated storage (4 °C) for 28 d. Potato slices subjected to aqueous ozone (2 ppm) had significantly (P≤ 0.05) higher L-values and lower a-values, but ozone did not appear to have any effect on aerobic plate counts (APCs) or polyphenol oxidase (PPO) activity. NatureSeal (NS) and sodium acid sulfate (SAS) were the most effective acidulant treatments in reducing browning (significantly [P≤ 0.05] higher L-values, lower a-values, and browning index values) regardless of ozone treatment. NS and SAS also had lower PPO activity compared to other treatments on days 0 and 28, and significantly (P≤ 0.05) lower APCs (≤2.00 log CFU/g) over refrigerated storage. Therefore, the SAS treatment was comparable to NS, a commercially available product, and showed promise as an effective antibrowning dip to reduce browning and spoilage in fresh-cut potato products. Practical Application: A 1% SAS dip treatment which included 1% citric and 1% ascorbic acid was found to be an effective antibrowning dip for fresh-cut potatoes along with NatureSeal®'s PS-10, compared to other treatments. They were both effective in maintaining low microbial counts over refrigerated storage. Additionally, aqueous ozone washes (2 ppm) showed significant benefits to reduce browning; however, ozone did not affect microbial counts or PPO enzyme activity. Therefore, the SAS treatment could have potential use in the fruit and vegetable industry to reduce browning and spoilage in fresh-cut potato products.
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Affiliation(s)
- Beth L Calder
- Dept. of Food Science & Human Nutrition, Univ. of Maine, 5735 Hitchner Hall, Orono, ME 04469-5735, USA.
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CHINPRAHAST NINNART, SIRIPATRAWAN UBONRAT, LEERAHAWONG AKASITH, TRAIANANWUTTIKUL KITTIDEJ. EFFECTS OF BLANCHING AND VACUUM IMPREGNATION ON PHYSICOCHEMICAL AND SENSORY PROPERTIES OF INDIAN GOOSEBERRY (PHYLLANTHUS EMBLICAL.). J FOOD PROCESS PRES 2012. [DOI: 10.1111/j.1745-4549.2011.00613.x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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GROTHEER P, VALLES S, SIMONNE A, KIM J, MARSHALL M. POLYPHENOL OXIDASE INHIBITOR(S) FROM GERMAN COCKROACH (BLATTELLA GERMANICA) EXTRACT. J Food Biochem 2011. [DOI: 10.1111/j.1745-4514.2010.00538.x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Röβle C, Gormley T, Brunton N, Butler F. Quality and Antioxidant Properties of Fresh-cut Apple Wedges from 10 Cultivars During Modified Atmosphere Packaging Storage. FOOD SCI TECHNOL INT 2011; 17:267-76. [DOI: 10.1177/1082013210382448] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Antioxidant activity and quality parameters of skin-on apple wedges from 10 cultivars were examined during chill storage and over two growing seasons. Storage of fresh-cut apple wedges had a significant impact on quality parameter indices such as browning index (p < 0.001) and texture firmness (p < 0.001). Headspace gas analysis indicated that the degree of browning negatively correlated to oxygen (-0.69) and positively (0.70) correlated to carbon dioxide levels. Antioxidant capacity as assessed by three in vitro methods (DPPH, FRAP and ORAC) decreased significantly for 9 of the 10 cultivars after 5 days of storage at 3 ± 1 °C (p < 0.001). These indices increased in case of Shampion apples over the same storage period for all three assays. With regard to antioxidant capacity and quality parameters, the cultivars Gloster, Alwa, Idared and Jonica were the best performing overall and could therefore be recommended as a core ingredient in fresh-cut fruit products.
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Affiliation(s)
- C. Röβle
- Ashtown Food Research Centre (Teagasc), Ashtown, Dublin 15, Ireland,
| | - T.R. Gormley
- Institute of Food and Health, University College Dublin, Dublin 4, Ireland
| | - N. Brunton
- Ashtown Food Research Centre (Teagasc), Ashtown, Dublin 15, Ireland
| | - F. Butler
- Biosystems Engineering, University College Dublin, Dublin 4, Ireland
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González-Buesa J, Arias E, Salvador ML, Oria R, Ferrer-Mairal A. Suitability for minimal processing of non-melting clingstone peaches. Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2011.02572.x] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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38
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García-Molina F, Muñoz-Muñoz JL, Martínez-Ortiz F, García-Ruíz PA, Tudela J, García-Cánovas F, Rodríguez-López JN. Tetrahydrofolic Acid is a potent suicide substrate of mushroom tyrosinase. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:1383-1391. [PMID: 21265541 DOI: 10.1021/jf1035433] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
The coenzyme tetrahydrofolic acid is the most rapid suicide substrate of tyrosinase that has been characterized to date. A kinetic study of the suicide inactivation process provides the kinetic constants that characterize it: λ(max), the maximum apparent inactivation constant; r, the partition ratio or the number of turnovers made by one enzyme molecule before inactivation; and k(cat) and K(m), the catalytic and Michaelis constants, respectively. From these values, it is possible to establish the ratio λ(max)/K(m), which represents the potency of the inactivation process. Besides acting as a suicide substrate of tyrosinase, tetrahydrofolic acid reduces o-quinones generated by the enzyme in its action on substrates, such as l-tyrosine and l-DOPA (o-dopaquinone), thus inhibiting enzymatic browning.
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Affiliation(s)
- Francisco García-Molina
- Grupo de Investigación de Enzimología (GENZ), Departamento de Bioquímica y Biología Molecular-A, Facultad de Biología, Universidad de Murcia , Espinardo, Murcia E-30100, Spain
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Bertolino FA, De Vito IE, Messina GA, Fernández H, Raba J. Microfluidic-enzymatic biosensor with immobilized tyrosinase for electrochemical detection of pipemidic acid in pharmaceutical samples. J Electroanal Chem (Lausanne) 2011. [DOI: 10.1016/j.jelechem.2010.12.007] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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de la Rosa LA, Mercado-Mercado G, Rodrigo-García J, González-Aguilar GA, Alvarez-Parrilla E. Peach polyphenol oxidase inhibition by 𝛃-cyclodextrin and 4-hexylresorcinol is substrate dependent La inhibición de la polifenoloxidasa de durazno por 𝛃-ciclodextrina y 4-hexilresorcinol es dependiente del sustrato. CYTA - JOURNAL OF FOOD 2010. [DOI: 10.1080/19476330903146013] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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ÜNAL MÜMIT, ŞENER AYSUN, BOZDOĞAN ADNAN. A COMPARATIVE STUDY OF POLYPHENOL OXIDASE FROM TWO VARIETIES OF QUINCE (CYDONIA OBLONGA). J Food Biochem 2010. [DOI: 10.1111/j.1745-4514.2009.00283.x] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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42
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Dang QF, Yan JQ, Li Y, Cheng XJ, Liu CS, Chen XG. Chitosan Acetate as an Active Coating Material and Its Effects on the Storing of Prunus avium L. J Food Sci 2010; 75:S125-31. [DOI: 10.1111/j.1750-3841.2009.01483.x] [Citation(s) in RCA: 56] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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O'Neill MB, Rahman MS, Perera CO, Smith B, Melton LD. Color and density of apple cubes dried in air and modified atmosphere. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2009. [DOI: 10.1080/10942919809524577] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Winters A, Heywood S, Farrar K, Donnison I, Thomas A, Webb KJ. Identification of an extensive gene cluster among a family of PPOs in Trifolium pratense L. (red clover) using a large insert BAC library. BMC PLANT BIOLOGY 2009; 9:94. [PMID: 19619287 PMCID: PMC3224681 DOI: 10.1186/1471-2229-9-94] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/26/2009] [Accepted: 07/20/2009] [Indexed: 05/23/2023]
Abstract
BACKGROUND Polyphenol oxidase (PPO) activity in plants is a trait with potential economic, agricultural and environmental impact. In relation to the food industry, PPO-induced browning causes unacceptable discolouration in fruit and vegetables: from an agriculture perspective, PPO can protect plants against pathogens and environmental stress, improve ruminant growth by increasing nitrogen absorption and decreasing nitrogen loss to the environment through the animal's urine. The high PPO legume, red clover, has a significant economic and environmental role in sustaining low-input organic and conventional farms. Molecular markers for a range of important agricultural traits are being developed for red clover and improved knowledge of PPO genes and their structure will facilitate molecular breeding. RESULTS A bacterial artificial chromosome (BAC) library comprising 26,016 BAC clones with an average 135 Kb insert size, was constructed from Trifolium pratense L. (red clover), a diploid legume with a haploid genome size of 440-637 Mb. Library coverage of 6-8 genome equivalents ensured good representation of genes: the library was screened for polyphenol oxidase (PPO) genes.Two single copy PPO genes, PPO4 and PPO5, were identified to add to a family of three, previously reported, paralogous genes (PPO1-PPO3). Multiple PPO1 copies were identified and characterised revealing a subfamily comprising three variants PPO1/2, PPO1/4 and PPO1/5. Six PPO genes clustered within the genome: four separate BAC clones could be assembled onto a predicted 190-510 Kb single BAC contig. CONCLUSION A PPO gene family in red clover resides as a cluster of at least 6 genes. Three of these genes have high homology, suggesting a more recent evolutionary event. This PPO cluster covers a longer region of the genome than clusters detected in rice or previously reported in tomato. Full-length coding sequences from PPO4, PPO5, PPO1/5 and PPO1/4 will facilitate functional studies and provide genetic markers for plant breeding.
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Affiliation(s)
- Ana Winters
- Institute of Biological, Environmental and Rural Sciences, Aberystwyth University, Gogerddan, Aberystwyth, Ceredigion, SY23 3EB, UK
| | - Sue Heywood
- CNAP Artemisia Research Project, Department of Biology – Area 7, University of York, Heslington, PO Box 373, York, YO10 5YW, UK
| | - Kerrie Farrar
- Institute of Biological, Environmental and Rural Sciences, Aberystwyth University, Gogerddan, Aberystwyth, Ceredigion, SY23 3EB, UK
| | - Iain Donnison
- Institute of Biological, Environmental and Rural Sciences, Aberystwyth University, Gogerddan, Aberystwyth, Ceredigion, SY23 3EB, UK
| | - Ann Thomas
- Institute of Biological, Environmental and Rural Sciences, Aberystwyth University, Gogerddan, Aberystwyth, Ceredigion, SY23 3EB, UK
| | - K Judith Webb
- Institute of Biological, Environmental and Rural Sciences, Aberystwyth University, Gogerddan, Aberystwyth, Ceredigion, SY23 3EB, UK
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Benjawan C, Chutichudet P. Control of skin colour and polyphenol oxidase activity in santol fruit by dipping in organic acid solution. Pak J Biol Sci 2009; 12:852-8. [PMID: 19803119 DOI: 10.3923/pjbs.2009.852.858] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
This laboratory experiment was carried out at the Department of Agricultural Technology, Mahasarakham University, Northeast Thailand during July and August 2008. The experiment aimed to determine an effective natural organic acid that would delay the unattractive skin browning of santol fruit, while at the same time not damaging the quality of the fruit. The experiment included a study of the fruit's polyphenol oxidase (PPO) activity, phenolic content and quinone content, as they relate to colour and a study of total soluble solid content, pH, titratable acidity and vitamin C content as they relate to fruit quality. A Completely Randomized Design (CRD) with four replications was used. Each replication consisted of 10 fruits. Santol fruit was harvested at 145 days after full bloom and dipped for 30 min in aqueous solutions of two organic acids that were used as treatments, i.e., 0% for T1 (control), 5% citric acid for T2, 5% ascorbic acid for T3, 10% citric acid for T4 and 10% ascorbic acid for T5 and stored at room temperature (28 degrees C, 90% R.H.) to investigate the effect of the acid on fruit weight, skin colour, PPO activity and other internal parameters. The results showed that the most appropriate anti-browning agent for santol fruit was found with T2. It gave the highest mean values, 57.37 and 55.95, of brightness (L*) at 4 and 10 Days After Storage (DAS), respectively. In addition, PPO activity of flesh tissue was lowest for T2 with mean values of 0.0078 to 0.0092 by 0 and 300 S, respectively. The phenolic content in the flesh tissue significantly increased with an increase in numbers ofDAS, whereas the reverse was found with the pH level in the fruits. They were lowest for T2, with mean values of 6.00, by 10 DAS. There were no significant differences among the treatments in any of the measured Total Soluble Solids (TSS), Titratable Acidity (TA) and vitamin C content.
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Affiliation(s)
- Chutichudet Benjawan
- Department of Agricultural Technology, Faculty of Technology, Mahasarakham University, Mahasarakham 44000, Thailand
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DEGL'INNOOCENTI ELENA, PARDOSSI ALBERTO, TATTINI MASSIMILIANO, GUIDI LUCIA. PHENOLIC COMPOUNDS AND ANTIOXIDANT POWER IN MINIMALLY PROCESSED SALAD. J Food Biochem 2008. [DOI: 10.1111/j.1745-4514.2008.00188.x] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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47
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Queiroz C, Mendes Lopes ML, Fialho E, Valente-Mesquita VL. Polyphenol Oxidase: Characteristics and Mechanisms of Browning Control. FOOD REVIEWS INTERNATIONAL 2008. [DOI: 10.1080/87559120802089332] [Citation(s) in RCA: 150] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Marles MAS, Vandenberg A, Bett KE. Polyphenol oxidase activity and differential accumulation of polyphenolics in seed coats of pinto bean (Phaseolus vulgaris L.) characterize postharvest color changes. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:7049-7056. [PMID: 18666779 DOI: 10.1021/jf8004367] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
Postharvest darkening of pinto bean (Phaseolus vulgaris L.) was evaluated in a population of recombinant inbred lines derived from a cross between CDC Pintium (a regular-darkening line) and 1533-15 (a slow-darkening line). Flavonoid metabolite concentrations, polyphenol oxidase activity, lignin concentration, and seed coat anatomy characteristics were assessed for cosegregation with the darkening phenotype. Significantly lower kaempferol concentrations (p = 0.00001) together with differences in polyphenol oxidase activity (p = 0.0045) were two of the key findings associated with these recombinant inbred lines. In addition, two different assays (thioglycolic acid and Klason lignin) to quantify lignin together with an assessment of extractable condensed tannin were used to estimate the contribution of these polymers to changes in the seed coat tissue. This is the first report of precise biochemical characterization of polyphenolics that associate with postharvest darkening in legumes.
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Affiliation(s)
- M A Susan Marles
- Department of Plant Sciences, University of Saskatchewan, 51 Campus Drive, Saskatoon, Saskatchewan, Canada S7N 5A8.
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Arias E, González J, Peiró JM, Oria R, Lopez-Buesa P. Browning Prevention by Ascorbic Acid and 4-Hexylresorcinol: Different Mechanisms of Action on Polyphenol Oxidase in the Presence and in the Absence of Substrates. J Food Sci 2007; 72:C464-70. [DOI: 10.1111/j.1750-3841.2007.00514.x] [Citation(s) in RCA: 44] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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50
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Arias E, González J, Oria R, Lopez-Buesa P. Ascorbic Acid and 4-Hexylresorcinol Effects on Pear PPO and PPO Catalyzed Browning Reaction. J Food Sci 2007; 72:C422-9. [DOI: 10.1111/j.1750-3841.2007.00484.x] [Citation(s) in RCA: 50] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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