Activation and inactivation mechanisms of polyphenol oxidase during thermal and non-thermal methods of food processing

Iqbal, Aamir; Murtaza, Ayesha; Ahmad, Ishtiaq; Ahmed, Aafaque; Xu, Xiaoyun

doi:10.1016/j.fbp.2019.07.006

Cited by 109 publications

(76 citation statements)

References 115 publications

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“…The inhibition of PPO was intensified when the heating temperature or treating time was increased. PPO activities of sugarcane juice after heating for 30 s ranged from 60 to 70 0.001ΔA420/min.The patent PPO could also be found in food after high‐temperature and short‐time processing (Iqbal et al., 2019). PPO is mainly studied as a browning caused enzyme in sugarcane juice (Brochier, Mercali, & Marczak, 2018; Saxena, Makroo, & Srivastava, 2016).…”

Section: Resultsmentioning

confidence: 99%

Degradations of aroma characteristics and changes of aroma related compounds, PPO activity, and antioxidant capacity in sugarcane juice during thermal process

Wang

Deng

Peng

et al. 2020

Journal of Food Science

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Alterations of aroma properties and aroma-related attributes of sugarcane juice during thermal processing under different temperatures (90, 100, and 110 • C) and treating time (10 s, 20 s, and 30 s) were assessed in this study. Changes in the volatility of aroma compounds were extremely complicated and respected to thermal processing conditions. Fructose, serine, and glutanic acid of sugarcane juice were increased at first and decreased at the end of treatment at high temperature. Phenolic compounds and PPO activity presented the decrease trends throughout the thermal treatment. The thermal processing of sugarcane juice could be roughly divided into three stages based on the cluster analysis of all the data in this study. Sugars, amino acids, and phenolic compounds might be important potential precursors of aroma deteriorating reactions. The comprehensive analysis of aroma relevant compounds and enzyme activities was beneficial for the investigation of degradation mechanism of aroma for sugarcane juice, and providing a theoretical basis for optimization of juice processing.Practical Application: This study demonstrated the changing process of aroma quality and associated compounds in sugarcane juice during thermal processing. This could help to find out the reasons of aroma degradations in sugarcane juice and other thermal sensitive juice. Our manuscript created a paradigm for future studies on the aroma quality control and parameter optimization during the processing of fruit and vegetable juice.

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Section: Resultsmentioning

confidence: 99%

Degradations of aroma characteristics and changes of aroma related compounds, PPO activity, and antioxidant capacity in sugarcane juice during thermal process

Wang

Deng

Peng

et al. 2020

Journal of Food Science

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“…As stated earlier, heat treatment inactivates alliinase, thereby reducing the bioactive contents of the Allium product and diminishing the anticancer effects of these vegetable [ 101 ]. Additionally, heat may also alter the appearance of vegetables and result in unacceptable quality losses [ 102 ]. There is a general consensus that controlling the enzymatic activity in order to achieve the desired health benefits is of vital importance [ 103 , 104 ].…”

Section: Plant-derived Sulfur Compounds—gsls and Oscsmentioning

confidence: 99%

Health Benefits of Plant-Derived Sulfur Compounds, Glucosinolates, and Organosulfur Compounds

et al. 2020

Self Cite

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The broad spectrum of the mechanism of action of immune-boosting natural compounds as well as the complex nature of the food matrices make researching the health benefits of various food products a complicated task. Moreover, many routes are involved in the action of most natural compounds that lead to the inhibition of chronic inflammation, which results in a decrease in the ability to remove a pathogen asymptomatically and is connected to various pathological events, such as cancer. A number of cancers have been associated with inflammatory processes. The current review strives to answer the question of whether plant-derived sulfur compounds could be beneficial in cancer prevention and therapy. This review focuses on the two main sources of natural sulfur compounds: alliaceous and cruciferous vegetables. Through the presentation of scientific data which deal with the study of the chosen compounds in cancer (cell lines, animal models, and human studies), the discussion of food processing’s influence on immune-boosting food content is presented. Additionally, it is demonstrated that there is still a need to precisely demonstrate the bioavailability of sulfur-containing compounds from various types of functional food, since the inappropriate preparation of vegetables can significantly reduce the content of beneficial sulfur compounds. Additionally, there is an urgent need to carry out more epidemiological studies to reveal the benefits of several natural compounds in cancer prevention and therapy.

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“…Therefore, the production of diversified food products without using chemical ingredients such as sodium metabisulphate has become a primary matter of concern in the food processing industries. Moreover, new advanced techniques such as high hydrostatic pressure (HHP) have emerged to preserve the nutritional content and colour of final dried products [32,33]. However, the application of these sophisticated techniques might be challenging to small and medium (S&M) scale processing units due to lack of technical knowledge and economic cost.…”

Section: Apple Cultivarmentioning

confidence: 99%

Optimisation of Physical and Chemical Treatments to Control Browning Development and Enzymatic Activity on Fresh-cut Apple Slices

Shrestha

Kulig

Moscetti

et al. 2020

Foods

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Optimisation of processing time and pre-treatments are crucial factors prior to apple drying to produce a high-quality product. The purpose of the present study was to test the utility of physical (hot-water, HWB and steam blanching, SB) and chemical (1% ascorbic acid, AA; and 1% citric acid, CA) treatments, alone or in combination in reducing surface discolouration as well as oxidative enzyme activity in apple slices (cv. Golden Delicious and Elstar) exposed to air at room temperature for 0, 30 and 60 min. The total colour change (ΔE) for Golden Delicious was equal to 2.38, 2.68, and 4.05 after 0, 30 and 60 min of air exposure, respectively. Dipping in AA solution (1% w/v) was found to be the best treatment to limit surface discolouration of both apple cultivars. The best heat treatments to inhibit polyphenol oxidase/peroxidase enzymes activity were 70 °C HWB for Golden Delicious and 60 °C HWB for Elstar slices, both in combination with a solution of 1% AA and 1% CA. The tested apple cultivars were found to require different treatments at minimum ambient air exposure to obtain the best surface colour condition.

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Activation and inactivation mechanisms of polyphenol oxidase during thermal and non-thermal methods of food processing

Cited by 109 publications

References 115 publications

Degradations of aroma characteristics and changes of aroma related compounds, PPO activity, and antioxidant capacity in sugarcane juice during thermal process

Degradations of aroma characteristics and changes of aroma related compounds, PPO activity, and antioxidant capacity in sugarcane juice during thermal process

Health Benefits of Plant-Derived Sulfur Compounds, Glucosinolates, and Organosulfur Compounds

Optimisation of Physical and Chemical Treatments to Control Browning Development and Enzymatic Activity on Fresh-cut Apple Slices

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