Antibrowning Compounds for Minimally Processed Potatoes: A Review

Bobo, Gloria; Arroqui, C.; Merino, Gorka; Vı́rseda, P.

doi:10.1080/87559129.2019.1650761

Cited by 32 publications

(26 citation statements)

References 84 publications

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“…Studying the browning phenomenon encompasses the whole process of melanin formation, from the genes to the final macromolecules. Consequently, besides genetic engineering and physical methods, search for various chelating agents, reducing agents, acidulants, and enzyme inhibitors as the influential means on the activities of PPOs and their reactions are among the top targets of these studies (Bobo‐García et al, 2020).…”

Section: Resultsmentioning

confidence: 99%

Toward more specific inhibitor for Solanum tuberosum polyphenol oxidase through a structural insight into its activities and inhibition

et al. 2021

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To prevent enzymatic browning, applying a polyphenol oxidase (PPO) inhibitor is more desirable, especially when the freshness of the product matters. Most of the inhibition studies were done on mushroom tyrosinase (MT) while the literature indicates that MT and PPO of Solanum tuberosum (PPOsol) respond differently to the same modulator despite their similar active sites. This research was conducted to deepen our knowledge about PPOsol and introduce a more specific inhibitor for this enzyme to be used in controlling the enzymatic browning of potatoes. A modified procedure was developed for PPOsol purification. The enzyme was subjected to some essential physicochemical and kinetics studies. In parallel to the comparable physicochemical properties, homology modeling revealed high structural similarity between Solanum lycopersicum PPO (PPOsly) and PPOsol except for their active site pockets. Accordingly, PPOsol showed 5.1‐ and 34‐fold higher affinity toward chlorogenic acid compared with two PPOsly isozymes. Alike PPOsly, PPOsol showed monophenolase activity but it was inactive toward L‐tyrosine and p‐coumaric acid. Based on structural criteria, phthalic acid, cinnamic acid, ferulic acid, and vanillin were selected and thoroughly examined for inhibition of the catecholase activity of PPOsol. Although all these substances inhibited PPOsol in mixed‐inhibition mode, the results were strongly in favor of vanillin with IC50 < 1.37 mM and Ki < 1.2 mM. Practical applications There are subtle structural differences in the active site pockets of polyphenol oxidase (PPOs) of various fruits, vegetables, and crops. Consequently, to introduce an efficient inhibitor for hindering enzymatic browning of crop products, it is essential to have detailed knowledge about the structure and activity of its PPO as the main player of this undesirable phenomenon. Results of this study not only shed light on the physicochemical properties of PPOsol but can also be used in making various formulations for safe controlling enzymatic browning of potatoes, especially fresh‐cut and minimally processed products, and similar crops products during postharvest and the processes of products preparations.

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Section: Resultsmentioning

confidence: 99%

Toward more specific inhibitor for Solanum tuberosum polyphenol oxidase through a structural insight into its activities and inhibition

et al. 2021

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“…Anti-browning processing Fresh-cut fruits, vegetables, and aquatic products are susceptible to browning during storage, and enzyme-mediated oxidation of phenols is one of the main induction factors. 92,93 Browning frequently occurs because of peroxidase-mediated oxidation of guaiacol, 91 which dramatically influences its appearance and commercial value. Wang et al 94 optimized a color-protection process for fresh-cut S. trifolia tuber: fresh-cut S. trifolia tuber was soaked in 0.4% citric acid solution at 80°C for 60 s, then immersed in a solution containing 0.2% sodium bisulfite, 0.02% zinc acetate, and 0.08% phytic acid for 20 min at room temperature.…”

Section: Food Processing and Products Of S Trifolia Tubermentioning

confidence: 99%

“…However, since 1986, the US Food and Drug Administration has partially restricted the use of sulfites as preservatives, due to their adverse effects on humans, particularly for women and children. 93 Thus the search for green antibrowning technologies of fresh-cut S. trifolia tuber still remains an ongoing concern.…”

Section: Food Processing and Products Of S Trifolia Tubermentioning

confidence: 99%

Sagittaria trifolia tuber: bioconstituents, processing, products, and health benefits

Yang

Wang

et al. 2020

J Sci Food Agric

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Sagittaria trifolia is an aquatic plant that is distributed worldwide. The edible tuber part of S. trifolia is a very common and popular vegetable in China. The aim of the present review is to discuss the discovery of nutraceuticals from S. trifolia tuber by reviewing its major constituents, food processing, food products, and health-promoting benefits. Sagittaria trifolia tuber comprises a series of nutritional and bioactive constituents, including dietary fibers, amino acids, minerals, starches, non-starch polysaccharides, diterpenoids, colchicine, phenols, and organic acids. Food processing affects its flavor, biocomponents, and bioactivity. Numerous S. trifolia tuber-based food products and nutraceuticals have been developed, but new categories of products and the anticipated functions still need to be explored. The non-starch polysaccharides could be the central ingredients that contribute to the plant's antioxidant, hepatoprotective, hypoglycemic, lipid-regulating, and immunostimulatory properties. Of these, antioxidant and hepatoprotective effects have been thoroughly investigated. Procedures for the extraction and purification of polysaccharides influence their health-promoting actions. Overall, S. trifolia tuber is an underutilized aquatic vegetable species that is an emerging subject for nutraceutical research.

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“…The methods to inhibit browning include heat treatment, adding inhibitors, and blocking oxygen. Browning inhibitors are usually used to inhibit browning and extend shelf life [9]. Sodium pyrosulfite is one of the commonly used browning inhibitors [10].…”

Section: Introductionmentioning

confidence: 99%

Detection of Sulfite Dioxide Residue on the Surface of Fresh-Cut Potato Slices Using Near-Infrared Hyperspectral Imaging System and Portable Near-Infrared Spectrometer

et al. 2020

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Sodium pyrosulfite is a browning inhibitor used for the storage of fresh-cut potato slices. Excessive use of sodium pyrosulfite can lead to sulfur dioxide residue, which is harmful for the human body. The sulfur dioxide residue on the surface of fresh-cut potato slices immersed in different concentrations of sodium pyrosulfite solution was classified by near-infrared hyperspectral imaging (NIR-HSI) system and portable near-infrared (NIR) spectrometer. Principal component analysis was used to analyze the object-wise spectra, and support vector machine (SVM) model was established. The classification accuracy of calibration set and prediction set were 98.75% and 95%, respectively. Savitzky–Golay algorithm was used to recognize the important wavelengths, and SVM model was established based on the recognized important wavelengths. The final classification accuracy was slightly less than that based on the full spectra. In addition, the pixel-wise spectra extracted from NIR-HSI system could realize the visualization of different samples, and intuitively reflect the differences among the samples. The results showed that it was feasible to classify the sulfur dioxide residue on the surface of fresh-cut potato slices immersed in different concentration of sodium pyrosulfite solution by NIR spectra. It provided an alternative method for the detection of sulfur dioxide residue on the surface of fresh-cut potato slices.

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Antibrowning Compounds for Minimally Processed Potatoes: A Review

Cited by 32 publications

References 84 publications

Toward more specific inhibitor for Solanum tuberosum polyphenol oxidase through a structural insight into its activities and inhibition

Toward more specific inhibitor for Solanum tuberosum polyphenol oxidase through a structural insight into its activities and inhibition

Sagittaria trifolia tuber: bioconstituents, processing, products, and health benefits

Detection of Sulfite Dioxide Residue on the Surface of Fresh-Cut Potato Slices Using Near-Infrared Hyperspectral Imaging System and Portable Near-Infrared Spectrometer

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