Differential inhibitory effects of organic acids on pear polyphenol oxidase in model systems and pear puree

Liao, Tao; Liu, Junping; Sun, Yuefang; Zou, Liqiang; Zhou, Lei; Liu, Chengmei; Terefe, Netsanet Shiferaw; Liu, Wei

doi:10.1016/j.lwt.2019.108704

Cited by 21 publications

(9 citation statements)

References 33 publications

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“…The L * parameter was used as a measure of ‘lightness’, the a * parameter was used as a measure of the relative red–green intensity, and the b * parameter was used as a measure of relative yellow–blue intensity. Based on these three CIE coordinates, the browning index (BI) was calculated as (1) and (2) [ 25 ]:

…”

Section: Methodsmentioning

confidence: 99%

The Effect of p-Coumaric Acid on Browning Inhibition in Potato Polyphenol Oxidase-Catalyzed Reaction Mixtures

Jiang

Penner

2022

Foods

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There has been considerable interest in using natural polyphenol oxidase (PPO) inhibitors to control browning in fruit and vegetable products. p-Coumaric acid (pCA), a common secondary metabolite of plants, has been studied as an inhibitor of PPOs/tyrosinases from several foods (e.g., mushroom, apple, and potato). However, studies on the use of pCA for the inhibition of PPO-initiated browning in actual food systems are limited. Therefore, a study was carried out to ascertain the efficacy of using pCA to limit PPO-initiated browning in fresh potato juice. The extent of browning inhibition by pCA was shown to be reaction system-dependent. Browning in potato juice was unexpectedly enhanced by the addition of pCA. This was interpreted as pCA acting as an alternative substrate with significantly higher browning efficiency; extent of browning under this condition was higher than that observed in the native potato juice. The addition of pCA to any of the model reaction mixtures (i.e., those containing semi-purified enzymes and substrates) significantly inhibited browning. The discrepancy in pCA effects on browning inhibition in different reaction systems is postulated to be mainly due to non-enzyme and non-substrate components in potato juice that participate in the post-PPO reaction sequences, which ultimately lead to brown color formation.

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…”

Section: Methodsmentioning

confidence: 99%

The Effect of p-Coumaric Acid on Browning Inhibition in Potato Polyphenol Oxidase-Catalyzed Reaction Mixtures

Jiang

Penner

2022

Foods

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“…and it has been stated that it can also be variety-dependent (Liao et al, 2020). Higher inhibitory activities were observed for the enzymes extracted from mushroom, obtaining a decrease in PPO activity of 73.6 ± 4.29% at a concentration of 7.5 mg/mL.…”

Section: Polyphenol Oxidase (Ppo) Activity Inhibitionmentioning

confidence: 98%

“…FA was also used in Chinese water chest-nut to prevent yellowing, inhibiting not only PPO, but also preventing the increase of other compounds naturally present in chest-nut that contribute to its yellowing process, namely eriodyctiol and naringenin (Song et al, 2019). In addition, Liao et al (2020) showed that there was no direct relationship between the inhibition of browning in pear puree and the inhibition of PPO.…”

Section: Polyphenol Oxidase (Ppo) Activity Inhibitionmentioning

confidence: 99%

Antioxidant and antimicrobial activities of ginseng extract, ferulic acid, and noni juice: Evaluation of their potential to be incorporated in food

Nicolau-Lapeña

Abadías²,

Bobo³

et al. 2021

J. Food Process. Preserv.

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Food quality and safety maintenance during shelf-life is a major concern for both producers and consumers. In order to extend shelf-life and facilitate access to low-cost and palatable foods, the food industry has relied on the use of fats, sugars, and chemical aids for decades. However, despite chemical additives being safe in commercial doses, consumers tend to demand other alternatives. Some of them include novel technologies, such as slightly acidified water (Hao et al., 2017), pulsed electric field (Martín-Belloso & Sobrino-López, 2011), or innovations in packaging (Tsiraki & Savvaidis, 2013). Alternatively, plants are excellent sources of active molecules, possessing antioxidant and/or antimicrobial properties (Negi, 2012). Plant-derived extracts, including essential oils or volatile compounds (Kim et al.,

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“…A similar study conducted by Liao et al . (2020) showed acids can effectively reduce the activity of enzymes and prevent the browning in pear puree. The thermosonication process (ultrasound with thermal treatment) can deactivate the enzyme (PPO) to a greater extent than the thermal treatment as observed by Sulaiman et al .…”

Section: Pre‐processed Fruits and Their Process Conditionsmentioning

confidence: 99%

Pre‐processed fruits as raw materials: part II—process conditions, demand and safety aspects

Bhatkar

Shirkole

Brennan

et al. 2022

Int J of Food Sci Tech

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The demand for pre-processed fruits has grown rapidly in recent years as a result of consumer attention towards fresh, healthy and convenient foods. Most of the fruits are available seasonally and they are perishable, so it is necessary to have a continuous supply of the fruits to avoid the blockages in the fruit processing industry. The review is written in the purview of this issue, and it presents pre-processed fruits as a sustainable solution. The present review is part II of the series of articles on pre-processed fruits as the raw material for various food industries. The fruits covered here are mango, pineapple, pear, olive and papaya. The article continues to emphasise the critical processing and storage condition for these fruits ranked higher in terms of their production quantity and economic value. The fruits are critically reviewed for their processing, storage and safety aspects along with key research findings of different processing techniques. The important safety aspects associated with such processed commodities are also discussed.

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Differential inhibitory effects of organic acids on pear polyphenol oxidase in model systems and pear puree

Cited by 21 publications

References 33 publications

The Effect of p-Coumaric Acid on Browning Inhibition in Potato Polyphenol Oxidase-Catalyzed Reaction Mixtures

The Effect of p-Coumaric Acid on Browning Inhibition in Potato Polyphenol Oxidase-Catalyzed Reaction Mixtures

Antioxidant and antimicrobial activities of ginseng extract, ferulic acid, and noni juice: Evaluation of their potential to be incorporated in food

Pre‐processed fruits as raw materials: part II—process conditions, demand and safety aspects

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