Dual effect of β-cyclodextrin (β-CD) on the inhibition of apple polyphenol oxidase by 4-hexylresorcinol (HR) and methyl jasmonate (MJ)☆

́Álvarez-Parrilla, Emilio; Rosa, Laura A. de la; Rodrigo-García, Joaquín; Escobedo‐González, René; Mercado-Mercado, Gilberto; Moyers-Montoya, Edgar; Vazquez-Flores, Alma A.; González‐Aguilar, Gustavo A.

doi:10.1016/j.foodchem.2006.03.040

Cited by 45 publications

(43 citation statements)

References 28 publications

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“…In contrast, the PAE-HP-b-CD complex was soluble, even at a concentration of 6 mg/mL, at which its tyrosinase inhibition rate was more than 60%. Although the effects of CD on inhibition (or promotion) depend strongly on the substrates, enzymes and inhibitors [34][35][36][37], the experimental results in this study revealed that the formation of a complex with HP-b-CD increased the water solubility of PAE, improving inhibition activity.…”

Section: Inhibition Of Tyrosinasementioning

confidence: 67%

Effect of hydroxypropyl-β-cyclodextrin complexation on the aqueous solubility, structure, thermal stability, antioxidant activity, and tyrosinase inhibition of paeonol

Tsao

Tsai

et al. 2011

J Incl Phenom Macrocycl Chem

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The objective of this paper is to study the effect of hydroxypropyl-b-cyclodextrin (HP-b-CD) complexation on the aqueous solubility, structure, thermal stability, antioxidant activity, and tyrosinase inhibition of paeonol (PAE). The inclusion complex (PAE-HP-b-CD complex) of HP-b-CD and PAE was prepared by a freeze-drying method. Phase solubility tests showed that the stability constant of the inclusion complex was about 33.8 M -1 at 25°C. The experimental results of proton nuclear magnetic resonance (H-NMR) spectroscopy, differential scanning calorimetry (DSC) and X-ray diffraction (XRD) suggested that PAE was included by HP-b-CD to form the PAE-HPb-CD complex. Furthermore, the thermogravimetric analysis (TGA) results showed that the thermal stability of PAE was improved when it was complexed with HP-b-CD. Comparing the antioxidant activity of PAE with that of the PAE-HP-b-CD complex at the same concentration revealed that the complex of PAE with HP-b-CD was better able to eliminate radical. Furthermore, the experimental results revealed that the formation of a complex with HP-b-CD increased the water solubility of PAE, improving its apparent inhibitive activity of tyrosinase.

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Section: Inhibition Of Tyrosinasementioning

confidence: 67%

Effect of hydroxypropyl-β-cyclodextrin complexation on the aqueous solubility, structure, thermal stability, antioxidant activity, and tyrosinase inhibition of paeonol

Tsao

Tsai

et al. 2011

J Incl Phenom Macrocycl Chem

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“…PPO was determined on freeze-dried products, following the methods by Alvarez-Parrilla et al (2007). Extracts were first prepared in duplicate by adding 0.10 g of sample to 1 ml of a 0.03 M acetic acid, 0.14 M K 2 HPO 4 , pH 6.5 buffer containing 1 M NaCl, and 5% (w/w) polyvinylpolypyrrolidone.…”

Section: Polyphenoloxidase Activity (Ppo)mentioning

confidence: 99%

Stability and anti-glycation properties of intermediate moisture apple products fortified with green tea

et al. 2011

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“…Alvarez-Parilla et al compared the polyphenol oxidase inhibitory effect of b-cyclodextrin, 4-hexylresorcinol, and methyl jasmonate in red delicious apple; the inhibitory strength was higher for 4-hexylresorcinol followed by b-cyclodextrin, and then methyl jasmonate. There was also a dual synergistic effect between b-cyclodextrin and 4-hexylresorcinol (Alvarez-Parilla et al 2007). …”

Section: Natural Additives With Anti-browning and Texturizer Potentialmentioning

confidence: 98%

Preserving quality of fresh-cut products using safe technologies

et al. 2009

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Food preservation is critical for keeping the global food supply safe and available for consumers. Food scientists study production and processing to develop new technologies that improve the quality and quantity of healthy food products, with the main objective of increasing food production without affecting food quality and environment, while fulfilling consumer expectations. Nowadays consumers want their food to be fresh, nutritious, safe, and attractive, low priced, and ready-to-eat. That is the case of fresh-cut products; however, maintaining the quality of these products is not an easy task, since minimally processed products experience increased ethylene production and respiration rates, with the consequent lost of quality. New effective and inexpensive technologies to safely preserve the quality of fresh-cut products are needed. In the last two decades, food scientists have attempted to solve problems in fresh-cut processing and quality preservation, and rapid advances in scientific knowledge on fresh-cut product preservation have been developed. The present review describes the use of emerging technologies such as ultraviolet irradiation (UV-C), edible coatings, active packaging and natural additives, to preserve the quality of fresh-cut fruits; highlighting the areas in which information is still lacking, and commenting on future trends.

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Dual effect of β-cyclodextrin (β-CD) on the inhibition of apple polyphenol oxidase by 4-hexylresorcinol (HR) and methyl jasmonate (MJ)☆

Cited by 45 publications

References 28 publications

Effect of hydroxypropyl-β-cyclodextrin complexation on the aqueous solubility, structure, thermal stability, antioxidant activity, and tyrosinase inhibition of paeonol

Effect of hydroxypropyl-β-cyclodextrin complexation on the aqueous solubility, structure, thermal stability, antioxidant activity, and tyrosinase inhibition of paeonol

Stability and anti-glycation properties of intermediate moisture apple products fortified with green tea

Preserving quality of fresh-cut products using safe technologies

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