Effects of Anti-browning Treatments on the Polyphenol Oxidase and Antioxidant Activity of Fresh-Cut Potatoes by Using Response Surface Methodology

Kasnak, Cemal

doi:10.1007/s11540-019-09448-7

Cited by 15 publications

(15 citation statements)

References 29 publications

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“…Compared with the other three foods, the L* values and browning index of fresh‐cut taros were consistent with each other, which made taro a representative food to investigate the possible mechanisms mediated by the MT agent. It is generally considered that the browning sensitivity of fresh‐cut slices is a consequence of the complex interaction of browning‐related enzymes and phenolic compounds (Cantos et al., 2002; Kasnak, 2020; Piližota & Sapers, 2010). PAL involves in phenolic biosynthesis and can be induced by processing operations (Medda et al., 2020).…”

Section: Discussionmentioning

confidence: 99%

Effects of melatonin treatment on browning alleviation of fresh‐cut foods

Xiao

Xie

et al. 2021

J Food Biochem

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Enzymatic browning is the main quality issue of fresh‐cut foods. This study investigated the effects of different concentrations (0.05, 0.1, and 0.2 mM) of melatonin (MT) treatment on the enzymatic browning of four fresh‐cut foods, including apples (Malus domestica), pears (Pyrus spp.), potatoes (Solanum tuberosum), and taros (Colocasia esculenta), and found that only 0.05 mM MT was most significant at enhancing the L* values and reducing the browning index (BI) in all four foods. This suggests that 0.05 mM MT might be a universal concentration for the browning alleviation of fresh‐cut foods. MT treatment increased the total phenolic contents and PAL activities but reduced the activities of POD, PPO, and LOX in fresh‐cut taros. Furthermore, MT significantly affected the expression of sixteen browning‐related genes in fresh‐cut taros during storage. These results suggest that MT reduced fresh‐cut food browning by regulating the activities of browning‐related enzymes. However, MT did not significantly influence the browning degree or PPO activity of the taro mash in vitro, suggesting that MT might regulate enzyme activity in an indirect manner. Overall, these results indicate that MT might be a promising anti‐browning agent to alleviate the browning of fresh‐cut foods. Practical applications Melatonin (MT) is an endogenously produced indoleamine. Previous studies have reported that MT displays protective activities in many agricultural products. However, the reported protective MT concentrations vary between different products. To extend this agent to the fresh‐cut industry, it is necessary to determine the universal dosage of MT needed for application efficiency. In this study, the effects of three concentrations (0.05, 0.1, and 0.2 mM) of MT on four fresh‐cut foods, including apples, pears, potatoes, and taros, were investigated. The results showed that MT treatment alleviated browning development in the slices of these four foods and that 0.05 mM MT was the most effective treatment. Moreover, 0.05 mM MT significantly affected the activities of browning‐related enzymes. These results suggest that 0.05 mM MT is a universal dosage for reducing surface browning in fresh‐cut foods. This study provides a foundation for the application of MT in the processing of fresh‐cut foods, especially fresh‐cut taros.

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Section: Discussionmentioning

confidence: 99%

Effects of melatonin treatment on browning alleviation of fresh‐cut foods

Xiao

Xie

et al. 2021

J Food Biochem

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“…Additionally, temperature and compression rate had no significant effect ( p > 0.05) on their b* values (yellow color) ( Figure 5 c). Previous authors reported that ascorbic acid markedly suppressed potato PPO activity [ 26 , 27 ]. Ascorbic acid inactivates the PPO enzyme by reducing o-quinones to o-phenolic compounds, thereby preventing enzymatic browning.…”

Section: Resultsmentioning

confidence: 99%

Effects of Isochoric Freezing Conditions on Cut Potato Quality

Zhao

Bilbao‐Sainz

Wood

et al. 2021

Foods

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Isochoric freezing is a pressure freezing technique that could be used to retain the beneficial effects of food storage at temperatures below their freezing point without ice damage. In this study, potato cylinders were frozen in an isochoric system and examined using full factorial combinations of three processing procedures (immersed in water, vacuum-packed and immersed in ascorbic acid solution), four freezing temperatures/pressures (−3 °C/37 MPa, −6 °C/71 MPa, −9 °C/101 MPa and −15 °C/156 MPa) and two average compression rates (less than 0.02 and more than 0.16 MPa/s). The effects of process variables on critical quality attributes of frozen potatoes after thawing were investigated, including mass change, volume change, water holding capacity, color and texture. Processing procedure and freezing temperature/pressure were found to be highly significant factors, whereas the significance of the compression rate was lower. For the processing procedures, immersion in an isotonic solution of 5% ascorbic acid best preserved quality attributes. At the highest pressure level of 156 MPa and low compression rate of 0.02 MPa/s, potato samples immersed in ascorbic acid retained their color, 98.5% mass and 84% elasticity modulus value. These samples also showed a 1% increase in volume and 13% increase in maximum stress due to pressure-induced hardening.

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“…Tissue's PPO level can fluctuate based on the growing environment and tissue ripeness. In potato, optimum pH was 5.0 for PPO enzyme [22], Longan fruit 7.0 [23]. The two optimum pH rates might have conducted due to the existence of isoenzymes.…”

Section: Discussionmentioning

confidence: 99%

Determination of the activity and kinetic parameters of polyphenol oxidase enzyme in crude extracts of some Jordanian plants

Atrooz¹,

AlKhamaisa²,

Al-Rawashdeh³

2020

J Appl Biol Biotech

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The activity and kinetic parameters of the enzyme polyphenol oxidase (PPO) in crude extracts of the fruits of Paradise apple (Pyrus malus L.), cucumber (Cucumis sativus L.), squash (Cucurbita pepo L.), pomegranate rind and seeds (Punica granatum L.), and the leaf of cactus (Opuntia ficus-indica (L.) were investigated. The highest browning intensity was found in P. apple, followed by pomegranate seeds and cucumber fruits. The optimum activity of the enzyme was shown at pH 7.0 for P. apple and cucurbita, but it was found at pH 6.0 for the rind and seeds of the pomegranate. The PPO of cactus leaf and cucumber fruits showed two peaks at pH 4.0 and 7.0. On the other hand, the optimal temperature found for PPO activity in these plants was around 40°C. A strong correlation with value (R) = 0.9485 between the browning intensity and PPO activity in all studied samples was obtained.

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Effects of Anti-browning Treatments on the Polyphenol Oxidase and Antioxidant Activity of Fresh-Cut Potatoes by Using Response Surface Methodology

Cited by 15 publications

References 29 publications

Effects of melatonin treatment on browning alleviation of fresh‐cut foods

Effects of melatonin treatment on browning alleviation of fresh‐cut foods

Effects of Isochoric Freezing Conditions on Cut Potato Quality

Determination of the activity and kinetic parameters of polyphenol oxidase enzyme in crude extracts of some Jordanian plants

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