Elucidation of the mechanism of enzymatic browning inhibition by sodium chlorite

He, Qiang; Luo, Yaguang; Chen, Pei

doi:10.1016/j.foodchem.2008.02.070

Cited by 49 publications

(34 citation statements)

References 18 publications

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“…Therefore, juices rich in pectins are depectinized (pretreated with enzymes, pectinase and amylase) before they are clarified to help reduce viscosity and fouling, resulting in higher flux [82,83]. However, the rapid reduction in permeate flux still occurs, thus hindering the commercial application of ultrafiltration in juice processing, and an efficient process for apple juice clarification has not yet been accomplished [129].…”

Section: Fruit Juice Componentsmentioning

confidence: 99%

“…Extensive research [143,168] has focused on controlling browning by targeting PPO, substrates (oxygen and phenols) and the end products of the browning reaction. Based on the working mechanisms, browning inhibitors can be categorized into six groups: reducing agents, acidulants, chelating agents, complexing agents, enzyme treatments and enzyme inhibitors [82]. Of all the inhibitors tested, reducing agents (e.g.…”

Section: Enzymatic Browning (Eb)mentioning

confidence: 99%

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Fruit Juice Processing and Membrane Technology Application

et al. 2011

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This article provides an overview of recent developments and the published literature in membrane technology with regard to fruit juice processing and considers the impact of such technology on product quality. In the fruit juice industry, membrane technology is used mainly to clarify the juice by means of ultrafiltration and microfiltration and to concentrate it by means of nanofiltration and reverse osmosis. We look at enzyme immobilization techniques to improve filtration performance and operation methods to quantify fouling. Membrane fouling is a critical issue and inhibits the broader application of membranes in the fruit production industry. Pectin and its derivatives form a gel-like structure over the membrane surface, thereby reducing the permeate flux. In order to degrade pectin, the raw juice is usually subjected to an enzymatic treatment with pectinase, which hydrolyses pectin and causes its protein complexes to flocculate. The resulting juice has reduced viscosity and a much lower pectin content, which is advantageous in the subsequent filtration processes.

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Section: Fruit Juice Componentsmentioning

confidence: 99%

Section: Enzymatic Browning (Eb)mentioning

confidence: 99%

Fruit Juice Processing and Membrane Technology Application

et al. 2011

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“…Cys), and/or chelating the essential copper at the active site of PPO (He et al 2008). However, Ellas et al (2005) suggested that amino acids, including Cys, can be buried within the interior of proteins thus limiting their effectiveness due to their lack of accessibility to water, in which PPO is dissolved.…”

Section: Resultsmentioning

confidence: 99%

Dual effects of whey protein isolates on the inhibition of enzymatic browning and clarification of apple juice

Yi¹,

Ding²

2014

Czech J. Food Sci.

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Yi J., Ding Y. (2014): Dual effects of whey protein isolates on the inhibition of enzymatic browning and clarification of apple juice. Czech J. Food Sci., 32: 601-609.The inhibition was studied of enzymatic browning occurring in apple juice by whey protein isolates as compared to ascorbic acid and l-cysteine. A further comparison of different filter-aid pretreatments, such as whey protein isolates (WPI), pectinase and whey protein isolates -pectinase pretreatments, alone and combined with ultrafiltration was also made. The results indicated that WPI demonstrated a concentration-dependent inhibitory activity on polyphenoloxidase (PPO). At lower concentrations (0.005-0.01 g/l), the suppression effect of WPI on PPO activity was higher than that of both ascorbic acid and l-cysteine. WPI exhibited intermediate inhibition on PPO activity at the concentrations of 0.01-0.1 g/l, as compared to ascorbic acid and l-cysteine. The comparison of different clarification treatments suggested that WPI acted more effectively on clarification than pectinase. In addition, combined WPI-pectinase pretreatment significantly increased the clarity of apple juice, indicating a synergistic effect between WPI and pectinase. The subsequent ultrafiltration after WPI and pectinase pretreatments alone or combined could further improve the clarity and colour and reduce the turbidity of clear apple juice with non-significant influence on its typical characteristics.

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“…Similar result had been reported in fresh-cut zucchini, cucumber, green bell pepper, potato, carrot, and radish by Sun et al (2012 , resulting in alternating of browning reaction. Moreover, SC also oxidizes phenolic compounds which are the precursor of PPO and peroxidase (POD) resulting in delay browning (Lu et al, 2007;He et al, 2008).…”

Section: Discussionmentioning

confidence: 99%

Effects of Sodium Chlorite on Browning and Microbial Growth of Fresh-Cut ‘Green Oak’ Lettuce

Hengphum

Uthairatanakij²,

Boonyaritthongchai³

et al. 2015

JFNS

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Abstract:The main problem of fresh-cut lettuce is browning at the cut surface and microbial contamination, which results in short shelf life. The effect of sodium chlorite (SC) on browning reduction and microbial growth on fresh-cut 'Green oak' lettuce salad was investigated. Green oak lettuce was washed with tap water before cutting into 3 cm of length. The samples were immediately immersed the cold solutions (4 °C) of 50 and 100 ppm SC for 1 min. The cold filtered water treatment was used as the control. The excess solution was removed by manual spindle. The treated samples were packed in polypropylene tray, top heated seal with polypropylene film, and then kept at 4 °C for 8 days. The results showed 100 ppm SC was the best concentration to reduce browning, the growth of E. coli and coliforms, and delay the increase of weight loss in fresh-cut green oak, whereas it did not have any effects on the growth of total aerobe bacteria, yeasts and molds, and firmness of fresh-cut green oak. This result implies that SC solution may be alternative substance to against browning and the growth of E. coli and coliforms in fresh-cut produce.

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Elucidation of the mechanism of enzymatic browning inhibition by sodium chlorite

Cited by 49 publications

References 18 publications

Fruit Juice Processing and Membrane Technology Application

Fruit Juice Processing and Membrane Technology Application

Dual effects of whey protein isolates on the inhibition of enzymatic browning and clarification of apple juice

Effects of Sodium Chlorite on Browning and Microbial Growth of Fresh-Cut ‘Green Oak’ Lettuce

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