Galla rhois water extract inhibits enzymatic browning in apple juice partly by binding to and inactivating polyphenol oxidase

Lee, Min‐Kyeong; Hwang, Youn–Hwan; Ryu, Hee-Yeon; Lee, Ami; Jeong, Hyeon Hak; Baek, Jin Wook; Kim, Do Young; Lee, Ji Yun; Van, Ji Yun; Liu, Yuying; Choi, Chun Whan; Kim, Min Soo; Lee, Bonggi

doi:10.1016/j.foodchem.2022.132277

Cited by 14 publications

(8 citation statements)

References 33 publications

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“…Therefore, the purpose of clarification is to make the fruit juice free from the pectin‐rich semisolid emulsions by triggering the breakdown of insoluble pectins with consequent reduction in the opacity of turbid juice. 75 Further, various traditional methods such as heat and mechanical presses are employed to clarify the fruit juice 76,77 . However, these processes are not energy efficient, which have led to the advent of enzymatic methods to achieve clear fruit juice.…”

Section: Applications Of Pectinasesmentioning

confidence: 99%

“…75 Further, various traditional methods such as heat and mechanical presses are employed to clarify the fruit juice. 76,77 However, these processes are not energy efficient, which have led to the advent of enzymatic methods to achieve clear fruit juice. Hence, pectinases along with other enzymes such as cellulases and hemicellulases are employed as efficient juice clarifiers .…”

Section: Fruit Juice Clarificationmentioning

confidence: 99%

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Pectinases as promising green biocatalysts having broad‐spectrum applications: Recent trends, scope, and relevance

Kaur

Sharma

Joshi

et al. 2023

Biotech and App Biochem

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Pectinases are a collection of multiple enzymes that have a common substrate, that is, pectin. They can act on different parts of pectin due to the structural heterogeneity of pectin. Therefore, they have been placed in different groups, such as protopectinases, polygalacturonases, polymethylesterases, pectin lyases, and pectate lyases. They are naturally present both in multicellular organisms such as higher plants and in unicellular organisms such as microbes. In past decade, it has been witnessed that chemical and mechanical methods employed in industrial processes have led to environmental hazards and serious health disorders, thus increasing the search for eco‐friendly approaches with minimal health risks. Hence, microbial enzymes have been extensively used as safer alternative for these environmentally unsafe methods. Among these microbial enzymes, pectinases hold great significance and is one of the principal enzymes that have been used commercially. It is predominantly used as a green biocatalyst for fruit, fiber, oil, textile, beverage, pulp, and paper industry. Thus, this review focuses on the structure of pectin, microbial sources of pectin, and principle industrial applications of pectinases.

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Section: Applications Of Pectinasesmentioning

confidence: 99%

Section: Fruit Juice Clarificationmentioning

confidence: 99%

Pectinases as promising green biocatalysts having broad‐spectrum applications: Recent trends, scope, and relevance

Kaur

Sharma

Joshi

et al. 2023

Biotech and App Biochem

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“…Vitamin C is one of the antioxidants that removes free radicals, including ROS, thus decreasing oxidative stress (Arnold et al., 2021) and inhibits browning reaction (Sommano et al., 2020). The other possible mechanism of vitamin C to block enzymatic browning is by the reduction of o ‐quinones (the product from PPO) back to the phenolic substrates (M. Lee et al., 2022). Besides vitamin C, phenolic compounds from apple could modify the enzymatic activity, whether as inhibitors or substrates; lower molecular weight phenolics and smaller monomeric compounds (i.e., catechin, p ‐coumaric acid, chlorogenic acid) serve as the more efficient substrate of PPO (Serra et al., 2021).…”

Section: Inhibition Of Enzymatic Browningmentioning

confidence: 99%

“…Although higher concentration resulted in better PPO inhibition (completely inhibited PPO activity at 3 g/L after 24 h), increased Δ E was observed. Furthermore, recently, a study found that addition of 250–1000 μg/ml of Galla rhois water extract to apple ( Malus pumila ) juice successfully inactivated PPO by increasing antioxidant capacity (DPPH assay and FRAP, better than ascorbic acid), due to its phenolic compounds, especially galloylglucose‐ and gallate‐derivates (M. Lee et al., 2022).…”

Section: Inhibition Of Enzymatic Browningmentioning

confidence: 99%

Enzymatic browning in apple products and its inhibition treatments: A comprehensive review

Arnold

Gramza‐Michałowska

2022

Comp Rev Food Sci Food Safe

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Apple (Malus domestica) is widely consumed by consumers from various regions. It contains a high number of phenolic compounds (majorly hydroxybenzoic acids, hydroxycinnamic acids, flavanols, flavonols, dihydrochalcones, and anthocyanins) and antioxidant activity, which are beneficial for human health. The trends on healthy and fresh food have driven the food industry to produce minimally processed apple, such as fresh-cut, puree, juice, and so on without degrading the quality of products. Enzymatic browning is one of the problems found in minimally processed apple as it causes the undesirable dark color as well as the degradation of phenolics and antioxidant activity, which then reduces the health benefits of apple. Proper inhibition is needed to maintain the quality of minimally processed apple with minimal changes in sensory properties. This review summarizes the inhibition of enzymatic browning of apple products based on recent studies using the conventional and nonconventional processing, as well as using synthetic and natural antibrowning agents. Nonconventional processing and the use of natural antibrowning agents can be used as promising treatments to prevent enzymatic browning in minimally processed apple products. Combination of 2-3 treatments can improve the effective inhibition of enzymatic browning. Further studies, such on as other potential natural antibrowning agents and their mechanisms of action, should be conducted.

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“…During enzymatic browning reaction, PPO catalyzes the oxidation of diphenol to produce o‐quinones (yellow color) in the presence of molecular oxygen. The o‐quinones then polymerize to produce brown, black, or red‐colored macromolecular complexes with proteins and amino acids known as melanin (Chen et al, 2023; Geng et al, 2023; Lee et al, 2022). On the other hand, POD catalyzes the oxidation of substrates (ascorbic acid, phenols, indole, and aromatic amine) by hydrogen peroxide (an electron acceptor).…”

Section: Introductionmentioning

confidence: 99%

Modeling the inactivation kinetics of polyphenol oxidase and peroxidase during the cold plasma treatment of kiwifruit juice

Kumar,

Pipliya,

Srivastav

et al. 2024

J Food Process Engineering

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Cold Plasma (CP) is an emerging non‐thermal technology that preserves and decontaminates food. Kiwifruit juice spoilage enzymes polyphenol oxidase (PPO) and peroxidase (POD) were studied at 24‐36 kV, 2‐10 mm juice depth, and 2‐10 min treatment time using log‐linear, Weibull distribution, and logistic models. The Weibull and logistic model explained enzyme inactivation kinetics well based on goodness of fit (Coefficient of determination: 0.97‐0.99 & root mean square error: 0.11‐2.15) and validation indices (accuracy factor: 1‐1.06 and bias factor: 0.96‐1.04). The logistic model suited PPO and POD inactivation curves well, with the least Akaike weight in 71.29% and 61.45%, respectively. POD had a half‐maximal activity of 11.37, 5.22, and 3.60 min at 24 kV, 30 kV, and 36 kV at 6 mm juice depth, compared to 8.71, 4.41, and 2.51 min for PPO. This shows that POD is more CP‐resistant than PPO, making its inactivation in kiwifruit juice crucial.Practical ApplicationKinetic modeling helps to comprehend the fundamental process and is suitable for improving the inactivation process and enhancing its efficacy. As a relatively primary method, mathematical models facilitate a greater comprehension of the mechanism and factors influencing the inactivation processes. This study involves the inactivation of PPO and POD to produce a stable kiwifruit juice. The inactivation of PPO and POD enzymes will prevent the undesirable enzymatic browning of juice. The kinetic data related to enzyme inactivation will help in deciding the process parameters like plasma voltage, juice depth, and treatment time for producing enzymatically stable kiwifruit juice.

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Galla rhois water extract inhibits enzymatic browning in apple juice partly by binding to and inactivating polyphenol oxidase

Cited by 14 publications

References 33 publications

Pectinases as promising green biocatalysts having broad‐spectrum applications: Recent trends, scope, and relevance

Pectinases as promising green biocatalysts having broad‐spectrum applications: Recent trends, scope, and relevance

Enzymatic browning in apple products and its inhibition treatments: A comprehensive review

Modeling the inactivation kinetics of polyphenol oxidase and peroxidase during the cold plasma treatment of kiwifruit juice

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