Inhibition of Browning on Fresh Apple Juices by Natural Phytochemicals from Rumex crispus L. Seed

Suh, Hwa-Jin; Park, Sang Gyu; Park, Shin

doi:10.3839/jksabc.2011.080

Cited by 7 publications

(10 citation statements)

References 18 publications

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“…In addition, one of the largest costs in producing fresh-cut apples is the anti-browning solution. So, alternative inhibitors are being explored (Eissa et al 2006;Rojas-Grau et al 2008;Suh et al 2011;Zocca et al 2011), and it would be more ideal if they also have a lower cost. Eissa et al (2006) reported that browning inhibitory effect of thiol-containing compounds was significantly higher than ascorbic acid.…”

Section: Introductionmentioning

confidence: 99%

“…These compounds are considered natural inhibitors. In addition, natural phytochemicals from Rumex crispus L. seeds inhibited browning in fresh apple juice (Suh et al 2011). Their study reported that browning in apple was effectively inhibited by R. crispus L. seeds at a concentration below 0.3 mg/mL when monitoring the change of L*, a*, b* and total color change values (Suh et al 2011).…”

Section: Introductionmentioning

confidence: 99%

“…In addition, natural phytochemicals from Rumex crispus L. seeds inhibited browning in fresh apple juice (Suh et al 2011). Their study reported that browning in apple was effectively inhibited by R. crispus L. seeds at a concentration below 0.3 mg/mL when monitoring the change of L*, a*, b* and total color change values (Suh et al 2011). Also, some study suggested that extracts of dog rose hips and pomegranate could potentially be used as natural inhibitors of PPO (Zocca et al 2011).…”

Section: Introductionmentioning

confidence: 99%

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Effect of Alkaline Electrolyzed Water as an Inhibitor of Enzymatic Browning in Red Delicious Apples

Kim

Hung

2014

Journal of Food Biochemistry

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Polyphenol oxidase (PPO) activity, hue angle, chroma and browning index (BI) of alkaline electrolyzed (EO) water‐treated apples were compared with apples treated with other anti‐browning agents (ascorbic acid, citric acid and sodium metabisulfite). Alkaline EO water was shown to reduce PPO activity by about 66%. Apples treated in alkaline EO water for 5 min had less reduction on hue angle (97.0–91.1) after 24‐h storage than apples treated with deionized water (93.4–83.7) and hence less brown. Apples treated in alkaline EO water also had lower BI (40.8) after 24 h than ascorbic acid‐treated apples (47.6). Alkaline EO water when combined with other anti‐browning agents to treat apple was more effective on preventing browning than with the individual anti‐browning agents alone. This study demonstrated that alkaline EO water can be a promising treatment solution to prevent browning and thereby enhance the quality of fresh‐cut apples. Practical Applications The prevention of browning in fresh‐cut produce is important for maintaining the quality of minimally processed products. A lot of anti‐browning agents were used to prevent the enzymatic browning. However, some anti‐browning compounds are associated with potential health hazards. Therefore, the use of natural anti‐browning agents is still needed to produce healthy products with high quality. The anti‐browning properties observed in alkaline electrolyzed (EO) water suggested that it can be a promising treatment solution to prevent browning and thereby enhance the quality of fresh‐cut apples. Alkaline EO water is environment friendly, safe for human contact and can be produced on site when needed.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effect of Alkaline Electrolyzed Water as an Inhibitor of Enzymatic Browning in Red Delicious Apples

Kim

Hung

2014

Journal of Food Biochemistry

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“…For example, it is usual in restaurants the addition of a little milk to apple juice and shake it, which can prevent the browning. Lozanodegonzalez et al (1993) found that addition of a little pineapple prevented the browning of fresh apple juice, Suh et al (2011) found that natural phytochemicals from Rumex crispus L. seed prevented the browning of apple juice; López-Nicolás et al (2007) found that maltosyl-β -cyclodextrin prevented fresh apple juice enzymatic browning. However, the methods above mentioned altered the chemical composition of fresh juice, and the ingestion of fruit in association with milk impaired the antioxidant properties of fruit and reduced the absorption of phenolic compounds Serafini et al (2009).…”

Section: Introductionmentioning

confidence: 99%

Sonication inhibited browning but decreased polyphenols contents and antioxidant activity of fresh apple (malus pumila mill, cv. Red Fuji) juice

et al. 2015

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Enzyme browning is the main challenge in the preparation of fresh apple juice. The influence of sonication on browning, as well as polyphenols and antioxidant activity of fresh apple juice was investigated. It was found that ultrasound can inhibit the browning of fresh apple (Malus pumila Mill, cv. Red Fuji) juice, but decreased the contents of total phenolic content (TPC), total flavonoid content (TFC) and chlorogenic acid and reduced the antioxidant activity. On the whole, ultrasound technology cannot be used to the antibrowning of fresh apple (Malus pumila Mill, cv. Red Fuji) juice.

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“…However, the problem of color deterioration during processing and storage, in respect of non‐enzymatic oxidation of phenolic compounds is still vital. This can be proved by significant amounts of new chemical substances as well as plant extracts offered for this purpose (Jayanthi & Lalitha, ; Suh, Park, & Park, ; Wu, ).…”

Section: Introductionmentioning

confidence: 99%

Forecasting and evaluating antioxidant properties of fruit, and vegetable, juices using polarization curves

Bocharova

2017

J Food Process Preserv

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The qualitative and quantitative constituents of antioxidant properties of fruit, and vegetable, juices were studied by volt‐ampere method. The actual redox power of redox systems connected with normal redox potential (qualitative constituents of antioxidant activity) of juices was increased in the line: carrot, pomegranate, cabbage. Reduction current density for carrot juice redox system was proportional to the square root of hydrogen ion concentration, whereas antioxidant properties of cabbage juices were not affected by pH. Redox reactions between phenolic compounds of mixed juices were forecast based on polarization curves of components on Pt. The antioxidant effect of phenolic compounds of cabbage juice' redox system on anthocyans of pomegranate juice influenced the increasing intensity of absorption in 490–510 nm wavelength region in mixed juice compared with the theoretical value calculated as arithmetic means. Thus, polarization curves on Pt electrode can be recommended as criteria for the evaluation of antioxidant properties of juices. Practical applications Polarization curves on Pt can be useful for forecasting the direction of redox reaction in mixed juices. This is vital for color stabilization of products containing anthocyans, and browning decreasing in colorless products. Results obtained in respect of actual reducing power will assist in improving evaluation of antioxidant properties of fruit, and vegetable, products. Results obtained for carrot, cabbage, and pomegranate, juices can be utilized in the area of canned fruit, and vegetable, products.

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Inhibition of Browning on Fresh Apple Juices by Natural Phytochemicals from Rumex crispus L. Seed

Cited by 7 publications

References 18 publications

Effect of Alkaline Electrolyzed Water as an Inhibitor of Enzymatic Browning in Red Delicious Apples

Effect of Alkaline Electrolyzed Water as an Inhibitor of Enzymatic Browning in Red Delicious Apples

Sonication inhibited browning but decreased polyphenols contents and antioxidant activity of fresh apple (malus pumila mill, cv. Red Fuji) juice

Forecasting and evaluating antioxidant properties of fruit, and vegetable, juices using polarization curves

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