Onion juice and extracts for the inhibition of enzymatic browning mechanisms in frozen Agaricus bisporus mushrooms

Abstract

BACKGROUND The potential of onion juice, as well as extracts of waste (tunic) (5%) and fleshy scale leaves (25%), to inhibit enzymatic browning of frozen Agaricus bisporus was investigated. The onion materials were used for blanching and their effectiveness in conserving integrity and appearance of mushroom fruiting bodies was compared with the currently accepted method of blanching in a sodium metabisulfite (SM) solution. RESULTS It was observed that l‐phenylalanine content may be a useful indicator of the changes in enzymatic activity during frozen storage, and l‐tyrosine may be an indicator of a loss of lightness in color (parameter L*). The enzymes responsible for color changes were mainly monophenolase (MON) and, to a lesser degree, diphenolase (DIP). After being stored frozen for 8 months, these enzymes were detected at a 29:1 (DIP:MON) ratio in untreated mushrooms and a 2:1 (DIP:MON) ratio in mushrooms treated with onion juice. CONCLUSION Onion products may be a good alternative to an SM solution. The most effective method to conserve the light color of fruiting bodies was blanching in juice or in an extract of the fleshy scale leaves. The least effective inhibitor of MON was tunic extract, which did, however, cause a favourable increase in the reducing capacity (total polyphenols) and flavonoids. Although the onion waste (tunic) extract changed the color of mushrooms from white to creamy orange, the color of these products was attractive and positively evaluated by panellists. © 2020 Society of Chemical Industry

Recent Advances in Bioactive Compounds, Health Functions, and Safety Concerns of Onion (Allium cepa L.)

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Antibacterial Effect of Onion‘s Infusion and Garlic‘s Infusion on Escherichia Coli Isolated from Urine Samples

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Effect of apple peel extracts on storage quality of quince juice

“…Thus, a demand of consumers for substituting these antibrowning compounds with natural compounds has increased (Jirasuteeruk & Theerakulkait, 2020). The inhibitory effect of various natural agents on PPO and the degree of browning have been reported: these include onion extract (Bernaś & Jaworska, 2021), honey extract (de la Rosa et al, 2011), green tea extract (Klimczak & Gliszczyńska-Świgło, 2017), shallot extract (Phaiphan et al, 2019), and galla rhois (Lee et al, 2022). The role and effectiveness of plant peel extracts depends on the polyphenol oxidase (PPO) source, the food matrix and the method and condition of the extraction.…”