Plant Polyphenol Oxidase: Biochemical Properties and Browning of Fruits and Vegetables

Gandhi, Kelvin; Faldu, Priti; Patel, K. G.; Solanki, Vanrajsinh H.; Kansara, Rohan V.; Singh, Susheel; Vyas, Trupti K.

doi:10.5958/0974-4479.2018.00001.1

Cited by 6 publications

(2 citation statements)

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“…In addition, the higher turbidity value of the product could be due to the higher storage temperature. The formation of a solid brown color in preparations is also thought to be influenced by the enzyme polyphenol oxidase with oxygen which causes oxidation [18]. The longer storage, can make the enzyme is able to convert phenol compounds into quinones and polymerize into brown melanoidin pigments.…”

Section: Resultsmentioning

confidence: 99%

Estimation shelf life on hand sanitizer that utilizes waru leaf (Hibiscus tiliaceus) waste using the accelerated method with arrhenius model

Sartika,

Ayunisa,

Susilawati

et al. 2024

IOP Conf. Ser.: Earth Environ. Sci.

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Reprocessing organic waste such as leaves and fruit peels can produce natural hand sanitizers with novelty or useful findings. Waru leaf hand sanitizer is a new innovation that uses natural ingredients and low alcohol. Natural extracts in products are still susceptible to damage, so an estimated shelf life is needed. Estimated shelf life is related to product quality, both producers and consumers really need it. Estimating the shelf life of an item is one way to find out how long the product can be stored. By using the ASLT (Accelerated Shelf Life Testing) method with the Arrhenius model, this study aims to determine how long the waru leaf hand sanitizer gel can last. For 18 days, the waru leaf hand sanitizer was stored at storage temperatures of 30°C, 35°C, and 40°C. Direct observation of the object of research (pH, texture, aroma, color, and absorbency) was used to obtain research data. Waru leaf hand sanitizer has 108.48 days (3.17 months) shelf life at 30°C, according to the results.

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Section: Resultsmentioning

confidence: 99%

Estimation shelf life on hand sanitizer that utilizes waru leaf (Hibiscus tiliaceus) waste using the accelerated method with arrhenius model

Sartika,

Ayunisa,

Susilawati

et al. 2024

IOP Conf. Ser.: Earth Environ. Sci.

View full text Add to dashboard Cite

show abstract

“…Catechin compounds are one of the main types of components in tea [ 21 ]. With the extension of tea laying time, dehydration stress will cause the expression of genes related to the synthesis of catechins to be inhibited or simply catechins are oxidized to form various derivatives under the action of polyphenol oxidase (PPO) in tea [ 22 , 23 ]. However, the drying time of green tea is short, and high temperature fixation can reduce the activity of PPO, so the content of catechins in green tea is the highest [ 24 , 25 ].…”

Section: Types Of Tea and Differences In Active Ingredientsmentioning

confidence: 99%

The medicinal value of tea drinking in the management of COVID-19

Song

et al. 2023

Heliyon

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Anti-browning Effect of Acorn (Quercus ithaburensis) Cupule Extract on Fresh-Cut Potatoes

Palamutoğlu,

Kasnak

2023

Potato Res.

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Plant Polyphenol Oxidase: Biochemical Properties and Browning of Fruits and Vegetables

Cited by 6 publications

References 0 publications

Estimation shelf life on hand sanitizer that utilizes waru leaf (Hibiscus tiliaceus) waste using the accelerated method with arrhenius model

Estimation shelf life on hand sanitizer that utilizes waru leaf (Hibiscus tiliaceus) waste using the accelerated method with arrhenius model

The medicinal value of tea drinking in the management of COVID-19

Anti-browning Effect of Acorn (Quercus ithaburensis) Cupule Extract on Fresh-Cut Potatoes

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