Polyphenol polymerisation involvement in apple superficial scald

Piretti, Marco Vincenzo; Gallerani, G.; Brodnik, U.

doi:10.1016/0925-5214(95)00056-9

Cited by 32 publications

(19 citation statements)

References 18 publications

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“…salivarius, the loss of total phenols was significantly greater (p-value < 0.05) for those apple samples reaching a higher water activity at the end of the drying step (AD_0.45 samples). This direct relationship between the number of living cells and the content of total phenols was previously observed by Akman et al [7] in samples impregnated with Lactobacillus paracasei and suggests that probiotic cells that were efficiently attached to the apple structure protected phenolic compounds from degradation caused by the attack of reactive oxygen species or by the polymerization of the monomeric phenolic compounds [46].…”

Section: Antioxidant Properties Change During Snack Storagesupporting

confidence: 74%

Survival of Lactobacillus salivarius CECT 4063 and Stability of Antioxidant Compounds in Dried Apple Snacks as Affected by the Water Activity, the Addition of Trehalose and High Pressure Homogenization

et al. 2020

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Survival of probiotic microorganisms in dried foods is optimal for water activity (aw) values between 0.1 and 0.3. Encapsulating and adding low-molecular weight additives can enhance probiotic viability in intermediate aw food products, but the effectiveness of sub-lethal homogenization is still not proven. This study evaluates the effect of 10% (w/w) trehalose addition and/or 100 MPa homogenization on Lactobacillus salivarius CECT 4063 counts and antioxidant properties of apple slices dried to different water activity values (freeze-drying to a aw of 0.25 and air-drying at 40 °C to a aw of 0.35 and 0.45) during four-week storage. Optical and mechanical properties of dried samples were also analyzed. Freeze-drying had the least effect on the microbial counts and air drying at 40 °C to a aw of 0.35 had the greatest effect. Antioxidant properties improved with drying, especially with convective drying. Decreases in both microbial and antioxidant content during storage were favored in samples with higher water activity values. Adding trehalose improved cell survival during storage in samples with a water activity of 0.35, but 100 MPa homogenization increased the loss of viability in all cases. Air-dried samples became more translucent and reddish, rather rubbery and less crispy than freeze-dried ones.

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Section: Antioxidant Properties Change During Snack Storagesupporting

confidence: 74%

Survival of Lactobacillus salivarius CECT 4063 and Stability of Antioxidant Compounds in Dried Apple Snacks as Affected by the Water Activity, the Addition of Trehalose and High Pressure Homogenization

et al. 2020

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“…The oxidative process associated with scald and triggered by CTols likely involves the activity of several reactive oxygen species (ROS), leading to the unrecoverable disruption of membranes and other cell components (Piretti et al, 1996;Rao et al, 1998;Isidoro and Almeida 2006;Whitaker, 2007;Zubini et al, 2007;Whitaker, 2000;Whitaker et al, 2009). It is generally accepted that late harvested apples are less susceptible to scald and that this difference may be due to higher content of antioxidants (Barden and Bramlage, 1994a,b).…”

Section: Relationship Between Fruit Antioxidant Capacity and Superficmentioning

confidence: 97%

An insight into the role of fruit maturity at harvest on superficial scald development in ‘Beurré D’Anjou’ pear

Calvo

Candan

Civello

et al. 2015

Scientia Horticulturae

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“…8,18,19) Polyphenol oxidase (PPO), a metallo-enzyme containing copper as a prosthetic group, is a key enzyme of browning. 20,21) These enzymes are ubiquitous in plants, and they are present in particularly high amounts in apples, pears, litchis, mangoes, potatoes, and mushrooms. 22,23) The browning problem due to PPO also appears in grated ginger products, but it appears that there is no report regarding enzymatic browning of ginger products.…”

Section: Ppo Inactivationmentioning

confidence: 99%

The Effects of High Hydrostatic Pressure Treatment on the Flavor and Color of Grated Ginger

Yamaguchi

Kato

Noma

et al. 2010

Bioscience, Biotechnology, and Biochemistry

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High hydrostatic pressure (HHP) was applied to grated ginger in order to inactivate quality-degrading enzymes in a non-thermal manner. The effects of HHP treatment on the flavor and the color of the grated ginger were investigated just after treatment and during storage. After HHP treatment (400 MPa, 5 min), geraniol dehydrogenase (GeDH) was inactivated to less than 5%, but the activity of polyphenol oxidase (PPO) was reduced only to 37%. Heat treatment (100 °C, 10 min) inactivated GeDH to 43% and PPO to about 10%. In storage, the reduction of geranial, neral, and citronellal to the corresponding alcohols was observed in the untreated and the heat-treated ginger, while it was not in the HHP-treated grated ginger. In the HHP-treated sample, terpene aldehydes almost disappeared without the formation of the corresponding alcohols. Browning was not observed immediately after HHP treatment, while it was complete in the heat-treated sample. The color change during storage appeared to reflect the residual activity of PPO.

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Polyphenol polymerisation involvement in apple superficial scald

Cited by 32 publications

References 18 publications

Survival of Lactobacillus salivarius CECT 4063 and Stability of Antioxidant Compounds in Dried Apple Snacks as Affected by the Water Activity, the Addition of Trehalose and High Pressure Homogenization

Survival of Lactobacillus salivarius CECT 4063 and Stability of Antioxidant Compounds in Dried Apple Snacks as Affected by the Water Activity, the Addition of Trehalose and High Pressure Homogenization

An insight into the role of fruit maturity at harvest on superficial scald development in ‘Beurré D’Anjou’ pear

The Effects of High Hydrostatic Pressure Treatment on the Flavor and Color of Grated Ginger

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