Dual effectiveness of sodium chlorite for enzymatic browning inhibition and microbial inactivation on fresh-cut apples

LWT ◽  
2011 ◽  
Vol 44 (7) ◽  
pp. 1621-1625 ◽  
Author(s):  
Yaguang Luo ◽  
Shengmin Lu ◽  
Bin Zhou ◽  
Hao Feng
Keyword(s):  
Microbial Inactivation ◽  
Enzymatic Browning ◽  
Sodium Chlorite ◽  
Fresh Cut ◽  
Browning Inhibition

Elucidation of the mechanism of enzymatic browning inhibition by sodium chlorite

2008 ◽  
Vol 110 (4) ◽  
pp. 847-851 ◽  
Author(s):  
Qiang He ◽  
Yaguang Luo ◽  
Pei Chen
Keyword(s):  
Enzymatic Browning ◽  
Sodium Chlorite ◽  
Browning Inhibition

Enzymatic browning and its control in fresh-cut produce

2007 ◽  
Vol 3 (6) ◽  
pp. 1-7 ◽  
Author(s):  
Qiang He ◽  
Yaguang Luo
Keyword(s):  
Enzymatic Browning ◽  
Fresh Cut

scholarly journals Edible coating with Eugenia pyriformis leaf extract to control enzymatic browning in fresh-cut apples

2020 ◽  
Vol 9 (12) ◽  
pp. e7191210799
Author(s):  
Lucas Henrique Maldonado-Silva ◽  
Bianka Rocha Saraiva ◽  
Ana Carolina Pelaes Vital ◽  
Fernando Antônio Anjo ◽  
Rafael Santiago Trautwein ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Sodium Alginate ◽  
Leaf Extract ◽  
Fruits And Vegetables ◽  
Edible Coating ◽  
Enzymatic Browning ◽  
Balanced Diet ◽  
Golden Delicious ◽  
Aqueous Leaf Extract ◽  
Fresh Cut

Fruits and vegetables are an important part of a healthy and balanced diet. Fresh cut fruits consumption is increasing, however keeping the food quality when processed is a challenge for the food industry. When the food is processed, some enzymatic changes can occur, being that enzymatic browning is one of this important degradation suffered by fresh cut apples. One alternative to reduce the enzymatic browning is the use of edible coating with anti browning components as vegetal extracts rich in phenolic compounds. The aim of this paper was characterize Uvaia (Eugenia pyriformis Cambess) leaf extract, evaluate the effect of sodium alginate edible coating formulated with uvaia leaf extract against enzymatic browning in fresh cut apples (cv. Golden Delicious and Royal Gala) during 8 days of storage. Phenolic compounds as chlorogenic acid, caffeic acid and p-coumaric acid were identified in Uvaia methanolic leaf extract. Uvaia aqueous leaf extract presented ABTS IC50 of 0.77 ± 0.002 mg/mL, increasing 40.66% the edible coating antioxidant activity. Uvaia aqueous leaf extract controlled 80% of polyphenol oxidase activity from Golden Delicious apple and edible coating with extract reduced enzymatic browning. Sodium alginate edible coating with Uvaia aqueous leaf extract is an alternative to reduced enzymatic browning of fresh cut apple (cv. Golden Delicious).

scholarly journals Enhancing the enzymatic browning inhibition capacity of Moringa oleifera seed extract via the Maillard reaction

2021 ◽  
Vol 21 (103) ◽  
pp. 18518-18532
Author(s):  
Norah Vhangani Lusani ◽  
◽  
L Mogashoa ◽  
J Van Wyk
Keyword(s):  
Maillard Reaction ◽  
Inhibitory Effect ◽  
Model Systems ◽  
Enzymatic Browning ◽  
Brown Pigment ◽  
Pigment Formation ◽  
Browning Inhibition ◽  
Seed Extracts

The antioxidant and anti-browning activity of heated plant extracts have been attributed to the formation of Maillard reaction products (MRPs) via the Maillard reaction (MR). The inhibitory effect of heated Moringa oleifera (MO) seed extract on banana polyphenol oxidase (PPO) was investigated. The Plain MO seed extracts and those with added glucose and glycine (1.5 mM each) were heated at 100°C for 15, 30, 60 and 120 min. The pH and brown colour development decreased and increased significantly (P <0.05) with increased reaction time, respectively, with heated moringa glucose-glycine HMGGL for 120 min exhibiting the highest pH reduction (2.58) and darkest extracts at an L* value of 8.11. This phenomenon is associated with progression of the MR. With reference to enzymatic browning, heated MO seed extracts exhibited stronger inhibitory effect against banana PPO activity in vivo and in vitro than the unheated counterpart. Evident to this are the higher inhibition percentages and lower ΔE values. Among model systems, the highest in vitro browning inhibition was exhibited mostly by longer heating times of 60 and 120 min. Model system HMGGL 120 min proved to be superior at 96% inhibition, which was comparable to known synthetic commercial antioxidants such as ascorbic acid (AA) at 99%, as well as ethylenediaminetetraacetic acid (EDTA) and citric acid (CA), both at 100% inhibition. In vivo enzymatic browning inhibition followed a similar trend, where the brown pigment (melanin) intensified as shown by an increase in ΔE as the storage time increased from 0.5 to 24 h. The model system UMGGL exhibited highest inhibition of brown melanin (p <0.05). Although it was the best amongst other model systems, it was surpassed by synthetic antioxidants AA, EDTA and CA, which were ranked amongst the top three in inhibiting brown pigment formation in vivo. To further illustrate the effect of MR augmented MO seed extracts on enzyme activity inhibition, UMGGL 60 and 120 at 5 and 24 h storage surpassed the inhibitory effect of AA. At the said storage times, AA lost its inhibitory potential against pigment formation. This was due to oxidation of AA to form dehydroascorbic acid, which lacks inhibitory potential. This study proved that heating MO plant extracts increases their enzymatic browning inhibition potential, furthermore, the inhibitory capacity was heightened when reacted via the MR.

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