Activity of polyphenoloxidase and peroxidase in non-dormant potato tubers treated with sprout suppressors

Santos, Mirelle Nayana de Sousa; Lima, Paula Cristina Carvalho; Araújo, Fernanda Ferreira de; Araújo, Nícolas Oliveira de; Finger, Fernando Luíz

doi:10.1590/fst.08119

Cited by 10 publications

(6 citation statements)

References 29 publications

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“…1 and 2). These results were consistent with those reported for polyphenol oxidase and peroxidase of Loquat fruit [31] and PPO and POD of potato tubers [32].…”

Section: Resultssupporting

confidence: 93%

Inactivation Kinetics and Thermodynamics Parameters of Polyphenol Oxidase and Peroxidase Activities in an Extract from of Violet Eggplant (Solanum melongena L.)

Yapi

Ekissi

et al. 2021

EJNFS

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Enzymatic browning is associated with the action of polyphenol oxidases (PPO) and peroxidases (POD). The products of these enzymes cause undesirable changes of color and flavor of processed eggplant products. The present study aimed to evaluate kinetic properties and thermodynamics parameters of PPO and POD activities for controlling this undesirable process in extract from of violet eggplant. The effect of heat treatment on polyphenol oxidase and peroxidase activities in violet eggplant were studied over a range of 30 to 80 °C. T1/2-values of enzymatic activities are between 6.15 ± 0.03 and 13,27 ± 0,04 min at 80 °C, they decreased with increasing temperature, indicating a difference thermostability of each enzyme. D- and k-values decreased and increased, respectively, with increasing temperature, indicating faster of these enzymes inactivation at higher temperatures. Results suggested that polyphenol oxydase and peroxidase were relatively thermostable enzymes with a Z-value which from 50.25 and from 88.33 °C and Ea of 41.21 and of 27.78 kJmol-1. Thermodynamic parameters were also calculated. The Gibbs free energy ΔG values range from 43.24 ± 0,03 to 91.45 ± 0,01 kJ/mol. These kinetic data can be used to predict prevention of browning in the violet eggplant (Solanum melongena L.) by thermal inactivation of enzymes.

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“…1 and 2). These results were consistent with those reported for polyphenol oxidase and peroxidase of Loquat fruit [31] and PPO and POD of potato tubers [32].…”

Section: Resultssupporting

confidence: 93%

Inactivation Kinetics and Thermodynamics Parameters of Polyphenol Oxidase and Peroxidase Activities in an Extract from of Violet Eggplant (Solanum melongena L.)

Yapi

Ekissi

et al. 2021

EJNFS

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“…Regardless of the cultivar and the storage time, the color of the sticks before frying was clear (Figure 3), without enzymatic browning due to the reaction of polyphenol oxidase (POD) with phenols (Paul et al, 2016). Studies by Santos et al (2020) found an increase in the enzymatic activity of polyphenol oxidase with the storage time and reduction with the use of sprouting inhibitors, eugenol and menthol for up to 40 days. However, visually there was no enzymatic browning due to the increase in the storage time and growth of the sprouts.…”

Section: Resultsmentioning

confidence: 99%

Suitability of donata and BRS F 132 cultivar for the potato processing industry

et al. 2022

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Changes in the population's eating habits have expanded the French fries market. However, the need for refrigerated storage to supply sprouts and maintain a constant supply to the industry has led to a reduced number of cultivars suitable for processing due to the accumulation of sugars and browning after frying. Because of this, the objective of this study was to evaluate the suitability of the Donata and BRS F132 cultivars for use in the pre-fried potato processing industry. The tubers were stored at 6 and 8 °C for up to 180 days and the analysis of sprouting, total soluble sugar (TSS), reducing sugar (RS), non-reducing sugar (NRS), post-frying color by scale visual color used by the industry and L* and b* parameters. The sprouting was higher at 8 °C and in the BRS F 132 cultivar. The sugar content was high in both cultivars, however, the color remained adequate. It is concluded that the Donata and BRS F132 cultivars are suitable for the potato processing industry, and Donata presented better quality parameters. Conditioning at 8 °C is recommended in both cultivars that maintained the quality for 180 days.

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“…As for the potatoes, the optimum temperature for PPO activity has been initially determined at 40°C (Li et al., 2018). However, a recent study has shown that both PPO and POD exhibited their optimum activities between 30 and 35°C, and a substantial activity reduction occurred between 50 and 60°C (Santos et al., 2020). This is despite the fact that POD is known to exhibit considerable heat resistance and is commonly used as a quality indicator for thermal processes (Rojas et al., 2017).…”

Section: Anti‐browning Methodsmentioning

confidence: 99%

Recent advances in anti‐browning methods in minimally processed potatoes—A review

Tsikrika

Tzima

Dilip

2022

Food Processing Preservation

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Potato is one of the most important and common tubers for human consumption globally, constituting an excellent source of energy and nutrients. In modern times, there is an increasing demand of minimally processed, that is, ready‐to‐cook, potatoes as a result of a busy lifestyle and/or preference for convenience of consumers. However, minimally processed potatoes are prone to enzymatic browning which is the main challenge of industrial potato processing. The use of chemicals such as sulfites as anti‐browning agents is being questioned for health‐safety since they are categorized as severe allergens. The potato processing industry is thus looking for alternative methods of preservation to prevent browning. This review summarizes critical information on anti‐browning methods of minimally processed potato products providing key‐findings of studies using various heating treatments, anti‐browning chemical agents, packaging formulations, and emerging non‐thermal technologies. Novelty impact statement Consumption of minimally processed potatoes has increased owing to their convenience for commercialization. However, the partial processing causes an increase in the perishability of potatoes. This review covers recent progress and advances in anti‐browning methods of minimally processed potatoes that can be used as alternatives or complementary to the conventional methods.

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Activity of polyphenoloxidase and peroxidase in non-dormant potato tubers treated with sprout suppressors

Cited by 10 publications

References 29 publications

Inactivation Kinetics and Thermodynamics Parameters of Polyphenol Oxidase and Peroxidase Activities in an Extract from of Violet Eggplant (Solanum melongena L.)

Inactivation Kinetics and Thermodynamics Parameters of Polyphenol Oxidase and Peroxidase Activities in an Extract from of Violet Eggplant (Solanum melongena L.)

Suitability of donata and BRS F 132 cultivar for the potato processing industry

Recent advances in anti‐browning methods in minimally processed potatoes—A review

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