Citrus hydrosols as useful by-products for tyrosinase inhibition

Lante, Anna; Tinello, Federica

doi:10.1016/j.ifset.2014.11.001

Cited by 47 publications

(30 citation statements)

References 31 publications

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“…The inhibitory kinetics of the juice of all of the unripe grapes were analysed using Lineweaver–Burk plots at different concentration values of catechol substrate in order to calculate the kinetic constants (K M and V max ) and to define the inhibition type as described by Lante and Tinello ().…”

Section: Methodsmentioning

confidence: 99%

“…The level of 4‐tert‐butyl‐ o ‐benzoquinone after the chemical oxidation of t‐BC using NaIO 4 was detected spectrophotometrically at 400 nm and 25°C (Lante and Tinello ). The reaction mixture contained 50 μL of 2 mmol/L NaIO 4 and 1.0 mL of 1 mmol/L t‐BC in the absence and presence of inhibitors (200 μL).…”

Section: Methodsmentioning

confidence: 99%

“…Currently, there is a growing interest in the conversion of agro‐food wastes into value‐added products throughout a given product/service lifecycle (Laufenberg et al ). In fact, they are rich in bioactive compounds (Schieber et al ) not only with antibrowning (Zocca et al , Lante and Tinello ) but also with strong antioxidant potential (Moure et al ).…”

Section: Introductionmentioning

confidence: 99%

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Evaluation of antibrowning and antioxidant activities in unripe grapes recovered during bunch thinning

Tinello

Lante

2016

Australian Journal of Grape and Wine Research

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Background and Aims: Research into new systems for controlling enzymatic browning in the agro-food industry has been focused on eco-friendly alternatives to conventional thermal treatments and traditional additives, which could impair the sensory, nutritional and health properties. The use of unripe grapes for reducing alcohol concentration and pH of wines has been previously reported; however, no studies have been made of the evaluation of unripe grapes as potential functional ingredients to control enzymatic browning and to enhance antioxidant properties of plant products. Methods and Results: Unripe berries were collected in two seasons during bunch thinning of Barbera and Merlot vineyards. Merlot grapes, which had the highest antioxidant activity in the 2,2-diphenyl-1-picrylhydrazyl and ferric reducing ability of plasma assays, were also the most effective in preventing enzyme browning, as confirmed by spectrophotometric assays using commercial mushroom tyrosinase, by zymographic techniques on the isoforms isolated from some plant polyphenol oxidases and by in vivo trials on fresh-cut fruits and vegetables. Conclusions: The juice of unripe grapes showed not only antibrowning but also antioxidant and whitening activities. Significance: Unripe grapes discarded during bunch thinning of vineyards represent for the agro-food industry a significant source of bioactive compounds that are easy to produce and safe for human health, thus converting these agricultural wastes into value-added products.

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Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Evaluation of antibrowning and antioxidant activities in unripe grapes recovered during bunch thinning

Tinello

Lante

2016

Australian Journal of Grape and Wine Research

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“…Using the "green solvent" water, Lante et al [57] proposed a novel eco-friendly extraction procedure of isoflavones from Water soybean seeds comprising sonication and Saravana et al [38] obtained seaweed polysaccharides from Saccharina japonica by subcritical water extraction. Hydrosols as co-products during water or steam distillation of plant material are the topic of the Lante and Tinello [56] research paper, while Zocca et al [61] investigated the effects of Brassicacaea processing water in controlling enzymatic browning due to polyphenol oxidases from different plant sources. Munir et al [43] reported Subcritical Water Extraction (SWE) as a modern and advantageous extraction technique that can be an excellent alternative of the organic solvent when extracting bioactive compounds from onion skin.…”

Section: Water-based Extraction Methodsmentioning

confidence: 99%

Water an Eco-Friendly Crossroad in Green Extraction: An Overview

Mihaylova¹,

Lante²

2019

TOBIOTJ

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In this review, the function of water and the increasing role of water as a green solvent and co-extractant based on its application in ancient times and the need of environmental thinking have been discussed. A brief summary of various extraction methods for natural products, the application of conventional and innovative processes, based on water and future insights and perspectives considering water as an eco-friendly crossroad in green extraction have been reported. Taking into account also the issue of wastewater, this paper calls for-more effective use of water as a finite resource.

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“…Therefore there is active research into the discovery of PPO inhibitors from natural sources (Kim & Uyama, 2005;Chang, 2009;Loizzo, Tundis, & Menichini, 2012) such as dog rose and pomegranate (Zocca, Lomolino, & Lante, 2011) and other plant extracts (Wessels, Damm, Kunz, & Schulze-Kaysers, 2014) and from by-products of the agro-food industry such as Brassicacea processing water (Zocca, Lomolino, & Lante, 2010) and citrus hydrosols (Lante & Tinello, 2015).…”

Section: Accepted Manuscriptmentioning

confidence: 99%

UV-A light treatment for controlling enzymatic browning of fresh-cut fruits

Lante

Tinello

Nicoletto

2016

Innovative Food Science & Emerging Technologies

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Enzymatic browning is critical in the preservation of the quality and the shelf-life of fresh-cut fruits. Non-thermal technologies such as UV radiation are emerging for controlling polyphenol oxidase (PPO) activity, the main agent responsible for browning. After determining the best operational conditions of a UV LED illuminator (2.43·10-3 Wm-2 irradiance), the anti-browning effect of UV-A light (390 nm) treatment at 25 °C over increasing time periods up to 60 min was assessed on fresh-cut apples (Golden Delicious, Granny Smith, Fuji) and pears (Abate Fétel, Decana). Colour variation (ΔE) and its percent reduction (%RΔE) were measured using a colorimeter and the greatest effect was observed in apples which showed higher %RΔE values than pears (58% vs 25% after 60 min exposure, respectively). Moreover electrophoretic and zymographic techniques demonstrated the inhibitory effect of UV-A irradiation on PPO activity. Anti-browning was found to be related to irradiance, exposure time and the fruit cultivar. Overall this study confirmed UV-A LED technology as an eco-friendly alternative to traditional approaches for reducing browning of minimally processed products.\ud Industrial relevance: Treatment of fresh-cut products with UV-A LED is not only easy and inexpensive to produce but also presents few hazards for humans. Moreover, the use of LED light sources brings many advantages such as energy savings, device durability, low environmental impact, high luminous efficiency and little thermal effect. UV-A LED technology has great potential to meet the demands of the food industry in the processing of fresh-cut fruits and vegetables. In addition it could also be considered a pre-treatment of fruits and vegetables being processed for the production of snacks

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Citrus hydrosols as useful by-products for tyrosinase inhibition

Cited by 47 publications

References 31 publications

Evaluation of antibrowning and antioxidant activities in unripe grapes recovered during bunch thinning

Evaluation of antibrowning and antioxidant activities in unripe grapes recovered during bunch thinning

Water an Eco-Friendly Crossroad in Green Extraction: An Overview

UV-A light treatment for controlling enzymatic browning of fresh-cut fruits

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