Comparative study of the banana pulp browning process of ‘Giant Dwarf’ and FHIA-23 during fruit ripening based on image analysis and the polyphenol oxidase and peroxidase biochemical properties

Escalante‐Minakata, Pilar; Ibarra-Junquera, Vrani; Ornelas‐Paz, José de Jesús; García-Ibáñez, Victoria; Virgen-Ortíz, José J.; González, Apolinar; Pérez-Martínez, Jaime David; Orozco‐Santos, Mario

doi:10.1007/s13205-017-1048-3

Cited by 13 publications

(10 citation statements)

References 39 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Freshly prepared banana puree in each experiment had L* parameter values ranging from 62.68 ± 2.41 to 81.04 ± 1.02; close to those reported by Guiné and Barroca (2014), who evaluated browning of Musa nana and Musa cavendishii bananas subjected to convective drying. Escalante-Minakata et al (2018) reported similar values in "Giant Dwarf" bananas using image analysis. The values for the parameter a* were between 1.85 ± 0.49 and 4.07 ± 0.07; while b* had values in the range of 23.66 ± 0.55 and 29.84 ± 1.96.…”

Section: Colour Evaluationmentioning

confidence: 63%

Effects of short-wave ultraviolet light, ultrasonic and microwave treatments on banana puree during refrigerated storage

Franco

Ojeda

Rompato

et al. 2021

Food sci. technol. int.

View full text Add to dashboard Cite

Enzymatic browning is a major problem in minimally processed banana puree; it reduces consumeŕs acceptability and affects nutritional quality. The objective of this work was to evaluate the effects ultrasound (40 kHz/10 min), microwave (800 W/ 25 s) and UV-C radiation (1.97 kJ/m2) applied to banana puree. Colour parameters (L*, a*, b*, chroma and hue), browning index (BI), polyphenol oxidase (PPO) and peroxidase (POD) activities, total phenolic compounds (TPC), antioxidant capacity (AOC) and microbiological counts were monitored throughout storage at 4°C. Ultrasound (US) and microwave (MW) treatments achieved a significant (p < 0.05) reduction in PPO activity and BI; moreover, ultrasound effectively retained phenolic compounds content (75% of initial value). The AOC was in coincidence with TPC values. POD activity was partially inhibited by UV-C while MW and US increase its activity. Although UV-C treatment was not effective to control browning development, it was effective to maintain microbiological stability after 20 days of storage (1.48 ± 0.01 log CFU/g). The evaluated treatments have the advantage of being less aggressive than conventional thermal treatments while maintaining fresh characteristics of the product.

show abstract

Section: Colour Evaluationmentioning

confidence: 63%

Effects of short-wave ultraviolet light, ultrasonic and microwave treatments on banana puree during refrigerated storage

Franco

Ojeda

Rompato

et al. 2021

Food sci. technol. int.

View full text Add to dashboard Cite

show abstract

“…Their results showed that phenolic compounds are closely related to browning, and chlorogenic acid is an important substrate leading to potato enzymatic browning. The phenolic compounds identified in banana peels in recent years were mainly dopamine, followed by chlorogenic acid and coumarin, with dopaminerase oxidation being the main factor for banana browning 19 . Chlorogenic acid and epicatechin are the phenolic compounds with the highest contents in apple fruits 20 , while the substrates in mango are mainly coffeic acid and ferulic acid 21 .…”

Section: Discussionmentioning

confidence: 99%

Study on browning mechanism of fresh-cut eggplant (Solanum melongena L.) based on metabolomics, enzymatic assays and gene expression

Liu

Zhang

Shang

et al. 2021

Sci Rep

View full text Add to dashboard Cite

Enzymatic browning is one of the crucial problems compromising the flavor and texture of fresh-cut fruit and vegetables. In this study, an untargeted metabolomics approach based on liquid chromatography-mass spectrometry (LC–MS) was used to explore the browning mechanism in fresh-cut eggplant. Metabolomics studies showed that with the increase of fresh-cut time, the contents of 946 metabolites changed dynamically. The metabolites having the same trend share common metabolic pathways. As an important browning substrate, the content of chlorogenic acid increased significantly, suggesting that may be more important to fresh-cut eggplant browning; all 119 common differential metabolites in 5 min/CK and 3 min/CK contrastive groups were mapped onto 31 KEGG pathways including phenylpropanol metabolism, glutathione metabolism pathway, et al. In physiological experiments, results showed that the Phenylpropanoid-Metabolism-Related enzymes (PAL, C4H, 4CL) were changed after fresh-cut treatment, the activities of three enzymes increased first and then decreased, and reached the maximum value at 5 min, indicating the accumulation of phenolic substances. At the same time, ROS were accumulated when plant tissue damaged by cutting, the activities of related antioxidant enzymes (SOD, APX and CAT) changed dynamically after oxidative damage. SOD and APX content increased significantly and reached the maximum value at 10 min after cutting, and then showed a downward trend. However, CAT activity increased sharply and reached the maximum value within 3 min after cutting, then maintained the same activity, and showed a downward trend after 30 min. These data fully demonstrated that the activities of browning related enzymes and gene expression increased with the prolonging of fresh cutting time. We explained the browning mechanism of fresh-cut eggplant by combining metabolomics and physiology, which may lay the foundation for better understanding the mechanism of browning during the fruits and vegetables during processing.

show abstract

“…In 2019, a study on the mechanism of the enzymatic browning reaction in potato processing showed that phenolic compounds are closely related to enzymatic browning of potato, and chlorogenic acid is an important substrate for enzymatic browning of potato 35 . The phenolic compounds identified in banana peels in recent years were mainly dopamine, followed by chlorogenic acid and coumarin, with dopaminerase oxidation being the main factor for banana browning 36 . Chlorogenic acid and epicatechin are the phenolic compounds with the highest contents in apple fruits 37 , while in caffeic acid and ferulic acid are the main substrates in mangos 38 .…”

Section: Discussionmentioning

confidence: 99%

Transcriptome profiling reveals potential genes involved in browning of fresh-cut eggplant (Solanum melongena L.)

Liu

Zhang

Zhao³

et al. 2021

Sci Rep

View full text Add to dashboard Cite

Fresh-cut processing promotes enzymatic browning of fresh fruits and vegetables, which negatively affects the product appearance and impacts their nutrition. We used RNA-sequencing to analyze the transcriptomic changes occurring during the browning of fresh-cut eggplant fruit samples from both browning-sensitive and browning-resistant cultivars to investigate the molecular mechanisms involved in browning. A total of 8347 differentially expressed genes were identified, of which 62 genes were from six gene families (i.e., PPO, PAL, POD, CAT, APX, and GST) potentially associated with enzymatic browning. Furthermore, using qRT-PCR, we verified 231 differentially regulated transcription factors in fresh-cut eggplant fruits. The enzyme activities of PPO, POD, PAL, and CAT in ‘36’ were significantly higher than those of ‘F’ fresh-cut for 15 min. Both PPO and POD play a major role in the browning of eggplant pulp and might therefore act synergistically in the browning process. Meanwhile, qPCR results of 18 browning related genes randomly screened in 15 eggplant materials with different browning tolerance showed variant-specific expression of genes. Lastly, gene regulatory networks were constructed to identify the browning-related genes. This work provides a basis for future molecular studies of eggplants, and lays a theoretical foundation for the development of browning-resistant fresh-cut fruits and vegetables.

show abstract

Comparative study of the banana pulp browning process of ‘Giant Dwarf’ and FHIA-23 during fruit ripening based on image analysis and the polyphenol oxidase and peroxidase biochemical properties

Cited by 13 publications

References 39 publications

Effects of short-wave ultraviolet light, ultrasonic and microwave treatments on banana puree during refrigerated storage

Effects of short-wave ultraviolet light, ultrasonic and microwave treatments on banana puree during refrigerated storage

Study on browning mechanism of fresh-cut eggplant (Solanum melongena L.) based on metabolomics, enzymatic assays and gene expression

Transcriptome profiling reveals potential genes involved in browning of fresh-cut eggplant (Solanum melongena L.)

Contact Info

Product

Resources

About