Dog rose and pomegranate extracts as agents to control enzymatic browning

Zocca, Federico; Lomolino, Giovanna; Lante, Anna

doi:10.1016/j.foodres.2011.02.010

Cited by 33 publications

(33 citation statements)

References 26 publications

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“…Also, some study suggested that extracts of dog rose hips and pomegranate could potentially be used as natural inhibitors of PPO (Zocca et al . ). In their study, the inhibition effect of dog rose extract on potato and pear PPOs was more effective than ascorbic acid (Zocca et al .…”

Section: Introductionmentioning

confidence: 97%

“…In their study, the inhibition effect of dog rose extract on potato and pear PPOs was more effective than ascorbic acid (Zocca et al . ).…”

Section: Introductionmentioning

confidence: 97%

“…In addition, one of the largest costs in producing fresh-cut apples is the anti-browning solution. So, alternative inhibitors are being explored (Eissa et al 2006;Rojas-Grau et al 2008;Suh et al 2011;Zocca et al 2011), and it would be more ideal if they also have a lower cost. Eissa et al (2006) reported that browning inhibitory effect of thiol-containing compounds was significantly higher than ascorbic acid.…”

Section: Introductionmentioning

confidence: 99%

“…Their study reported that browning in apple was effectively inhibited by R. crispus L. seeds at a concentration below 0.3 mg/mL when monitoring the change of L*, a*, b* and total color change values (Suh et al 2011). Also, some study suggested that extracts of dog rose hips and pomegranate could potentially be used as natural inhibitors of PPO (Zocca et al 2011). In their study, the inhibition effect of dog rose extract on potato and pear PPOs was more effective than ascorbic acid (Zocca et al 2011).…”

Section: Introductionmentioning

confidence: 99%

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Effect of Alkaline Electrolyzed Water as an Inhibitor of Enzymatic Browning in Red Delicious Apples

Kim

Hung

2014

Journal of Food Biochemistry

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Polyphenol oxidase (PPO) activity, hue angle, chroma and browning index (BI) of alkaline electrolyzed (EO) water‐treated apples were compared with apples treated with other anti‐browning agents (ascorbic acid, citric acid and sodium metabisulfite). Alkaline EO water was shown to reduce PPO activity by about 66%. Apples treated in alkaline EO water for 5 min had less reduction on hue angle (97.0–91.1) after 24‐h storage than apples treated with deionized water (93.4–83.7) and hence less brown. Apples treated in alkaline EO water also had lower BI (40.8) after 24 h than ascorbic acid‐treated apples (47.6). Alkaline EO water when combined with other anti‐browning agents to treat apple was more effective on preventing browning than with the individual anti‐browning agents alone. This study demonstrated that alkaline EO water can be a promising treatment solution to prevent browning and thereby enhance the quality of fresh‐cut apples. Practical Applications The prevention of browning in fresh‐cut produce is important for maintaining the quality of minimally processed products. A lot of anti‐browning agents were used to prevent the enzymatic browning. However, some anti‐browning compounds are associated with potential health hazards. Therefore, the use of natural anti‐browning agents is still needed to produce healthy products with high quality. The anti‐browning properties observed in alkaline electrolyzed (EO) water suggested that it can be a promising treatment solution to prevent browning and thereby enhance the quality of fresh‐cut apples. Alkaline EO water is environment friendly, safe for human contact and can be produced on site when needed.

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Section: Introductionmentioning

confidence: 97%

“…In their study, the inhibition effect of dog rose extract on potato and pear PPOs was more effective than ascorbic acid (Zocca et al . ).…”

Section: Introductionmentioning

confidence: 97%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Effect of Alkaline Electrolyzed Water as an Inhibitor of Enzymatic Browning in Red Delicious Apples

Kim

Hung

2014

Journal of Food Biochemistry

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“…As reported by Zocca, Lomolino, & Lante ( 2011), dog rose and pomegranate extracts obtained with minimal processing can be used as anti-browning agents to preserve the quality of fresh-cut vegetables and fruit. In addition, products enriched with bioactive compounds such as those present in dog rose hips and pomegranate may prove to be an effective tool to both develop functional foods and to increase the overall intake of plant products.…”

Section: Accepted Manuscriptmentioning

confidence: 92%

Citrus hydrosols as useful by-products for tyrosinase inhibition

Lante

Tinello

2015

Innovative Food Science & Emerging Technologies

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Onion juice and extracts for the inhibition of enzymatic browning mechanisms in frozen Agaricus bisporus mushrooms

Bernaś

Jaworska

2021

J Sci Food Agric

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BACKGROUND The potential of onion juice, as well as extracts of waste (tunic) (5%) and fleshy scale leaves (25%), to inhibit enzymatic browning of frozen Agaricus bisporus was investigated. The onion materials were used for blanching and their effectiveness in conserving integrity and appearance of mushroom fruiting bodies was compared with the currently accepted method of blanching in a sodium metabisulfite (SM) solution. RESULTS It was observed that l‐phenylalanine content may be a useful indicator of the changes in enzymatic activity during frozen storage, and l‐tyrosine may be an indicator of a loss of lightness in color (parameter L*). The enzymes responsible for color changes were mainly monophenolase (MON) and, to a lesser degree, diphenolase (DIP). After being stored frozen for 8 months, these enzymes were detected at a 29:1 (DIP:MON) ratio in untreated mushrooms and a 2:1 (DIP:MON) ratio in mushrooms treated with onion juice. CONCLUSION Onion products may be a good alternative to an SM solution. The most effective method to conserve the light color of fruiting bodies was blanching in juice or in an extract of the fleshy scale leaves. The least effective inhibitor of MON was tunic extract, which did, however, cause a favourable increase in the reducing capacity (total polyphenols) and flavonoids. Although the onion waste (tunic) extract changed the color of mushrooms from white to creamy orange, the color of these products was attractive and positively evaluated by panellists. © 2020 Society of Chemical Industry

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Dog rose and pomegranate extracts as agents to control enzymatic browning

Cited by 33 publications

References 26 publications

Effect of Alkaline Electrolyzed Water as an Inhibitor of Enzymatic Browning in Red Delicious Apples

Effect of Alkaline Electrolyzed Water as an Inhibitor of Enzymatic Browning in Red Delicious Apples

Citrus hydrosols as useful by-products for tyrosinase inhibition

Onion juice and extracts for the inhibition of enzymatic browning mechanisms in frozen Agaricus bisporus mushrooms

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