Effect of pre‐treatment and freezing on the polyphenol oxidase activity and color stability of sliced peaches

Al‐Jeddawi, Wesam; Northcutt, J. K.; Dawson, Paul

doi:10.1002/jsfa.12495

Cited by 6 publications

(4 citation statements)

References 51 publications

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“…Freezing pre‐treatment however enhanced non‐enzymatic browning by 23.53% (Table 2). The enhanced browning (23.53%) could be because of disruption of cells during the freezing process and leaching out of cellular juices (Al‐Jeddawi et al ., 2023). Calcium fortification could however arrest or counteract this increase by decreasing the non‐enzymatic browning (NEB) from 1.78 to 1.40 (21.35% decrease; CD = 0.0301).…”

Section: Resultsmentioning

confidence: 99%

Deciphering the role of fruit maturity, calcium and freezing on the nutritional and textural attributes of crisps from red guava

Yadav,

Rudra,

Joshi

et al. 2024

Int J of Food Sci Tech

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SummaryGuava (Psidiumguajava L.), being highly nutritious possesses commercial importance in the tropical and subtropical region of the world. The climacteric guava, however, records highest postharvest loss and needs to be processed for higher shelf life and utility. This study entails evaluation of fruit maturity stage and prior freezing for development of calcium enriched guava crisps through atmospheric frying. The sliced fruits (of three maturity stages) were subjected to vacuum impregnation to infuse maltodextrin, salt, ascorbic acid and calcium lactate. Fracturability and crispness was significantly affected by fruit maturity, freezing pre‐treatment and calcium impregnation. Freezing pre‐treatment enhanced the texture, decreased toughness and gave superior crisps with crunchy mouthfeel. While browning increased due to freezing pre‐treatment, calcium impregnation led to decreased browning. More than 15‐fold increase in the calcium content of crisps was realised upon 1% calcium lactate impregnation. The average ascorbic acid and lycopene retention in the crisps was 36.18 and 37.58%, respectively. Mature guava showed highest lycopene retention (43.07%) in crisps. Based on MANOVA analysis, all the main effects, two factor interaction and three factor interaction were statistically significant at 1% level. The first three PCs could explain 73.64% variation in data. The highest ascorbic acid retention, crispiness and sensory scores were recorded for crisps from ripe stage of guava fruits given freezing and calcium infusion pre‐treatments. Thus, ripe guava fruits could be converted to shelf stable and attractive crisps, which would provide essential nutrients and potential health benefits, ensuring off‐season availability of perishable guava in the form of crisps.

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Section: Resultsmentioning

confidence: 99%

Deciphering the role of fruit maturity, calcium and freezing on the nutritional and textural attributes of crisps from red guava

Yadav,

Rudra,

Joshi

et al. 2024

Int J of Food Sci Tech

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“…The colour of the purple corn was determined using a colorimeter (CM‐700d1, Shanghai Precision Scientific Instrument Co., Ltd., Shanghai, China). According to CIELAB colour variables, L * (lightness), a * (redness/greenness) and b * (yellowness/blueness) were used to calculate the colour difference value Δ E as given in eqn (2) (AlJeddawi et al ., 2023). Each group of samples was measured five times in parallel, and the average value was calculated.…”

Section: Methodsmentioning

confidence: 99%

The effects of polysaccharides, organic acids and colloids on the stability of anthocyanin in purple corn

Pang,

Zhao,

et al. 2024

Int J of Food Sci Tech

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SummaryPurple corn anthocyanins have rich nutritional value, but anthocyanins have low stability. The main objective of this study was to screen compounds from the common co‐pigments (polysaccharides, organic acids and colloids) that could improve the stability of anthocyanins and to investigate the effect of different co‐pigments on the stability of anthocyanins in purple corn during heat treatment. There were significant differences in copigmentation effects among different types of co‐pigments. The total anthocyanin retention rate of purple corn without co‐pigments was 15.02%. After copigmentation treatment with different compounds, among the polysaccharides, the total anthocyanin retention rates of 15% fructose and 15% glucose were 37.29% and 52.18%, respectively. The copigmentation effects of monosaccharides were better than those of disaccharides, sugar alcohols and cyclodextrins. Among the organic acids, the six co‐pigments were all organic acids containing phenolic rings. The retention rates of anthocyanins were 71.47% and 68.21% for 0.06% tannic acid and 0.1% tartaric acid, respectively, indicating high copigmentation effects. The a* value of purple corn was significantly increased after these treatments, indicating that organic acids had stronger copigmentation effects than polysaccharides. In the colloids, the total anthocyanin retention rate of 2.0% pectin was 43.72%, while 0.5% guar gum had a retention rate of 9.82%. However, low concentrations of guar gum promoted the degradation of anthocyanins, indicating weak copigmentation effects for colloids.

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“…These acidulants are usually used synergistically to exert maximum inhibition. Pretreatment with 2% citric acid and 2% ascorbic acid decreased PPO activity by 48.0% in sliced peaches (Al‐Jeddawi et al., 2023). Combined treatment of malic and oxalic acids attenuated PPO activity and maintained the good quality of pomegranate (Ehteshami et al., 2021).…”

Section: Intervention Strategies For O‐quinone and O‐quinone‐induced ...mentioning

confidence: 99%

From polyphenol to o‐quinone: Occurrence, significance, and intervention strategies in foods and health implications

Geng

Liu

et al. 2023

Comp Rev Food Sci Food Safe

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Polyphenol oxidation is a chemical process impairing food freshness and other desirable qualities, which has become a serious problem in fruit and vegetable processing industry. It is crucial to understand the mechanisms involved in these detrimental alterations. o-Quinones are primarily generated by polyphenols with di/tri-phenolic groups through enzymatic oxidation and/or auto-oxidation. They are highly reactive species, which not only readily suffer the attack by nucleophiles but also powerfully oxidize other molecules presenting lower redox potentials via electron transfer reactions. These reactions and subsequent complicated reactions are capable of initiating quality losses in foods, such as browning, aroma loss, and nutritional decline. To attenuate these adverse influences, a variety of technologies have emerged to restrain polyphenol oxidation via governing different factors, especially polyphenol oxidases and oxygen. Despite tremendous efforts devoted, to date, the loss of food quality caused by quinones has remained a great challenge in the food processing industry. Furthermore, o-quinones are responsible for the chemopreventive effects and/or toxicity of the parent catechols on human health, the mechanisms by which are quite complex. Herein, this review focuses on the generation and reactivity of oquinones, attempting to clarify mechanisms involved in the quality deterioration of foods and health implications for humans. Potential innovative inhibitors and technologies are also presented to intervene in o-quinone formation and subsequent reactions. In future, the feasibility of these inhibitory strategies should be evaluated, and further exploration on biological targets of o-quinones is of great necessity.

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Effect of pre‐treatment and freezing on the polyphenol oxidase activity and color stability of sliced peaches

Cited by 6 publications

References 51 publications

Deciphering the role of fruit maturity, calcium and freezing on the nutritional and textural attributes of crisps from red guava

Deciphering the role of fruit maturity, calcium and freezing on the nutritional and textural attributes of crisps from red guava

The effects of polysaccharides, organic acids and colloids on the stability of anthocyanin in purple corn

From polyphenol to o‐quinone: Occurrence, significance, and intervention strategies in foods and health implications

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