Food Browning as a Polyphenol Reaction

Mathew, A. G.; Parpia, H. A. B.

doi:10.1016/s0065-2628(08)60031-2

Cited by 290 publications

(151 citation statements)

References 161 publications

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“…Em 1896 foi atribuído o nome de tirosinase a enzima presente no cogumelo, sendo assim chamada porque o primeiro substrato usado foi a tirosina [97][98][99][100][101][102][103][104][105][106][107] .…”

Section: Compostos Fenólicosunclassified

“…6) como difenóis (e.g. catecol, L-dopa, dopamina, adrenalina) (Eq.7) [97][98][99][100][101][102][103][104][105][106][107] . É largamente distribuída na natureza e encontrada nos tecidos de kiwi, arroz, abacate, pêra, maçã, morango, uva, folha de espinafre, palmito, banana, batata inglesa, batata doce, pêssego, manga, berinjela, inhame entre outros [47][48][49][50][108][109][110][111][112][113][114][115][116][117][118][119][120][121][122][123][124][125][126] .…”

Section: Compostos Fenólicosunclassified

“…Este escurecimento é causado pela ação dessa enzima com os compostos fenólicos naturais e o oxigênio atmosférico que são oxidados a o-quinona, que em seguida pode se polimerizar e formar as melaninas [101][102][103][104] . Nos tecidos vegetais, a enzima PFO esta localizada nos cloroplastos 103,104 e sua concentração (atividade) no tecido vegetal depende do local do plantio, período da colheita, espécie e do estado de amadurecimento deste, sendo menor em frutos ou vegetais não-amadurecidos 103,104 .…”

Section: Compostos Fenólicosunclassified

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Uso analítico de tecidos e de extratos brutos vegetais como fonte enzimática

Fatibello‐Filho¹,

Vieira²

2002

Quím. Nova

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Section: Compostos Fenólicosunclassified

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Uso analítico de tecidos e de extratos brutos vegetais como fonte enzimática

Fatibello‐Filho¹,

Vieira²

2002

Quím. Nova

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“…One potential problem in processed flour is the discoloration and the darkening of the product, which may be undesirable to many people (Onayemi 1986;Sobukola et al 2008). This has been attributed to browning reactions as a result of the presence of water-soluble phenolic substances (Mathew and Parpia 1971).…”

Section: Introductionmentioning

confidence: 99%

Effect of feed composition, moisture content and extrusion temperature on extrudate characteristics of yam-corn-rice based snack food

2013

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Blends of yam, rice and corn flour were processed in a twin-screw extruder. Effects of yam flour (10-40 %), feed moisture content (12-24 %) and extruder barrel temperature (100-140°C) on the characteristics of the dried extrudates was investigated using a statistical technique response surface methodology (RSM). Radial expansion ratio differed significantly (p ≤0.05) with change in all the independent variables. Highest expansion (3.97) was found at lowest moisture content (12 %) and highest barrel temperature (140°C). Increased yam flour level decreased the expansion ratio significantly. Water absorption index (WAI) increased significantly with increase of all variables. However, water solubility index (WSI) did not change with change in yam flour percent. Hardness of extrudates that varied from 3.86 to 6.94 N was positively correlated with yam flour level and feed moisture content, however it decreased significantly (p ≤0.001) with increase of barrel temperature. Yam percent of 15.75 with feed moisture and barrel temperature at 12.00 % and 140°C respectively gave an optimized product of high desirability (> 0.90) with optimum responses of 3.29 expansion ratio, 5.64 g/g dry solid water absorption index, 30.39 % water solubility index and 3.86 N hardness. The predicted values registered nonsignificant (p <0.10) differences from the experimental results. Further study would include the sensory properties enhancement of extruded snacks and little emphasis on the chemistry of interaction between different components.

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“…Mung bean sprouts are known to contain both polyphenol oxidase (PPO; EC 1.10.3.1) (Takeuchi et al, 1992;Shin et al, 1997) and polyphenols (Strack et al, 1985). Their browning process is thought to be caused by enzymatic oxidation of these polyphenols or enzymatic browning (Mathew and Parpia, 1971;Martinez and Whitaker, 1995), but there is little report on the browning of mung bean sprouts during storage. The polyphenol content of fresh mung bean sprouts is very low (Barroga et al, 1985).…”

Section: Introductionmentioning

confidence: 99%

Regulation of Enzymatic Browning of Mung Bean Sprout by Heat-Shock Treatment

Nishimura

Sameshima

Joshita

et al. 2012

FSTR

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Mung bean sprouts turn brown during cold storage. Here we showed that heat-shock treatment inhibited this browning by repressing the induction of phenylalanine ammonia-lyase (PAL) activity and the biosynthesis of polyphenols during cold storage. Mung bean sprouts were soaked in warm water at 50℃ for 60 s as heat-shock treatment and then stored at 8℃ for 6 days. Heat-shocked mung bean sprout turned less brown than that of the control sprout. The PAL activity in the control significantly increased during cold storage, while that in heat-shocked mung bean sprouts did not. The polyphenol content in heat-shocked mung bean sprouts was lower than that in the control at 3 and 6 days. There was no significant difference in polyphenol oxidase activity between the control and heat-shocked mung bean sprouts during cold storage. These results show that mild heat treatment inhibited the enzymatic browning of mung bean sprouts by repressing the induction of PAL activity during cold storage and the accumulation of polyphenols.

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Food Browning as a Polyphenol Reaction

Cited by 290 publications

References 161 publications

Uso analítico de tecidos e de extratos brutos vegetais como fonte enzimática

Uso analítico de tecidos e de extratos brutos vegetais como fonte enzimática

Effect of feed composition, moisture content and extrusion temperature on extrudate characteristics of yam-corn-rice based snack food

Regulation of Enzymatic Browning of Mung Bean Sprout by Heat-Shock Treatment

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