Inhibitory effect of pineapple shell extract and its ultrafiltered fractions on polyphenol oxidase activity and browning in fresh-cut banana slices Efecto inhibidor de extracto de cáscara de piña y sus fracciones ultrafiltradas en la actividad polifenoloxidasa y pardeamiento de rodajas de plátano recién cortadas

Saisung, P.; Theerakulkait, Chockchai

doi:10.1080/19476330903515472

Cited by 7 publications

(4 citation statements)

References 42 publications

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“…In addition, the effectiveness of these compounds depends on their stability in food processing and storage. Some studies using pineapple fruit extract for direct application to enzymatic browning inhibition of fresh-cut products as a coating agent have been conducted [27][28][29][30]. However, in the industry, generally it is not directly applied after the extraction, and stabilization processes between the production and the use of these compounds is required.…”

Section: Introductionmentioning

confidence: 99%

Optimization of Natural Antioxidants Extraction from Pineapple Peel and Their Stabilization by Spray Drying

Lourenço

Campos

Gómez-García

et al. 2021

Foods

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Pineapple peel still contains an important amount of phenolic compounds and vitamins with valuable antioxidant activity. In this way, the aim of this study was the recovery of the bioactive compounds from pineapple peel using environmentally friendly and low-cost techniques, envisaging their application in food products. From the solid-liquid extraction conditions tested, the one delivering an extract with higher total phenolic content and antioxidant capacity was a single extraction step with a solvent-pineapple peel ratio of 1:1 (w/w) for 25 min at ambient temperature, using ethanol-water (80–20%) as a solvent. The resulting extract revealed a total phenolic content value of 11.10 ± 0.01 mg gallic acid equivalent (GAE)/g dry extract, antioxidant activity of 91.79 ± 1.98 µmol Trolox/g dry extract by the DPPH method, and 174.50 ± 9.98 µmol Trolox/g dry extract by the FRAP method. The antioxidant rich extract was subjected to stabilization by the spray drying process at 150 °C of inlet air temperature using maltodextrin (5% w/w) as an encapsulating agent. The results showed that the antioxidant capacity of the encapsulated compounds was maintained after encapsulation. The loaded microparticles obtained, which consist of a bioactive powder, present a great potential to be incorporated in food products or to produce bioactive packaging systems.

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Section: Introductionmentioning

confidence: 99%

Optimization of Natural Antioxidants Extraction from Pineapple Peel and Their Stabilization by Spray Drying

Lourenço

Campos

Gómez-García

et al. 2021

Foods

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show abstract

“…Inhibition of enzyme activity helps to overcome these effects. Extracts obtained from shells of pineapple rich in myricetin positively prevented the browning by inhibiting the enzyme (Saisung & Theerakulkait, 2011). Dipping slices in a high concentration of cysteine (more than 0.5%), calcium chloride and ascorbic acid can preserve the slices for 7 days at 5 °C (Vilas- Boas & Kader, 2006).…”

Section: Fresh Cutmentioning

confidence: 99%

Pre‐processed fruits as raw materials: part I – different forms, process conditions and applications

Bhatkar

Shirkole

Brennan

et al. 2022

Int J of Food Sci Tech

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Fruit crops are valuable commodities considering both processed as well as pre-processed products. Current consumer trends have created a huge demand for fruit-based products to improve nutritional wellbeing. In order that the processing industry may deliver the products with their full potential, it is necessary to have an uninterrupted supply of raw materials to eliminate the bottlenecks. Most fruits are perishable and available seasonally so it is difficult to have a continuous supply of the fruits. Hence, to overcome the issues associated with seasonal availability an alternate practice for the processing of fruits up to an intermediate level can be adapted to give a continuous supply of pre-processed fruit products. This review article discusses the processing conditions for different fruits, the commonly associated problems with the processing and their applications.

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“…Many of them such as curcumin analogs (Bukhari et al, 2014), morin (Wang et al, 2014), apigenin (Xiong et al, 2016), quercetin (Chen & Kubo, 2002), and resveratrol (Shin et al, 1998) have been used as PPO inhibitors. Moreover, the effects of myricetin, rutin, and luteolin for PPO obtained from different sources have been investigated (Fan et al, 2019;De Freitas et al, 2016;Saisung & Theerakulkait, 2011). Especially, rutin has been proposed as an effective pPPO inhibitor (Jun et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Using of group‐based selected flavonoids as alternative inhibitors for potato polyphenol oxidase

Aksoy

Öztekіn

2021

J. Food Biochem.

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One of the main problems encountered after fresh-cutting of foods is enzymatic browning causing changes in the texture, taste, and color. The variety of physical and chemical-based antibrowning methods was applied to extend the shelf life of these products. Accordingly, methods using natural compounds are of great importance for health. In this study, it was aimed to prevent enzymatic browning in potato (Solanum tuberosum L. cv. Marfona) by limiting the polyphenol oxidase (PPO) activity with selected flavonoids. First of all, we purified the potato PPO (pPPO) by single-step affinity chromatography. Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) and native PAGE were applied on pPPO. Then, the inhibition effects of 7-hydroxyflavone, 7-hydroxy-4′-nitroisoflavone, myricetin, luteolin, 7-methoxyflavone, 6-fluoroflavone, diosmetin, rutin, and diosmin on purified PPO enzyme were investigated. Kinetic assays indicated that myricetin was a remarkable inhibitor with the K i value of 5 µM on pPPO. Practical applicationsPotatoes are one of the important diet in many countries. In the processing of potatoes, enzymatic oxidation catalyzed by polyphenol oxidases (PPOs) is lead to losing its taste, flavor, and color. In this current paper, group-based selected flavonoids were proposed as alternative inhibitors of potato PPO enzyme. These flavonoids allowing to limit the PPO activity are commercially available, and they can be potential candidates to be used as antibrowning agents during potato processing.

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Cited by 7 publications

References 42 publications

Optimization of Natural Antioxidants Extraction from Pineapple Peel and Their Stabilization by Spray Drying

Optimization of Natural Antioxidants Extraction from Pineapple Peel and Their Stabilization by Spray Drying

Pre‐processed fruits as raw materials: part I – different forms, process conditions and applications

Using of group‐based selected flavonoids as alternative inhibitors for potato polyphenol oxidase

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