Physicochemical Characterization and Effect of Thermal Treatments on the Enzymatic Browning Inhibition of Violet Eggplant (Solanum melongena L.) Cultivated in Daloa (Côte d’Ivoire)

Abstract

Background: The polyphenol oxidase (PPO) responsible for the enzymatic browning of fruits and vegetables, has been involved in the undesirable brown discolouration of food products that resulted in negative effects on colour, taste, and nutritional value. This is a generally undesired process and needs to be prevented in food technology.
 Objective: The present work was carried out to evaluate the effect of chemical and thermal treatments on browning inhibition of eggplant fruit (Solanum melongena L.).
 Materials and Methods: A screening of PPOs activities from eggplant was carried out. The physicochemical characteristics and thermal stability of main PPOs activities were determined in order to develop methods of anti-browning.
 Results: Dopamine oxidase and pyrocatechol oxidase activities were the most active main eggplant fruit PPO activities. Maximal PPO activity was found at 30°C, pH 7.0 for dopamine and 25°C, pH 6.6 for pyrocatechol. The enzymes were stable and retained almost all of their catalytic activity at their optimum temperature (30 and 25°C) for 120 min and their pH stability was in the range of 5.0 - 7.0. Polyphenol oxidases (dopamine oxidase and pyrocatechol oxidase) remained their full activity in the presence of ion Na+, Cu2+, Pb2+ (1 mM) but were inhibited strongly by the ion Fe2+ and Pb2+ (5 mM). On the other hand, the ion K+, Ba2+ and chemical agents, EDTA, citric acid have virtually no effect on dopamine oxidase and pyrocatechol oxidase activities. Energy for inactivation (Ea) obtained using dopamine and pyrocatechol were 30.8 kJ/mol and 7.1 kJ/mol from respective substrates.
 Conclusion: Ascorbic acid was a better inhibitor where 82.32% of PPOs inhibition was achieved. At 65°C, their D-values ranged from 44.72 to 72.72 min. Hence, heat treatment at 65°C for 30 min reduced browning of eggplant fruit. These data regarding the properties of PPO should enhance understanding of the browning reaction in eggplant and lead to the development of techniques for controlling this undesirable process.

Application of antioxidants and hot water treatments to improve shelf life of fresh-cut eggplants (Solanum melongena L.) during storage

“…Based on this experiment, heat treatment with an intermediate temperature and time ratio of 50 °C and 60 s respectively was selected as the best combination to maintain visual quality and reduce the browning of fresh-cut eggplants for 8 days. This agrees with what was reported by Constant et al (2021), who reported that heat treatment at 65 °C for 30 min considerably reduced browning by inhibiting PPO activity, as well as the use of the antioxidant ascorbic acid, reducing this enzyme by approximately 80% in whole eggplants. In this way, Loaiza-Velarde et al ( 2003) also discovered that applying heat shock at 50 °C for 90 s delayed the browning potential increase in fresh-cut celery petioles by three weeks.…”