Recent Trends in Controlling the Enzymatic Browning of Fruit and Vegetable Products

Moon, Kyoung Mi; Kwon, Eun-Bin; Lee, Bonggi; Kim, Choon Young

doi:10.3390/molecules25122754

Cited by 328 publications

(226 citation statements)

References 72 publications

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“…The different stages of the smoothie preparation process as well as the ratio of purée:juice were previously described by Cano-Lamadrid et al [ 5 ]. Briefly, the stages of the smoothie preparation process were: Purée preparation: figs (F), jujubes (J), or quinces (Q) were peeled, ground, and heated at 80 °C in a Thermomix device (Vorwerk, Wuppertal, Germany); 10 mL of rhubarb juice per 1 kg of fruit were added to prevent enzymatic browning of the fruit due to the high oxalic acid concentration which chelates copper from the active site of polyphenol oxidase (PPO) [ 11 , 12 ]. After, the particle size of the mixture was reduced in a blender (Symbio, Zelmer, Rzeszów, Poland) until getting a thin purée.…”

Section: Methodsmentioning

confidence: 99%

Volatile Composition and Sensory Attributes of Smoothies Based on Pomegranate Juice and Mediterranean Fruit Purées (Fig, Jujube and Quince)

Issa‐Issa

Cano‐Lamadrid

Calín-Sánchez

2020

Foods

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To increase the intake of fruits and vegetables—especially among young people—the food industry is trying to develop new, easy-to-eat and long-shelf-life products, such as smoothies. Nowadays, consumers are choosing their foods based not only on nutritional/functional properties (content of polyphenols, vitamins, minerals, among others), but also on sensory attributes. The aim of this study was to investigate the volatile composition by HS-SPME and the sensory profile by descriptive sensory analysis of novel smoothies prepared by blending fig, jujube or quince purée with pomegranate juices (cv. Mollar de Elche or Wonderful) at two ratios purée:juice (40:60 or 60:40). Twenty-three volatile compounds were identified by GC-MS and classified as alcohols, aldehydes, esters, furans, ketones, terpenes and terpenoids. Among volatile compounds, the five predominant ones in the studied smoothies were: (i) 5-HMF (30.6%); (ii) 3-hexen-1-ol (9.87%); (iii) hexanal (9.43%); (iv) 1-hexanol (8.54%); and (v) 3-octanone (7.67%). Fig smoothies were sweet and had flavor and volatiles related to fig, pomegranate, and grape. While jujube products were bitter and had jujube and pear notes. Finally, quince smoothies were consistent, sour and had quince, apple and floral notes. Thus, the type of fruit purée used clearly determined the flavor of the final product. The smoothies prepared with Mollar de Elche pomegranate juice were characterized by having high intensity of pear odor/aroma and consistency, and the Wonderful smoothies were characterized by lower consistency and more intense pomegranate aroma and sourness.

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Section: Methodsmentioning

confidence: 99%

Volatile Composition and Sensory Attributes of Smoothies Based on Pomegranate Juice and Mediterranean Fruit Purées (Fig, Jujube and Quince)

Issa‐Issa

Cano‐Lamadrid

Calín-Sánchez

2020

Foods

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“…PPOs, including tyrosinase and laccase, are enzymes well-known for their activities related to post-harvest browning pigments in agricultural products [11]. Although these pigment compounds, such as certain secondary metabolites, might be useful for enhancing bioactive compounds in fermentation processes or for helping to preserve protein in forage crops, the browning reactions are generally viewed negatively in food processing or in fresh products [10][11][12]. The dark color reaction occurs via PPOs, which can be induced by wounding or pathogen attacks as part of the defense response in plants and fungi [10,12].…”

Section: Introductionmentioning

confidence: 99%

Antioxidant Compounds for the Inhibition of Enzymatic Browning by Polyphenol Oxidases in the Fruiting Body Extract of the Edible Mushroom Hericium erinaceus

Kim

2020

Foods

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Mushrooms are attractive resources for novel enzymes and bioactive compounds. Nevertheless, mushrooms spontaneously form brown pigments during food processing as well as extraction procedures for functional compounds. In this study, the dark browning pigment in the extract derived from the edible mushroom Hericium erinaceus was determined to be caused by the oxidation of endogenous polyphenol compounds by the polyphenol oxidase (PPO) enzyme family. These oxidized pigment compounds were measured quantitatively using a fluorospectrophotometer and, through chelation deactivation and heat inactivation, were confirmed to be enzymatic browning products of reactions by a metalloprotein tyrosinase in the PPO family. Furthermore, a transcript analysis of the identified putative PPO-coding genes in the different growth phases showed that tyrosinase and laccase isoenzymes were highly expressed in the mushroom fruiting body, and these could be potential PPOs involved in the enzymatic browning reaction. A metabolite profiling analysis of two different growth phases also revealed a number of potential enzymatic browning substances that were grouped into amino acids and their derivatives, phenolic compounds, and purine and pyrimidine nucleobases. In addition, these analyses also demonstrated that the mushroom contained a relatively high amount of natural antioxidant compounds that can effectively decrease the browning reaction via PPO-inhibitory mechanisms that inhibit tyrosinase and scavenge free radicals in the fruiting body. Altogether, these results contribute to an understanding of the metabolites and PPO enzymes responsible for the enzymatic browning reaction of H. erinaceus.

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“…Meat-like flavors associated mainly with Maillard reaction can be created by a double enzyme (Flavourzyme) in the two-step hydrolysis of Brassica proteins [ 4 ]. Knowledge of enzymes allows for controlling the enzymatic processes in plant tissue and thus maintain the quality by using a wide range of anti-browning agents against enzymatic browning of fruit and vegetable products [ 5 ].…”

Section: Introductionmentioning

confidence: 99%

Inactivation of Thioglucosidase from Sinapis alba (White Mustard) Seed by Metal Salts

Marcinkowska¹,

Jeleń²

2020

Molecules

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The glucosinolates which are specialized plant metabolites of Brassica vegetables are prone to hydrolysis catalyzed by an endogenous enzyme myrosinase (thioglycoside hydrolase, thioglucosidase) that exists in Brassica plant tissue causing volatile isothiocyanates release. Currently existing literature data on the inactivation of myrosinase is insufficient in particular for use in the analysis of volatile and odor compounds in vegetables rich in glucosinolates. In this study, the impact of different metal salts in effective inactivation of enzyme activity was investigated by solid-phase microextraction (SPME) and GC/MS system in aqueous samples and kohlrabi matrix. A saturated solution of calcium chloride which is commonly used to stop enzyme activity in plant tissue inactivates the myrosinase–glucosinolate system. However, even without the participation of myrosinase, it changes the reaction pathway towards nitrile formation. The model experiment shows that optimum efficiency in inhibition of the enzyme system shows iron(III) ions, silver ions, and anhydride sodium sulfate resulting in no volatile products derived from glucosinolates. However, in the kohlrabi matrix, the strongest enzyme inhibition effect was observed for silver salt resulting in no volatile products, also both anhydrous Na2SO4 and saturated CaCl2 solution seem to be useful inhibitors in flavor studies.

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Recent Trends in Controlling the Enzymatic Browning of Fruit and Vegetable Products

Cited by 328 publications

References 72 publications

Volatile Composition and Sensory Attributes of Smoothies Based on Pomegranate Juice and Mediterranean Fruit Purées (Fig, Jujube and Quince)

Volatile Composition and Sensory Attributes of Smoothies Based on Pomegranate Juice and Mediterranean Fruit Purées (Fig, Jujube and Quince)

Antioxidant Compounds for the Inhibition of Enzymatic Browning by Polyphenol Oxidases in the Fruiting Body Extract of the Edible Mushroom Hericium erinaceus

Inactivation of Thioglucosidase from Sinapis alba (White Mustard) Seed by Metal Salts

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