The Effect of Some Antioxidants Compounds on Enzymatic and Nonenzymic Browning of Quince Juice During Thermal Treatment

Rashan, Aya I; Al-Abbasy, Omar Y.

doi:10.33899/edusj.2020.127190.1078

Cited by 5 publications

(2 citation statements)

References 27 publications

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“…Ortho-quinones can no longer be reduced to diphenols and browning is likely to continue due to the generation of melanin [56]. Other antioxidants such as vanillin and melatonin were reported as ABA [57].…”

Section: Chemical Anti-browning Agentsmentioning

confidence: 99%

Inhibition of enzymatic browning in fruit and vegetable, review

AL-abbasy¹,

Ali²,

Al-lehebe³

2021

sjpas

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The second-largest cause of losing quality in vegetables and fruits (VFs) is enzymatic browning (EB). As a result of polyphenol oxidases (PPOs), EB leads to the color performance of vegetable and fruit yields. To inhibit the activity of PPOs, chemical and physical methods have been developed and several synthetic chemical compounds are widely used as Anti-Browning Agents (ABA) in VFs products. In recent times, emphasis was placed on customer-oriented food manufacturing innovations. Customers have a tendency to encourage the usage of PPO inhibitors that are natural and environmentally friendly. The aim of present review is to illustrate the underlying mechanisms of PPO chemical inhibitor anti browning action and current trends in some of these inhibitor studies. Studies developed over the last decade have been reported and discussed, such as Natural, chemical, physical, controlled atmosphere and coating techniques to avoid EB. The purpose of this review article will be to assemble and reveal an up-to-date demonstration of browning inhibiting natural and synthetic compounds. The details available in this review could also take to facilitate the ultimate objective of developing new inhibitors of enzymatic browning (plant extracts, natural and synthetic compounds) that are acceptable, healthy and beneficial for the food industry.

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Section: Chemical Anti-browning Agentsmentioning

confidence: 99%

Inhibition of enzymatic browning in fruit and vegetable, review

AL-abbasy¹,

Ali²,

Al-lehebe³

2021

sjpas

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“…Because of the attentiveness of the side special effects that may result from chemicals, the food productiveness is at present demanding to exclude the use of chemicals in foodstuff. In several plants, such as potato (9), and quince (10), tyrosinase inhibitors taking place in natural means have been considered. The inhibition of ginger tyrosinase by honey as a natural enzymatic antibrowning was reported (11).…”

Section: Introductionmentioning

confidence: 99%

Purification, Characterization, and Inhibition of Tyrosinase from Jerusalem Artichoke (Helianthus Tuberosus L.) Tuber

et al. 2021

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Background: Because it tends to cause deterioration in the quality of food and appearance, food browning is unacceptable. Tyrosinase, which catalyzes the transformation of mono phenolic compounds into oquinones, has been associated with this phenomenon. Natural anti-browning agents were used to help avoid the enzymatic browning that occurs in many foods. Methods: Tyrosinase of Jerusalem Artichoke tubers was purified through (NH4)2SO4 sedimentation, dialysis, chromatography, and finally gel electrophoresis. The purified enzyme was characterized and inhibited by rosemary extracts. Results: Purification of tyrosinase from Jerusalem Artichoke tuber were accomplished. The specific activity at the final step of purification increased to 14115.76 U/mg protein with purification fold 32.89 using CM-Cellulose chromatography. The molecular mass was evaluated by electrophoresis and found to be 62 KDa. Maximum tyrosinase activity was found at 30 °C, pH 7.2, and higher affinity towards Ltyrosine. Inhibition percentage of heated extracts for leaves and flowers on tyrosinase activity was better than nonheated with 29.65% and 23.75%, respectively. The kinetic analysis exposed uncompetitive inhibition by leaves and flowers heated extracts. Conclusions: In this study, we concluded the usage of natural anti-browning inhibitors like rosemary extract be able to be castoff to substitute the chemical agents which might be dangerous to social healthiness. Natural anti-browning agents can be used to prevent the browning of many foods.

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