Thiol containing compounds as controlling agents of enzymatic browning in some apple products

Eissa, Hesham A.; Fadel, Hoda H. M.; Ibrahim, Gamil E.; Hassan, Ibrahim M.; Elrashid, A. Abd

doi:10.1016/j.foodres.2006.04.004

Cited by 54 publications

(40 citation statements)

References 24 publications

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“…Results of the application of calcium to fruits and its effects on POD activity have been inconsistent, sometimes showing an increase (HIWALES;SING, 2003).. L-cystein treatment showed a lower enzymatic activity, followed by isoascorbato treatment. Use of reducing compounds, like cystein, are very effective to control enzymatic browning, reducing quinones to o-diphenols, that are lighter compounds; either by combination with products of enzymatic reaction forming lighter colored compounds or by PPO irreversible inactivation (CRUMIÉRE, 2000;ENDO et al, 2006). FIGURE 1-The appearance of 'Aurora-1' peaches submitted to minimal processing and additive application, stored at 3ºC and 65% RH.…”

Section: Resultsmentioning

confidence: 99%

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Preservation of minimally processed 'aurora-1' peaches using additives

et al. 2011

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'Aurora-1' peaches establishes an interesting alternative as a minimally processed product, due to its characteristics like flavor, color, smell, and also because of its handling resistance. However, it has a short shelf life after a fresh-cut due to enzymatic browning and stone cavity collapse. The main purpose of this research was to test the additive with antioxidant effect to prevent browning in minimally processed 'Aurora-1' peaches. The minimal processing consists of washing, sanitizing, peelings and fruit stone extraction. After that, longitudinal cuts were made to obtain eight segments per fruit. The slices were immersed into the following treatment solutions: control (immersion in 2% ascorbic acid); 2% ascorbic acid + 2% calcium chloride; 1% sodium isoascorbate; 1% citric acid; 1% L-cysteine hydrochloride. The products were placed into rigid polystyrene trays branded MEIWA M-54, covered with 14 µm PVC film (OmnifilmTM) and kept in cold storage at 3ºC ± 2ºC and 65% RH for twelve days, and evaluated each three days. Appraised variables were appearance, soluble solids, titratable acidity, soluble carbohydrates and reducing sugars, total and soluble pectin, ascorbic acid, and peroxidase and polyphenol oxidase enzyme activity. L-cysteine gave to the minimally processed products a shelf life of twelve days, limmited by off-flavor. The treatment with ascorbic acid was efficient to maintainthe ascorbic acid content, with a shelf-life of nine days, limited by enzymatic browning.

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Section: Resultsmentioning

confidence: 99%

“…(RICHARD-FORGET et al, 1992). Several studies have demonstrated their efficiency in the inhibition of polyphenol oxidase (PPO) in palm (ROBERT et al, 1996) and Red Delicious apple cultivar (EISSA et al, 2006).…”

Section: Introductionmentioning

confidence: 99%

Preservation of minimally processed 'aurora-1' peaches using additives

et al. 2011

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“…Enzymatic browning starts with the initial enzymatic oxidation of phenols to quinones by the enzyme polyphenol oxidase in the presence of oxygen [62,177]. Next, these quinones undergo further reactions, whether enzymatically catalysed or not, leading to the formation of pigments of melanins [162,199].…”

Section: Enzymatic Browning (Eb)mentioning

confidence: 99%

Fruit Juice Processing and Membrane Technology Application

et al. 2011

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This article provides an overview of recent developments and the published literature in membrane technology with regard to fruit juice processing and considers the impact of such technology on product quality. In the fruit juice industry, membrane technology is used mainly to clarify the juice by means of ultrafiltration and microfiltration and to concentrate it by means of nanofiltration and reverse osmosis. We look at enzyme immobilization techniques to improve filtration performance and operation methods to quantify fouling. Membrane fouling is a critical issue and inhibits the broader application of membranes in the fruit production industry. Pectin and its derivatives form a gel-like structure over the membrane surface, thereby reducing the permeate flux. In order to degrade pectin, the raw juice is usually subjected to an enzymatic treatment with pectinase, which hydrolyses pectin and causes its protein complexes to flocculate. The resulting juice has reduced viscosity and a much lower pectin content, which is advantageous in the subsequent filtration processes.

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“…A avaliação da porcentagem de inibição foi calculada baseada em variações do valor da absorvância a 425nm, de acordo com a equação (2) (EISSA et al, 2006;CRUMIÈRE, 2000): % de inibição: (∆Abs controle -∆Abs tratamento )*100/ ∆Abs controle (2) onde ∆Abs representa a diferença do valor de absorvância entre um tempo t (t2, t4 ou t6 dias) e o tempo inicial (to).…”

Section: Avaliação Da Inibição De Escurecimentounclassified

“…Essa última hipótese foi confirmada por Ding et al (2002), que relataram uma forte afinidade entre grupos SH da cisteína e o cobre. Vários estudos têm demonstrado a sua eficiência na inibição de PPO em suco de maçã ( İYIDOĞAN ; BAYINDIRLI, 2004), palmito (ROBERT et al, 1996), maçã cultivar Red Delicious (EISSA et al, 2006;NICOLAS, 1992), purê de manga (GUERRERO-BELTRÁN; SWANSONB; BARBOSA-CÁNOVAS, 2005) e outros.…”

Section: Introductionunclassified

Uso de embalagem ativa na inibição do escurecimento enzimático de maçãs

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Paula³

et al. 2008

Sem. Ci. Agr.

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ResumoO escurecimento enzimático é um dos fatores mais limitantes da vida de prateleira de frutas e vegetais. O objetivo desse estudo foi avaliar o efeito do uso de embalagem ativa incorporada com agentes antioxidantes na inibição do escurecimento enzimático de maçãs. Os filmes foram produzidos a base de polímero celulósico e incorporados com sulfito e cisteína para recobrimento de maçãs divididas ao meio. Foi avaliada a inibição do escurecimento através da atividade da polifenoloxidase e pela análise de cor (sistema CIE Lab). Baixas concentrações de sulfito (1%) mostraram-se eficientes na inibição do escurecimento das maçãs e altas concentrações de cisteína (15%) foram necessárias para a obtenção do mesmo resultado. Os tratamentos tanto com sulfito quanto com cisteína, comparados com os tratamentos controle, proporcionaram maior brilho às maçãs e menor escurecimento. O teor de sulfito liberado para a maçã foi menor que o permitido pela legislação, diminuindo assim, os níveis de aditivos que serão ingeridos pelo consumidor. Comprovou-se a eficiência das embalagens ativas que proporcionaram conservação do produto, inibindo o desenvolvimento de escurecimento. Palavras-chave: Embalagem ativa, polifenoloxidase, frutas, escurecimento enzimático AbstractThe enzymatic browning is the most limiting factor of fruits and vegetables shelf-life. The objective of this study was to evaluate the effect of an active packaging incorporated with anti-oxidant agents to inhibit apple's enzymatic browning. Cellulosic films were incorporated with cysteine and sulphite and used to cover apples divided in halves. Browning inhibition was measured by polyphenoloxidase activity and colour analysis (CIE Lab colour system). Low concentration of sulphite (1%) showed efficient browning inhibition and higher concentration of cysteine (15%) was necessary to reach the same results. Treatments containing cysteine and sulphite resulted in brighter apples and less browning compared with control. The quantity of sulphite released to apples was lower than the limit allowed by legislation, decreasing, in this way, the levels of additives ingested by the consumer. In this study, the effectiveness of active packaging in providing product conservation was confirmed by the inhibition of browning in apples.

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Thiol containing compounds as controlling agents of enzymatic browning in some apple products

Cited by 54 publications

References 24 publications

Preservation of minimally processed 'aurora-1' peaches using additives

Preservation of minimally processed 'aurora-1' peaches using additives

Fruit Juice Processing and Membrane Technology Application

Uso de embalagem ativa na inibição do escurecimento enzimático de maçãs

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