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Chockchai Theerakulkait - One of the best experts on this subject based on the ideXlab platform.
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inhibitory effect of rice bran extracts and its phenolic compounds on polyphenol oxidase activity and Browning in potato and apple puree
Food Chemistry, 2016Co-Authors: Sukhontha Sukhonthara, Kunwadee Kaewka, Chockchai TheerakulkaitAbstract:Abstract Full-fatted and commercially defatted rice bran extracts (RBE and CDRBE) were evaluated for their ability to inhibit Enzymatic Browning in potato and apple. RBE showed more effective inhibition of polyphenol oxidase (PPO) activity and Browning in potato and apple as compared to CDRBE. Five phenolic compounds in RBE and CDRBE (protocatechuic acid, vanillic acid, p -coumaric acid, ferulic acid and sinapic acid) were identified by HPLC. They were then evaluated for their important role in the inhibition using a model system which found that ferulic acid in RBE and p -coumaric acid in CDRBE were active in Enzymatic Browning inhibition of potato and apple. p -Coumaric acid exhibited the highest inhibitory effect on potato and apple PPO ( p ⩽ 0.05). Almost all phenolic compounds showed higher inhibitory effect on potato and apple PPO than 100 ppm citric acid.
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effect of rice bran protein extract on Enzymatic Browning inhibition in potato puree
International Journal of Food Science and Technology, 2014Co-Authors: Supatcha Kubglomsong, Chockchai TheerakulkaitAbstract:Effect of rice bran protein extract (RBPE) on Enzymatic Browning inhibition in potato puree was studied by colour measurement and polyphenol oxidase (PPO) inhibition. RBPE inhibited Browning in potato puree and showed a higher per cent potato PPO inhibition at pH 4.0 and 5.0 than those at pH 3.0, 6.0 and 7.0 (P ≤ 0.05). RBPE heated to 40 and 60 °C had Browning inhibition in potato puree and per cent potato PPO inhibition at a similar extent to unheated RBPE (P> 0.05). Browning inhibition and per cent potato PPO inhibition of RBPE were decreased when it was heated to 80 °C (P ≤ 0.05). RBPE inhibited Browning in potato puree higher than 5, 10 and 20 mm ascorbic acid and 5 and 10 mm citric acid (P ≤ 0.05). Regarding the kinetics study, RBPE exhibited a mixed-type inhibition for potato PPO. Therefore, RBPE has a potential to be used as a natural antiBrowning agent in the potato industry. © 2013 The Authors. International Journal of Food Science and Technology © 2013 Institute of Food Science and Technology.
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Pineapple juice and its fractions in Enzymatic Browning inhibition of banana [Musa (AAA group) Gros Michel].
Journal of agricultural and food chemistry, 2007Co-Authors: Chitsuda Chaisakdanugull, Chockchai Theerakulkait, Ronald E. WrolstadAbstract:The effectiveness of pineapple juice in Enzymatic Browning inhibition was evaluated on the cut surface of banana slices. After storage of banana slices at 15 degrees C for 3 days, pineapple juice showed Browning inhibition to a similar extent as 8 mM ascorbic acid but less than 4 mM sodium metabisulfite. Fractionation of pineapple juice by a solid-phase C18 cartridge revealed that the directly eluted fraction (DE fraction) inhibited banana polyphenol oxidase (PPO) about 100% when compared to the control. The DE fraction also showed more inhibitory effect than 8 mM ascorbic acid in Enzymatic Browning inhibition of banana puree during storage at 5 degrees C for 24 h. Further identification of the DE fraction by fractionation with ion exchange chromatography and confirmation using model systems indicated that malic acid and citric acid play an important role in the Enzymatic Browning inhibition of banana PPO.
Ronald E. Wrolstad - One of the best experts on this subject based on the ideXlab platform.
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Pineapple juice and its fractions in Enzymatic Browning inhibition of banana [Musa (AAA group) Gros Michel].
Journal of agricultural and food chemistry, 2007Co-Authors: Chitsuda Chaisakdanugull, Chockchai Theerakulkait, Ronald E. WrolstadAbstract:The effectiveness of pineapple juice in Enzymatic Browning inhibition was evaluated on the cut surface of banana slices. After storage of banana slices at 15 degrees C for 3 days, pineapple juice showed Browning inhibition to a similar extent as 8 mM ascorbic acid but less than 4 mM sodium metabisulfite. Fractionation of pineapple juice by a solid-phase C18 cartridge revealed that the directly eluted fraction (DE fraction) inhibited banana polyphenol oxidase (PPO) about 100% when compared to the control. The DE fraction also showed more inhibitory effect than 8 mM ascorbic acid in Enzymatic Browning inhibition of banana puree during storage at 5 degrees C for 24 h. Further identification of the DE fraction by fractionation with ion exchange chromatography and confirmation using model systems indicated that malic acid and citric acid play an important role in the Enzymatic Browning inhibition of banana PPO.
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Enzymatic Browning inhibited in fresh and dried apple rings by pineapple juice
Journal of Food Science, 1993Co-Authors: Patricia G Lozanodegonzalez, Ronald E. Wrolstad, Diane M Barrett, Robert W DurstAbstract:Sliced apple rings were treated with water (control), canned pineapple juice, frozen pineapple juice, ion-exchanged pineapple juice, frozen orange juice, ascorbic acid, a commercial antiBrowning preparation or sodium bisulfite. The rings were either left exposed to air, vacuum packaged, or dehydrated. Browning was measured calorimetrically and by visual examination over extended periods of time. Pineapple juice was an effective Browning inhibitor in both fresh and dried apples. Pineapple juice was fractionated using various size and charge separation procedures. All fractions inhibited Enzymatic Browning of crude apple extracts by at least 26%. Results indicate that the inhibitor is a neutral compound of low molecular weight.
Alev Bayindirli - One of the best experts on this subject based on the ideXlab platform.
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effect of l cysteine kojic acid and 4 hexylresorcinol combination on inhibition of Enzymatic Browning in amasya apple juice
Journal of Food Engineering, 2004Co-Authors: N F Iyidoǧan, Alev BayindirliAbstract:Abstract In this study, the effect of different anti-Browning agents on the Enzymatic Browning in the cloudy apple juice from Amasya cultivar was compared by considering colour changes. For this purpose, l -cysteine, kojic acid and 4-hexylresorcinol were used at different concentrations in the apple juice (0–4 mM). They were found as effective inhibitors. The combination of l -cysteine, kojic acid and 4-hexylresorcinol was also studied for the control of Enzymatic Browning. The results showed that 89.2% inhibition was obtained at the end of 24 h storage period with the combination of 3.96 mM l -cysteine, 2.78 mM kojic acid and 2.34 mM 4-hexylresorcinol in the cloudy apple juice. l -Cysteine was found to be the most significant anti-Browning agent. The interaction of kojic acid and 4-hexylresorcinol was found to have a positive effect on the inhibition of Enzymatic Browning.
Yaguang Luo - One of the best experts on this subject based on the ideXlab platform.
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phenotypic characterization and inheritance of Enzymatic Browning on cut surfaces of stems and leaf ribs of romaine lettuce
Postharvest Biology and Technology, 2021Co-Authors: Hui Peng, Yaguang Luo, Jorge M Fonseca, Bin Zhou, Zi Teng, Ellen R Bornhorst, Ivan SimkoAbstract:Abstract Enzymatic Browning is a major postharvest quality defect of romaine lettuce (Lactuca sativa L.). This study provides the first analysis of the relationship between the Browning of leaf ribs and stems across twelve lettuce genotypes (ten cultivars, a breeding line, and a plant introduction). While all samples showed a progressive increase in Browning index (BI) and decline in lightness (L*) and hue (h°) during 5 °C storage, differences in the rate of Browning development were observed among genotypes. The most intensive Browning was observed mainly around the vascular bundles dispersed along the rim area of the stems. Browning on the cut surfaces of the stems was correlated with Browning on the cut leaf ribs, with Pearson correlation coefficients of 0.886 for BI, 0.891 for L* and 0.866 for h°. These results showed that the degree of Browning in leaf ribs can be predicted by the Browning degree of the stems. High genetic similarity was found among four cultivars with limited Browning (Darkland, Parris Island Cos, Green Towers, and Hearts Delight) and also between cultivars with severe Browning (King Henry and Tall Guzmaine). The highest broad-sense heritability (H2) in both trials (July and November 2018) was 0.88 and 0.92 for stem and rib Browning, respectively. The method based on stem Browning can be used to simplify postharvest phenotypic evaluation of lettuce and to decipher the genetics of Browning to accelerate the breeding of Browning-resistant cultivars.
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dual effectiveness of sodium chlorite for Enzymatic Browning inhibition and microbial inactivation on fresh cut apples
Lwt - Food Science and Technology, 2011Co-Authors: Yaguang Luo, Bin Zhou, Hao FengAbstract:The dual effectiveness of sodium chlorite for Browning inhibition and microbial inactivation on fresh-cut apples was investigated and compared to other anti-Browning and antimicrobial agents. Results indicate that sodium chlorite significantly (P < 0.001) inhibited the Browning reaction of fresh-cut Red Delicious apples stored at 5 °C for 14 days. This treatment also significantly reduced polyphenol oxidase activities. Treatments with acidified sodium chlorite, calcium chloride, or calcium ascorbate exhibited strong inhibition on apple Browning during the early storage, these treatment effects diminished after 7 days in storage. Combining calcium chloride with sodium chlorite further significantly (P < 0.001) improved the firmness of apple slices, and Browning inhibition during storage. Additionally, treatments with acidified sodium chlorite, sodium chlorite, or the combination of sodium chlorite and calcium chloride significantly (P < 0.001) reduced Escherichia coli populations on fresh-cut apples by 3.0, 3.6, and 3.9 log cfu g−1 over the water control. The dual effectiveness of sodium chlorite to inhibit Enzymatic Browning and inactivate E. coli may allow this compound to achieve a prominent role in improving the quality and safety of products in the fresh-cut apple and other food industries.
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elucidation of the mechanism of Enzymatic Browning inhibition by sodium chlorite
Food Chemistry, 2008Co-Authors: Yaguang Luo, Pei ChenAbstract:Sodium chlorite (SC) is a well known anti-microbial agent and its strong inhibitory effect on Enzymatic Browning of fresh-cut produce has recently been identified. We investigated the effect of SC on polyphenol oxidase (PPO) and its substrate, chlorogenic acid (CA), as it relates to the mechanisms of Browning inhibition by SC. Results indicate that the Browning reaction of CA (1.0mM) catalyzed by PPO (33U/mL) was significantly inhibited by 1.0mM SC at pH 4.6. Two PPO isoforms were identified by native polyacrylamide gel electrophoresis, and both were inactivated by SC (3.0mM). This suggests that SC serves as a PPO inhibitor to prevent Enzymatic Browning. Furthermore, the effect of SC on the stability of CA in both acidic (pH 4.5) and basic conditions (pH 8.3) was studied by UV-Vis scan and LC-MS analysis. The results showed that at the presence of SC (3.0mM), CA (0.1mM) degraded to quinic acid and caffeic acid as well as other intermediates. Hence, the anti-Browning property of SC can be attributed to the two modes of action: the inactivation of polyphenol oxidase directly and the oxidative degradation of phenolic substrates.
Robert W Durst - One of the best experts on this subject based on the ideXlab platform.
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Enzymatic Browning inhibited in fresh and dried apple rings by pineapple juice
Journal of Food Science, 1993Co-Authors: Patricia G Lozanodegonzalez, Ronald E. Wrolstad, Diane M Barrett, Robert W DurstAbstract:Sliced apple rings were treated with water (control), canned pineapple juice, frozen pineapple juice, ion-exchanged pineapple juice, frozen orange juice, ascorbic acid, a commercial antiBrowning preparation or sodium bisulfite. The rings were either left exposed to air, vacuum packaged, or dehydrated. Browning was measured calorimetrically and by visual examination over extended periods of time. Pineapple juice was an effective Browning inhibitor in both fresh and dried apples. Pineapple juice was fractionated using various size and charge separation procedures. All fractions inhibited Enzymatic Browning of crude apple extracts by at least 26%. Results indicate that the inhibitor is a neutral compound of low molecular weight.