Browning: The Glycation and Maillard Reactions – Major Non-Enzymatic Browning Reactions in Food

A storage study of litchi juice packed in glass bottles and plastic pouches at 40°C to analyze effects of packaging material on ascorbic acid, browning and total phenol in litchi juice. The initial concentration of ascorbic acid in litchi juice was150.74mg/L and this was found to decrease by 30.56 and 26.12 mg/L after six weeks in glass bottles and plastic pouches. Dissolved oxygen concentration of litchi juice was decreased continuously in glass bottles and decreased fast first, then increased slowly in plastic pouches. Total phenol of litchi juice packed in glass bottles and plastic pouches decreased continuously. Litchi juice non-enzymatic browning attributed to ascorbic acid degradation, maillard reactions and polyphenol oxidation polymerization. The oxygen which permeated through plastic packaging material and dissolved in litchi juice promoted ascorbic acid degradation.

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Enzymatic Browning and Its Prevention

10.1021/bk-1995-0600 ◽

1995 ◽

Cited By ~ 36

Keyword(s):

Enzymatic Browning

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Maillard Reactions in Chemistry, Food and Health

10.1533/9781845698393 ◽

1994 ◽

Keyword(s):

Maillard Reactions

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Natural Tyrosinase Inhibitors: Role of Herbals in the Treatment of Hyperpigmentary Disorders

Mini-Reviews in Medicinal Chemistry ◽

10.2174/1389557519666190116101039 ◽

2019 ◽

Vol 19 (10) ◽

pp. 796-808 ◽

Cited By ~ 6

Author(s):

Kamal Uddin Zaidi ◽

Sharique A. Ali ◽

Ayesha Ali ◽

Ishrat Naaz

Keyword(s):

Critical Role ◽

Enzymatic Browning ◽

Melanin Production ◽

Natural Sources ◽

Pigmentary Disorders ◽

Normal Manner ◽

Abnormal Accumulation ◽

Current Article ◽

Tyrosinase Inhibitors

Cutaneous pigmentation plays critical role in determining the color of skin along with photo protection of skin from dreadful effects of ultraviolet radiations. Conversely, abnormal accumulation of melanin is responsible for hyper pigmentary disorders such as melasma, senile lentigines and freckles. Because of the visible nature of dermatologic diseases, they have a considerable psychosomatic effect on affected patients. Tyrosinase inhibitors are molecules that interrelate in some way with the enzyme to prevent it from working in the normal manner. Past many decades witnessed the quest for the development of natural tyrosinase inhibitors due to imperative role played by tyrosinase in the process of melanogenesis and fungi or fruit enzymatic browning. Mechanism of pigmentation is characterized by the intact process of the synthesis of specialized black pigment within melanosomes. Melanin is synthesized by a cascade of enzymatic and chemical reactions. For this reason, melanin production is mainly controlled by the expression and activation of tyrosinase. In the current article, we discussed tyrosinase inhibitors from the natural sources, which can be an essential constituent of cosmetics products and depigmenting agents for the treatment of hyperpigmentory disorders.

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Enzymatic browning and its control in fresh-cut produce

Stewart Postharvest Review ◽

10.2212/spr.2007.6.3 ◽

2007 ◽

Vol 3 (6) ◽

pp. 1-7 ◽

Cited By ~ 28

Author(s):

Qiang He ◽

Yaguang Luo

Keyword(s):

Enzymatic Browning ◽

Fresh Cut

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Evaluation of chemical characteristics and correlation analysis with pulp browning of advanced selections of apples grown in Brazil

Acta Scientiarum Technology ◽

10.4025/actascitechnol.v39i1.27913 ◽

2017 ◽

Vol 39 (1) ◽

pp. 103 ◽

Cited By ~ 2

Author(s):

Luciana Ercoli ◽

Érica Oliveira Barizão ◽

Joana Shuelter Boeing ◽

Marcus Vinícius Kvitschal ◽

Jesuí Vergilio Visentainer ◽

...

Keyword(s):

Vitamin C ◽

Antioxidant Capacity ◽

Phenolic Content ◽

Titratable Acidity ◽

Enzymatic Browning ◽

Total Phenolic ◽

Chemical Characteristics ◽

Antioxidant Capacities ◽

Total Titratable Acidity ◽

Selection Of

In this research, the total phenolic content (TPC) and antioxidant capacity (FRAP and DPPH•× assays) of pulps and peels of advanced selection of apples grown in Brazil were investigated. The correlation analyses between the activity of polyphenoloxidase enzyme (PPO), vitamin C content, total titratable acidity, and color parameters were performed. The results indicated that the data differed significantly among the apple genotypes studied. The peels of the selection Epagri 170-91 and Epagri 170-25 showed the highest TPC and antioxidant capacities. In addition, the pulps of the Epagri 170-91 presented the highest TPC and antioxidant capacities, the lowest enzymatic browning, highest amount of vitamin C and lowest enzymatic activity when compared with other genotypes. The TPC and antioxidant capacities were significantly correlated in all genotypes analyzed. High correlation values between enzymatic browning and factors that affect the apple color were also found in all analyzed pulps, except between enzymatic browning and TPC. The results demonstrated that the enzymatic browning and TPC, as well as the antioxidant capacity and chemical characteristics, vary considerably depending on the apple genotypes and fruit tissues analyzed.

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