scholarly journals Edible coating with Eugenia pyriformis leaf extract to control enzymatic browning in fresh-cut apples

2020 ◽  
Vol 9 (12) ◽  
pp. e7191210799
Author(s):  
Lucas Henrique Maldonado-Silva ◽  
Bianka Rocha Saraiva ◽  
Ana Carolina Pelaes Vital ◽  
Fernando Antônio Anjo ◽  
Rafael Santiago Trautwein ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Sodium Alginate ◽  
Leaf Extract ◽  
Fruits And Vegetables ◽  
Edible Coating ◽  
Enzymatic Browning ◽  
Balanced Diet ◽  
Golden Delicious ◽  
Aqueous Leaf Extract ◽  
Fresh Cut

Fruits and vegetables are an important part of a healthy and balanced diet. Fresh cut fruits consumption is increasing, however keeping the food quality when processed is a challenge for the food industry. When the food is processed, some enzymatic changes can occur, being that enzymatic browning is one of this important degradation suffered by fresh cut apples. One alternative to reduce the enzymatic browning is the use of edible coating with anti browning components as vegetal extracts rich in phenolic compounds. The aim of this paper was characterize Uvaia (Eugenia pyriformis Cambess) leaf extract, evaluate the effect of sodium alginate edible coating formulated with uvaia leaf extract against enzymatic browning in fresh cut apples (cv. Golden Delicious and Royal Gala) during 8 days of storage. Phenolic compounds as chlorogenic acid, caffeic acid and p-coumaric acid were identified in Uvaia methanolic leaf extract. Uvaia aqueous leaf extract presented ABTS IC50 of 0.77 ± 0.002 mg/mL, increasing 40.66% the edible coating antioxidant activity. Uvaia aqueous leaf extract controlled 80% of polyphenol oxidase activity from Golden Delicious apple and edible coating with extract reduced enzymatic browning. Sodium alginate edible coating with Uvaia aqueous leaf extract is an alternative to reduced enzymatic browning of fresh cut apple (cv. Golden Delicious).

Encapsulation of aqueous leaf extract of Stevia rebaudiana Bertoni with sodium alginate and its impact on phenolic content

2016 ◽  
Vol 13 ◽  
pp. 32-40 ◽  
Author(s):  
Nathalia D. Aceval Arriola ◽  
Patrícia Mattos de Medeiros ◽  
Elane Schwinden Prudencio ◽  
Carmen Maria Olivera Müller ◽  
Renata Dias de Mello Castanho Amboni
Keyword(s):  
Sodium Alginate ◽  
Leaf Extract ◽  
Phenolic Content ◽  
Stevia Rebaudiana ◽  
Stevia Rebaudiana Bertoni ◽  
Aqueous Leaf Extract

APPLICATION OF SOY PROTEIN-BEESWAX EDIBLE COATING WITH ANTIOXIDANTS: EFFECT REDUCING ENZYMATIC BROWNING OF FRESH-CUT EGGPLANTS

2010 ◽  
pp. 591-596 ◽  
Author(s):  
C. Ghidelli ◽  
E. Sanchís ◽  
C.R. Argudo ◽  
M. Mateos ◽  
M.A. del Río ◽  
...  
Keyword(s):  
Soy Protein ◽  
Edible Coating ◽  
Enzymatic Browning ◽  
Fresh Cut

Characterization of a Combined Treatment with Alpha-Lipoic Acid for the Control of Enzymatic Browning in Fresh-Cut Golden Delicious Apples

2014 ◽  
Vol 39 (6) ◽  
pp. 681-687
Author(s):  
Alessandro Musetti ◽  
Davide Tagliazucchi ◽  
Giuseppe Montevecchi ◽  
Elena Verzelloni ◽  
Andrea Antonelli ◽  
...  
Keyword(s):  
Lipoic Acid ◽  
Combined Treatment ◽  
Enzymatic Browning ◽  
Alpha Lipoic Acid ◽  
Golden Delicious ◽  
Fresh Cut

scholarly journals Polifenol Oksidaz Enzimi ve İnaktivasyon Yöntemleri

2018 ◽  
Vol 6 (3) ◽  
pp. 333
Author(s):  
Leman Yılmaz ◽  
Yeşim Elmacı
Keyword(s):  
Phenolic Compounds ◽  
Polyphenol Oxidase ◽  
Fruits And Vegetables ◽  
Pulse Electric Field ◽  
High Pressure Processing ◽  
Alternative Methods ◽  
Economic Losses ◽  
Enzymatic Browning ◽  
Copper Proteins ◽  
Oxidase Enzyme

Polyphenol oxidase enzyme is found in vegetables and fruits, as well as in some animal organs and microorganisms. Polyphenol oxidase enzyme responsible for enzymatic browning is a group of copper proteins that catalyses the oxidation of phenolic compounds to quinones, which produce brown pigments, commonly found in fruits and vegetables. During the industrial preparation of fruits and vegetables, results of catalytic effect of polyphenol oxidase causes enzymatic browning. Enzymatic browning impairs the appearance of products containing phenolic compounds along with undesirable colour, odor and taste formation and significant loss of nutritional value of the products. This affects the acceptability of the products by the consumers and causes economic losses. In this review, some characteristics of polyphenol oxidase enzyme in different fruits and vegetables have been reviewed and information about chemical antibrowning agents, thermal applications, irradiation applications and alternative methods such as high pressure processing, pulse electric field, supercritical carbon dioxide and ultrasound applications to inactivate this enzyme has been presented.

EFFECT OF EDIBLE COATING AND MODIFIED ATMOSPHERE PACKAGING ON ENZYMATIC BROWNING OF FRESH-CUT PERSIMMONS 'ROJO BRILLANTE'

2010 ◽  
pp. 341-348 ◽  
Author(s):  
C. Ghidelli ◽  
E. Sanchís ◽  
C. Rojas-Argudo ◽  
M.A. del Río ◽  
M.B. Pérez-Gago ◽  
...  
Keyword(s):  
Modified Atmosphere Packaging ◽  
Edible Coating ◽  
Enzymatic Browning ◽  
Modified Atmosphere ◽  
Fresh Cut

scholarly journals Transcriptome Profiling Reveals Potential Genes Involved in Browning of Fresh-cut Eggplant (Solanum Melongena L.)

2020 ◽  
Author(s):  
Xiaohui Liu ◽  
Jing Shang ◽  
Aidong Zhang ◽  
Zongwen Zhu ◽  
Dingshi Zha ◽  
...  
Keyword(s):  
Differentially Expressed Genes ◽  
Fruits And Vegetables ◽  
Molecular Mechanisms ◽  
Solanum Melongena ◽  
Transcriptome Profiling ◽  
Differentially Expressed ◽  
Enzymatic Browning ◽  
Fruit Samples ◽  
Phenylpropanoid Biosynthesis ◽  
Fresh Cut

Abstract Background: Fresh-cut processing promotes enzymatic browning of fresh fruits and vegetables, which negatively affects the appearance of products and impacts their nutrition. We used the RNA-Seq technique to analyze the transcriptomic changes occurring during the browning of fresh-cut eggplant (Solanum melongena L.) fruit samples from a browning-sensitive cultivar and a browning-resistant cultivar to investigate the genes and molecular mechanisms involved in browning. Results: A total of 111.55 GB of high-quality reads were generated, the genomes of each sample were compared, and 83.50%–95.14% of the data was mapped to the eggplant reference genome. Furthermore, a total of 19631 differentially expressed genes were identified, among which 12 genes and two WRKY transcription factors were identified as potentially involved in enzymatic browning in fresh-cut eggplant fruit. Moreover, the 14 differentially expressed genes associated with browning were verified using qRT-PCR. Conclusions: Several genes associated with phenolic oxidation, phenylpropanoid biosynthesis, and flavonoid biosynthesis were found to be differentially regulated between the eggplant cultivars with different browning sensitivities. This work is of great theoretical significance, as it provides a basis for future molecular studies and improvement of eggplants, and lays a theoretical foundation for the development of browning-resistant fresh-cut fruits and vegetables.

scholarly journals Enzymatic Browning, Polyphenol Oxidase Activity, and Polyphenols in Four Apple Cultivars: Dynamics during Fruit Development

HortScience ◽  
2010 ◽  
Vol 45 (8) ◽  
pp. 1150-1154 ◽  
Author(s):  
Daniel Ferreira Holderbaum ◽  
Tomoyuki Kon ◽  
Tsuyoshi Kudo ◽  
Miguel Pedro Guerra
Keyword(s):  
Phenolic Compounds ◽  
Chlorogenic Acid ◽  
Polyphenol Oxidase ◽  
High Performance ◽  
Fruits And Vegetables ◽  
Developmental Stages ◽  
Enzymatic Browning ◽  
Polyphenol Content ◽  
Tristimulus Colorimetry ◽  
Significant Difference

Enzymatic browning is one of the most important reactions that occur in fruits and vegetables, usually resulting in negative effects on color, taste, flavor, and nutritional value. The reaction is a consequence of phenolic compounds' oxidation by polyphenol oxidase (PPO), which triggers the generation of dark pigments. This is particularly relevant for apples, which are rich in polyphenols and highly susceptible to enzymatic browning. The objective of the present work was to quantify enzymatic browning and PPO activity and identify and quantify target polyphenols in apple [Malus ×sylvestris (L.) Mill. var. domestica (Borkh.) Mansf.] pulp in the cultivars (cvs.) Aori27, Elstar, Fuji, and Mellow at three fruit developmental stages (FDS). The enzymatic browning was quantified by tristimulus colorimetry; PPO activity was quantified by an enzyme–substrate spectrophotometric assay; phenolic compounds were determined and quantified by reverse-phase high-performance liquid chromatography–ultraviolet/visible–mass spectrometry. Enzymatic browning showed significant difference among cvs. and FDSs and interaction between both factors. PPO activity showed significant difference among cultivars and FDSs. A significant difference was evidenced for polyphenol content among cultivars and FDSs with interaction between both factors. Chlorogenic acid was the major phenolic compound in ‘Aori27’ and ‘Mellow’. In ‘Fuji’, chlorogenic acid and (–)-epicatechin were the major phenolics and in ‘Elstar’ (–)-epicatechin and procyanidin B2 were the major phenolics at different FDSs. The enzymatic browning showed high correlation to polyphenol content in all cultivars and high correlation was observed between browning and PPO activity in ‘Aori27’ and ‘Elstar’. The magnitude of the correlation between browning and polyphenols and PPO activity is genotype-specific. At the commercial harvest, ‘Fuji’ showed the highest polyphenol content and ‘Aori27’ showed the lowest level for enzymatic browning. Chemical names used: 3-(3,4-dihydroxycinnamoyl) quinic acid (chlorogenic acid), (–)-cis-3,3′,4′,5,7-pentahydroxyflavane (epicatechin), and cis,cis″-4,8″-Bi(3,3′,4′,5,7-pentahydroxyflavane) (procyanidin B2).

scholarly journals Transcriptome profiling reveals potential genes involved in browning of fresh-cut eggplant (Solanum melongena L.)

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Xiaohui Liu ◽  
Aidong Zhang ◽  
Jie Zhao ◽  
Jing Shang ◽  
Zongwen Zhu ◽  
...  
Keyword(s):  
Regulatory Networks ◽  
Fruits And Vegetables ◽  
Molecular Mechanisms ◽  
Solanum Melongena ◽  
Transcriptome Profiling ◽  
Gene Families ◽  
Enzymatic Browning ◽  
Specific Expression ◽  
Fruit Samples ◽  
Fresh Cut

AbstractFresh-cut processing promotes enzymatic browning of fresh fruits and vegetables, which negatively affects the product appearance and impacts their nutrition. We used RNA-sequencing to analyze the transcriptomic changes occurring during the browning of fresh-cut eggplant fruit samples from both browning-sensitive and browning-resistant cultivars to investigate the molecular mechanisms involved in browning. A total of 8347 differentially expressed genes were identified, of which 62 genes were from six gene families (i.e., PPO, PAL, POD, CAT, APX, and GST) potentially associated with enzymatic browning. Furthermore, using qRT-PCR, we verified 231 differentially regulated transcription factors in fresh-cut eggplant fruits. The enzyme activities of PPO, POD, PAL, and CAT in ‘36’ were significantly higher than those of ‘F’ fresh-cut for 15 min. Both PPO and POD play a major role in the browning of eggplant pulp and might therefore act synergistically in the browning process. Meanwhile, qPCR results of 18 browning related genes randomly screened in 15 eggplant materials with different browning tolerance showed variant-specific expression of genes. Lastly, gene regulatory networks were constructed to identify the browning-related genes. This work provides a basis for future molecular studies of eggplants, and lays a theoretical foundation for the development of browning-resistant fresh-cut fruits and vegetables.

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