Inhibitory effect of different varieties of mango peel extract on enzymatic browning in potato purée

2020 ◽  
Vol 54 (2) ◽  
Keyword(s):  
Inhibitory Effect ◽  
Enzymatic Browning ◽  
Mango Peel ◽  
Peel Extract

scholarly journals Ultrasound-Assisted Extraction of Phenolic Compounds from Mango (Mangifera indica cv. Chok Anan) Peel and Its Inhibitory Effect on Enzymatic Browning of Potato Puree

2019 ◽  
Vol 57 (3) ◽  
pp. 350-357
Author(s):  
Chotika Jirasuteeruk ◽  
Chockchai Theerakulkait
Keyword(s):  
Liquid Nitrogen ◽  
Fruits And Vegetables ◽  
Mangifera Indica ◽  
Inhibitory Effect ◽  
Enzymatic Browning ◽  
Total Phenolic ◽  
Ultrasound Assisted Extraction ◽  
Assisted Extraction ◽  
Mango Peel ◽  
Peel Extract

Enzymatic browning is a serious quality deterioration of fresh-cut fruits and vegetables. Recently, consumers and fruit and vegetable industrial processors have demanded the use of natural antibrowning agents to replace the use of chemicals. Mango (Mangifera indica cv. Chok Anan) peel was prepared in the form of mango peel liquid nitrogen powder. This included extraction by ultrasound or ultrasound combined with stirring. The total phenolic content of mango peel liquid nitrogen powder extract (further in the text: mango peel extract) was the highest after the extraction for 15 min using ultrasound followed by stirring for 15 min. The browning value of potato puree treated with mango peel extract was lower, while its L* value and the hue angle were larger than of samples treated with ascorbic or citric acids during storage for 6 h. Mango peel extract had a competitive inhibitory effect on potato polyphenol oxidase (PPO), which was larger than either ascorbic or citric acid. Its IC50 value was 0.3 mg/mL. Mangiferin, protocatechuic and gallic acid found in mango peel extract had high inhibitory effect on potato PPO, making mango peel a potential natural source of enzymatic browning inhibitor.

scholarly journals Enhancing the enzymatic browning inhibition capacity of Moringa oleifera seed extract via the Maillard reaction

2021 ◽  
Vol 21 (103) ◽  
pp. 18518-18532
Author(s):  
Norah Vhangani Lusani ◽  
◽  
L Mogashoa ◽  
J Van Wyk
Keyword(s):  
Maillard Reaction ◽  
Inhibitory Effect ◽  
Model Systems ◽  
Enzymatic Browning ◽  
Brown Pigment ◽  
Pigment Formation ◽  
Browning Inhibition ◽  
Seed Extracts

The antioxidant and anti-browning activity of heated plant extracts have been attributed to the formation of Maillard reaction products (MRPs) via the Maillard reaction (MR). The inhibitory effect of heated Moringa oleifera (MO) seed extract on banana polyphenol oxidase (PPO) was investigated. The Plain MO seed extracts and those with added glucose and glycine (1.5 mM each) were heated at 100°C for 15, 30, 60 and 120 min. The pH and brown colour development decreased and increased significantly (P <0.05) with increased reaction time, respectively, with heated moringa glucose-glycine HMGGL for 120 min exhibiting the highest pH reduction (2.58) and darkest extracts at an L* value of 8.11. This phenomenon is associated with progression of the MR. With reference to enzymatic browning, heated MO seed extracts exhibited stronger inhibitory effect against banana PPO activity in vivo and in vitro than the unheated counterpart. Evident to this are the higher inhibition percentages and lower ΔE values. Among model systems, the highest in vitro browning inhibition was exhibited mostly by longer heating times of 60 and 120 min. Model system HMGGL 120 min proved to be superior at 96% inhibition, which was comparable to known synthetic commercial antioxidants such as ascorbic acid (AA) at 99%, as well as ethylenediaminetetraacetic acid (EDTA) and citric acid (CA), both at 100% inhibition. In vivo enzymatic browning inhibition followed a similar trend, where the brown pigment (melanin) intensified as shown by an increase in ΔE as the storage time increased from 0.5 to 24 h. The model system UMGGL exhibited highest inhibition of brown melanin (p <0.05). Although it was the best amongst other model systems, it was surpassed by synthetic antioxidants AA, EDTA and CA, which were ranked amongst the top three in inhibiting brown pigment formation in vivo. To further illustrate the effect of MR augmented MO seed extracts on enzyme activity inhibition, UMGGL 60 and 120 at 5 and 24 h storage surpassed the inhibitory effect of AA. At the said storage times, AA lost its inhibitory potential against pigment formation. This was due to oxidation of AA to form dehydroascorbic acid, which lacks inhibitory potential. This study proved that heating MO plant extracts increases their enzymatic browning inhibition potential, furthermore, the inhibitory capacity was heightened when reacted via the MR.

scholarly journals Use of Orange Oil Loaded Pectin Films as Antibacterial Material for Food Packaging

Polymers ◽  
2018 ◽  
Vol 10 (10) ◽  
pp. 1144 ◽  
Author(s):  
Tanpong Chaiwarit ◽  
Warintorn Ruksiriwanich ◽  
Kittisak Jantanasakulwong ◽  
Pensak Jantrawut
Keyword(s):  
Food Packaging ◽  
Inhibitory Effect ◽  
Physical Structure ◽  
Clear Zone ◽  
Orange Oil ◽  
Percent Elongation ◽  
Significant Difference ◽  
Mango Peel ◽  
Antibacterial Material ◽  
Microwave Assisted Method

This study aims to develop orange oil loaded in thin mango peel pectin films and evaluate their antibacterial activity against Staphylococcus aureus. The mango peel pectin was obtained from the extraction of ripe Nam Dokmai mango peel by the microwave-assisted method. The thin films were formulated using commercial low methoxy pectin (P) and mango pectin (M) at a ratio of 1:2 with and without glycerol as a plasticizer. Orange oil was loaded into the films at 3% w/w. The orange oil film containing P and M at ratio of 1:2 with 40% w/w of glycerol (P1M2GO) showed the highest percent elongation (12.93 ± 0.89%) and the lowest Young’s modulus values (35.24 ± 3.43 MPa). For limonene loading content, it was found that the amount of limonene after the film drying step was directly related to the final physical structure of the film. Among the various tested films, P1M2GO film had the lowest limonene loading content (59.25 ± 2.09%), which may be because of the presence of numerous micropores in the P1M2GO film’s matrix. The inhibitory effect against the growth of S. aureus was compared in normalized value of clear zone diameter using the normalization value of limonene content in each film. The P1M2GO film showed the highest inhibitory effect against S. aureus with the normalized clear zone of 11.75 mm but no statistically significant difference. This study indicated that the orange oil loaded in mango peel pectin film can be a valuable candidate as antibacterial material for food packaging.

scholarly journals In Vitro and In Vivo Inhibitory Effect of Citrus Junos Tanaka Peel Extract against Oxidative Stress-Induced Apoptotic Death of Lung Cells

Antioxidants ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1231
Author(s):  
Jin Woo Kim ◽  
Eun Hee Jo ◽  
Ji Eun Moon ◽  
Hanvit Cha ◽  
Moon Han Chang ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Protective Effect ◽  
Inhibitory Effect ◽  
Lung Cells ◽  
In Vivo Models ◽  
Citrus Junos ◽  
Induced Apoptosis ◽  
Peel Extract

Various stresses derived from both internal and external oxidative environments lead to the excessive production of reactive oxygen species (ROS) causing progressive intracellular oxidative damage and ultimately cell death. The objective of this study was to evaluate the protective effects of Citrus junos Tanaka peel extract (CE) against oxidative-stress induced the apoptosis of lung cells and the associated mechanisms of action using in vitro and in vivo models. The protective effect of CE was evaluated in vitro in NCI-H460 human lung cells exposed to pro-oxidant H2O2. The preventive effect of CE (200 mg/kg/day, 10 days) against pulmonary injuries following acrolein inhalation (10 ppm for 12 h) was investigated using an in vivo mouse model. Herein, we demonstrated the inhibitory effect of CE against the oxidative stress-induced apoptosis of lung cells under a highly oxidative environment. The function of CE is linked with its ability to suppress ROS-dependent, p53-mediated apoptotic signaling. Furthermore, we evaluated the protective role of CE against apoptotic pulmonary injuries associated with the inhalation of acrolein, a ubiquitous and highly oxidizing environmental respiratory pollutant, through the attenuation of oxidative stress. The results indicated that CE exhibits a protective effect against the oxidative stress-induced apoptosis of lung cells in both in vitro and in vivo models.

Antigenotoxicity of Enzymatic Browning Reaction Products of Potatoes in the Micronucleus Test

1997 ◽  
Vol 60 (10) ◽  
pp. 1247-1250
Author(s):  
SEUNG-SHI HAM ◽  
DEUK-SIK LEE ◽  
JAE-HOON LEE ◽  
KYEONG-KEUN CHOI ◽  
YEONG-SEOK CHAE ◽  
...  
Keyword(s):  
Relative Frequency ◽  
Micronucleus Test ◽  
Inhibitory Effect ◽  
Sampling Time ◽  
Enzymatic Browning ◽  
Reaction Products ◽  
Inhibitory Effects ◽  
Polyphenol Compounds ◽  
Browning Reaction ◽  
Polychromatic Erythrocytes

This study investigated the antigenotoxic effects of enzymatic browning reaction products (PEBRPs) obtained by reaction of polyphenol compounds with oxidase extracted from potato. Each of the PEBRPs by themselves at 100 mg/kg did not induce an increased frequency of micronucleated polychromatic erythrocytes (MNPCEs) irrespective of the sampling time (up to 72 h), while the treatment with benzo[a]pyrene (B[a]P) significantly increased the incidence of MNPCEs (P &lt; 0.05). Significant reductions were observed in the frequencies of MNPCEs (P &lt; 0.05) when all PEBRPs were given to the mice 12 h before they were exposed to 100 mg/kg of B[a]P and inhibitory effects were 60%, 70%, and 60% in the catechol (Ca)-PEBRPs, hydroxyhydroquinone (HHQ)-PEBRPs, and pyrogallol (Py)-PEBRPs, respectively. When three kinds of PEBRPs were fed to mice 12 h before injecting 100 mg/kg of B[a]P, the most significant decrease (P &lt; 0.05) in the frequencies of MNPCEs induced by B[a]P were observed and the relative frequency inhibitions by Ca-PEBRPs, HHQ-PEBRPs, and Py-PEBRPs were 70%, 70%, and 60%, respectively. Also, when each type of PEBRP was given to mice one time every day for 5 days, significant reductions were observed in the frequencies of MNPCEs induced by B[a]P (P &lt; 0.05). The strongest relative frequency inhibitions were 60% and 70%, respectively, at 200 mg/kg for Ca-PEBRPs and HHQ-PEBRPs, but Py-PEBRPs had their strongest inhibitory effect at a concentration of 100 mg/kg. These results indicates that enzymatic browning reaction products of potatoes have a strong modulatory effect on B[a]P-induced MNPCEs.

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