Enzymatic Reaction by Combination of Bromelain and Aloe Vera Extracts as Anti-Browning Agent

2020 ◽  
Vol 981 ◽  
pp. 228-233
Author(s):  
Aimi Wahidah Aminan ◽  
Mei Juan Wong ◽  
Roslila Abdul Rahman ◽  
Nurul Atiqah Mohd Latif ◽  
Aizi Nor Mazila Ramli
Keyword(s):  
Life Span ◽  
Polyphenol Oxidase ◽  
Food Quality ◽  
Food Additives ◽  
Enzymatic Reaction ◽  
Aloe Vera ◽  
Edible Coating ◽  
Enzymatic Browning ◽  
Natural Food ◽  
Browning Reaction

Ananas co mosus plants produced enzyme called bromelain which acts as an anti-browning agent with the enzymatic inhibition to inhibit fruits browning thus prolong the life span of fruits. The properties are also discovered in aloe vera plant extract which act as an edible coating that can provide nutrients whilst improving anti-browning agent reaction. In the present study, we aimed to elucidate the inhibitory properties of bromelain and aloe vera extract to the enzymatic browning reaction of fresh pear slices. Our result showed that the combination of bromelain and aloe vera extract are able to reduce browning reaction of pear slices by inhibiting the polyphenol oxidase (PPO) reactions. Hence, this study suggest that bromelain and aloe vera work well as anti-browning agents and suitable to be used as natural food additives that can provide nutrients while maintaining food quality.

Full inhibition of Whangkeumbae pear polyphenol oxidase enzymatic browning reaction by l-cysteine

2018 ◽  
Vol 266 ◽  
pp. 1-8 ◽  
Author(s):  
Xiran Zhou ◽  
Yanju Xiao ◽  
Xianghong Meng ◽  
Bingjie Liu
Keyword(s):  
Polyphenol Oxidase ◽  
Enzymatic Browning ◽  
Browning Reaction

Different types of components obtained from Monascus purpureus with neuroprotective and anti-inflammatory potentials

2021 ◽  
Author(s):  
Ho-Cheng Wu ◽  
Yih-Fung Chen ◽  
Ming-Jen Cheng ◽  
Ming-Der Wu ◽  
Yen-Lin Chen ◽  
...  
Keyword(s):  
Food Additives ◽  
Monascus Purpureus ◽  
Natural Food ◽  
Asian Countries ◽  
Different Types ◽  
Anti Inflammatory

The mold Monascus has been used as the natural food coloring agent and food additives for more than 1,000 years in Asian countries. In Chinese herbology, it was also used...

The effect of ?-irradiation on the non-enzymatic browning reaction in the aqueous model solutions

2005 ◽  
Vol 92 (2) ◽  
pp. 357-363 ◽  
Author(s):  
S OH ◽  
Y LEE ◽  
J LEE ◽  
M KIM ◽  
H YOOK ◽  
...  
Keyword(s):  
Enzymatic Browning ◽  
Browning Reaction ◽  
Model Solutions

The effects of reaction parameters on the non-enzymatic browning reaction between l-ascorbic acid and glycine

2020 ◽  
Vol 0 (0) ◽  
Author(s):  
Yan Yang ◽  
Ya Li ◽  
Liang Feng ◽  
Ai-Nong Yu ◽  
Bao-Guo Sun ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Reaction Pathway ◽  
Enzymatic Browning ◽  
Reaction Parameters ◽  
Remarkable Effect ◽  
Ph Values ◽  
Browning Reaction ◽  
Zero Order Kinetics ◽  
Volatile Products ◽  
Effects Of Temperature

AbstractThe non-enzymatic browning (NEB) reaction between l-ascorbic acid (ASA) and glycine (Gly), including the effects of temperature (110–150 °C), time (10–150 min) and pH (4.5, 6.8, 8.0 and 9.5) on the formation of un-colored intermediate products (UIPs), browning products (BPs) and volatile products (VPs), were investigated. The results showed that pH had a remarkable effect on the reaction. The characteristics of zero-order kinetics for the formation of UIPs and BPs were discussed, and the corresponding activation energy (Ea) was also calculated. When the pH was 4.5, the Ea for the formation of UIPs was approximate 53.76 kJ/mol and less than that at other pH values; while the Ea for BPs formation was approximate 94.06 kJ/mol and much higher than that at other pH values. The results suggested that an acidic environment facilitated the generation of UIPs, but did not remarkably promote the formation of BPs. The possible reaction pathway between ASA and Gly was proposed according to the experimental results.

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