scholarly journals Inhibition of enzymatic browning in fruit and vegetable, review

2021 ◽  
Vol 3 (1) ◽  
pp. 56-73
Author(s):  
Omar Y. AL-abbasy . ◽  
Wathba I. Ali . ◽  
Nashwan. I. A. Al-lehebe
Keyword(s):  
Food Industry ◽  
Chemical Compounds ◽  
Enzymatic Browning ◽  
Synthetic Compounds ◽  
Polyphenol Oxidases ◽  
Current Trends ◽  
Underlying Mechanisms ◽  
Ultimate Objective ◽  
Vegetables And Fruits ◽  
Natural And Synthetic

Abstract: The second-largest cause of losing quality in vegetables and fruits (VFs) is enzymatic browning (EB). As a result of polyphenol oxidases (PPOs), EB leads to the color performance of vegetable and fruit yields. To inhibit the activity of PPOs, chemical and physical methods have been developed and several synthetic chemical compounds are widely used as Anti-Browning Agents (ABA) in VFs products. In recent times, emphasis was placed on customer-oriented food manufacturing innovations. Customers have a tendency to encourage the usage of PPO inhibitors that are natural and environmentally friendly. The aim of present review is to illustrate the underlying mechanisms of PPO chemical inhibitor anti browning action and current trends in some of these inhibitor studies. Studies developed over the last decade have been reported and discussed, such as Natural, chemical, physical, controlled atmosphere and coating techniques to avoid EB. The purpose of this review article will be to assemble and reveal an up-to-date demonstration of browning inhibiting natural and synthetic compounds. The details available in this review could also take to facilitate the ultimate objective of developing new inhibitors of enzymatic browning (plant extracts, natural and synthetic compounds) that are acceptable, healthy and beneficial for the food industry.

scholarly journals Recent Trends in Controlling the Enzymatic Browning of Fruit and Vegetable Products

Molecules ◽  
2020 ◽  
Vol 25 (12) ◽  
pp. 2754 ◽  
Author(s):  
Kyoung Mi Moon ◽  
Eun-Bin Kwon ◽  
Bonggi Lee ◽  
Choon Young Kim
Keyword(s):  
Enzymatic Browning ◽  
Fruit And Vegetable ◽  
Food Ingredients ◽  
Polyphenol Oxidases ◽  
Current Trends ◽  
Vegetable Products ◽  
Chemical Inhibitors ◽  
Recent Trends ◽  
Physical And Chemical

Enzymatic browning because of polyphenol oxidases (PPOs) contributes to the color quality of fruit and vegetable (FV) products. Physical and chemical methods have been developed to inhibit the activity of PPOs, and several synthetic chemical compounds are commonly being used as PPO inhibitors in FV products. Recently, there has been an emphasis on consumer-oriented innovations in the food industry. Consumers tend to urge the use of natural and environment-friendly PPO inhibitors. The purpose of this review is to summarize the mechanisms underlying the anti-browning action of chemical PPO inhibitors and current trends in the research on these inhibitors. Based on their mechanisms of action, chemical inhibitors can be categorized as antioxidants, reducing agents, chelating agents, acidulants, and/or mixed-type PPO inhibitors. Here, we focused on the food ingredients, dietary components, food by-products, and waste associated with anti-browning activity.

Current trends of development, production and study of properties of cross-linked phosphate starches in food industry (review)

Vsyo o myase ◽  
2020 ◽  
pp. 148-152
Author(s):  
A.A. Kopyltsov ◽  
◽  
A.V. Rodionova ◽  
M.F. Nikitina ◽  
◽  
...  
Keyword(s):  
Food Industry ◽  
Current Trends

Vasodilatory effects and underlying mechanisms of the ethyl acetate extracts from Gastrodia elata

2017 ◽  
Vol 95 (5) ◽  
pp. 564-571 ◽  
Author(s):  
Rong Dai ◽  
Ting Wang ◽  
Xiaoqin Si ◽  
Yuanyuan Jia ◽  
Lili Wang ◽  
...  
Keyword(s):  
Ethyl Acetate ◽  
Vascular Tone ◽  
Ethyl Acetate Extract ◽  
Chemical Compounds ◽  
Rat Aorta ◽  
Gastrodia Elata ◽  
Vasodilatory Effect ◽  
Intracellular Ca ◽  
Underlying Mechanisms ◽  
Ethyl Acetate Extracts

The objective of this study was to assess the ethyl acetate extracts of Gastrodia elata Blume (GEB) on vascular tone and the mechanisms involved. GEB was extracted with 95% EtOH followed by a further extraction with ethyl acetate. The effects of GEB and its ingredients on the isometric tensions of the aortic rings from rats were measured. The ethyl acetate extract of GEB induced a vasodilatory effect on rat aorta, which was partially dependent on endothelium. Four chemical compounds isolated from GEB were identified as 3,4-dihydroxybenzaldehyde (DB), 4-hydroxybenzaldehyde (HB), 4-methoxybenzyl alcohol (MA), and 4,4′-dihydroxydiphenyl methane (DM), respectively. All of these compounds induced vasodilatations, which were dependent on the endothelium to different degrees. After pretreatment with Nω-nitro-l-arginine methyl ester, indomethacin, or methylene blue, the vasodilatations induced by DB, HB, and MA were significantly decreased. In addition, the contractions of the rat aortic rings due to Ca2+ influx and intracellular Ca2+ release were also inhibited by DM. Furthermore, the administration of DB significantly enhanced the productions of nitric oxide (NO) and the activities of the endothelial NO synthase in aorta and in endothelial cells. Thus, GEB may play an important role in the amelioration of hypertension by modulating vascular tones.

scholarly journals Experimental Chemotherapy for Chagas Disease: A Morphological, Biochemical, and Proteomic Overview of Potential Trypanosoma cruzi Targets of Amidines Derivatives and Naphthoquinones

2011 ◽  
Vol 2011 ◽  
pp. 1-13 ◽  
Author(s):  
Solange L. de Castro ◽  
Denise G. J. Batista ◽  
Marcos M. Batista ◽  
Wanderson Batista ◽  
Anissa Daliry ◽  
...  
Keyword(s):  
Trypanosoma Cruzi ◽  
Chagas Disease ◽  
Chronic Phase ◽  
Public Health Problem ◽  
Term Therapy ◽  
High Morbidity ◽  
Synthetic Compounds ◽  
Natural And Synthetic

Chagas disease (CD), caused by Trypanosoma cruzi, affects approximately eight million individuals in Latin America and is emerging in nonendemic areas due to the globalisation of immigration and nonvectorial transmission routes. Although CD represents an important public health problem, resulting in high morbidity and considerable mortality rates, few investments have been allocated towards developing novel anti-T. cruzi agents. The available therapy for CD is based on two nitro derivatives (benznidazole (Bz) and nifurtimox (Nf)) developed more than four decades ago. Both are far from ideal due to substantial secondary side effects, limited efficacy against different parasite isolates, long-term therapy, and their well-known poor activity in the late chronic phase. These drawbacks justify the urgent need to identify better drugs to treat chagasic patients. Although several classes of natural and synthetic compounds have been reported to act in vitro and in vivo on T. cruzi, since the introduction of Bz and Nf, only a few drugs, such as allopurinol and a few sterol inhibitors, have moved to clinical trials. This reflects, at least in part, the absence of well-established universal protocols to screen and compare drug activity. In addition, a large number of in vitro studies have been conducted using only epimastigotes and trypomastigotes instead of evaluating compounds' activities against intracellular amastigotes, which are the reproductive forms in the vertebrate host and are thus an important determinant in the selection and identification of effective compounds for further in vivo analysis. In addition, due to pharmacokinetics and absorption, distribution, metabolism, and excretion characteristics, several compounds that were promising in vitro have not been as effective as Nf or Bz in animal models of T. cruzi infection. In the last two decades, our team has collaborated with different medicinal chemistry groups to develop preclinical studies for CD and investigate the in vitro and in vivo efficacy, toxicity, selectivity, and parasite targets of different classes of natural and synthetic compounds. Some of these results will be briefly presented, focusing primarily on diamidines and related compounds and naphthoquinone derivatives that showed the most promising efficacy against T. cruzi.

scholarly journals Optimization of Extraction Conditions for the Antioxidant Potential of Different Pumpkin Varieties (Cucurbita maxima)

2020 ◽  
Vol 12 (4) ◽  
pp. 1305 ◽  
Author(s):  
Kulczyński ◽  
Gramza-Michałowska ◽  
Królczyk
Keyword(s):  
Food Industry ◽  
Red Wine ◽  
Antioxidative Activity ◽  
Harmful Effect ◽  
Meat Products ◽  
Chemical Compounds ◽  
Cucurbita Maxima ◽  
Plant Materials ◽  
Pumpkin Seeds ◽  
Wide Group

Antioxidants are a wide group of chemical compounds characterized by high bioactivity. They affect human health by inhibiting the activity of reactive oxygen species. Thus, they limit their harmful effect and reduce the risk of many diseases, including cardiovascular diseases, cancers, and neurodegenerative diseases. Antioxidants are also widely used in the food industry. They prevent the occurrence of unfavourable changes in food products during storage. They inhibit fat oxidation and limit the loss of colour. For this reason, they are often added to meat products. Many diet components exhibit an antioxidative activity. A high antioxidative capacity is attributed to fruit, vegetables, spices, herbs, tea, and red wine. So far, the antioxidative properties of various plant materials have been tested. However, the antioxidative activity of some products has not been thoroughly investigated yet. To date, there have been only a few studies on the antioxidative activity of the pumpkin, including pumpkin seeds, flowers, and leaves, but not the pulp. The main focus of our experiment was to optimize the extraction so as to increase the antioxidative activity of the pumpkin pulp. Variable extraction conditions were used for this purpose, i.e., the type and concentration of the solvent, as well as the time and temperature of the process. In addition, the experiment involved a comparative analysis of the antioxidative potential of 14 pumpkin cultivars of the Cucurbita maxima species. The study showed considerable diversification of the antioxidative activity of different pumpkin cultivars.

scholarly journals Economic Aspects of Agriculture and Nutrition: A Nigerian Case Study

1978 ◽  
Vol 1 (1) ◽  
pp. 1-6 ◽  
Author(s):  
S. O. Olayide ◽  
J. K. Olayemi
Keyword(s):  
Nutrient Sources ◽  
Current Trends ◽  
Consumer Prices ◽  
Food And Nutrition ◽  
Ultimate Objective ◽  
Optimum Nutrition ◽  
Farm Inputs ◽  
Adequate Nutrient

This has been an overview, in economic terms, of the state of food and nutrition in Nigeria. It is confined to Nigeria for the obvious reason that one can best speak within the limits of his own experience. Nevertheless, what obtains in Nigeria is similar to what obtains in a number of other developing countries of Africa. Broadly speaking, it may not be true to say that most Nigerians are grossly undernourished or malnourished, but most of the population has always hovered around the minimum level of adequate nutrient intake. Furthermore, projected food supplies and demands indicate that the situation is not likely to improve much if the current trends continue. In general, the four main variables that influence the existing low rate of growth in food supply are: (11 the growing scarcity of traditional farm inputs, including the increasing man-land ratio, stagnant production technology, and low use of modern farm inputs; (2) marketing and price constraints; (3) profit constraints; and (4), organizational constraints. On the demand side, the variables are: (1) high income growth rate; (2) poor income distribution; (3) high consumer prices; and (4), socio-cultural factors. Instead of discussing solutions in terms of strategies for increasing food production and rationalizing food demand per se, this paper has discussed strategies for enhancing quantitative and qualitative food balance. By implication, these are strategies for, in time, ensuring quantitative and qualitative nutritional balance among nutrient sources, and among segments of the population. Because the ultimate objective of a nutrition policy is the welfare of the greatest proportion of the population, the long-term goal for the nation should be the reduction of the number of underfed or overfed people in the population, and the increase in the number of people who obtain optimum nutrition. The extreme of over-nutrition is as bad as the other extreme of undernutrition.

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