Search results for "Polyphenol oxidase"

Fresh-cut storage of fruit and fresh-cuts affects the behaviour of minimally processed Big Bang nectarines ( Prunus persica L. Batsch) during shelf l…

2018

Abstract Nectarine can be minimally processed to successfully produce ready-to-eat fresh-cuts fruit. The aim of this work was to study the combined effect of the ripening stage of cold stored fruit before processing and the length of the storage period of fresh-cut slices after minimal processing, on the behaviour of minimally processed “Big Bang” nectarines during shelf life. ‘Big Bang’nectarine slices obtained from fruit stored at 1 ± 0.5 °C (RH = 90%) for 1 d, 10 d and 15 d were stored for 0, 3, 5, 7, 12 d. at 5 °C. At the end of each storage period, visual quality, color (L*, a* and b*), phenols and carothenoids content, TSS, TA were measured together with in-package CO2 and O2. Despite…

Light Conditions Affect NaCl-Induced Physiological Responses in a Clonal Plant Species Hydrocotyle vulgaris

2020

Abstract In order to understand if differences in light conditions can affect responses of a clonal plant species to increased soil salinity, the long-term effect of two substrate concentrations of NaCl on leaf growth, clonal plasticity and oxidative enzyme (peroxidase and polyphenol oxidase) activity in Hydrocotyle vulgaris L. plants grown at low, moderate and high light conditions was studied. H. vulgaris appeared to be a shade-tolerant species, since both leaf blade and petiole growth was inhibited at low light intensity. At low light intensity, H. vulgaris plants represented characteristics of halophytes with significant stimulation of leaf blade and petiole growth by NaCl, especially a…

Inhibitory Effect of Azamacrocyclic Ligands on Polyphenol Oxidase in Model and Food Systems

2020

[EN] Enzymatic browning is one of the main problems faced by the food industry due to the enzyme polyphenol oxidase (PPO) provoking an undesirable color change in the presence of oxygen. Here, we report the evaluation of 10 different azamacrocyclic compounds with diverse morphologies as potential inhibitors against the activity of PPO, both in model and real systems. An initial screening of 10 ligands shows that all azamacrocyclic compounds inhibit to some extent the enzymatic browning, but the molecular structure plays a crucial role on the power of inhibition. Kinetic studies of the most active ligand (L2) reveal a S-parabolic I-parabolic noncompetitive inhibition mechanism and a remarkab…

Use of Nanomaterials as Alternative for Controlling Enzymatic Browning in Fruit Juices

2020

Abstract Polyphenol oxidase (PPO) enzyme, present in most of fruits and vegetables, frequently induces browning in juices and beverages during postharvest and processing. Many efforts have been done to prevent or avoid this reaction. Nevertheless, the development of new methods is still of interest since many of the current methods present important drawbacks. An overview of the exiting techniques to inhibit enzymatic browning has been compiled in this chapter, including physical (i.e., thermal treatments, high pressures, irradiation, ultrasonication, pulsed electric fields, and ultrafiltration) and chemical techniques (acidification, addition of antibrowning agents) but with particular att…

Effetti dell’essiccamento sull’attività polifenolossidasica e pattern antiossidante di pomodoro ciliegino(Effects of drying process on polyphenol oxi…

2010

Inactivation and structural changes of polyphenol oxidase in quince ( Cydonia oblonga Miller) juice subjected to ultrasonic treatment

2020

Background Polyphenol oxidase (PPO) is considered a problem in the food industry because it starts browning reactions during fruit and vegetable processing. Ultrasonic treatment is a technology used to inactivate the enzyme; however, the mechanism behind PPO inactivation is still unclear. For this reason, the inactivation, aggregation, and structural changes in PPO from quince juice subjected to ultrasonic treatments were investigated. Different intensities and times of ultrasonic treatment were used. Changes in the activity, aggregation, conformation, and structure of PPO were investigated through different structural analyses. Results Compared to untreated juice, the PPO activity in treat…

Impact of Pulsed Electric Fields on Enzymes

2017

International audience; Pulsed electric field (PEF) processing has emerged as a promising technology in the development of tailor-made processes to effectively control the enzyme activity. It has been proven as an effective technique for the preservation of food products as it can result in substantial inactivation of most undesirable enzymes. When compared to microbial inactivation, however, large specific energy inputs are required to inactivate enzymes. The existing evidence suggests that PEF can also stimulate the activity of beneficial enzymes at low intense treatments. The PEF affects enzyme activity by changing mainly the secondary (α-helix, β-sheets, etc.), tertiary (spatial conform…

Antioxidant properties of polyphenol-rich cocoa products industrially processed

2010

Fermentation and roasting are the main causes of polyphenol degradation during the process for obtaining cocoa products. In the present study, a process for obtaining polyphenol-rich cocoa products on an industrial scale is described. The process avoids the fermentation and roasting steps and includes a step for the inactivation of the enzyme Polyphenol Oxidase (PPO), which helps preserve the polyphenol content present in the raw cocoa bean. In addition, our study evaluates the antioxidant capacity and characterizes the flavonoid profile of the polyphenol-rich cocoa products obtained from the natural polyphenolrich cocoa cake. Using different protocols, we have obtained three cocoa extracts…

Study and characterization of polyphenol oxidase from eggplant (Solanum melongena L.)

2011

ABSTRACT: In this study the catecholase and cresolase activities of eggplant polyphenol oxidase (PPO) were investigated. Enzyme activity was determined by measuring the increase in absorbance using catechol as substrate and 3-methyl-2- benzothiazolinone hydrazone (MBTH) as coupled reagent. The effects of substrate specificity, heat inactivation, temperature, pH, and inhibitors were investigated to understand the enzymatic alteration of ready-to-eat preparations. Browning of vegetables was determined through a colorimeter. Decrease of lightness (L*) and increase of color difference values (ΔE*) were correlated with tissue browning. Antibrowning agents were tested on PPO under the same condit…

Effect of regurgitant from Leptinotarsa decemlineata on wound responses in Solanum tuberosum and Phaseolus vulgaris.

2002

The effect of regurgitant from Leptinotarsa decemlineata Say larvae on wound-induced responses was studied using two plant species, Solanum tuberosum L. and Phaseolus vulgaris L. Wounding of one leaf of intact S. tuberosum plants differentially affected ethylene production and activities of peroxidase and polyphenol oxidase. Only polyphenol oxidase activity was stimulated by wounding in both wounded and systemic leaves. Peroxidase activity was not affected by wounding. Wounding caused only a transient increase of ethylene production from wounded leaves. The application of regurgitant to wound surfaces stimulated ethylene production as well as activities of peroxidase and polyphenol oxidase …