Article
Agriculture, Multidisciplinary
Muhammad Rafiullah Khan, Chongxing Huang, Hui Zhao, Haohe Huang, Liu Ren, Muhammad Faiq, Majid Suhail Hashmi, Bo Li, Dantong Zheng, Yangfan Xu, Hongxia Su, Jiejie An
Summary: Thymol was proven to effectively delay pericarp browning and decay of longan fruit, maintaining its color and quality. It also showed high total phenolic and total flavonoid contents, inhibiting polyphenol oxidase and peroxidase activities.
CHEMICAL AND BIOLOGICAL TECHNOLOGIES IN AGRICULTURE
(2021)
Article
Agronomy
Zan Meng, Tong Wang, Aman Ullah Malik, Qingguo Wang
Summary: The study demonstrated that isoleucine (Ile) can reduce browning in fresh-cut potatoes and improve antioxidant capacity, showing potential for use as a natural antioxidant.
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2022)
Review
Food Science & Technology
Marcellus Arnold, Anna Gramza-Michalowska
Summary: Apple is a popular fruit with high levels of phenolic compounds and antioxidant activity, providing health benefits to consumers. However, enzymatic browning is a common issue in minimally processed apple products, affecting their quality. Recent studies suggest that nonconventional processing techniques and natural antibrowning agents can effectively inhibit enzymatic browning and improve product quality.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
(2022)
Article
Horticulture
Halifah Afiza Ismail, Isniti Richard, Shiamala Devi Ramaiya, Muta Harah Zakaria, Shiou Yih Lee
Summary: Enzymatic browning is a significant issue in the fruit industry, causing deterioration in taste, flavor, and nutrition. This study evaluates the degree of browning and enzymatic activities in the indigenous fruit Artocarpus odoratissimus during postharvest ripening. The results show that storage temperature and packaging significantly influence the browning and enzymatic activities of the fruit.
Article
Food Science & Technology
Aeshna Sinha, Parmpal Singh Gill, Sukhit Kaur Jawandha, Satvir Kaur Grewal
Summary: Postharvest application of edible waxes blended with antioxidants is an effective strategy for regulating postharvest quality and antioxidant losses in fruits. Beeswax coatings enriched with salicylic acid maintained higher antioxidant properties and inhibited internal browning in pears during both cold and supermarket storage, making it a competitive choice for preserving fruit quality during storage.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Chemistry, Applied
Ying-Ying Tang, Xiao-Na Guo, Ke-Xue Zhu
Summary: The effect and mechanism of sodium hexametaphosphate (SHMP) on polyphenol oxidase (PPO) enzymatic browning in yellow alkaline noodles (YAN) were investigated. SHMP was found to decrease browning degree and PPO activity in YAN or PPO solutions. It formed coordinate covalent bonds with Cu2+ to make PPO inactive.
Article
Chemistry, Physical
Ana Maria Mendoza-Wilson, Rene Renato Balandran-Quintana, Miguel Angel Valdes-Covarrubias, Jose Luis Cabellos
Summary: This study investigated the effects of quercetin and other antioxidants from natural sources on the activity of polyphenol oxidase (PPO) and browning of Granny Smith apple fruits. Nanoemulsions containing these antioxidants were prepared, and molecular modeling methods were used to determine their mechanisms of action. The results showed that the nanoemulsion containing the four antioxidants had the best inhibitory effect on PPO, inhibiting it by 41%, and significantly reducing the browning of the apple flesh.
JOURNAL OF MOLECULAR STRUCTURE
(2022)
Article
Biochemistry & Molecular Biology
Qingqing Liu, Chenhe Wang, Qizhen Cui, Yutong Fan, Jianguo Zhang, Guodong Rao
Summary: This study identified 18 OePPO genes in olive fruit and performed bioinformatic analysis on them. The research found a positive correlation between the browning degree of the fruit and PPO activity. Additionally, two key genes associated with fruit browning and metabolite synthesis were identified.
Article
Biochemistry & Molecular Biology
Xuan Zhou, Aamir Iqbal, Jiaxing Li, Chang Liu, Ayesha Murtaza, Xiaoyun Xu, Siyi Pan, Wanfeng Hu
Summary: This study investigated the browning degree and reducing power of catechin, epicatechin, caffeic acid, and chlorogenic acid in autoxidation and enzymatic oxidation. Results showed that polyphenols have different chemical characteristics in autoxidation and enzymatic oxidation, with enzymatic oxidation products having higher reducing power than autoxidation products, and polyphenols being more prone to autoxidation browning in an alkaline environment.
Article
Horticulture
Swati Sharma, S. N. S. Chaurasia, Jagdish Singh, Shailesh Tiwari, Basudev Kole, T. K. Behera
Summary: This study assessed the bioactive properties and enzymatic activities in 23 different eggplant genotypes and found significant differences in their functional compound content and browning enzyme activities. The findings are useful for selecting genotypes with higher antioxidant capacity and processable traits.
SCIENTIA HORTICULTURAE
(2022)
Article
Food Science & Technology
Heping Cui, Feng Chen, Jingyang Yu, Khizar Hayat, Xiaoming Zhang
Summary: Yellowing and browning of pickled radish during traditional pickling were investigated. Myrosinase and polyphenol oxidase (PPO) were identified as the main enzymes responsible for browning. Acid treatment at low pH effectively inhibited browning and preserved the original green color of radish.
Article
Agronomy
Yanyan Feng, Dailiang Zhang, Yan Sun, Zan Meng, Aman Ullah Malik, Song Zhang, Hui Yan, Qingguo Wang
Summary: This study identified a safe and effective inhibitor, S-furfuryl thioacetate (S-Ft), from sulfur-containing compounds in food to inhibit enzymatic browning. S-Ft showed significant browning reduction in fresh potato, eggplant, and asparagus lettuce. It chelated Cu2+ and altered the conformation of PPO to decrease its activity.
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2022)
Article
Horticulture
Supat Pathomaim, Suwatchai Jarussophon, Siwaret Arikit, Wachiraya Imsabai
Summary: The purpose of this study was to reduce the concentration of citric acid and sodium chloride in organically trimmed young aromatic coconuts using ozone-ultrafine bubbles. The results showed that the combination of O(3)UFBs method effectively decreased the concentration of CA and NaCl by at least 25% of the commercial method used.
Review
Food Science & Technology
Khetan Shevkani
Summary: Enzymatic browning is a major issue in postharvest quality loss for fruits and vegetables. There has been a shift towards natural antibrowning agents due to the demand for fresh-like products without chemical additives. Essential oils, hydrosols, honey, and plant extracts have gained attention for their ability to affect oxidative enzymes and act as membrane integrity promotors, substrate synthesis suppressors, and oxygen quenchers. However, challenges remain in their application, such as variability and lower effectiveness compared to synthetic agents, as well as strong odors and limited solubility for essential oils and hydrosols.
FOOD AND BIOPROCESS TECHNOLOGY
(2023)
Article
Biotechnology & Applied Microbiology
Jesus M. Higuera-Rubio, Enrique Ibarra-Laclette, Miguel A. Reyes-Lopez, Eduardo Sandoval-Castro, Abraham Cruz-Mendivil, Misael O. Vega-Garcia, Carlos L. Calderon-Vazquez
Summary: This study aims to understand avocado enzymatic browning by identifying and analyzing the PPO coding genes. Different avocado varieties were selected for gene characterization, and four PPO coding genes were identified. The findings provide potential gene candidates for targeted silencing to reduce enzymatic browning in avocados.
PLANT BIOTECHNOLOGY REPORTS
(2022)
Article
Food Science & Technology
Serpil Ozturk, Inci Cerit, Selime Mutlu, Omca Demirkol
JOURNAL OF CEREAL SCIENCE
(2017)
Article
Food Science & Technology
Omca Demirkol, Ozlem Akturk Gumusay, Inci Cerit
FOOD SCIENCE AND TECHNOLOGY
(2020)
Article
Food Science & Technology
Gamze Gul Yigit, Inci Cerit, Omca Demirkol
Summary: This study aimed to evaluate the effect of inactivated yeast cells on the oxidative stability, color, and sensory properties of cocoa hazelnut cream. The results showed that the addition of industrial baker's yeast helped to maintain oxidative stability of cocoa hazelnut cream without significant changes in sensory properties during storage. The addition of inactivate yeast cells can be recommended for the further development of novel and innovative nutritional products with natural ingredients.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2021)
Article
Food Science & Technology
Inci Cerit, Omca Demirkol
Summary: The study found that cysteine and N-acetylcysteine increased the antioxidant activity of French fries, while glutathione did not have an effect. Cysteine and glutathione treatments resulted in the highest levels of ascorbic acid, and all pre-treatments led to reduced acrylamide content in the fries. Acrylamide content was strongly correlated with various factors such as color parameters and ascorbic acid levels, but not with thiol content or antioxidant activities.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Energy & Fuels
Ayse Avci, Ayse Yildirim, Inci Cerit, Semra Yilmazer Keskin, Mohammed Hamk, Can Serkan Keskin, Omca Demirkol
Summary: This study investigated the potential of a newly isolated Bacillus sp. SBT8 strain for the decolorization and degradation of Reactive Orange 13 (RO13). The strain showed efficient decolorization in a wide range of pH and temperature conditions.
BIOMASS CONVERSION AND BIOREFINERY
(2022)
Article
Chemistry, Applied
Inci Cerit, Omca Demirkol, Ayse Avci, Betuel Sena Arkan
Summary: The aim of this study was to compare the production and composition of chocolate made from roasted and unroasted cocoa beans. The results showed that unroasted beans had higher total phenolic content compared to roasted beans. The roasting process decreased the ferric reducing antioxidant power and cupric ion reducing antioxidant capacity of the cocoa beans. However, the antioxidant activity and caffeine content were not affected by roasting. The oxidative stability of unroasted samples was better than roasted samples. The composition of the beans and chocolate samples were determined using FTIR analysis.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
(2023)
Article
Nutrition & Dietetics
Kamil Celebi, Inci Cerit, Omca Demirkol
Summary: The study showed that hops oil and BHT had similar effects on the thermal stability of sunflower oil, extending the induction time, increasing monounsaturated fatty acids, reducing polyunsaturated fatty acid content, and enhancing antioxidant activity.
PROGRESS IN NUTRITION
(2021)
Article
Food Science & Technology
Inci Cerit, Omca Demirkol
JOURNAL OF FOOD AND NUTRITION RESEARCH
(2020)
Article
Food Science & Technology
Inci Cerit, Ayse Yildirim, Muhammed Kursad Ucar, Askin Demirkol, Serap Cosansu, Omca Demirkol
JOURNAL OF FOOD AND NUTRITION RESEARCH
(2017)