Article
Chemistry, Applied
Yun He, Isaac Kang Xing Yeo, Chenxi Guo, Yi Kai, Yuyun Lu, Hongshun Yang
Summary: It has been discovered that slightly acid electrolysed water (SAEW) can delay enzymatic browning and melanin formation in food. Through various spectroscopic methods, it was determined that SAEW inhibits PPO through a reversible mixed-type inhibition mode of HOCl as the main component. The interaction between HOCl and PPO was driven by hydrogen bonds.
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.
Article
Acoustics
Baoguo Xu, Jianan Chen, Bimal Chitrakar, Hongyan Li, Jing Wang, Benxi Wei, Cunshan Zhou, Haile Ma
Summary: The effects of thermal processing and ultrasound treatment on mushroom polyphenol oxidase were investigated. The results showed that ultrasound treatment had a greater inhibitory effect on enzyme activity compared to thermal processing. Ultrasound treatment also led to structural changes and aggregation of the protein. Therefore, ultrasound treatment can be used as an effective method to inhibit enzyme activity in food.
ULTRASONICS SONOCHEMISTRY
(2022)
Article
Plant Sciences
Anka Cebulj, Andreja Vanzo, Joze Hladnik, Damijana Kastelec, Urska Vrhovsek
Summary: Selecting a non-browning cultivar is one of the most effective ways to prevent browning of apple and apple products. The Slovenian cultivar 'Majda' stands out for its high acidity, low phenol content, and high reduced glutathione content, contributing to its non-browning characteristics.
Article
Biochemistry & Molecular Biology
Mine Aksoy, Aykut Oztekin
Summary: The study aimed to prevent enzymatic browning in potatoes by limiting the polyphenol oxidase activity with selected flavonoids. Myricetin was found to be a remarkable inhibitor in this process with a Ki value of 5 μM on potato PPO. These flavonoids have the potential to be used as antibrowning agents in potato processing.
JOURNAL OF FOOD BIOCHEMISTRY
(2021)
Article
Biochemistry & Molecular Biology
Elif Duygu Kaya, Ogun Bagci
Summary: The polyphenol oxidase (PPO) enzyme was purified and characterized from Kirmizi Kismis grape, showing good thermal stability and enzyme activity. The effects of substrate, inhibitors, and metal ions were studied, providing key data for grape processing and enzyme inhibitor research.
JOURNAL OF FOOD BIOCHEMISTRY
(2021)
Article
Chemistry, Applied
Yang Zhao, Ze-Hua Huang, Hui-Ming Zhou, Ke-Xue Zhu, Xiao-Na Guo, Wei Peng
Summary: Hexose oxidase is an effective method to prevent the formation of dark spots on fresh wet noodle sheets (FWNS), especially in those with low ash content. The recommended addition amount is 40 to 60 ppm, and it is also suitable for wholewheat and oat FWNS.
Article
Horticulture
Yeon Jae Choi, Hyerang Eom, Seong-Hyeok Yang, Rutuja Nandre, Sinil Kim, Minseek Kim, Youn-Lee Oh, Takehito Nakazawa, Yoichi Honda, Hyeon-Su Ro
Summary: PPO1 gene editing in Agaricus bisporus using CRISPR/Cas9 and Agrobacterium tumefaciens-mediated transformation (ATMT) resulted in the identification of two transformants, N9 and N14, with mixed sequences attributed to heterokaryosis. Further analysis of 53 isolates revealed edited homokaryotic isolates with single and four-base deletions, as well as isolates with mixed sequences. The presence of both edited and unedited nuclei emphasizes the importance of overcoming heterokaryosis in generating edited nuclei in A. bisporus. Additionally, the PPO1-edited heterokaryon Het1 showed reduced browning compared to the wild-type strain, indicating the functional role of PPO1 in mushroom browning.
SCIENTIA HORTICULTURAE
(2023)
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
Agronomy
Jiangli Shi, Sen Wang, Ruiran Tong, Sa Wang, Yanhui Chen, Wenjiang Wu, Fengzhen He, Ran Wan, Zaihai Jian, Qingxia Hu, Xianbo Zheng
Summary: This study compared the aril traits and secondary metabolites of healthy and browning pomegranate arils using metabolomics. It was found that aril browning was mainly caused by water loss, the oxidation of polyphenol oxidase (PPO), and hydrolysis reaction. The presence of p-coumaric acid was also found to greatly affect pomegranate aril browning.
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2022)
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
Chemistry, Applied
Milad Hadidi, Albert Ibarz, Josep Conde, Jordi Pagan
Article
Chemistry, Applied
Karla Aguilar, Alfonso Garvin, Alma Virginia Lara-Sagahon, Albert Ibarz
Article
Food Science & Technology
A. Garvin, P. E. D. Augusto, R. Ibarz, A. Ibarz
FOOD RESEARCH INTERNATIONAL
(2019)
Article
Food Science & Technology
D. E. Salinas, A. Garvin, R. Ibarz, A. Ibarz
LWT-FOOD SCIENCE AND TECHNOLOGY
(2019)
Article
Chemistry, Applied
Milad Hadidi, Albert Ibarz, Jordi Pagan
Article
Food Science & Technology
Milad Hadidi, Fatemeh Baradaran Khaksar, Jordi Pagan, Albert Ibarz
FOOD RESEARCH INTERNATIONAL
(2020)
Article
Chemistry, Applied
Milad Hadidi, Albert Ibarz, Shiva Pouramin
Summary: The study optimized the extraction and enzymatic deamidation processes of EPSC protein, confirming their effects on protein structure and techno-functional properties. By optimizing process conditions, high yields and protein content were achieved with modified characteristics for potential food and pharmaceutical applications.
Article
Food Science & Technology
Jordi Pagan, Ricardo Benitez, Albert Ibarz
Summary: The study found that the emulsifying capacity and emulsion stability of in-vitro hydrolyzed protein increased at intermediate levels of hydrolysis, but decreased with higher levels of hydrolysis. Additionally, the in-vitro digestibility and angiotensin-converting enzyme (ACE) activity of the hydrolysates were significantly influenced by the degree of hydrolysis. The amino acid composition of the hydrolyzed protein was also determined in this research.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2021)
Article
Chemistry, Multidisciplinary
Jimy Oblitas, Jezreel Mejia, Miguel De-la-Torre, Himer Avila-George, Lucia Segui Gil, Luis Mayor Lopez, Albert Ibarz, Wilson Castro
Summary: This study compared the effectiveness of using CNN and RBNN techniques for analyzing the microstructural elements of plant tissues, finding that classifiers based on CNN performed better in accurately distinguishing microstructural elements of vegetable foods.
APPLIED SCIENCES-BASEL
(2021)
Review
Green & Sustainable Science & Technology
Ricard Garrido, Luisa F. Cabeza, Victor Falguera
Summary: This study examines the trends in publications, main authors and their collaborations in the field of bioplastics, as well as the impact of governmental policies on the bioplastic industry in different countries.
Article
Green & Sustainable Science & Technology
Natalia Andrea Salazar-Camacho, Luz Adriana Sanchez-Echeverri, Francisco Javier Fonseca, Victor Falguera, Daniel Castro-Bocanegra, Nelson Javier Tovar-Perilla
Summary: This study highlights the importance of implementing solar drying technology in vulnerable communities affected by military conflict in Colombia. The results show that the solar dryer meets food safety standards and provides a more acceptable consumer product.
Article
Engineering, Chemical
E. E. Badin, M. M. Mercatante, R. H. Mascheroni, R. Quevedo-Leon, A. Ibarz, P. D. Ribotta, A. R. Lespinard
Summary: A multiphysics model was used to evaluate the pasteurization of crushed tomato in glass bottles, aiming to understand the temperature profiles and quality losses during the heating and cooling stages. A finite element model was built using experimentally measured parameters and the kinetics of thermal degradation. The model was validated and the results showed that the process at 100℃ provided the highest retention of quality compared to the processes at 80℃ and 90℃.
JOURNAL OF FOOD ENGINEERING
(2023)
Article
Engineering, Chemical
Emiliano Emanuel Badin, Pedro Esteves Duarte Augusto, Roberto Agustin Quevedo-Leon, Albert Ibarz, Pablo Daniel Ribotta, Alejandro Rafael Lespinard
Summary: This study evaluated the heat transfer, fluid flow, and reactions occurring during the pasteurization of raspberry pulp, using multiphysics modeling. The findings are significant for improving the pasteurization process to minimize quality losses while ensuring product safety and stability.
JOURNAL OF FOOD PROCESS ENGINEERING
(2023)
Review
Green & Sustainable Science & Technology
Ricard Garrido, Luisa F. Cabeza, Victor Falguera, Omar Perez Navarro
Summary: Cow manure, an abundant residue, can contaminate water bodies and soils if not properly managed. The lignocellulosic fraction in cow manure can be used to produce lactic acid, which can be further polymerized to create promising bioplastics.
Article
Agronomy
Patricia Martinez, Fiorela Pena, Luis A. Bello-Perez, Hernani Yee-Madeira, Albert Ibarz, Carmen Velezmoro
Summary: This study evaluated the use of ultrasound-assisted esterification as a method for obtaining esterified starches. The results showed that ultrasound-assisted treatment can improve the degree of substitution and reaction efficiency of esterified starches, without changing the starch characteristics.
