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R S, Rasane P, Singh A, Singh J, Kaur S, Nanda V, Kaur J, Gunjal M, Bhadariya V, Ercisli S, Ullah R, Ali EA. Image analysis-based discoloration rate quantification and kinetic modeling for shelf-life prediction in herb-coated pear slices. Sci Rep 2024; 14:1647. [PMID: 38238415 PMCID: PMC10796316 DOI: 10.1038/s41598-024-51840-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2023] [Accepted: 01/10/2024] [Indexed: 01/22/2024] Open
Abstract
The present research study aimed to examine three different herb extract's effects on the discoloration rate of fresh-cut pear slices using an image analysis technique. Pear slices were sprayed and dip-coated with Ocimum basilicum, Origanum vulgare, and Camellia sinensis (0.1 g/ml) extract solution. During 15 days storage period with three days intervals, all sprayed/dip-coated pear slices were analyzed for the quality attribute (TA) and color parameters notably a*, b*, hue angle (H*), lightness (L*), and total color change (ΔE). Further, order kinetic models were used to observe the color changes and to predict the shelf-life. The results obtained showed that the applicability of image analysis helped to predict the discoloration rate, and it was better fitted to the first-order (FO) kinetic model (R2 ranging from 0.87 to 0.99). Based on the kinetic model, color features ΔE and L* was used to predict the shelf-life as they had high regression coefficient values. Thus, the findings obtained from the kinetic study demonstrated Camellia sinensis (assamica) extract spray-coated pear slices reported approximately 28.63- and 27.95-days shelf-stability without much discoloration compared with all other types of surface coating.
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Affiliation(s)
- Sathya R
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, 144411, India
| | - Prasad Rasane
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, 144411, India.
| | - Aishvina Singh
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, 144411, India
| | - Jyoti Singh
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, 144411, India
| | - Sawinder Kaur
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, 144411, India
| | - Vikas Nanda
- Sant Longowal Institute of Engineering and Technology, Sangrur, Punjab, 148106, India
| | - Jaspreet Kaur
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, 144411, India
| | - Mahendra Gunjal
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, 144411, India
| | - Vishesh Bhadariya
- School of Chemical Engineering, Oklahoma State University, Stillwater, OK-74078, USA
| | - Sezai Ercisli
- Department of Horticulture, Faculty of Agriculture, Ataturk University, 25240, Erzurum, Turkey
- HGF Agro, ATA Teknokent, TR-25240, Erzurum, Turkey
| | - Riaz Ullah
- Department of Pharmacognosy, College of Pharmacy, King Saud University, Riyadh, Saudi Arabia
| | - Essam A Ali
- Department of Pharmaceutical Chemistry, College of Pharmacy, King Saud University, Riyadh, Saudi Arabia
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Guo Q, Qing Y, Qiang L, Du G, Shi K, Tang J, Yan X, Chen H, Yue Y, He Y, Yuan Y, Yue T. Improving microbiological and physicochemical properties of fresh-cut apples using carvacrol emulsions. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102450] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/11/2023]
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3
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Analysis of enzymes and phenolic metabolites which affecting the anti-browning property of ‘Shannongsu’ pear. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113919] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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4
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Zhu YZ, Chen K, Chen YL, Zhang C, Xie YY, Hider RC, Zhou T. Design and synthesis of novel stilbene-hydroxypyridinone hybrids as tyrosinase inhibitors and their application in the anti-browning of freshly-cut apples. Food Chem 2022; 385:132730. [PMID: 35318180 DOI: 10.1016/j.foodchem.2022.132730] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2021] [Revised: 02/10/2022] [Accepted: 03/14/2022] [Indexed: 11/26/2022]
Abstract
In order to develop the tyrosinase inhibitors with potential application in food industry, a series of stilbene-hydroxypyridinone hybrids were prepared. Among these compounds, 1h was found to possess the most potent tyrosinase inhibitory effect on both monophenolase and diphenolase activities, with IC50 values of 2.72 μM and 15.86 μM, respectively. The inhibitory effect of 1h on monophenolase activity was 4.6 times that of kojic acid. An inhibition kinetic assay indicated that 1h was a mixed-type and reversible inhibitor. The copper-binding and reducing ability assays, molecular docking study, intrinsic and ANS-binding fluorescence assays indicated that copper coordination and reduction is likely to be the causative mechanism for 1h-induced inhibition on tyrosinase. The results of color measurement and browning index determination indicated that treatment with 1h retarded effectively the browning of freshly-cut apples during their storage. Meanwhile, PPO and POD activities in apple slices were found to be effectively inhibited.
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Affiliation(s)
- Yu-Zhu Zhu
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Xiasha, Hangzhou, Zhejiang 310018, PR China
| | - Kai Chen
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Xiasha, Hangzhou, Zhejiang 310018, PR China
| | - Yu-Lin Chen
- Institute of Pharmaceutical Science, King's College London, Franklin-Wilkins Building, 150 Stamford Street, London SE1 9NH, UK
| | - Changjun Zhang
- College of Pharmaceutical Sciences, Zhejiang University of Technology, Hangzhou 310014, PR China
| | - Yuan-Yuan Xie
- College of Pharmaceutical Sciences, Zhejiang University of Technology, Hangzhou 310014, PR China
| | - Robert C Hider
- Institute of Pharmaceutical Science, King's College London, Franklin-Wilkins Building, 150 Stamford Street, London SE1 9NH, UK
| | - Tao Zhou
- School of Food Science and Biotechnology, Zhejiang Gongshang University, Xiasha, Hangzhou, Zhejiang 310018, PR China.
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Fan X. Chemical inhibition of polyphenol oxidase and cut surface browning of fresh-cut apples. Crit Rev Food Sci Nutr 2022; 63:8737-8751. [PMID: 35416745 DOI: 10.1080/10408398.2022.2061413] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Abstract
Fresh-cut apples, which offer consumers health benefits and convenience, have become popular in recent years. One of the main challenges for processing fresh-cut apples is rapid development of cut surface browning, immediately after fruits are cut. Browning, a physiological response that impacts organoleptic properties and deters consumer purchase of fresh-cut fresh produce, is mainly a result of enzymatic reaction of phenolic compounds with oxygen catalyzed by polyphenol oxidase (PPO), a decapper enzyme. Many antibrowning agents have been developed and evaluated to inhibit PPO activities by using reducing agents (antioxidants), chelating agents, acidulants, etc. The present manuscript reviews the diverse characteristics of PPO (such as optimum pH and temperature, and molecular weight) in apples reported in the literature and the enzyme's latency, multiplicity and copper states in the active site. It also summarizes the latest development in the investigation and formulations of antibrowning compounds, and discusses future research needs. This review should stimulate further research to discover more effective, low cost, and natural antibrowning compounds to meet the demand of consumers as well as the food industry for clean label and long shelf-life of fresh-cut apples.
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Affiliation(s)
- Xuetong Fan
- U.S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, PA, USA
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Zhang X, Meng W, Chen Y, Peng Y. Browning inhibition of plant extracts on fresh‐cut fruits and vegetables ‐A review. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16532] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Xiaoyan Zhang
- College of Food Science and Engineering Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, Grain Process Technology and Engineering Technology Center in Shandong Province, Shandong Agricultural University, Taian China
| | - Wenbo Meng
- College of Food Science and Engineering Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, Grain Process Technology and Engineering Technology Center in Shandong Province, Shandong Agricultural University, Taian China
| | - Yilun Chen
- College of Food Science and Engineering Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, Grain Process Technology and Engineering Technology Center in Shandong Province, Shandong Agricultural University, Taian China
| | - Yong Peng
- College of Food Science and Engineering Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, Grain Process Technology and Engineering Technology Center in Shandong Province, Shandong Agricultural University, Taian China
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Hamdan N, Lee CH, Wong SL, Fauzi CENCA, Zamri NMA, Lee TH. Prevention of Enzymatic Browning by Natural Extracts and Genome-Editing: A Review on Recent Progress. Molecules 2022; 27:1101. [PMID: 35164369 PMCID: PMC8839884 DOI: 10.3390/molecules27031101] [Citation(s) in RCA: 24] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2021] [Revised: 01/23/2022] [Accepted: 01/31/2022] [Indexed: 11/29/2022] Open
Abstract
Fresh fruits and vegetable products are easily perishable during postharvest handling due to enzymatic browning reactions. This phenomenon has contributed to a significant loss of food quality and appearance. Thus, a safe and effective alternative method from natural sources is needed to tackle enzymatic browning prevention. The capabilities of natural anti-browning agents derived from plant- and animal-based resources in inhibiting enzymatic activity have been demonstrated in the literature. Some also possess strong antioxidants properties. This review aims to summarize a recent investigation regarding the use of natural anti-browning extracts from different sources for controlling the browning. The potential applications of genome-editing in preventing browning activity and improving postharvest quality is also discussed. Moreover, the patents on the anti-browning extract from natural sources is also presented in this review. The information reviewed here could provide new insights, contributing to the development of natural anti-browning extracts and genome-editing techniques for the prevention of food browning.
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Affiliation(s)
- Norfadilah Hamdan
- School of Chemical and Energy Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, Skudai 81310, Johor, Malaysia; (N.H.); (C.H.L.); (S.L.W.); (C.E.N.C.A.F.); (N.M.A.Z.)
| | - Chia Hau Lee
- School of Chemical and Energy Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, Skudai 81310, Johor, Malaysia; (N.H.); (C.H.L.); (S.L.W.); (C.E.N.C.A.F.); (N.M.A.Z.)
| | - Syie Luing Wong
- School of Chemical and Energy Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, Skudai 81310, Johor, Malaysia; (N.H.); (C.H.L.); (S.L.W.); (C.E.N.C.A.F.); (N.M.A.Z.)
- Department of Matem’atica Aplicada, Ciencia e Ingeniería de Materiales y Tecnología Electronica, Universidad Rey Juan Carlos, C/Tulip’an s/n, M´ostoles, 28933 Madrid, Spain
| | - Che Ellysa Nurshafika Che Ahmad Fauzi
- School of Chemical and Energy Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, Skudai 81310, Johor, Malaysia; (N.H.); (C.H.L.); (S.L.W.); (C.E.N.C.A.F.); (N.M.A.Z.)
| | - Nur Mirza Aqilah Zamri
- School of Chemical and Energy Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, Skudai 81310, Johor, Malaysia; (N.H.); (C.H.L.); (S.L.W.); (C.E.N.C.A.F.); (N.M.A.Z.)
| | - Ting Hun Lee
- School of Chemical and Energy Engineering, Faculty of Engineering, Universiti Teknologi Malaysia, Skudai 81310, Johor, Malaysia; (N.H.); (C.H.L.); (S.L.W.); (C.E.N.C.A.F.); (N.M.A.Z.)
- Innovation Centre in Agritechnology for Advanced Bioprocessing (ICA), Universiti Teknologi Malaysia, Pagoh 84600, Johor, Malaysia
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Ashfaq F, Bilal A, Butt MS, Tehseen S, Akhtar MN, Suleria HAR. Comparing the application of conventional and supercritical CO
2
extracts of green tea; storage stability and sensory acceptance of coriander sauce. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.16058] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Faiza Ashfaq
- Department of Food Science and Technology Faculty of Science and Technology Government College Women University Faisalabad Faisalabad Pakistan
| | - Ahmad Bilal
- University Institute of Diet and Nutritional Sciences Faculty of Allied Health Sciences The University of Lahore Lahore Pakistan
| | - Masood Sadiq Butt
- National Institute of Food Science and Technology Faculty of Food, Nutrition & Home Sciences University of Agriculture Faisalabad Pakistan
| | - Saima Tehseen
- Department of Food Science and Technology Faculty of Science and Technology Government College Women University Faisalabad Faisalabad Pakistan
| | - Muhammad Nadeem Akhtar
- University Institute of Diet and Nutritional Sciences Faculty of Allied Health Sciences The University of Lahore Lahore Pakistan
| | - Hafiz Ansar Rasul Suleria
- Centre for Chemistry and Biotechnology School of Life and Environmental Sciences Deakin University Waurn Ponds Victoria Australia
- School of Agriculture and Food The University of Melbourne Parkville Victoria Australia
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Liu X, Zhang A, Zhao J, Shang J, Zhu Z, Wu X, Zha D. Transcriptome profiling reveals potential genes involved in browning of fresh-cut eggplant (Solanum melongena L.). Sci Rep 2021; 11:16081. [PMID: 34373468 PMCID: PMC8352891 DOI: 10.1038/s41598-021-94831-z] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2021] [Accepted: 07/16/2021] [Indexed: 11/25/2022] Open
Abstract
Fresh-cut processing promotes enzymatic browning of fresh fruits and vegetables, which negatively affects the product appearance and impacts their nutrition. We used RNA-sequencing to analyze the transcriptomic changes occurring during the browning of fresh-cut eggplant fruit samples from both browning-sensitive and browning-resistant cultivars to investigate the molecular mechanisms involved in browning. A total of 8347 differentially expressed genes were identified, of which 62 genes were from six gene families (i.e., PPO, PAL, POD, CAT, APX, and GST) potentially associated with enzymatic browning. Furthermore, using qRT-PCR, we verified 231 differentially regulated transcription factors in fresh-cut eggplant fruits. The enzyme activities of PPO, POD, PAL, and CAT in '36' were significantly higher than those of 'F' fresh-cut for 15 min. Both PPO and POD play a major role in the browning of eggplant pulp and might therefore act synergistically in the browning process. Meanwhile, qPCR results of 18 browning related genes randomly screened in 15 eggplant materials with different browning tolerance showed variant-specific expression of genes. Lastly, gene regulatory networks were constructed to identify the browning-related genes. This work provides a basis for future molecular studies of eggplants, and lays a theoretical foundation for the development of browning-resistant fresh-cut fruits and vegetables.
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Affiliation(s)
- Xiaohui Liu
- Horticultural Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai, 201403, China
- Shanghai Key Laboratory of Protected Horticultural Technology, Shanghai, 201403, China
- College of Food Science, Shanghai Ocean University, Shanghai, 201306, China
| | - Aidong Zhang
- Horticultural Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai, 201403, China
- Shanghai Key Laboratory of Protected Horticultural Technology, Shanghai, 201403, China
| | - Jie Zhao
- Pudong New District Agro-Technology Extension Center, Shanghai, 201201, China
| | - Jing Shang
- Horticultural Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai, 201403, China
- Shanghai Key Laboratory of Protected Horticultural Technology, Shanghai, 201403, China
- College of Food Science, Shanghai Ocean University, Shanghai, 201306, China
| | - Zongwen Zhu
- Horticultural Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai, 201403, China
- Shanghai Key Laboratory of Protected Horticultural Technology, Shanghai, 201403, China
| | - Xuexia Wu
- Horticultural Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai, 201403, China.
- Shanghai Key Laboratory of Protected Horticultural Technology, Shanghai, 201403, China.
| | - Dingshi Zha
- Horticultural Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai, 201403, China.
- Shanghai Key Laboratory of Protected Horticultural Technology, Shanghai, 201403, China.
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Jin TZ, Chen W, Gurtler JB, Fan X. Effectiveness of edible coatings to inhibit browning and inactivate foodborne pathogens on fresh‐cut apples. J Food Saf 2020. [DOI: 10.1111/jfs.12802] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Tony Z. Jin
- Eastern Regional Research CenterAgricultural Research Service, U.S. Department of Agriculture Wyndmoor Pennsylvania USA
| | - Wenxuan Chen
- Institute of Food Science, Zhejiang Academy of Agricultural Science Hangzhou China
| | - Joshua B. Gurtler
- Eastern Regional Research CenterAgricultural Research Service, U.S. Department of Agriculture Wyndmoor Pennsylvania USA
| | - Xuetong Fan
- Eastern Regional Research CenterAgricultural Research Service, U.S. Department of Agriculture Wyndmoor Pennsylvania USA
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11
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Bobo-García G, Arroqui C, Merino G, Vírseda P. Antibrowning Compounds for Minimally Processed Potatoes: A Review. FOOD REVIEWS INTERNATIONAL 2019. [DOI: 10.1080/87559129.2019.1650761] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Gloria Bobo-García
- Institute on Innovation and Sustainable Development in Food Chain - ISFOOD, Research Group ALITEC, Department of Agronomy, Biotechnology and Food, Public University of Navarre, Pamplona, Spain
| | - Cristina Arroqui
- Institute on Innovation and Sustainable Development in Food Chain - ISFOOD, Research Group ALITEC, Department of Agronomy, Biotechnology and Food, Public University of Navarre, Pamplona, Spain
| | - Gorka Merino
- Institute on Innovation and Sustainable Development in Food Chain - ISFOOD, Research Group ALITEC, Department of Agronomy, Biotechnology and Food, Public University of Navarre, Pamplona, Spain
| | - Paloma Vírseda
- Institute on Innovation and Sustainable Development in Food Chain - ISFOOD, Research Group ALITEC, Department of Agronomy, Biotechnology and Food, Public University of Navarre, Pamplona, Spain
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Antityrosinase mechanism of omeprazole and its application on the preservation of fresh-cut Fuji apple. Int J Biol Macromol 2018; 117:538-545. [DOI: 10.1016/j.ijbiomac.2018.05.172] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2018] [Revised: 05/22/2018] [Accepted: 05/23/2018] [Indexed: 01/12/2023]
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Ortiz CM, Mauri AN, Vicente AR. Characterization of soy-protein based SO 2-releasing pads for browning prevention in fresh-cut apples. CYTA - JOURNAL OF FOOD 2018. [DOI: 10.1080/19476337.2018.1440008] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
- Cristian Matias Ortiz
- Department of Food Science, Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA, CCT La Plata, CONICET, Facultad de Ciencias Exactas UNLP), Buenos Aires, Argentina
- Laboratorio de Investigación en Productos Agroindustriales (LIPA), Facultad de Ciencias Agrarias y Forestales, Universidad Nacional de La Plata, Buenos Aires, Argentina
| | - Adriana Noemí Mauri
- Department of Food Science, Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA, CCT La Plata, CONICET, Facultad de Ciencias Exactas UNLP), Buenos Aires, Argentina
| | - Ariel Roberto Vicente
- Department of Food Science, Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA, CCT La Plata, CONICET, Facultad de Ciencias Exactas UNLP), Buenos Aires, Argentina
- Laboratorio de Investigación en Productos Agroindustriales (LIPA), Facultad de Ciencias Agrarias y Forestales, Universidad Nacional de La Plata, Buenos Aires, Argentina
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