Antibrowning potential of Brassicacaea processing water

Bioresource Technology

Volumn 101, Issue 10, 2010, Pages 3791-3795

  Zocca, Federico ^a   Lomolino, Giovanna ^a   Lante, Anna ^a  

^a UNIVERSITY OF PADOVA   (Italy)

Author keywords

Enzymatic browning; Inhibitors; Polyphenol oxidase

Indexed keywords

ASCORBIC ACIDS; DRYING PROCESS; ENZYMATIC ACTIVITIES; POLYPHENOL OXIDASE;

KETONES; ORGANIC ACIDS;

CHEMICAL REACTIONS;

ASCORBIC ACID; CATECHOL OXIDASE; HOT WATER; MONOPHENOL MONOOXYGENASE;

ENZYME; FREEZING; INHIBITION; INHIBITOR;

ARTICLE; BRASSICACEAE; CHEMICAL REACTION; CONTROLLED STUDY; COOKING; ENZYME ACTIVITY; ENZYME INHIBITION; FREEZE DRYING; GLYCATION; GRAPE; NONHUMAN; PLANT LEAF; PRIORITY JOURNAL;

BRASSICACEAE; CATECHOL OXIDASE; MONOPHENOL MONOOXYGENASE; WATER;

VITACEAE;

EID: 76049110714     PISSN: 09608524     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.biortech.2009.12.126     Document Type: Article

References (27)

1. Altunkaya A., Becker E.M., Gökmen V., and Skibsted L.H. Antioxidant activity of lettuce extract (Lactuca sativa) and synergism with added phenolic antioxidants. Food Chem. 115 (2009) 163-168
2. Baurin N., Arnoult E., Scior T., Do Q.T., and Bernard P. Preliminary screening of some tropical plants for anti-tyrosinase activity. J. Ethnol. Pharm. 82 (2002) 155-158
3. Beecher C.W.W. Cancer preventive properties of varieties of Brassica oleracea: a review. Am. J. Clin. Nutr. 59 (1994) 1166S-1170S
4. Cancino B., Rossier F., and Orellana C. Corn starch waste treatment with membrane technologies: Pilot test. Desalination 200 (2006) 750-751
5. Cartea M.E., and Velasco P. Glucosinolates in Brassica foods: bioavailability in food and significance for human health. Phytochem. Rev. 7 (2008) 213-229
6. Catarino J., Mendonça E., Picado A., Anselmo A., Nobre da Costa J., and Partidário P. Getting value from wastewater: by-products recovery in a potato chips industry. J. Clean. Prod. 15 (2007) 927-931
7. Halkier B.A., and Gershenzon J. Biology and biochemistry of glucosinolates. Annu. Rev. Plant Biol. 57 (2006) 303-333
8. Kamath L. Practical technologies for lyophilization. Gen. Eng. Biotechnol. News. 26 20 (2006) 1-4
9. Kim J., and Uyama H. Tyrosinase inhibitors from natural and synthetic sources: structure, inhibition mechanism and perspective for the future. Cell. Mol. Life Sci. 62 (2005) 1707-1723
10. Kim M.J., Kim C.Y., and Park I. Prevention of enzymatic browning of pear by onion extract. Food Chem. 89 (2005) 181-184
11. Laufenberg G., Kunz B., and Nystroem M. Transformation of vegetable waste into value added products: (A) the upgrading concept; (B) practical implementations. Bioresour. Technol. 87 (2003) 167-198
12. Lee M.-K., Kim Y.-M., Kim N.-Y., Kim G.-N., Kim S.-H., Bang K.-S., and Park I. Prevention of browning in potato with a heat-treated onion extract. Bios. Biotech. Biochem. 4 66 (2002) 856-858
13. Lo Scalzo R., Genna A., Branca F., Chedin M., and Chassaigne H. Anthocyanin composition of cauliflower (Brassica oleracea L. var. botrytis) and cabbage (B. oleracea L. var. capitata) and its stability in relation to thermal treatments. Food Chem. 107 (2008) 136-144
14. Lu S., Luo Y., and Feng H. Inhibition of apple polyphenol oxidase activity by sodium chlorite. J. Agric. Food. Chem. 54 (2006) 3693-3696
15. Mayer A.M. Polyphenol oxidases in plants and fungi: going places? A review. Phytochemistry 67 (2006) 2318-2331
16. Negro C., Tommasi L., and Miceli A. Phenolic compounds and antioxidant activity from red grape marc extracts. Bioresour. Technol. 87 (2003) 41-44
17. Palumbo S.A., Rajkowski K.T., and Miller A.J. Current approaches for reconditioning process water and its use in food manufacturing operations. Trends Food Sci. Technol. 8 (1997) 69-74
18. Queiroz C., Mendes Lopes M.L., Fialho E., and Valente-Mesquita V.L. Polyphenol oxidase: characteristics and mechanism of browning control. Food Rev. Inter. 24 (2008) 361-375
19. Rojas-Graü M.A., Soliva-Fortuny R., and Martin-Belloso O. Effect of natural antibrowning agents on color and related enzymes in fresh-cut Fuji apples as an alternative to the use of ascorbic acid. J. Food Sci. 73 6 (2008) S267-S272
20. Rosa E.A.S., and Heaney R.K. The effect of cooking and processing on the glucosinolate content: studies on four varieties of Portuguese cabbage and hybrid white cabbage. J. Sci. Food Agric. 62 (1993) 259-265
21. Seo B., Yun J., Lee S., Kim M., Hwang K., Kim J., Min K.R., Kim Y., and Moon D. Barbarin as a new tyrosinase inhibitor from Barbarea orthocerus. Planta Med. 65 (1999) 683-686
22. Song L., and Thornalley P.J. Effect of storage, processing and cooking on glucosino-late content of Brassica vegetables. Food Chem. Toxicol. 45 (2007) 216-224
23. US FDA., 1986. Sulfating agent: revocation of GRAS status for the use on fruits and vegetables served raw or sold to consumers. Fed. Regist. 51 (131), 25021-25026.
24. Volden J., Borge G.I.A., Bengtsson G.B., Hansen M., Thygesen I.E., and Wicklund T. Effect of thermal treatment on glucosinolates and antioxidant-related parameters in red cabbage (Brassica oleracea L. ssp. capitata f. rubra). Food Chem. 109 (2008) 595-605
25. Volden J., Bengtsson G.B., and Wicklund T. Glucosinolates, l-ascorbic acid, total phenols, anthocyanins, antioxidant capacities and colour in cauliflower (Brassica oleracea L. ssp. Botrytis); effects of long-term freezer storage. Food Chem. 112 (2009) 967-976
26. Weemaes C.A., Ludikhuyze L.R., Van den Broeck I., Hendrickx M.E., and Tobback P.P. Activity, electrophoretic characteristics and heat inactivation of polyphenoloxidases from apples, avocados, grapes pears and plums. Lebensm. Wissen. Tech. 31 (1998) 44-49
27. West, L.G., Pomerleau, T., Matusheski, N.V., Ludwig, C.J., Hestekin, J., Crowley, C., Kim, N.-C., 2008. Production of glucosinolates from agricultural by-products and waste. US Patent, Appl. No. 20080311276.