Inhibition of apricot polyphenol oxidase by combinations of plant proteases and ascorbic acid
The present research investigates the long term inhibition of enzymatic browning by inactivating the polyphenol oxidase (PPO) of apricot, using combinations of plant proteases and ascorbic acid (AA). The selected proteases were able to inactivate PPO at pH 4.5, with the degree of inactivation propor...
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doaj-dabf0d5f70c546c49e67dfa86a45e79d2020-11-24T22:08:19ZengElsevierFood Chemistry: X2590-15752019-12-014Inhibition of apricot polyphenol oxidase by combinations of plant proteases and ascorbic acidAla eddine Derardja0Matthias Pretzler1Ioannis Kampatsikas2Malika Barkat3Annette Rompel4Universitat Wien, Fakultät für Chemie, Institut für Biophysikalische Chemie, Althanstraße 14, 1090 Wien, Austria1; Laboratoire Bioqual, INATAA, Université Frères Mentouri Constantine1, Route de Ain El-Bey, 25000 Constantine, AlgeriaUniversitat Wien, Fakultät für Chemie, Institut für Biophysikalische Chemie, Althanstraße 14, 1090 Wien, Austria1Universitat Wien, Fakultät für Chemie, Institut für Biophysikalische Chemie, Althanstraße 14, 1090 Wien, Austria1Laboratoire Bioqual, INATAA, Université Frères Mentouri Constantine1, Route de Ain El-Bey, 25000 Constantine, AlgeriaUniversitat Wien, Fakultät für Chemie, Institut für Biophysikalische Chemie, Althanstraße 14, 1090 Wien, Austria1; Corresponding author at: Universität Wien, Fakultät für Chemie, Institut für Biophysikalische Chemie, Althanstraße 14, 1090 Wien, Austria.The present research investigates the long term inhibition of enzymatic browning by inactivating the polyphenol oxidase (PPO) of apricot, using combinations of plant proteases and ascorbic acid (AA). The selected proteases were able to inactivate PPO at pH 4.5, with the degree of inactivation proportional to incubation time and protease concentration. Papain was the most effective protease, with 50 μg completely inactivating PPO in less than one hour. AA prevented browning reactions that occur before or during PPO inactivation by protease. The combinations of AA/proteases were highly effective in vitro, where 2 mM AA/500 μg proteases inhibited PPO activity completely over 24 h. The combination of AA/proteases was also effective in vivo, as treated apricot purees preserved their color (p < 0.0001, compared to untreated samples after 10 days of storage). The results demonstrate that AA/proteases combinations constitute a promising practical anti-browning method with feasible application in the food industry. Keywords: Enzymatic browning, Polyphenol oxidase, Apricot, Plant proteases, Ascorbic acidhttp://www.sciencedirect.com/science/article/pii/S2590157519300550 |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Ala eddine Derardja Matthias Pretzler Ioannis Kampatsikas Malika Barkat Annette Rompel |
spellingShingle |
Ala eddine Derardja Matthias Pretzler Ioannis Kampatsikas Malika Barkat Annette Rompel Inhibition of apricot polyphenol oxidase by combinations of plant proteases and ascorbic acid Food Chemistry: X |
author_facet |
Ala eddine Derardja Matthias Pretzler Ioannis Kampatsikas Malika Barkat Annette Rompel |
author_sort |
Ala eddine Derardja |
title |
Inhibition of apricot polyphenol oxidase by combinations of plant proteases and ascorbic acid |
title_short |
Inhibition of apricot polyphenol oxidase by combinations of plant proteases and ascorbic acid |
title_full |
Inhibition of apricot polyphenol oxidase by combinations of plant proteases and ascorbic acid |
title_fullStr |
Inhibition of apricot polyphenol oxidase by combinations of plant proteases and ascorbic acid |
title_full_unstemmed |
Inhibition of apricot polyphenol oxidase by combinations of plant proteases and ascorbic acid |
title_sort |
inhibition of apricot polyphenol oxidase by combinations of plant proteases and ascorbic acid |
publisher |
Elsevier |
series |
Food Chemistry: X |
issn |
2590-1575 |
publishDate |
2019-12-01 |
description |
The present research investigates the long term inhibition of enzymatic browning by inactivating the polyphenol oxidase (PPO) of apricot, using combinations of plant proteases and ascorbic acid (AA). The selected proteases were able to inactivate PPO at pH 4.5, with the degree of inactivation proportional to incubation time and protease concentration. Papain was the most effective protease, with 50 μg completely inactivating PPO in less than one hour. AA prevented browning reactions that occur before or during PPO inactivation by protease. The combinations of AA/proteases were highly effective in vitro, where 2 mM AA/500 μg proteases inhibited PPO activity completely over 24 h. The combination of AA/proteases was also effective in vivo, as treated apricot purees preserved their color (p < 0.0001, compared to untreated samples after 10 days of storage). The results demonstrate that AA/proteases combinations constitute a promising practical anti-browning method with feasible application in the food industry. Keywords: Enzymatic browning, Polyphenol oxidase, Apricot, Plant proteases, Ascorbic acid |
url |
http://www.sciencedirect.com/science/article/pii/S2590157519300550 |
work_keys_str_mv |
AT alaeddinederardja inhibitionofapricotpolyphenoloxidasebycombinationsofplantproteasesandascorbicacid AT matthiaspretzler inhibitionofapricotpolyphenoloxidasebycombinationsofplantproteasesandascorbicacid AT ioanniskampatsikas inhibitionofapricotpolyphenoloxidasebycombinationsofplantproteasesandascorbicacid AT malikabarkat inhibitionofapricotpolyphenoloxidasebycombinationsofplantproteasesandascorbicacid AT annetterompel inhibitionofapricotpolyphenoloxidasebycombinationsofplantproteasesandascorbicacid |
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