Physicochemical Characterization and Effect of Thermal Treatments on the Enzymatic Browning Inhibition of Violet Eggplant (Solanum melongena L.) Cultivated in Daloa (Côte d’Ivoire)

Yapi Jocelyn Constant, D. Bénédicte, F. Bedel, K. Patrice
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引用次数: 1

Abstract

Background: The polyphenol oxidase (PPO) responsible for the enzymatic browning of fruits and vegetables, has been involved in the undesirable brown discolouration of food products that resulted in negative effects on colour, taste, and nutritional value. This is a generally undesired process and needs to be prevented in food technology. Objective: The present work was carried out to evaluate the effect of chemical and thermal treatments on browning inhibition of eggplant fruit (Solanum melongena L.). Original Research Article Constant et al.; IJBCRR, 30(1): 69-78, 2021; Article no.IJBCRR.67828 70 Materials and Methods: A screening of PPOs activities from eggplant was carried out. The physicochemical characteristics and thermal stability of main PPOs activities were determined in order to develop methods of anti-browning. Results: Dopamine oxidase and pyrocatechol oxidase activities were the most active main eggplant fruit PPO activities. Maximal PPO activity was found at 30°C, pH 7.0 for dopamine and 25°C, pH 6.6 for pyrocatechol. The enzymes were stable and retained almost all of their catalytic activity at their optimum temperature (30 and 25°C) for 120 min and their pH stability was in the range of 5.0 7.0. Polyphenol oxidases (dopamine oxidase and pyrocatechol oxidase) remained their full activity in the presence of ion Na + , Cu 2+ , Pb 2+ (1 mM) but were inhibited strongly by the ion Fe 2+ and Pb 2+ (5 mM). On the other hand, the ion K + , Ba 2+ and chemical agents, EDTA, citric acid have virtually no effect on dopamine oxidase and pyrocatechol oxidase activities. Energy for inactivation (Ea) obtained using dopamine and pyrocatechol were 30.8 kJ/mol and 7.1 kJ/mol from respective substrates. Conclusion: Ascorbic acid was a better inhibitor where 82.32% of PPOs inhibition was achieved. At 65°C, their D-values ranged from 44.72 to 72.72 min. Hence, heat treatment at 65°C for 30 min reduced browning of eggplant fruit. These data regarding the properties of PPO should enhance understanding of the browning reaction in eggplant and lead to the development of techniques for controlling this undesirable process.
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紫茄子(Solanum melongena L.)理化特性及热处理对酶促褐变抑制的影响种植于达洛亚(Côte d 'Ivoire)
背景:多酚氧化酶(PPO)负责水果和蔬菜的酶促褐变,参与了食品的不良棕色变色,导致颜色,味道和营养价值的负面影响。这是一个通常不希望的过程,需要在食品技术中加以防止。目的:研究化学处理和热处理对茄子果实褐变的抑制作用。Constant等;生物工程学报,30(1):69-78,2021;文章no.IJBCRR。材料与方法:对茄子中PPOs活性进行了筛选。测定了PPOs主要活性物的物理化学特性和热稳定性,建立了抗褐变方法。结果:多巴胺氧化酶和邻苯二酚氧化酶是茄子果实中最活跃的主要PPO活性。在30°C, pH 7.0的多巴胺和25°C, pH 6.6的邻苯二酚中发现最大的PPO活性。在最适温度(30℃和25℃)下反应120 min,酶的pH稳定性在5.0 ~ 7.0之间,酶的催化活性基本保持不变。多酚氧化酶(多巴胺氧化酶和邻苯二酚氧化酶)在Na +、Cu 2+、Pb 2+离子(1 mM)存在下保持充分活性,但在Fe 2+和Pb 2+离子(5 mM)存在下被强烈抑制。另一方面,离子K +、Ba 2+和化学制剂EDTA、柠檬酸对多巴胺氧化酶和邻苯二酚氧化酶活性几乎没有影响。多巴胺和邻苯二酚的失活能量分别为30.8 kJ/mol和7.1 kJ/mol。结论:抗坏血酸是较好的抑制剂,对PPOs的抑制率为82.32%。在65℃下,它们的d值从44.72到72.72 min不等。因此,在65℃下热处理30 min可以减少茄子果实的褐变。这些关于多酚氧化酶特性的数据应该加强对茄子褐变反应的理解,并导致控制这一不良过程的技术的发展。
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