Antibrowning potential of Brassicacaea processing water

Bioresource Technology
Federico ZoccaAnna Lante

Abstract

The effects of Brassicacaea processing water on polyphenol oxidases from different plant sources were investigated. Results showed that processing water (PW) prepared by cooking young Brassicacaea leaves with water has the capacity to inhibit both commercial tyrosinase and plant polyphenol oxidases. PW was freeze-dried (LPW) in an attempt to increase its utility and improve its efficiency at inhibition of polyphenol oxidases, however this resulted in a loss of activity, probably due to the stresses of the freezing and/or drying processes. The addition of PW to ascorbic acid resulted in complete inhibition of grape polyphenol oxidase, suggesting that the combination of the two antibrowning agents may be a promising tool to control this enzymatic activity.

Citations

Feb 23, 2011·International Journal of Molecular Sciences·Elizabeth A MazzioKaram F A Soliman
Jul 26, 2019·Transboundary and Emerging Diseases·Manuel JaraGustavo Machado
May 4, 2020·Journal of Food Biochemistry·Priscilla Magro RequeAdriano Brandelli
Dec 30, 2016·Ecology and Evolution·Simone FattoriniDiana M P Galassi
May 3, 2014·Biological Reviews of the Cambridge Philosophical Society·Adrien FavreAlexandra N Muellner-Riehl
Jan 26, 2021·Journal of Food Biochemistry·Lusani Norah Vhangani, Jessy Van Wyk
Feb 22, 2021·Journal of the Science of Food and Agriculture·Gastón Gutiérrez-GamboaYulin Fang

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