Inhibitory effect of chemical and natural anti-browning agents on polyphenol oxidase from ginger (Zingiber officinale Roscoe).

Content Provider	Europe PMC
Author	Lim, Win Yee Wong, Chen Wai
Abstract	Food browning is undesirable as it causes deterioration in food quality and appearance. This phenomenon was related to polyphenol oxidase (PPO), which catalyzes conversion of phenolic compounds into o-quinones. The present work evaluated the use of chemical and natural anti-browning agents to prevent the browning of ginger PPO. Sodium metabisulfite (5 mM) is a better chemical inhibitor compared to l-cysteine and sodium chloride as 55.00% of ginger PPO inhibition was achieved. The percentage of inhibition increased as the concentration of anti-browning agents increases. The addition of heated onion, chili pepper and pineapple extracts exhibited a stronger inhibitory effect on ginger PPO than unheated extracts. Heated chili pepper extract was the best natural inhibitor found in this study and it inhibited the ginger PPO (47.97%) mixed-competitively. Natural anti-browning agents have potential to be used to control the browning of ginger as well as other vegetables and fruits.
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ISSN	00221155
Volume Number	55
DOI	10.1007/s13197-018-3218-7
PubMed Central reference number	PMC6045987
Issue Number	8
PubMed reference number	30065409
Journal	Journal of Food Science and Technology [J Food Sci Technol]
e-ISSN	09758402
Language	English
Publisher	Springer India
Publisher Date	2018-05-19
Publisher Place	New Delhi
Access Restriction	Open
Rights License	© Association of Food Scientists & Technologists (India) 2018
Subject Keyword	Polyphenol oxidase Ginger Anti-browning agents Inhibition
Content Type	Text
Resource Type	Article
Subject	Food Science