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Effects of Food Processing, Storage, and Cooking on Nutrients in Plant-Based Foods
Published in Nicole M. Farmer, Andres Victor Ardisson Korat, Cooking for Health and Disease Prevention, 2022
Blanching is essential to prevent food deterioration during frozen storage. Standard blanching involves submerging fruits or vegetables in boiling water for 1–3 minutes. The precise time depends on the size of the fruit piece, the type of fruit or vegetable, and the desired level of enzymatic inactivation. For instance, peas and small diced fruits and vegetables require less time, whereas longer times may be required for larger pieces. Blanching in either water or hot oil is used in french fry preparation (both, in commercial kitchens and in food manufacturing processes) to inactivate enzymes such as polyphenol oxidase and peroxidase, which produce undesirable colors trough enzymatic browning and to decrease levels of reducing sugars, which affect nonenzymatic browning reactions (text box 1) (Ngobese, Workneh, & Siwela, 2017). Blanching can also inactivate the enzyme lipoxygenase, which promotes lipid and carotenoid oxidation and degradation. After blanching, French fries are either fried for immediate consumption or frozen as a partially cooked product.
Envisioning Utilization of Super Grains for Healthcare
Published in Megh R. Goyal, Preeti Birwal, Santosh K. Mishra, Phytochemicals and Medicinal Plants in Food Design, 2022
Polyphenols are an indigenous part of our food matrix with some beneficial as well as negative effects on the human body. Tannins are classified under the umbrella of polyphenols. They are widely distributed in the nature and well known for their undesirable effects on the human body. Tannins possess the ability to bind with macromolecules including proteins and starch resulting in the reduced bioavailability of such nutrients. However, such complexes are reversible and dependent on the factors like pH. Similarly, it forms chelate complexes with minerals (calcium and iron) and vitamin B12, which leads to lower absorption and reduced nutritional values (Table 10.5). Furthermore, tannins are considered to be responsible for undesirable sensorial properties of the some food products due to their involvement in the enzymatic browning reactions as well as ability to provide astringency flavor [17, 159].
Role of Process Standardisation in Development of Natural Products
Published in Dilip Ghosh, Pulok K. Mukherjee, Natural Medicines, 2019
Arunporn Etherat, Romanee Sanguandeekul, Panadda Nontahnum, Pimpinan Somsong, George Srzednicki
Furthermore, honey can be used in food processing as a food protector (Osztmianski and Lee 1990; Chen et al. 2000). It can be used as an inhibitor of enzymatic browning in fruits and vegetables. So, honey is a natural alternative to sulphite for controlling the enzymatic browning reaction.
A comprehensive review on tyrosinase inhibitors
Published in Journal of Enzyme Inhibition and Medicinal Chemistry, 2019
Samaneh Zolghadri, Asieh Bahrami, Mahmud Tareq Hassan Khan, J. Munoz-Munoz, F. Garcia-Molina, F. Garcia-Canovas, Ali Akbar Saboury
Browning of fruits, fungi and vegetables and hyperpigmentation in human skin are two common undesirable phenomena. Tyrosinase is the main enzyme recognised as responsible for this enzymatic browning and melanogenesis in mammals1,2. This encouraged researchers and scientists to focus on the identification, isolation, synthesis and characterisation of new potent tyrosinase inhibitors for various application in the food3, cosmetics4 and medicinal industries. However, very few inhibitors are qualified for clinical use and skin-whitening agents. Moreover, as the clinical and industrial demands for tyrosinase inhibitors increase, in vitro assays and improved screening techniques are also undergoing rapid development for in vitro high-throughput screening tyrosinase inhibitors and putative skin-whitening agents5. In other words, sensitive and correct assay methods for screening and development of effective tyrosinase inhibitors are of great importance. For this purpose, several spectrophotometric6–10, chromatographic11–17, electrophoretic18–22, radiometric23,24 and electrochemical25–27 assays have been applied and developed by researchers so far. Recently, a novel fluorescent biosensor28 and tyrosinase-based thin-layer chromatography-autography have been suggested for tyrosinase inhibitor screening29.
The effect of physico-chemical treatment in reducing Listeria monocytogenes biofilms on lettuce leaf surfaces
Published in Biofouling, 2020
Md. Furkanur Rahaman Mizan, Hye Ran Cho, Md. Ashrafudoulla, Junbin Cho, Md. Iqbal Hossain, Dong-Un Lee, Sang-Do Ha
Tomás-Callejas et al. (2012) reported that ClO2 and NaOCl both reduced E. coli O157:H7, as well as Salmonella cross-contamination from fresh-cut red chard. ClO2 was reported to be a more effective disinfectant than NaOCl when used at lower concentrations for the same exposure times (Meireles et al. 2016; Mathew et al. 2018) because it has a higher oxidizing ability than NaOCl. Another advantage of ClO2 is that normally it does not react with nitrogen to form harmful by-products (Rico et al. 2007; Gopal et al. 2010). It can also suppress enzymatic browning because of its low reactivity with organic compounds (Ali et al. 2015).
Development of carbazole-bearing pyridopyrimidine-substituted urea/thiourea as polyphenol oxidase inhibitors: synthesis, biochemistry, and theoretical studies
Published in Archives of Physiology and Biochemistry, 2019
Arleta Rifati Nixha, Adem Ergun, Nahit Gencer, Oktay Arslan, Mustafa Arslan
Kubo et al. isolated and identified gallic acid (3,4,5-trihydroxybenzoate) from many plant species. They also reported gallic acid role as a tyrosinase inhibitor and explained its inhibitory mechanism of action. They reported that gallic acid inhibited the diphenolase activity of mushroom tyrosinase lower than kojic acid (Kubo et al.2003, Kubo et al.2000). The inhibiting enzymatic browning may involve one or more mechanism of action (Karatas et al.2014).