Effects of Food Processing, Storage, and Cooking on Nutrients in Plant-Based Foods
Nicole M. Farmer, Andres Victor Ardisson Korat in 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.
Advanced Glycation Endproducts
Sara C. Zapico in Mechanisms Linking Aging, Diseases and Biological Age Estimation, 2017
Beside glycation in vivo and their possible pathophysiological role, there were parallel investigations to understand glycation in the context of nutrition (Fig. 1). Depending on the conditions like sugar content, time and temperature, heating of food can induce AGE formation, resulting in low to very high yields of AGEs. A diversity of products are formed in the Maillard reaction, which seem to be important for color and flavor. Therefore, this reaction is important for the food industry. Interestingly, this was known for a long time, for example, it was of interest that the Maillard reaction could be the cause of the browning that occurs during the manufacture and storage of foods (e.g., review by Stadtman ER, Non-enzymatic browning in fruit products, Advances in Food Research 1(1948) 325–372).
Role of Process Standardisation in Development of Natural Products
Dilip Ghosh, Pulok K. Mukherjee in Natural Medicines, 2019
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.
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).
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
Due to the vital role of tyrosinase in the enzymatic browning of food and depigmentation disorders in humans, its inhibitors have been considered by researchers, extensively. As mentioned above, natural sources such as plants and microorganisms and their effective compounds have wonderful potential as organic anti-tyrosinase sources.
Related Knowledge Centers
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