Scholarlink

<p>Enzymatic browning is a significant concern in the fruit and vegetable industry due to the action of polyphenol oxidase (PPO) enzymes. To effectively control this process in plant tissues, understanding the factors influencing PPO activity is crucial. This study focuses on optimizing PPO activity from apricots and assessing the impact of heat, chemical, and natural treatments on PPO inhibition. The Box-Behnken design analyzes the effects of pH medium (6.4–7.2), catechol concentration (50–100 mM), and enzyme amount (500–1000&#xa0;µl) on PPO activity. Response surface methodology determines linear, quadratic, and interaction effects, establishing optimal conditions: pH 6.7, 100 mM catechol concentration, and 1000&#xa0;µl enzyme amount, resulting in 56.61 UIA/g.min PPO activity. Heat treatment exhibits over 96% inhibition after 3&#xa0;min, while effective chemical inhibitors include sodium metabisulfite (99.27 ± 0.33%), erythorbic acid (98.98 ± 0.55%), ascorbic acid (98.58 ± 0.46%), and glutathione (98.86 ± 0.18%). Among plant extracts, ethanolic and methanolic extracts of <i>Asphodelus microcarpus</i> achieve the highest inhibition rates at 96.28 ± 1.5% and 91.74 ± 2.4%, followed by ethanolic extracts of Bigarade<i> (Citrus aurantium)</i> at 84.81 ± 1.9%. These potent antioxidant-rich extracts could serve as natural replacements for conventional chemical inhibitors. But their application in drying apricot revealed a subpar performance, notably characterized by a significantly elevated color change and browning rate when compared to samples subjected to sodium metabisulfite drying.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Optimizing polyphenol oxidases activity of apricot fruits using Box-Behnken design and evaluation of their inhibition by thermal, chemical, and plant extracts treatment

  • 期刊论文

  • 发表日期：

    2026年1月20日

查看全文
  • Abdelhakim boudboud,
  • Mohamed Ben Aziz,
  • Soukaina Arif,
  • Lhoussain Hajji,
  • Bruno de Meulenaer,
  • Hassan Hajjaj,
  • Hamid Mazouz

摘要

Enzymatic browning is a significant concern in the fruit and vegetable industry due to the action of polyphenol oxidase (PPO) enzymes. To effectively control this process in plant tissues, understanding the factors influencing PPO activity is crucial. This study focuses on optimizing PPO activity from apricots and assessing the impact of heat, chemical, and natural treatments on PPO inhibition. The Box-Behnken design analyzes the effects of pH medium (6.4–7.2), catechol concentration (50–100 mM), and enzyme amount (500–1000 µl) on PPO activity. Response surface methodology determines linear, quadratic, and interaction effects, establishing optimal conditions: pH 6.7, 100 mM catechol concentration, and 1000 µl enzyme amount, resulting in 56.61 UIA/g.min PPO activity. Heat treatment exhibits over 96% inhibition after 3 min, while effective chemical inhibitors include sodium metabisulfite (99.27 ± 0.33%), erythorbic acid (98.98 ± 0.55%), ascorbic acid (98.58 ± 0.46%), and glutathione (98.86 ± 0.18%). Among plant extracts, ethanolic and methanolic extracts of Asphodelus microcarpus achieve the highest inhibition rates at 96.28 ± 1.5% and 91.74 ± 2.4%, followed by ethanolic extracts of Bigarade (Citrus aurantium) at 84.81 ± 1.9%. These potent antioxidant-rich extracts could serve as natural replacements for conventional chemical inhibitors. But their application in drying apricot revealed a subpar performance, notably characterized by a significantly elevated color change and browning rate when compared to samples subjected to sodium metabisulfite drying.