The Effect of <i>p</i>-Coumaric Acid on Browning Inhibition in Potato Polyphenol Oxidase-Catalyzed Reaction Mixtures
There has been considerable interest in using natural polyphenol oxidase (PPO) inhibitors to control browning in fruit and vegetable products. <i>p</i>-Coumaric acid (<i>p</i>CA), a common secondary metabolite of plants, has been studied as an inhibitor of PPOs/tyrosinases fr...
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MDPI AG
2022-02-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/4/577 |
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| author | Shu Jiang Michael H. Penner |
| author_facet | Shu Jiang Michael H. Penner |
| author_sort | Shu Jiang |
| collection | DOAJ |
| description | There has been considerable interest in using natural polyphenol oxidase (PPO) inhibitors to control browning in fruit and vegetable products. <i>p</i>-Coumaric acid (<i>p</i>CA), a common secondary metabolite of plants, has been studied as an inhibitor of PPOs/tyrosinases from several foods (e.g., mushroom, apple, and potato). However, studies on the use of <i>p</i>CA for the inhibition of PPO-initiated browning in actual food systems are limited. Therefore, a study was carried out to ascertain the efficacy of using <i>p</i>CA to limit PPO-initiated browning in fresh potato juice. The extent of browning inhibition by <i>p</i>CA was shown to be reaction system-dependent. Browning in potato juice was unexpectedly enhanced by the addition of <i>p</i>CA. This was interpreted as <i>p</i>CA acting as an alternative substrate with significantly higher browning efficiency; extent of browning under this condition was higher than that observed in the native potato juice. The addition of <i>p</i>CA to any of the model reaction mixtures (i.e., those containing semi-purified enzymes and substrates) significantly inhibited browning. The discrepancy in <i>p</i>CA effects on browning inhibition in different reaction systems is postulated to be mainly due to non-enzyme and non-substrate components in potato juice that participate in the post-PPO reaction sequences, which ultimately lead to brown color formation. |
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| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T21:58:23Z |
| publishDate | 2022-02-01 |
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| spelling | doaj.art-2c69a502f4104bbab270cbea03eccc3d2023-11-23T19:54:04ZengMDPI AGFoods2304-81582022-02-0111457710.3390/foods11040577The Effect of <i>p</i>-Coumaric Acid on Browning Inhibition in Potato Polyphenol Oxidase-Catalyzed Reaction MixturesShu Jiang0Michael H. Penner1College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315800, ChinaDepartment of Food Science and Technology, Oregon State University, Corvallis, OR 97331-6602, USAThere has been considerable interest in using natural polyphenol oxidase (PPO) inhibitors to control browning in fruit and vegetable products. <i>p</i>-Coumaric acid (<i>p</i>CA), a common secondary metabolite of plants, has been studied as an inhibitor of PPOs/tyrosinases from several foods (e.g., mushroom, apple, and potato). However, studies on the use of <i>p</i>CA for the inhibition of PPO-initiated browning in actual food systems are limited. Therefore, a study was carried out to ascertain the efficacy of using <i>p</i>CA to limit PPO-initiated browning in fresh potato juice. The extent of browning inhibition by <i>p</i>CA was shown to be reaction system-dependent. Browning in potato juice was unexpectedly enhanced by the addition of <i>p</i>CA. This was interpreted as <i>p</i>CA acting as an alternative substrate with significantly higher browning efficiency; extent of browning under this condition was higher than that observed in the native potato juice. The addition of <i>p</i>CA to any of the model reaction mixtures (i.e., those containing semi-purified enzymes and substrates) significantly inhibited browning. The discrepancy in <i>p</i>CA effects on browning inhibition in different reaction systems is postulated to be mainly due to non-enzyme and non-substrate components in potato juice that participate in the post-PPO reaction sequences, which ultimately lead to brown color formation.https://www.mdpi.com/2304-8158/11/4/577enzymatic browninginhibition<i>p</i>-coumaric acidmodel systempotato juice |
| spellingShingle | Shu Jiang Michael H. Penner The Effect of <i>p</i>-Coumaric Acid on Browning Inhibition in Potato Polyphenol Oxidase-Catalyzed Reaction Mixtures Foods enzymatic browning inhibition <i>p</i>-coumaric acid model system potato juice |
| title | The Effect of <i>p</i>-Coumaric Acid on Browning Inhibition in Potato Polyphenol Oxidase-Catalyzed Reaction Mixtures |
| title_full | The Effect of <i>p</i>-Coumaric Acid on Browning Inhibition in Potato Polyphenol Oxidase-Catalyzed Reaction Mixtures |
| title_fullStr | The Effect of <i>p</i>-Coumaric Acid on Browning Inhibition in Potato Polyphenol Oxidase-Catalyzed Reaction Mixtures |
| title_full_unstemmed | The Effect of <i>p</i>-Coumaric Acid on Browning Inhibition in Potato Polyphenol Oxidase-Catalyzed Reaction Mixtures |
| title_short | The Effect of <i>p</i>-Coumaric Acid on Browning Inhibition in Potato Polyphenol Oxidase-Catalyzed Reaction Mixtures |
| title_sort | effect of i p i coumaric acid on browning inhibition in potato polyphenol oxidase catalyzed reaction mixtures |
| topic | enzymatic browning inhibition <i>p</i>-coumaric acid model system potato juice |
| url | https://www.mdpi.com/2304-8158/11/4/577 |
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