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The role of browning enzymes in cherries

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Języki publikacji
EN
Abstrakty
EN
Cherries contain significant amounts of important nutrients and bioactive food components including fibre, polyphenols, carotenoids, vitamin C, potassium. They are also good source of tryptophan, serotonin, and melatonin. Beside the fact that cherries are considered as an excellent source of numerous nutrients and they also present a low caloric content. These facts lead to their increasing popularity in the human diet. Numerous studies suggest that their regular consumption has a positive effect on health and the well-being of individuals. Another bioactive food components found in cherries are enzymes. The interest in research about enzymes in cherries is not so significant as for other compounds like polyphenols or vitamins. However, number of studies were carried out to characterise enzymes and their function in cherries especially with relation to extending their shelf life. The aim of this work is to give a brief overview of latest research on browning enzymes, softening enzymes and glutathione S-transferase.
Twórcy
  • Laboratory for Separation Processes and Product Design, Faculty of Chemistry and Chemical Engineering, University of Maribor, 17 Smetanova str., SI-2000 Maribor, Slovenia
autor
  • Laboratory for Separation Processes and Product Design, Faculty of Chemistry and Chemical Engineering, University of Maribor, 17 Smetanova str., SI-2000 Maribor, Slovenia
Bibliografia
  • [1] D.S. Kelley, Y. Adkins, K.D. Laugero, A review of the health benefits of cherries, Nutrients. 10 (2018) 368. https://doi.org/10.3390/nu10030368.
  • [2] T. Gür, F. Karahan, H. Demir, C. Demir, Investigation of Some Antioxidant Enzyme Activities in Cherry Fruit, Biosci. Biotechnol. Res. Asia. 16 (2019) 725–729. https://doi.org/10.13005/bbra/2788.
  • [3] P. Nokthai, V.S. Lee, L. Shank, Molecular modeling of peroxidase and polyphenol Oxidase: Substrate specificity and active site comparison, Int. J. Mol. Sci. 11 (2010) 3266–3276. https://doi.org/10.3390/ijms11093266.
  • [4] W. Loescher, Cherries (Prunus spp.): The Fruit and Its Importance, in: Encycl. Food Heal., Academic Press, 2015: pp. 10–13. https://doi.org/10.1016/B978-0-12-384947-2.00138-0.
  • [5] M.J. Serradilla, M.F. Aksic, G.A. Manganaris, Ercisli, Fruit chemistry, nutritional benefits and social aspects of cherries, in: J. Quero-García, A. Lezoni (Eds.), Cherries Bot. Prod. Uses, Cabi, 2017: pp. 420–441.
  • [6] M.Ü. Ünal, Ö. Gökkaya, A. Şener, Characterization of Polyphenol Oxidase from White Cherry Fruit (Starks gold), GIDA. 36 (2011) 255–262.
  • [7] X. Zhang, X. Shao, Characterisation of polyphenol oxidase and peroxidase and the role in browning of loquat fruit, Czech J. Food Sci. 33 (2015) 109–117. https://doi.org/10.17221/384/2014-CJFS.
  • [8] A. Kadioglu, I. Yavru, Changes in the Chemical Content and Polyphenol Oxidase Activity during Development and Ripening of Cherry Laurel Fruits, Phyt. - Ann. Rei Bot. 37 (1998) 241–251.
  • [9] S.P. Tian, A.L. Jiang, Y. Xu, Y.S. Wang, Responses of physiology and quality of sweet cherry fruit to different atmospheres in storage, Food Chem. 87 (2004) 43–49. https://doi.org/10.1016/j.foodchem.2003.10.014.
  • [10] S. Xing, X. Zhang, H. Gong, The effect of CO2 concentration on sweet cherry preservation in modified atmosphere packaging, Czech J. Food Sci. 38 (2020) 103–108. https://doi.org/10.17221/255/2019-CJFS.
  • [11] M. Petriccione, F. De Sanctis, M.S. Pasquariello, F. Mastrobuoni, P. Rega, M. Scortichini, F. Mencarelli, The Effect of Chitosan Coating on the Quality and Nutraceutical Traits of Sweet Cherry During Postharvest Life, Food Bioprocess Technol. 8 (2015) 394–408. https://doi.org/10.1007/s11947-014-1411-x.
  • [12] L. Wang, P. Jin, J. Wang, L. Jiang, T. Shan, Y. Zheng, Effect of β-aminobutyric acid on cell wall modification and senescence in sweet cherry during storage at 20°C, Food Chem. 175 (2015) 471–477. https://doi.org/10.1016/j.foodchem.2014.12.011.
  • [13] F. Türkan, A. Aygun, H. Şakiroğlu, F. Şen, Glutathione S-Transferase: Purification and Characterization of from Cherry Laurel (Prunus laurocerasus L.) and the Investigation In Vitro Effects of Some Metal Ions and Organic Compounds on Enzyme Activity, Bionanoscience. 9 (2019) 683–691. https://doi.org/10.1007/s12668-019-00636-w.
  • [14] D.M. Barreit, C. Gonzalez, Activity of Softening Enzymes during Cherry Maturation, J. Food Sci. 59 (1994) 574–577. https://doi.org/10.1111/j.1365-2621.1994.tb05565.x.
  • [15] L. Vámos-Vigyázó, Prevention of Enzymatic Browning in Fruits and Vegetables, Eur. Sci. J. 9 (1995) 49–62. https://doi.org/10.1021/bk-1995-0600.ch004.
Uwagi
Opracowanie rekordu ze środków MNiSW, umowa Nr 461252 w ramach programu "Społeczna odpowiedzialność nauki" - moduł: Popularyzacja nauki i promocja sportu (2021).
Typ dokumentu
Bibliografia
Identyfikator YADDA
bwmeta1.element.baztech-47263c13-a3a6-4a10-aac5-e6bff6df8bca
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