Influence of potassium mercaptobenzimidazole on polyphenol oxidase activity in model systems and in fresh-cut apples (CROSBI ID 485337)
Prilog sa skupa u zborniku | izvorni znanstveni rad | međunarodna recenzija
Podaci o odgovornosti
Šubarić, Drago ; Piližota, Vlasta ; Fleš, Dragutin ; Kovačević, Dragan ; Nedić, Nela
engleski
Influence of potassium mercaptobenzimidazole on polyphenol oxidase activity in model systems and in fresh-cut apples
Enzymatic browning is, in the most cases, an undesirable reaction which results in colour change on the surface of fresh-cut fruits and vegetables under catalytic activity of polyphenol oxidase. Colour changes (discolorations) are one of the major problems in food industry. During fruits and vegetables processing, in most steps, such as peeling, slicing, coring, cutting and crushing, the result is loss of physical integrity, which allows enzymes and substrates, in the presence of atmospheric oxygen, to come together promoting sensory and nutritive changes. Many processes and means (chemical agents) have been used more or less successfully to prevent enzymatic browning of foods. There are also a number of studies that search for new and more effective inhibitors of enzymatic browning. In this work the effectiveness of potassium mercaptobenzimidazole (PMBI), as potential inhibitor of enzymatic browning, was studied. The experiments were performed with model systems (solutions of phenolic compounds as a polyphenol oxidase substrates), and with real systems (fresh-cut apples). To compare an effectiveness of a new compound, solutions of a well known inhibitor of enzymatic browning (such as ascorbic acid) were used. The results showed that PMBI was very effective in preventing enzymatic browning in model systems and in fresh-cut apples. In comparison with other enzymatic browning inhibitors, used in this research, PMBI was more effective even at a lower concentration.
enzymatic browning ; inhibition ; potassium mercaptobenzimidazole
nije evidentirano
nije evidentirano
nije evidentirano
nije evidentirano
nije evidentirano
nije evidentirano
Podaci o prilogu
135-140.
2002.
objavljeno
Podaci o matičnoj publikaciji
Proceedings of the 4th Croatian congress of food technologists, biotechnologists and nutritionists
Tripalo, Branko
Zagreb: Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu
Podaci o skupu
4th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists
poster
03.10.2002-05.10.2002
Opatija, Hrvatska