Food polyphenoloxidases

Investigations have focused on the content of polyphenoHcs, tannins, and related compounds in various foods and the influence on nutrient availabiHty and protein digestibiHty. It has been estabHshed that naturally occurring concentrations of polyphenoloxidase and polyphenols in products such as mushrooms can result in reduced iron bio availabiHty (75). Likewise, several studies have focused on decreased protein digestibiHty caused by the tannins of common beans and rapeseed (canola) (76—78). 

DEVECE C, RODRIGUEZ LOPEZ J N, FENOLL L G, TUDELA J, CATALA J M, DE LOS REYES E and GARCIA CANOVAS F (1999) Enzyme inactivation analysis for industrial blanching applications comparison of microwave, conventional, and combination heat treatments on mushroom polyphenoloxidase activity , J g-nc Food Chem, 47 (11) 4506-11. 

Im, J.S., Parkin, K.L., and Von Elbe, J.H., Endogenous polyphenoloxidase activity associated with the black ring defect in canned beet (Beta vulgaris L.) root slices, J. Food ScL, 55, 1042, 1059, 1990. 

French researchers provided an alternative to the tartrazine synthetic colorant (E 102), valorizing a phloridzine oxidation product (POP) generated as a by-product of the cider industry. Phloridzine is a polyphenol specific to apples and shows good antioxidant capacity. When apples are pressed to yield juice, phloridzine, oxygen, and polyphenoloxidase enzyme combine to form POP. This brilliant yellow natural colorant with nuances dependent on pH level can be incorporated easily into water-based foods such as beverages (juices, syrups) and confectionery creams because it is stable during production processes. Details about the specific formulations of these colorants are presented in Section 5.1. 

Goupy P, Amiot MJ, Richard-Forget F, Duprat F, Aubert S and Nicolas J. 1995. Enzymatic browning of model solutions and apple phenolic extracts by apple polyphenoloxidase. J Food Sci 60 497—501, 505. 

Lee, C.Y., Kagan, V., Jaworski, A.W., and Brown, S.K., Enzymatic browning in relation to phenolic compounds and polyphenoloxidase activity among various peach cultivars, J. Agric. Food Chem., 38, 99, 1990. 

Cheynier, V., Basire, N., and Rigaud, J., Mechanism of trans-cziitoyl tartaric acid and catechin oxidation in model solutions containing grape polyphenoloxidase. J. Agric. Food Chem. 37, 1069, 1989. 

Wild-Altamirano, C. (1 969) Enzymic activity during growth of vanilla fruit. 1. Proteinase, glucosidase, peroxidase and polyphenoloxidase. Journal of Food Science 34, 235-238. 

Figure 1-28 Enzymic Browning in the System Polyphenoloxidase-Cellulose-Catechol at 25 C and Different Water Activities. Lower aw values were changed to 0.70 after 9 days. Source From L. Acker, Water Activity and Enzyme Activity, Food Technol., Vol. 23, pp. 1257-1270,1969.

Pifferi, P.G., Cultrera, R. (1974). Enzymatic degradation of anthocyanins the role of sweet cherry polyphenoloxidase. J Food Sci. 39, 786-791. 

Wesche-Ebeling, R Montgomery, M.W. (1990). Strawberry polyphenoloxidase its role in anthocyanin degradation. J. Food Sci., 55, 731-734, 745. 

Lopez-Malo, A., Palou, E., Barbosa-Canovas, G.V., Welti-Chanes, J., and Swanson, B.G. Polyphenoloxidase activity and color changes during storage of high hydrostatic pressure treated avocado puree. Food Res. Int, 31, 549, 1998. 

Plaza et al. (2003) explored the possibility of using high pressure as one of the hurdles along with citric acid and sodium chloride for the manufacture of minimally processed tomato products with optimal sensory and microbiological characteristics. At 400MPa, 4-log reduction of total microbial counts, along with a significant inactivation of food-quality-related enzymes (such as polyphenoloxidase, peroxidase, and pectin methylesterase), was obtained. 

Kingsly, A.R.P, Balasubramaniam, V.M., and Rastogi, N.K. 2009b. Influence of high pressure blanching on polyphenoloxidase activity of peach fruits and its drying behavior. International Journal of Food Properties. 12(3) 671-680. 

Rastogi, N.K., Eshtiaghi, M.N., and Knorr, D. 1999. Effect of combined high pressure and heat treatment on the reduction of peroxidase and polyphenoloxidase activity in red gyape.. Food Biotechnology 13 195-208. 

Nunez-Delicado, E. et al. Characterization of polyphenoloxidase from Napoleon grape. Food Chem., 100, 108, 2007. 

Wong, M.K., Dimick, P.S., and Hammerstedt, R.H. Extraction and high performance liquid chromatographic enrichment of polyphenoloxidase from theobroma cacao seeds, J. Food Sci., 55,1108,1990. 

Ngalani, J.A., Signoret, A., and Cronzet, J. Partial purification and properties of plantain polyphenoloxidase, Food Chem., 48, 341, 1993. 

Galeazzi, M.A.M., Sgarbieri, V.C., and Constantinides, S.M. Isolation, purification and physicochemical characterization of polyphenoloxidases from a drawf variety of banana (musa cavendishii L.), /. Food... 

Yemenicioglu, A., Ozkan, M., and Cemeroglu, B. Heat inactivation kinetics of apple polyphenoloxidase and activation of its latent form, J. Food Sci., 62, 508, 1997. 

Macheix JJ, Sapis JC, Fleuriet A (1991) Phenolic compounds and polyphenoloxidase in relatimi to browning in grapes and wines. Crit Rev Food Sci Nutr 30 441-486... 

Van Den Broeck, L, and Hendrickx, M. (1998) High pressure inactivation of polyphenoloxidases. Journal of Food Science, 63, 873-877. 

Guerrero-Beltrdi JA, Barbosa-Cdnovas GV. 2006. Inactivation of Saccharomyces cerevisiae and polyphenoloxidase in mango nectar treated with UV light. J Food Prot 69 362-368. 

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