Naslov
Influence of potassium mercaptobenzimidazole on polyphenol oxidase activity in model systems and in fresh-cut apples

Autori
Šubarić, Drago ; Piližota, Vlasta ; Fleš, Dragutin ; Kovačević, Dragan ; Nedić, Nela

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Proceedings of the 4th Croatian congress of food technologists, biotechnologists and nutritionists / Tripalo, Branko - Zagreb : Prehrambeno-biotehnološki fakultet Sveučilišta u Zagrebu, 2002, 135-140

Skup
4th Croatian congress of food technologists, biotechnologists and nutritionists

Mjesto i datum
Opatija, Hrvatska, 03.10.2001. - 05.10.2001

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
enzymatic browning ; inhibition ; potassium mercaptobenzimidazole

Sažetak
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.

Izvorni jezik
Engleski

Znanstvena područja
Kemija, Prehrambena tehnologija

POVEZANOST RADA