Maillard reaction products as "natural antibrowning" agents in fruit and vegetable technology.
The effects of Maillard reaction products (MRPs), synthesized from a sugar (pentose, hexose, or disaccharide) and either a cysteine-related compound, an amino acid, or a sulfur compound, were investigated on polyphenoloxidase (PPO) activity from apple, mushroom, and eggplant. The optimal conditions for the production of inhibitory MRPs were performed using two-factor and five-level central experimental designs. It resulted that thiol-derived MRPs were highly prone to give rise to inhibitory compounds of PPO activity. Technological assays were also performed to test the efficiency of selected MRPs in the prevention of enzymatic browning in raw and minimally processed fruits and vegetables.
Billaud
Catherine
C
Conservatoire National des Arts et Métiers, Chaire de Biochimie Industrielle et Agro-alimentaire, Paris, France. billaudc@cnam.fr
Maraschin
Christelle
C
Chow
Yin-Naï
YN
Chériot
Sophie
S
Peyrat-Maillard
Marie-Nöelle
MN
Nicolas
Jacques
J
D000363:Agaricales / Q000201:enzymology; D004156:Catechol Oxidase / Q000037:antagonists & inhibitors; D055598:Chemical Phenomena; D002627:Chemistry, Physical; D004791:Enzyme Inhibitors / Q000737:chemistry / Q000494:pharmacology; D005524:Food Technology; D005638:Fruit / Q000201:enzymology; D015416:Maillard Reaction; D027845:Malus / Q000201:enzymology; D008956:Models, Chemical; D009005:Monosaccharides / Q000737:chemistry / Q000494:pharmacology; D032323:Solanum melongena / Q000201:enzymology; D013438:Sulfhydryl Compounds / Q000494:pharmacology; D014675:Vegetables / Q000201:enzymology
D004791:Enzyme Inhibitors; D009005:Monosaccharides; D013438:Sulfhydryl Compounds; D004156:Catechol Oxidase