JAFT • pISSN 2355-9152 • eISSN 2614-7076 • Member of CrossRef®

DOI: https://doi.org/10.17728/jaft.4818

Inhibition Test of Browning Reaction in Apple (Malus domestica Borkh.) by Low NaCl Concentration

Maulana Yusuf  -  Food Technology Department, Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang, Indonesia
Anang Mohamad Legowo  -  Food Technology Department, Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang, Indonesia
*Ahmad Ni'matullah Al-Baarri  -  Food Technology Department, Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang, Indonesia
Open Access Copyright 2018 Journal of Applied Food Technology

Citation Format:
Abstract

Reaction of enzymatic browning in fruit is a reaction that occurs due to the oxidation of phenol and involves the enzyme polyphenol oxidase (PPO). Prevention of browning reactions can be done by inhibiting PPO activity, one of alternative is to use NaCl. The purpose of this study was to determine the ability of low NaCl concentration to inhibit the browning reaction based on the color change of L* value. Apple peels was dipped in phosphate buffer pH 7.0 containing 0.1 M NaCl and incubated at room temperature for 6 hours. The result indicated the hindrance of NaCl in the development browning color that was detected by L* value. In conclusion, NaCl may inhibit the process of browning apple in room temperature.

Fulltext View|Download
Keywords: Apple fruit; NaCl; L* value; browning

Article Metrics:

Article Info
Section: Summary Research
Language : EN
Recent articles
Antioxidant Activity of Extract from Ultrasonic-Assisted Extraction of Durian Peels Detection of Decaying Aroma of Salak Pondoh (Salacca edulis reinw) in Fifteen Days Storage at Room Temperature The Change in pH on Lactobacillus acidophillus Medium Containing D-fructose Changes in Total Acid of Snake fruit (Salacca edulis Reinw.) during Storage Room Temperature More recent articles
  1. Adyanthaya, I., Kwon, Y.I., Apostolidis, E., Shetty, K. 2008. Health benefits of apple phenolics from postharvest stages for potential type 2 diabetes management using in vitro models. Journal of Food Biochemistry 34:31-49. DOI: 10.1111/j.1745-4514.2009.00257.x
  2. Adyanthaya, I., Kwon, Y.I., Apostolidis, E., Shetty, K. 2009. Apple post-harvest preservation linked to phenolics and SOD activity. Journal of Food Biochemistry 33:535–556. DOI: 10.1111/j.1745-4514.2009.00236.x
  3. Al-Baarri A. N., Ogawa, M., Hayakawa, S. 2010. Application of lactoperoxidase system using bovine whey and the effect of storage condition on lactoperoxidase activity. International Journal of Dairy Science 6:72–78. DOI: 10.3923/ijds.2011.72.78
  4. Altunkaya, A. Gokmen, V. 2008. Effect of various inhibitors on enzymatic browning, antioxidant activity and total phenol content of fresh lettuce (lactuca sativa). Journal of Food Chemistry 107:1173-1179. DOI: 10.1016/j.foodchem.2007.09.046
  5. Aprillia, D., Susanto, W.H. 2014. Pembuatan sari apel (Malus sylvestris mill) dengan ekstraksi metode osmosis (kajian varietas apel dan lama osmosis). Jurnal Pangan dan Agroindustri 1(2):86-96
  6. Arslan, O., Erzengin, M., Sinan, S., Ozenzoy, O. 2004. Purification of mulberry (Morus alba L.) polyphenol oxidase by affinity chromatography and investigation of its kinetic and electrophoretic properties. Food Chemistry 88:479-484. DOI: 10.1016/j.foodchem.2004.04.005
  7. Cheng, G.W, Crisosto, C.G. 2005. Browning potential, phenolic composition, and polyphenoloxidase activity of buffer extracts of peach and nectarine skin tissue. Journal of the American Society for Horticultural Science 120(5):835-838
  8. Cortez-Vega, W.R., Becerra-Prado, A.M., Soares, J. M., Fonscca, G.G. 2008. Effect of L-ascorbic acid and sodium metabisulfite in the inhibition of the enzymatic browning of minimally processed apple, International Journal of Agricultural Research 3(3):196-201. ISSN: 1816-4897
  9. Eissa, H.A., Fadel, H.H.M., Ibrahim, G.E., Hassan, I. M., Elrashid, A.A. 2006. Thiol containing compounds as controlling agents of enzymatic browning in some apple products. Food Research International 39: 855-863. DOI: 10.1016/j.foodres.2006.04.004
  10. Garcia, E., Barret, D.M. 2002. Preservative Treatments for Fresh-Cut Fruits and Vegetables. California: Dept. of Food Science and Technology
  11. Ghidelli, C., Argudo, C.R., Mateos, M., Gago, M.B.P. 2013. Effect of antioxidants in controlling enzymatic browning of minimally processed persimmon Rojo brillante. Postharvest Biology and Technology 86: 487-493. DOI: 10.1016/j.postharvbio.2013.07.034
  12. He, Q., Luo, Y., Chen, P.. 2008. Elucidation of the mechanism of enzymatic browning inhibition by sodium chlorite. Food Chemistry 110:847-851. DOI: 10.1016/j.foodchem.2008.02.070
  13. Husaini, O., Zulkifli, Lande, M.L., Nurcahyani, E. 2017. Karakteristi bahan anti browning dari ekstrak air buah jambu batu (Psidium gujava Linn) pada buah apel malang (Malus sylvestris(L.)Mill. Jurnal Penelitian Pertanian Terapan 17(2):85-92. DOI: 10.25181/jppt.v17i2.285
  14. Leon, K., Mery, D., Pedreschi, F., Leon, J. 2006. Color measurement in L*a*b* units from RGB digital images. Food Research International 39: 1084-1091. DOI: 10.1016/j.foodres.2006.03.006
  15. Lu, S., Y. Luo, Turner, E., Feng, H. 2006. Efficacy of sodium chlorite as an inhibitor of enzymatic browning in apple slices. Food Chemistry 104: 824–829. DOI: 10.1016/j.foodchem.2006.12.050
  16. Manzocco, L., Calligaris, S., Mastrocola, D., Nicoli, M.C., Lerici, C.R. 2001. Review of non-enzymatic browning and antioxidant capacity in processed foods. Trends in Food Science and Technology 11:340-346. DOI: 10.1016/S0924-2244(01)00014-0
  17. Pandey, V.P., Dwivedi, U.N. 2011. Purification and characterization of peroxidase from Leucaena leucocephala, a tree legume. Journal of Molecular Catalysis B: Enzymatic 68:168–173
  18. Queiroz, C., Silva, A.J.R.D., Lopes, M.L.M. 2011. Polyphenol oxidase activity, phenolic acid composition and browning in cashew apple (Anacardium occidentale L.) after processing. Food Chemistry 125:128-132. DOI: 10.1016/j.foodchem.2010.08.048
  19. Quevedo, R., Jaramillo, M., Diaz, O., Pedreschi, F., Aguilera, J.M.2009. Quantification of enzymatic browning in apple slices applying the fractal texture fourier image. Journal Food of Engineering 95: 285-290. DOI: 10.1016/j.jfoodeng.2009.05.007
  20. Sun, J., Chu, Y.F., Wu, X., Liu, R.H. 2002. Antioxidant and antiproliferative activities of common fruits. Journal Agricultural and Food Chemistry 50: 7449-7454. DOI: 10.1021/jf0207530
  21. Tortoe, C., Orchard, J, Beezer, A. 2007. Prevention of enzymatic browning of apple cylinders using different solutions. Journal of Food Science and Technology. 42:1475-1481. DOI: 10.1111/j.1365-2621.2006.01367.x
  22. Valentines, M.C., Vilaplana, R., Torres, R., Usall, J., Larrigaudiere, C. 2005. Specific roles of enzymatic browning and lignification in apple disease resistance. Postharvest and Technology 36:227-234. DOI: 10.1016/j.postharvbio.2005.01.002

Last update:

No citation recorded.

Last update:

No citation recorded.