Retarding Oxidative and Enzymatic Degradation of Phenolic Compounds Using Large-Ring Cycloamylose.

Shin-Joung Rho,Saehun Mun,Yong-Ro Kim,Jiwoon Park

doi:10.3390/foods10071457

Shin-Joung Rho, Saehun Mun + Show 2 more

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https://doi.org/10.3390/foods10071457

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Abstract

The phenolic compounds (PCs) abundant in fruits and vegetables are easily browned by oxygen and browning enzymes, with subsequent destruction of nutrients during food processing and storage. Therefore, natural anti-browning additives are required to control these reactions. The aim of the present study was to investigate the feasibility of cycloamylose (CA) complexation as a way to improve stability of PCs against oxidation and browning enzymes. The complex was prepared by reacting enzymatically produced CA with a degree of polymerization of 23–45 with PCs in aqueous solution. No significant differences were observed between the PCs and their CA complexes in 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging experiments. However, the reduction rate of their antioxidant activity was clearly reduced in the presence of CA for as long as 4 weeks. At the studied concentrations, the activity of polyphenol oxidase on all of the tested PC species was inhibited in the presence of CA, although this effect was less evident as the substrate concentration increased. The higher the CA concentration added to apple juice, the lower the variation in the total color difference (ΔE*) during storage, confirming that CA could be used as an effective natural anti-browning agent. Our study is the first to study the potential of CA as a natural material for browning control. The results obtained will provide useful information for active food applications requiring oxidative stability in fruit products.

Highlights

Phenolic compounds (PCs) are naturally present in almost all plant materials, contributing to their sensorial properties, such as color, taste, aroma, and texture
The molecular weight distribution of cycloamylose (CA) produced by treating Thermus aquaticus 4-α-glucanotransferase (4αGTase) on amylose showed a sharp peak at 30–39 min similar to that of the CA standard (Ezaki Glico Co., Ltd., Osaka, Japan) with the peak shifted to the right compared to amylose (Figure 1)
Comparing the velocity of the ∆E* evolution (ν), which represents the variation rate in ∆E* with increasing CA and CD concentrations, CA significantly delayed the browning rate for apple juice compared with CD, especially at low concentrations (Figure 5C and Supplementary Materials Figure S3). These results demonstrated that CA addition considerably delayed the enzymatic browning of apple juice, indicating that CA prevented the phenolic compounds (PCs) naturally present in apple juice from reacting with oxygen and enzymes (PPO) by the interaction

Summary

Introduction

Phenolic compounds (PCs) are naturally present in almost all plant materials, contributing to their sensorial properties, such as color, taste, aroma, and texture. PCs can act as polyphenol oxidase substrates (PPOS). That can cause browning by oxygen and enzymes during food processing and storage [4]. In the presence of oxygen, PCs interact with polyphenol oxidase 1.14.18.1), the main cause of browning, to hydroxylate monophenols (colorless) to diphenols (colorless) [5,6]. Quinones (colored), melanin pigments associated with browning, are formed, which reduce the sensory quality and alter the nutritional properties of foods, thereby shortening their shelf-life [5,7,8]. Browning of fruits and vegetables is one of the main causes of quality loss during post-harvest handling and processing [9]

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