Inhibition Test of Browning Reaction in Apple (Malus domestica Borkh.) by Low NaCl Concentration
Journal Title: Journal of Applied Food Technology - Year 2018, Vol 5, Issue 2
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 reactionbased on the color change of L*value. Apple peels was dipped in phosphate buffer pH 7.0containing 0.1 M NaCland incubated at room temperature for 6hours. The result indicated the hindrance of NaCl in the development browning color that was detected by L* value. In conclusion, NaCl may inhibitthe process of browning apple in room temperature.IntroductionApple is one of the most popular fruits becauseit has the potential as a source of antioxidants (Eissa et al., 2006; Adyanthaya et al., 2008). In addition apples contain many essential vitamins and minerals for humans such as vitamin A, B1, C, and several types of minerals such as calcium, phosphorus,and iron (Gebhardt et al., 2002). Phenolic contentprovides anti-diabetic (Adyanthaya et al., 2009)and antioxidant effect (Sun et al.,2002).Browning reactions on fruit are a common reaction in fruits, especially apples (Valentines et al.2005) which occur due to enzymatic phenol oxidation (Manzocco et al., 2001) and involve the enzyme polyphenol oxidase (PPO) (Eissa et al., 2006) with polyphenolic substrates such as catechins, caffeic acid, pyrochecol/catechol and chlorogenic acid (Garcia and Barret, 2002). This reaction can change sensory properties, reduce nutritional quality (Cortez-Vega et al., 2008), and reduce consumer acceptance (Queirozet al., 2011; Purwanto and Effendi, 2016). The brown colourgenerated from the enzymatic browning reaction occurs because of the appearance of quinones that are long dark brown (Cheng and Crisosto, 2005; Aprillia and Susanto, 2014).The PPO inactivation method to inhibit browning reactions can be done through thermal processes but causes softeningof the tissue (Tortoe et al., 2007). The use of modified atmospheric packaging can also be used to prevent browning reactions (Ghidelli et al.,2013). Chemical methods using ascorbic acid, cysteine, citric acid, sodium chloride, and benzoic acid also have the opportunity to do but can have a negative impact on taste (Altunkaya and Gokmen, 2009; Husaini et al.,2007). Until now, research to prevent browning reactions that do not cause negative impacts continues. The mechanism of action in inhibiting browningreactions also needs to be carried out in order to determine the right type of inhibitor for optimal results.NaClis a well-known compound as enzyme inhibitor but no research has focused yet on the study of the ability to inhibit browning reactionsin apples. Therefore, thisstudy aims to determine the ability of NaCl to inhibit browning reactions based on discoloration. The benefit of this research is to find out information on the ability to inhibit the browning reaction.Materials and MethodsThe material used in this study is Red Delicious
Authors and Affiliations
Maulana Yusuf, Anang Mohammad Legowo, Ahmad Ni’matullah Al-Baarri
Keywords
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- EP ID EP647378
- DOI 10.17728/jaft.4818
- Views 84
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