Chlorogenic acid, a major polyphenol in edible plants, possesses strong antioxidant activity, anti-lipid peroxidation and anticancer effects. It used for industrial applications; however, this is limited by its instability to heat or light. In this study, we for the first time synthesized chlorogenic acid glucoside (CHG) via transglycosylation using dextransucrase from Leuconostoc mesenteroides...

Litchi (Litchi chinensis Sonn. cv. Huaizhi) fruit were stored at ambient temperature (20–25°C) for up to 7 days and at 4°C for up to 35 days for separation, purification and identification of individual phenolic compounds and investigation of their changes during postharvest storage. Results indicate that flavan-3-ol monomers and dimers were major phenolic compounds representing about 87.0% of ...

Enzymatic browning is a common limiting factor in the fruit industry because it causes significant losses through fresh product deterioration, affecting taste, flavor, and nutrition. Artocarpus odoratissimus, locally known as terap, an exotic indigenous to Borneo. This remains underutilized due its perishability, short shelf-life, peel browning. Currently, no information has apparently been pub...

This study aims to evaluate the effects of two blanching treatments (60 °C for 5 min and 90 1 min) different solutions’ pH (unmodified standardized at 2, 4, 6 8) on qualitative parameters such as enzymatic browning microbiological edible insect species, Tenebrio molitor Zophobas morio. Moreover, fresh larvae (unblanched) were compared with that subjected heat treatments. Results showed use solu...

This study aimed to evaluate the effect of ascorbic and citric acids, blanching on stability Creole mango pulp, during freezing storage. We worked with scalded pulp (100 °C for two minutes) without blanching. Both pulps were treated acids in four combinations, packaged polyethylene bags, frozen stored at -18 90 days. During storage,the slightest browning occurred acidic not followed by pulp. Th...

The antioxidant potential of eight clingstone peach cultivars was investigated by determining phenolic compounds and inhibition of low-density lipoprotein (LDL) oxidation. Cultivars low in polyphenol oxidase (PPO) were also selected to minimize enzymatic browning. Inhibition of LDL oxidation varied from 17.0 to 37.1% in peach flesh extract, from 15.2 to 49.8% in whole peach extract, and from 18...

In the study the effect was assessed of sample processing with solutions containing inhibitors of enzymatic browning and tissue softening and sucrose on the quality of minimally processed apples. Ascorbic acid, citric acid, 4-hexylresorcinol, sodium chloride, calcium chloride, sodium lactate, calcium lactate and sucrose were used as inhibitors. The application in apple slice processing of a sol...

Enzymatic browning is a colour reaction occurring in plants, including cereals, fruit and horticultural crops, due to oxidation during postharvest processing and storage. This has a negative impact on the colour, flavour, nutritional properties and shelf life of food products. Browning is usually caused by polyphenol oxidases (PPOs), following cell damage caused by senescence, wounding and the ...

This paper presents a kinetic study of solar dehydrated mint (Mentha spicata L.) with no prior treatment. The drying kinetics leaves dried in Domestic Solar Dryer terms colour attribute, moisture content, time, non enzymatic browning, water activity, rehydration ratio were calculated. is very useful for household scale to optimize process and achieve superior quality product at home maintaining...