Abstract
The effectiveness of pineapple juice in enzymatic browning inhibition was evaluated on the cut surface of banana slices. After storage of banana slices at 15 degrees C for 3 days, pineapple juice showed browning inhibition to a similar extent as 8 mM ascorbic acid but less than 4 mM sodium metabisulfite. Fractionation of pineapple juice by a solid-phase C18 cartridge revealed that the directly eluted fraction (DE fraction) inhibited banana polyphenol oxidase (PPO) about 100% when compared to the control. The DE fraction also showed more inhibitory effect than 8 mM ascorbic acid in enzymatic browning inhibition of banana puree during storage at 5 degrees C for 24 h. Further identification of the DE fraction by fractionation with ion exchange chromatography and confirmation using model systems indicated that malic acid and citric acid play an important role in the enzymatic browning inhibition of banana PPO.
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Claims 4
Claim · model-written summary
Pineapple juice inhibited browning of stored banana slices similarly to ascorbic acid but less than sodium metabisulfite.
Verbatim
e0“After storage of banana slices at 15 degrees C for 3 days, pineapple juice showed browning inhibition to a similar extent as 8 mM ascorbic acid but less than 4 mM sodium metabisulfite.”
Claim · model-written summary
The directly eluted fraction inhibited banana PPO about 100% relative to control.
Verbatim
e0“the directly eluted fraction (DE fraction) inhibited banana polyphenol oxidase (PPO) about 100% when compared to the control”
Claim · model-written summary
The directly eluted fraction inhibited browning of banana puree more than ascorbic acid during cold storage.
Verbatim
e0“The DE fraction also showed more inhibitory effect than 8 mM ascorbic acid in enzymatic browning inhibition of banana puree during storage at 5 degrees C for 24 h.”
Claim · model-written summary
Malic acid and citric acid were identified as important to inhibition of banana PPO browning.
Verbatim
e0“malic acid and citric acid play an important role in the enzymatic browning inhibition of banana PPO”
The same questions in other papers
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2 papers in the same direction as this paper
- positive
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Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.