Enzymatic browning in avocado (Persea americana) revisited: History, advances, and future perspectives

@article{Toledo2017EnzymaticBI,
  title={Enzymatic browning in avocado (Persea americana) revisited: History, advances, and future perspectives},
  author={Leandra Cardoso Toledo and Carolina Aguirre},
  journal={Critical Reviews in Food Science and Nutrition},
  year={2017},
  volume={57},
  pages={3860 - 3872}
}
  • L. C. Toledo, C. Aguirre
  • Published 21 September 2017
  • Biology, Medicine
  • Critical Reviews in Food Science and Nutrition
ABSTRACT Considering nearly 80 years of research regarding one of the enzymes responsible for catalyzing the formation of pigments in higher animals, plants, fungi and bacteria, this review will focus on collecting and categorizing the existing information about polyphenol oxidase (PPO) in fruits, with particular emphasis on the information in relation to avocado, which is one of the hardiest species in terms of inactivation, has documented dual activity (EC 1.14.18.1/EC 1.10.3.1), and… 
Avocado by-products: Nutritional and functional properties
Abstract Background Avocado (Persea americana Mill.) is a tropical and subtropical fruit that is native to Mexico and Central America; avocado is gaining increasing worldwide acceptance and has
Polyphenol Oxidase, Beyond Enzyme Browning
Enzyme browning is a usual phenomenon that can be observed commonly in fruits and vegetables, which results in quality loss of the food including the change in color, taste, flavor, and nutritional
The Relationship between Fruit Size and Phenolic and Enzymatic Composition of Avocado Byproducts (Persea americana Mill.): The Importance for Biorefinery Applications
Avocado byproducts are a rich source of health-promoting biomolecules. The purpose of this work is to study three groups of statistically different avocado fruit sizes (Persea americana Mill.) (small
The Avocado Lab: An Inquiry-Driven Exploration of an Enzymatic Browning Reaction
Typical biochemistry labs exploring basic enzyme activity rely on costly, time-consuming protein purification and rarely explore enzyme function in situ. Further, complex purification procedures
In vitro and in vivo inhibition of Hass avocado polyphenol oxidase enzymatic browning by paeonol, β-cyclodextrin, and paeonol:β-cyclodextrin inclusion complex.
TLDR
The complexation of paeonol by β-CD not only enhances the aqueous solubility and thermal stability of the drug, but also improves the in vitro inhibition efficiency against PPO.
Avocado jelly: Formulation and optimization of an avocado gel using hydrocolloids
Abstract A new food product based on avocados and hydrocolloids was developed. The combination of physical and chemical treatments was used to inhibit enzymatic browning of avocado flesh.
Screening natural product extracts for potential enzyme inhibitors: protocols, and the standardisation of the usage of blanks in α-amylase, α-glucosidase and lipase assays
TLDR
Comprehensive, step-by-step protocols for α-glucosidase-, α-amylase- and lipase-inhibition assays that can be performed in 96-well format in a simple, fast, and resource-efficient manner with clear instructions for blank-correction and calculation of results are provided.
ACTIVIDAD ENZIMÁTICA DE PALTA FUERTE (persea americana) DURANTE EL ALMACENAMIENTO EN REFRIGERACIÓN
El objetivo del presente estudio fue evaluar el efecto de tratamientos físicos (tratamiento térmico a 45 °C: TT), químicos (ácido cítrico al 1,0 %: AC 1,0 %; ácido ascórbico al 0,75 %: AA 0,75 % y
Avocado

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