Undesirable Enzymatic Browning in Crustaceans: Causative Effects and Its Inhibition by Phenolic Compounds
© 2015, Copyright © Taylor & Francis Group, LLC. Undesirable enzymatic browning mediated by polyphenol oxidase (E.C. 1.14.18.1) on the surface of seafood from crustaceans have been a great concern to food processors, causing quality losses of seafood products. Seafoods especially from crustace...
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th-mahidol.350532018-11-23T17:05:14Z Undesirable Enzymatic Browning in Crustaceans: Causative Effects and Its Inhibition by Phenolic Compounds Nilesh Prakash Nirmal Soottawat Benjakul Mehraj Ahmad Yasir Ali Arfat Pharkphoom Panichayupakaranant University of Queensland Prince of Songkla University Mahidol University Agricultural and Biological Sciences Engineering © 2015, Copyright © Taylor & Francis Group, LLC. Undesirable enzymatic browning mediated by polyphenol oxidase (E.C. 1.14.18.1) on the surface of seafood from crustaceans have been a great concern to food processors, causing quality losses of seafood products. Seafoods especially from crustaceans are worldwide consumed due to their delicacy and nutritional value. However, black spot formation (melanosis) is the major problem occurring in crustaceans during postmortem handling and refrigerated storage induce deleterious changes in organoleptic properties and, therefore, decreases commercial value. Polyphenoloxidase (PPO), the copper-containing metalloprotein involved in oxidation of phenol to quinone is the major biochemical reaction of melanosis formation. This enzymatic mechanism causes unappealing blackening in postharvest crustaceans. To alleviate the melanosis formation in crustaceans, use of phenolic compounds from plant extract can serve as antimelanotics and appears to be a good alternative to the conventional sulfites which are associated with health-related disorders. In this review, we focuses on the unique features about the structure, distribution, and properties of PPO as well as mechanism of melanosis formation and provide a comprehensive deeper insight on the factors affecting melanosis formation and its inhibition by various antimelanotics including newly discovered plant phenolic compounds. 2018-11-23T09:28:15Z 2018-11-23T09:28:15Z 2015-12-06 Article Critical Reviews in Food Science and Nutrition. Vol.55, No.14 (2015), 1992-2003 10.1080/10408398.2012.755148 15497852 10408398 2-s2.0-84930746215 https://repository.li.mahidol.ac.th/handle/123456789/35053 Mahidol University SCOPUS https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84930746215&origin=inward |
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Agricultural and Biological Sciences Engineering Nilesh Prakash Nirmal Soottawat Benjakul Mehraj Ahmad Yasir Ali Arfat Pharkphoom Panichayupakaranant Undesirable Enzymatic Browning in Crustaceans: Causative Effects and Its Inhibition by Phenolic Compounds |
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© 2015, Copyright © Taylor & Francis Group, LLC. Undesirable enzymatic browning mediated by polyphenol oxidase (E.C. 1.14.18.1) on the surface of seafood from crustaceans have been a great concern to food processors, causing quality losses of seafood products. Seafoods especially from crustaceans are worldwide consumed due to their delicacy and nutritional value. However, black spot formation (melanosis) is the major problem occurring in crustaceans during postmortem handling and refrigerated storage induce deleterious changes in organoleptic properties and, therefore, decreases commercial value. Polyphenoloxidase (PPO), the copper-containing metalloprotein involved in oxidation of phenol to quinone is the major biochemical reaction of melanosis formation. This enzymatic mechanism causes unappealing blackening in postharvest crustaceans. To alleviate the melanosis formation in crustaceans, use of phenolic compounds from plant extract can serve as antimelanotics and appears to be a good alternative to the conventional sulfites which are associated with health-related disorders. In this review, we focuses on the unique features about the structure, distribution, and properties of PPO as well as mechanism of melanosis formation and provide a comprehensive deeper insight on the factors affecting melanosis formation and its inhibition by various antimelanotics including newly discovered plant phenolic compounds. |
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University of Queensland |
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University of Queensland Nilesh Prakash Nirmal Soottawat Benjakul Mehraj Ahmad Yasir Ali Arfat Pharkphoom Panichayupakaranant |
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Article |
author |
Nilesh Prakash Nirmal Soottawat Benjakul Mehraj Ahmad Yasir Ali Arfat Pharkphoom Panichayupakaranant |
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Nilesh Prakash Nirmal |
title |
Undesirable Enzymatic Browning in Crustaceans: Causative Effects and Its Inhibition by Phenolic Compounds |
title_short |
Undesirable Enzymatic Browning in Crustaceans: Causative Effects and Its Inhibition by Phenolic Compounds |
title_full |
Undesirable Enzymatic Browning in Crustaceans: Causative Effects and Its Inhibition by Phenolic Compounds |
title_fullStr |
Undesirable Enzymatic Browning in Crustaceans: Causative Effects and Its Inhibition by Phenolic Compounds |
title_full_unstemmed |
Undesirable Enzymatic Browning in Crustaceans: Causative Effects and Its Inhibition by Phenolic Compounds |
title_sort |
undesirable enzymatic browning in crustaceans: causative effects and its inhibition by phenolic compounds |
publishDate |
2018 |
url |
https://repository.li.mahidol.ac.th/handle/123456789/35053 |
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1763494694106431488 |