Potentiometric polyphenol oxidase biosensor for sensitive determination of phenolic micropollutant in environmental samples
Sign Up to like & getrecommendations! Published in 2019 at "Environmental Science and Pollution Research"
DOI: 10.1007/s11356-019-05495-2
Abstract: The present study demonstrates the development of polyphenol oxidase (PPO) biosensor for the detection of catechol using strontium copper oxide (SrCuO 2 ) and polypyrrole nanotubes (PPyNT) matrix. The SrCuO 2 micro-seeds, a perovskite compound,… read more here.
Keywords: microscopy; biosensor; polyphenol oxidase; spectroscopy ... See more keywords
Pulsed Light Inactivation of Mushroom Polyphenol Oxidase: a Fluorometric and Spectrophotometric Study
Sign Up to like & getrecommendations! Published in 2017 at "Food and Bioprocess Technology"
DOI: 10.1007/s11947-017-2033-x
Abstract: Polyphenol oxidase (PPO) is one of the most important food enzymes; it is responsible for the browning of many foods. Pulsed light (PL) is a non-thermal method of food preservation that is able to inactivate… read more here.
Keywords: inactivation mushroom; pulsed light; inactivation; polyphenol oxidase ... See more keywords
Polyphenol oxidase-based luminescent enzyme hydrogel: an efficient redox active immobilized scaffold
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DOI: 10.1007/s12034-017-1529-3
Abstract: A novel, functionally potent polyphenol oxidase (10000 U)-mediated urchin-shaped composite-based luminescent enzyme hydrogel network as immobilized scaffold for oxido-reductase efficiency on phenolic substrates including phenol, resorcinol, catechol and quinol was synthesized and characterized through fluorescence… read more here.
Keywords: microscopy; immobilized scaffold; luminescent enzyme; based luminescent ... See more keywords
Inhibitory effect of Malaysian coastal plants on banana (Musa acuminata colla “Lakatan”), ginger (Zingiber officinale Roscoe) and sweet potato (Ipomoea batatas) polyphenol oxidase
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-020-04886-5
Abstract: Undesired browning reaction catalyzed by polyphenol oxidase (PPO) has reduced the nutritional quality and customer acceptance of the products. The inhibitory effects of six coastal plants including Sonneratia alba, Rhizophora apiculata, Syzygium grande, Rhizophora mucronata,… read more here.
Keywords: sweet potato; ginger; coastal plants; ppo ... See more keywords
Effect of pH on pulsed light inactivation of polyphenol oxidase.
Sign Up to like & getrecommendations! Published in 2021 at "Enzyme and microbial technology"
DOI: 10.1016/j.enzmictec.2021.109812
Abstract: The inactivation of diverse food enzymes by pulsed light (PL) has been described before, including the inactivation of polyphenol oxidase (PPO) (at pH 6.5). Since the pH affects the conformation of enzymes, it may influence… read more here.
Keywords: pulsed light; inactivation; polyphenol oxidase; inactivation polyphenol ... See more keywords
Characterization of polyphenol oxidase from blueberry (Vaccinium corymbosum L.).
Sign Up to like & getrecommendations! Published in 2017 at "Food chemistry"
DOI: 10.1016/j.foodchem.2016.09.061
Abstract: Polyphenol oxidase (PPO) was extracted and characterized from high-bush blueberries. PPO showed an optimum activity at pH 6.1-6.3 and 35°C, with the enzyme showing significant activity over a wide temperature range (25-60°C). Catechol was the… read more here.
Keywords: ppo; characterization polyphenol; oxidase blueberry; polyphenol oxidase ... See more keywords
Unraveling the inhibition mechanism of cyanidin-3-sophoroside on polyphenol oxidase and its effect on enzymatic browning of apples.
Sign Up to like & getrecommendations! Published in 2017 at "Food chemistry"
DOI: 10.1016/j.foodchem.2017.01.041
Abstract: The hunt for anti-browning agents in the food and agricultural industries aims to minimize nutritional loss and prolong post harvest storage. In the present study, the effect of cyanidin-3-sophoroside (CS) from Garcinia mangostana rind, on… read more here.
Keywords: effect; enzymatic browning; cyanidin sophoroside; polyphenol oxidase ... See more keywords
Polyphenol oxidase browning in the formation of dark spots on fresh wet noodle sheets: How dark spots formed.
Sign Up to like & getrecommendations! Published in 2020 at "Food chemistry"
DOI: 10.1016/j.foodchem.2020.126800
Abstract: The role of polyphenol oxidase (PPO) in the browning of fresh wet noodle sheets (FWNS) was discussed. To release the chemical formation mechanism of the dark spots formed on FWNS, the reconstituted FWNS and PPO-catechol… read more here.
Keywords: wet noodle; spots formed; formation; dark spots ... See more keywords
Characterization of polyphenol oxidase from purple sweet potato (Ipomoea batatas L. Lam) and its affinity towards acylated anthocyanins and caffeoylquinic acid derivatives.
Sign Up to like & getrecommendations! Published in 2021 at "Food chemistry"
DOI: 10.1016/j.foodchem.2021.129709
Abstract: Biochemical characterization of polyphenol oxidase (PPO) present in purple sweet potato (PSP) is a key step in developing efficient methodologies to control oxidative damage caused by this enzyme to the valuable components of PSP, such… read more here.
Keywords: purple sweet; characterization polyphenol; polyphenol oxidase; characterization ... See more keywords
Effect of vacuum-thermosonication on the inactivation of Escherichia coli, Staphylococcus aureus, polyphenol oxidase and the quality parameters of soursop puree
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DOI: 10.1016/j.ifset.2019.102255
Abstract: Abstract The combined effect of vacuum, heat and ultrasound (vacuum-thermosonication, VTS) on soursop puree was investigated with regard to the viability of Escherichia coli and Staphylococcus aureus, inactivation of polyphenol oxidase and sensory quality. The… read more here.
Keywords: inactivation; quality; vacuum; polyphenol oxidase ... See more keywords
An experimental and numerical evaluation of continuous pasteurization of açai pulp with plate heat exchangers on the inactivation of peroxidase and polyphenol oxidase
Sign Up to like & getrecommendations! Published in 2022 at "Journal of Food Engineering"
DOI: 10.1016/j.jfoodeng.2021.110799
Abstract: Abstract This work evaluates the thermal inactivation of peroxidase and polyphenol oxidase of acai-berry pulp in a continuous pasteurization using a lab-scale pasteurizer with plate heat exchangers (PHEs). Experiments were carried-out at three different acai… read more here.
Keywords: polyphenol oxidase; heat exchangers; plate heat; inactivation peroxidase ... See more keywords