• Korean Journal of Fisheries and Aquatic Sciences
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• v.10 no.1
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• pp.17-22
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• 1977

In the present paper, the effect of sodium sulfite treatment on tile inhibition of browning reactions occurring in the storage of dried oyster was tested and the supplementary effect of antioxidantsaddedwasalsomentioned. Dried oysters treated with sodium sulfite solutions as described in the previous paper(Lee and Choi, 1977) were stored in the bottles with silica gel bags at room temperature with or without the application of antioxidants. The ethanol solution of an antioxidant mixture(BHA, BHT, plus, synergists) was sprayed on the surface of cooked oyster before drying. The density of brown pigment was determined spectrophotometrically by measuring the absorbance at 420 and 440 nm of both fractions of pigment extract, namely chloroform-methanol and water soluble fractions, which represent the brown color developed by fat oxidation and Maillard reactions respectively. TBA value was also measured for the oxidative rancidity in oysters during the storage. It appeared from the results that the 0.5 M sodium sulfite-60minute treated samples showed better effect after 150 day storage at room temperature. Controlling tile pH of treating solutions, did not reveal so much different in inhibitory effect in the aspect of color but a more reduction of tyrosine and reducing sugar was resulted with acidic solution than with alkaline solution. The development of brown color in dried oyster seemed to be leaded rather by the oxidative rancidity of lipids than sugar-amino reactions particularly in a long-term storage since the browning of chloroform-methanol fraction progressed more rapidly than of water. soluble fraction. The application of antioxidant, therefore, could largely retard the browning of the product as appeared in the results that sodium sulfite treated oyster with addition of antioxidant kept the best color during the storage.

• Korean Journal of Food Science and Technology
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• v.38 no.4
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• pp.554-561
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• 2006

The objective of this study was to investigate the effects of browning inhibitors during fermentation and storage of rice-grape wine. Bentonite, polyvinylopolypyrrolidone (PVPP), and potassium metabisulfite were added to rice-grape wine during fermentation and storage in order to find an effective method of inhibiting browning. Total phenolics content, pH, amino acidity, hydroxymethylfurfural content, and absorbance at 420 nm were measured during storage to assess the effects of the different browning substrates. Potassium metabisulfite was the most effective browning inhibitior. Sensory evaluation also showed that rice-grape wine treated with potassium metabisulfite was highly Preferable in terms of color, taste, flavor, and overall quality.

• Food Science and Preservation
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• v.7 no.1
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• pp.103-107
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• 2000

Previously , the methanolic extract of peach sees was found to have a strong tyrosinase inhibitory activity in an in vitro assay. Several phenolic compunds were isolated from the seeds by solvent fractionation , Sephadex LH-20 chromatography, and preparative HPLC , and one of them showing strong tyrosinase inhibition was identified as benzoic acid by UV, IR, $^1$H/$^1$$^3$C-NMR, and EI-MS spectrsopy. Benzoic acid (IC50= 250$\mu\textrm{g}$/ml) and L-ascorbic acid (IC50=28$\mu\textrm{g}$/ml), well-known tyrosinase inhibitors. In particular , benzoic acid inhibited markedly the enzymatic browing (melanosis) of apple juices at low concentration of 0.01% and 0.05, comparable to that of L-ascorbic acid (P<0.05). these results suggest that benzoic acid, one of an effective food preservatives, may be potentially useful as a functional alternative to sulfites for the control of melanosis in fruit juices.

• Applied Biological Chemistry
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• v.30 no.3
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• pp.285-290
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• 1987

As a basic research for inhibition of enzymatic browning of apples during dehydration or processing, peroxidase was extracted from Fuji apples to investigate heat inactivation, and chemical inhibition. Peroxidase showed the highest activity at $35^{\circ}C$ and pH 5.5 using substrates of p-phenylenediamine and $H_2O_2$. The thermal inactivation followed biphasic kinetics to have activation energy (Ea) of 48.2kcal/mol and z value of $11.2^{\circ}C$ for the heat labile fraction and Ea of 36.3kcal/mol and z value of $14.9^{\circ}C$ for the heat resistant fraction. Browning by peroxidase was completely inhibited at the concentrations of 10mM for sodium diethyldithiocarbamate and potassium metabisulfite and 1mM for L-cysteine and ascorbic acid.

• Korean Journal of Food Science and Technology
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• v.3 no.1
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• pp.29-36
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• 1971

When a low-temperature treatment was given to a small sweet pepper variety Zairaisisi, the seed browning effect appeared soon. This change attracted the studies to determine and discuss the browning metabolites, polyphenolic compounds, and changes in their between-step components. (1) Chlorogenic acids were found as a polyphenolic compound in seed, whereas no flavanol-type polyphenol was observed. (2) There was sharp increase in total polyphenol content and chlorogenic acid with a low-temperature treatment. The contents of these substrates dropped below that of room-temperature treatment after the browning effect took place. (3) A marked increase in between-step metabolites phenylalanine, tyrosine, shikimic acid contents, and thus assumed activated shikimate pathway in this process. (4) It was suggested by determining the effect of specific metabolic inhibition and respiratory inhibitor administrations on enzymes that active biosynthesis of polyphenolic compounds takes place in shikimate pathway with combination of phosphoenolpyruvate and erythrose-4-phosphate connected to TCA cycle jaming after an active EMP pathway was gone through with sugars in pepper seeds at a low-temperature. (5) It was also suggested from the observation of increased K ion flow-out in pepper seeds with a low-temperature treatment that there is an abnormality in the plasma membrance.

• Food Science and Preservation
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• v.17 no.1
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• pp.160-164
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• 2010

Chemical methods using browning inhibitors have been used to control the browning of chopped garlic. However, consumer demand for natural products is increasing, and we therefore investigated the antibrowning effect of natural licorice root extract on chopped garlic. We used a combination of licorice extract and citric acid. Chopped garlic was exposed to citric acid and licorice extract at various levels and L values were measured during storage at $10^{\circ}C$. Licorice extract was effective as an initial antibrowning, and a mixture of licorice extract and citric acid was effective in inhibition of browning during storage. The effective mixing ratio of licorice extract and citric acid was 5:5 and 2:8. This indicates that licorice extract and citric acid synergistically act to inhibit browning of chopped garlic. Licorice extracts with higher levels of glycyrrhizin were more effective as antibrowning agents for chopped garlic.

• Food Science and Preservation
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• v.20 no.3
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• pp.386-393
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• 2013

This study was conducted to investigate the change in quality attributes of fresh-cut potatoes with heat and browning inhibitor treatment (CW: dip in the cold water for 30 sec at $4^{\circ}C$, HW: dip in the water for 60 sec at $55^{\circ}C$, AA: dip in the 0.1% solution of ascorbic acid for 60 sec at $4^{\circ}C$, HA: dip in the 0.1% solution of ascorbic acid for 60 sec at $55^{\circ}C$) during storage at $5^{\circ}C$. During storage, fresh-cut potatoes treated with HA showed the lowest value in surface color. PPO and PAL activities of fresh-cut potatoes treated with HA were gradually increased during storage. Hardness, weight loss, soluble solids content and moisture content had no significant difference between the treatments. In sensory acceptance, fresh-cut potatoes treated for HA marked the best quality. Conclusively, heat and browning inhibitor treatment showed the positive effect on browning inhibition while maintaining the quality of fresh-cut potatoes.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.5
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• pp.565-569
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• 1993

Antioxidative activity of browning product(BP) fractionated from fermented soybean sauce(SS) was studied during the oxidation process of linoleic acid mixture system. SSBP was a powder type product prepared from fermented soybean sauce by the fractionation through the Sephadex G-10 column and freeze drying of collected fraction. The aqueous model systems were used for the evaluation of antioxidative activity of SSBP during the oxidative reaction at $50^{\circ}C$ by the determination of peroxider and conjugated dienoic acid compounds. The linoleic acid mixture for the aqueous model systems was consisted of linoleic acid(64.6%), oleic acid(27.4%), and other acids in ethanolic phosphate buffer solution(pH 7.0). SSBP had a considerable antioxidative activity with the inhibition of formation of peroxides and conjugated dienoic acids during the autoxidation of linoleic acid mixtures in aqueous model systems. Antioxidative activity of SSBP was relatively higher than SS, however, lower than ${\alpha}-tocopherol$ and butylated hydroxyanisol. The antioxidative effect of SSBP was increased by the its concentrations from 0.05% to 0.5% in the oxidation reactions of aqueous model systems. Therefore, SSBP was considered as one of the potential natural antioxidants for the use of food products.

• Analytical Science and Technology
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• v.12 no.3
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• pp.256-259
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• 1999

Tyrosinases are related to the enzymatic browning of plants and attract the major scientific interest for the prevention of it. Three tyrosinase isozymes ($P_1$, $P_2$ and $P_3$) from pine needles were purified to homogeneity and characterized the factors that affect their activities. The L-ascorbic acid and ${\beta}$-mercaptoethanol notably inhibited the enzymatic activities of the three isozymes. The sodium diethyldithiocarbamate was a competitive inhibitor of isozymes with the $K_i$ values of $P_1$(0.030 mM), $P_2$(0.015 mM) and $P_3$(0.019 mM), respectively. Their enzyme activities were however, increased by the addition of most metal ions. The optimum pH for the three isozymes was 9.0~9.5 and the optimum temperatures ranged from 55 to $60^{\circ}C$ using L-DOPA as substrate.

• Journal of Ginseng Research
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• v.29 no.1
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• pp.44-48
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• 2005

The purpose of this study was to investigate the biological activities of water soluble browning reaction products(WS-BRPs) isolated from korean red ginseng. Antioxidative activities of WS-BRPs were examined with the various systems. Three different fractions prepared by os moly tic treatment of WS-BRP(fraction L, S-l and S-2) were found to have an ability to donate hydrogen to DPPH and also exhibited the inhibitory activities in lipid peroxidation, consumption of oxygen and protein oxidation of mitochondrial fraction. Especially, L had the strongest activity of these three WS­BRPs in scavenging free radicals. Lipid peroxidation showed the antioxidant effect on linoleic acid oxidation inhibition ratio of $22.5\%,\;31.7\%,\;31.9\%\;and\;33.5\%$, respectivity. And the consumption of oxygen was strongly inhibited by $49.52\%,\;62,44,\;97.54\%$. But three WS-BRPs showed weak inhibitory activity on lipid peroxidation in rat hepatic microsomes.