Inhibitory effect of different varieties of mango peel extract on enzymatic browning in potato purée

Authors

  • Chotika Jirasuteeruk Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand.
  • Chockchai Theerakulkait Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand.

Keywords:

Browning inhibition, Mango peel, Polyphenol oxidase, Potato purée

Abstract

Enzymatic browning is a main problem in fresh-cut fruits and vegetables. Recently, there is an increasing consumers and fruit and vegetable processors demand for using natural antibrowning agents. Therefore, the study investigated the enzymatic browning inhibition of potato purée by various varieties of mango peel extract. The results showed that the browning value of potato purée blended with mango peel extract from the Chok-Anan cultivar (CMPE) was lower than that blended
with the extract from Nam-Dok-Mai (NMPE), the Kaew cultivar (KMPE) or distilled water (DW) during 1–6 hr of storage. The percentage browning inhibition of potato purée blended with CMPE was higher than that treated with NMPE or KMPE at 6 hr of storage. CMPE inhibited potato polyphenol oxidase (PPO) activity more than did NMPE and KMPE with percentage inhibition values of 47.16, 38.32 and 34.95, respectively. CMPE also had a high amount of total phenolics, similar to NMPE but higher than KMPE. The high PPO inhibition of CMPE might have been due to
its high total phenolic contents. Therefore, CMPE could be utilized as a natural anti-browning agent in the potato processing purée industry.

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Published

2020-04-24

Issue

Section

Research Article