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Warangkana Pornputtapitak. Inhibitory effects of Schinus terebinthifolia leave extract on polyphenol oxidase activity and enzymatic browning. (). King Mongkut's University of Technology North Bangkok. Central Library. : , 2024.
Inhibitory effects of Schinus terebinthifolia leave extract on polyphenol oxidase activity and enzymatic browning
Name: Supatcha Suankhem
Organization :
Mahidol University. Faculty of Engineering
Email :
supatcha.sua@student.mahidol.edu
Name: Suthida Boonsith
Organization :
Mahidol University. Faculty of Engineering
Email :
suthida.bos@mahidol.edu
Organization :
Mahidol University. Faculty of Engineering
keyword:
Schinus terebinthifolia
LCSH:
Polyphenol oxidase
LCSH:
Enzymatic browning
LCSH:
Food
-- Preservation
Abstract:
In response to the significant challenge posed by polyphenol oxidase (PPO)-induced enzymatic
browning in food products, this study aimed to assess the effectiveness of natural anti-browning
agents in preserving the quality and visual appeal of Musa acuminata banana peels.
Specifically, the study focused on the high-antioxidant extract derived from Schinus
terebinthifolia leaves. The antioxidant properties of the extract were evaluated through DPPH
and FRAP assays, revealing an impressive 99% inhibition of PPO activity, comparable to
sodium metabisulphite. Further analysis identified phenolic and flavonoid compounds in the
extract as crucial contributors to its PPO inhibitory activity. Additionally, the study explored
the practical application of the Schinus terebinthifolia leave extract in combination with a
coating agent (Chitosan/Polyvinyl Alcohol) to reduce the browning index of banana peels.
Results demonstrated a substantial reduction in the browning index, highlighting the extract's
efficacy in minimizing enzymatic browning. The findings not only offer a natural and
sustainable alternative to synthetic inhibitors but also underscore the potential of Schinus
terebinthifolia leave extract in enhancing the shelf life and visual appeal of fruits. This research
contributes to the advancement of eco-friendly approaches in the food industry, providing
valuable insights into the application of natural anti-browning agents for improved food
preservation
King Mongkut's University of Technology North Bangkok. Central Library
Address:
BANGKOK
Email:
library@kmutnb.ac.th
Created:
2024
Modified:
2025-03-13
Issued:
2025-03-13
บทความ/Article
application/pdf
BibliograpyCitation :
In Thai Institute of Chemical Engineering and Applied Chemistry. The 33st Thai Institute of Chemical Engineering and Applied Chemistry International Conference (TIChE 2024) (pp.561-568). Bangkok : Thai Institute of Chemical Engineering And Applied Chemistry
eng
©copyrights King Mongkut's University of Technology North Bangkok
RightsAccess:
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0.033577 วินาที
Supatcha Suankhem
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