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Author: search.filters.author.Charoenrat, TheppanyaSubject: search.filters.subject.Sericin

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    Substrate reactivity of polyphenol oxidase and browning inhibition of fresh-cut ‘nam dok mai si-thong’ mangoes by protein-based sericin coating
    (2020-01-01)
    Chimvaree, Chalida
    ;
    Cumsingnok, Thanakorn
    ;
    Wongs-Aree, Chalermchai
    ;
    Supapvanich, Suriyan
    ;
    Charoenrat, Theppanya
    Recent studies aimed to investigate five phenolic substrates’ reactivities in terms of PPO activity compared with browning symptom occurrence, as well as the efficiency of sericin extracted from ‘Nam Dok Mai Si-Thong’ mango in vitro on polyphenol oxidase (PPO) activity, and the efficiency of sericin coating on browning inhibition of fresh-cut ‘Nam Dok Mai Si-Thong’ mango during storage. The specificity of PPO activity was determined using various substrates such as caffeic acid, catechol, chlorogenic acid, 4-methylcatechol and pyrogallol. PPO extracted from ‘Nam Dok Mai Si-Thong’ mango was more actively specific to catechol and 4-methylcatechol than other substrates that revealed a darker browning color on mango pieces. In vitro, sericin inhibited the activity of PPO reacted with catechol and 4-methylcatechol substrate in mango extracts. The efficiency of sericin coating on browning inhibition of fresh-cut mangoes was then investigated. Application of a 2% sericin coating maintained the visual appearance including the L* value, browning index, browning score, and inhibited enzymatic browning incidence by lowering the increases in total phenol and PPO activity compared to the control during storage at 10°C for 4 days. However, sericin seemed to have no influence on phenylalanine ammonia-lyase (PAL) activity. Moreover, sericin coating enhanced the antioxidant activity of fresh-cut mango when compared to the control. In conclusion, we found that sericin coating is an effective option to maintain the visual appearance, and inhibit the enzymatic browning incidence, of fresh-cut ‘Nam Dok Mai Si-Thong’ mangoes during registered storage.
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    Effect of sericin coating on reducing browning of fresh-cut mango cv. 'Nam Dok Mai No. 4'
    (2019-10-31)
    Chimvaree, Chalida
    ;
    Wongs-Aree, Chalermchai
    ;
    Supapvanich, Suriyan
    ;
    Charoenrat, Theppanya
    ;
    Tepsorn, Racha
    The effects were investigated of a sericin-based edible coating on the browning inhibition of fresh-cut 'Nam Dok Mai No.4' mango during storage. Mango fruits were cut in the longitudinal direction and cross-sectional direction and then these fresh-cut mangos were dipped in sericin solution or distilled water (control) and samples were placed in a rigid-plastic box and stored at 10°C to accelerate browning. The results showed that the sericin-coated fruit samples had lower browning scores, browning index and enzymatic browning activity compared to the control set. Fresh-cut mango coated with sericin solution had higher L* color values than the control. The hue angle and chroma values of samples treated with sericin remained constant while non-treated fruit had gradual decreases during storage. The sericin treatment also decreased the browning enzymatic activities of polyphenol oxidase, peroxidase, phenylalanine ammonialyase and the phenolic content. On the other hand, there was no significant difference in the firmness and ascorbic content between the treatment and control sets. Sericin-treated mango had a storage life of 3 d while the control set had a storage life of 1 d.