Kiwi (Actinidia deliciosa) juice as a natural inhibitor of the enzymatic activity of sugarcane juice, insights from experimental assessment and molecular docking analysis.
Food Chem
; 457: 140133, 2024 Nov 01.
Article
en En
| MEDLINE
| ID: mdl-38909455
ABSTRACT
The present work evaluated kiwi juice addition alongside pasteurization (at 85 °C for 5 min) or microwave treatment (for 3 min) on the quality improvement of sugarcane juice. The juice was treated in the presence of kiwi juice (0-8%), and its physicochemical properties and microbial load were compared with raw juice. The study also highlighted the key enzymes causing sugarcane juice discoloration, peroxidase (POD) and polyphenol oxidase (PPO), by quantifying kiwi juice constituents using GC-MS and monitoring their effects by molecular docking. Kiwi addition considerably raised (p < 0.05) acidity, ascorbic acid (54.28%), and phenolic compounds (32%), and decreased the POD and PPO activity of raw cane juice. Pasteurization in the presence of kiwi, rather than microwave treatment, has significantly (p < 0.05) increased the phenolic compounds and reduced POD and PPO activities until barley was detected. Molecular docking revealed that heptacosane, oleic acid, and melezitose are the primary kiwi components responsible for enzyme inactivation.
Palabras clave
Texto completo:
1
Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Catecol Oxidasa
/
Actinidia
/
Saccharum
/
Simulación del Acoplamiento Molecular
/
Jugos de Frutas y Vegetales
Idioma:
En
Revista:
Food Chem
Año:
2024
Tipo del documento:
Article
Pais de publicación:
Reino Unido