Insight into peroxidase-mediated Morinda citrifolia L. (noni) fruit juice browning and precipitation, and a thermal inactivation strategy
文献类型： 外文期刊
作者： Zhang, Chao 1 ; Wang, Mengrui 1 ; Chen, Junxia 1 ; Chang, Ziqing 1 ; Zhou, Junping 1 ; Yue, Mingzhe 1 ; Gu, Chunhe 2 ; Feng, Zhen 1 ;
作者机构： 1.Chinese Acad Trop Agr Sci, Spice & Beverage Res Inst, Hainan 571533, Peoples R China
2.Northeast Agr Univ, Coll Food Sci, Key Lab Dairy Sci, Minist Educ, 600 Changjiang Rd, Harbin 150030, Heilongjiang, Peoples R China
3.Key Lab Proc Suitabil & Qual Control Special Trop, Hainan 571533, Peoples R China
关键词： Morinda citrifolia L.; Peroxidase-mediated browning and; precipitation; Thermal inactivation
期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：8.5； 五年影响因子：8.7 ）
ISSN： 0141-8130
年卷期： 2025 年 287 卷
页码：
收录情况： SCI
摘要： Peroxidase-mediated enzymatic browning during the process of noni fruit juice causes major color deterioration and precipitation, which negatively affects consumer acceptance of the juice. The purpose of this study was to understand the browning and precipitate formation mechanisms in noni fruit juice and improve its quality. Peroxidase was isolated from noni fruit via gel separation purification and characterized for its kinetic properties. The influences of key phenolic compounds on browning and precipitate formation were investigated via a nonijuice-based model system. The results revealed that the major noni peroxidase was a 50.05 kDa dimer subunit, and peroxidase activity was optimal at pH 6.0 and 30 degrees C, with an activation energy of 159.50 kJ/mol. Additionally, peroxidase activity was significantly inhibited by glutathione, sodium metabisulfite, and ascorbic acid. The active sites contained histidine and arginine residues. All eight phenolic compounds in juice act as specific substrates for peroxidase-mediated browning. Among them, gallic acid made the most significant contribution to both browning and precipitate formation. To effectively deactivate peroxidase activity while minimizing phenolic compound loss, a thermal treatment of 90 degrees C for 10 min was identified as the optimal approach. This study provides new insights into improving the quality of noni juice and enzyme browning.
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