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Polyphenol Oxidase(s): Importance in Food Industry

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Polyphenol Oxidases (PPOs) in Plants

Abstract

Enzymes’ role as a catalyst in plant physiology and metabolism is indispensable. Enzymes remain active throughout the life cycle of a crop including at postharvest stages. This is useful in species where the ripening occurs during postharvest storage, but sometimes it leads to deterioration of quality traits including color, taste, texture, and nutritional content. The combination of endogenous deteriorative enzymes and growth of microorganisms can significantly impact the quality of produce, shorten the shelf life, and affect the consumer acceptance of the produce. Despite their influence on quality traits, enzymes are used as biocatalysts in several food-processing applications to hydrolyze large molecules into simpler molecules. Additionally, enzymes are being used to produce and change molecules to improve the organoleptic quality of food products (Terefe et al. 2014). The enzymes responsible for quality losses vary among the different products like PPOs in cereals and fruits (Bhattacharya et al. 1999; Holderbaum 2010), lipoxygenase in certain vegetables, and polygalacturonase in apricots (Luh et al. 1978; Whitaker 1991). According to estimates, PPO is the single most damaging of enzymes in color deterioration of crop products with losses of up to 50% for tropical fruits and vegetables (Whitaker and Lee 1995).

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  1. Indian Institute of Rice Research, Indian Council for Agricultural Research, Hyderabad, Telangana, India

    Aravind Jukanti

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Jukanti, A. (2017). Polyphenol Oxidase(s): Importance in Food Industry. In: Polyphenol Oxidases (PPOs) in Plants. Springer, Singapore. https://doi.org/10.1007/978-981-10-5747-2_6

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