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Grant support

Grant RTI2018-100910-B-C44 funded by MCIN/AEI/10.13039/501100011033 and by "ERDF A way of making Europe" and the Spanish Ministerio de Economia y Competitividad (Projects CTQ2016-78499C6-1-R, CTQ2017-90852-REDC, RED2018-102331-T, PID 2019110751RB-I00 and Unidad de Excelencia CEX2019-000919-M).

Analysis of institutional authors

Muñoz-Pina, SaraAuthorDuch-Calabuig, AitanaAuthorArguelles, AngelAuthorAndres, AnaAuthor
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Article

A tetraazahydroxypyridinone derivative as inhibitor of apple juice enzymatic browning and oxidation

Publicated to:Lwt-Food Science And Technology. 154 112778- - 2022-01-15 154(), DOI: 10.1016/j.lwt.2021.112778

Authors: Muñoz-Pina, S; Duch-Calabuig, A; Argüelles, A; Andrés, A; Ros-Lis, JV; Verdejo, B; García-España, E

Affiliations

Univ Politecn Valencia, Inst Univ Ingn Alimentos El Desarrollo IUIADUPV, Camino Vera S-N, Valencia 46022, Spain - Author
Univ Valencia, Dept Quim Inorgan, REDOLi, Burjassot 46100, Spain - Author
Univ Valencia, Inst Ciencia Mol, Catedrat Jose Beltran 2, Valencia 46980, Spain - Author

Abstract

Enzymatic browning in fruits and vegetables can produce undesirable colour changes and adversely affect the taste, flavour, and nutritional value. This fact poses a challenge to the food industry to apply appropriate inhibitors to control enzymatic browning to maintain food quality. Accordingly, this study aims to evaluate the effect of small mazamacrocyclic compounds modified with a hydroxypyridinone similar to kojic acid on enzymatic browning, total polyphenols and antioxidant activity in apple juice. The results showed how these compounds interact with the tyrosinase enzyme in a complex interaction inhibiting its activity. The hydroxypyridinone attached to the macrocycle (I1) was crucial to induce the greatest inhibition, being the most powerful inhibitor. The kinetic studies of I1 reveal mixed-type inhibition over tyrosinase with an IC50 of 0.30 mM, which was much higher than the calculated IC50 for I2 and I3. Furthermore, I1 at a concentration of 2.25 mM, significantly reduced the enzymatic browning in fresh apple juice by more than 50% after 1 h under stirring. Also, it completely stops the decrease in the total phenolic content and delays loss of antioxidant capacity during the first 30 min.

Keywords
AciAminesAntioxidantsApple juiceChemical reactionsChitosanColor changesEnzymatic browningEnzymatic oxidationsFood industriesFruitFruit and vegetablesFruit juicesFruitsInhibitionMacrocyclic polyaminesNutritional valuePhysicochemical propertiePhysicochemical propertiesPhysicochemical propertyPolyphenol oxidasePpoPurificationQuality controlTyrosinase

Quality index

Bibliometric impact. Analysis of the contribution and dissemination channel

The work has been published in the journal Lwt-Food Science And Technology due to its progression and the good impact it has achieved in recent years, according to the agency WoS (JCR), it has become a reference in its field. In the year of publication of the work, 2022, it was in position 24/142, thus managing to position itself as a Q1 (Primer Cuartil), in the category Food Science & Technology.

From a relative perspective, and based on the normalized impact indicator calculated from World Citations provided by WoS (ESI, Clarivate), it yields a value for the citation normalization relative to the expected citation rate of: 1.39. This indicates that, compared to works in the same discipline and in the same year of publication, it ranks as a work cited above average. (source consulted: ESI Nov 14, 2024)

This information is reinforced by other indicators of the same type, which, although dynamic over time and dependent on the set of average global citations at the time of their calculation, consistently position the work at some point among the top 50% most cited in its field:

  • Weighted Average of Normalized Impact by the Scopus agency: 1.4 (source consulted: FECYT Feb 2024)
  • Field Citation Ratio (FCR) from Dimensions: 5.16 (source consulted: Dimensions May 2025)

Specifically, and according to different indexing agencies, this work has accumulated citations as of 2025-05-24, the following number of citations:

  • WoS: 16
  • Scopus: 17
  • OpenCitations: 16
Impact and social visibility

From the perspective of influence or social adoption, and based on metrics associated with mentions and interactions provided by agencies specializing in calculating the so-called "Alternative or Social Metrics," we can highlight as of 2025-05-24:

  • The use of this contribution in bookmarks, code forks, additions to favorite lists for recurrent reading, as well as general views, indicates that someone is using the publication as a basis for their current work. This may be a notable indicator of future more formal and academic citations. This claim is supported by the result of the "Capture" indicator, which yields a total of: 33 (PlumX).

It is essential to present evidence supporting full alignment with institutional principles and guidelines on Open Science and the Conservation and Dissemination of Intellectual Heritage. A clear example of this is:

  • The work has been submitted to a journal whose editorial policy allows open Open Access publication.
Leadership analysis of institutional authors

There is a significant leadership presence as some of the institution’s authors appear as the first or last signer, detailed as follows: First Author (MUÑOZ PINA, SARA) and Last Author (Andrés Grau, Ana María).