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Enzymatic browning and polyphenol oxidase control strategies
Current Opinion in Biotechnology, 2023Significant amounts of fresh and fresh-cut fruits and vegetables are wasted every year due to enzymatic browning. Polyphenol oxidase (PPO) is the key enzyme involved in the enzymatic browning. In the past decades, various methods have been developed to inhibit browning of various fresh produce items. However, for most fresh horticultural produce, ideal
Xu, Sui +4 more
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Enzymatic Browning in Apple Pulps
Journal of Food Science, 1994ABSTRACT Enzymatic browning in Golden Delicious apple pulp was studied as related to degree of ripeness and temperature (3.5–31°C). Green apple pulp showed the highest rate of browning. This was attributable to differences in ascorbic acid (AA) content and polyphenoloxidase activity in young fruits.
J.E. LOZANO +2 more
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NON-ENZYMATIC BROWNING IN CAULIFLOWER
Canadian Journal of Plant Science, 1961In a study of local cauliflower discoloration it was found that added 1-ascorbic acid markedly increased the pink colour formed on heating. The pink colour formation is relatively slow, takes place regardless of the inherent ascorbic acid content, and appears to be due to a non-enzymatic browning reaction.
G. Strachan, I. L. Nonnecke
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The biochemistry and control of enzymatic browning
Trends in Food Science & Technology, 1995Abstract Half of the world's fruit and vegetable crops is lost due to postharvest deteriorative reactions. Polyphenol oxidase (PPO), found in most fruit and vegetables, is responsible for enzymatic browning of fresh horticultural products, following bruising, cutting or other damage to the cell.
M.Victoria Martinez, John R. Whitaker
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Glutathione suppresses the enzymatic and non-enzymatic browning in grape juice
Food Chemistry, 2014Browning tends to occur in grape juice during processing and storage and decreases the commercial value of it. Thus, browning inhibition is an important objective for manufacturers. This study aims to investigate the efficacy of glutathione as a browning inhibitor for use on grape juice.
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Non-enzymatic browning of foods
1995To the uninitiated, the browning of foods could simply be dismissed as the degree of colour developed during the toasting of bread. Excess colour change coupled with development of burnt flavours might define the extent of interest in the subject by the consumer.
J. C. Hoskin, P. S. Dimick
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Enzymatic Browning and Its Prevention
1995Recent Advances in Chemistry of Enzymatic Browning: An Overview Enzymatic Browning in Fruits: Its Biochemistry and Control Phenolic Browning: A Perspective from Grape and Wine Research Prevention of Enzymatic Browning in Fruits and Vegetables: A Review of Principles and Practice Tyrosinase: Molecular and Active-Site Structure Differentiation of Fungal ...
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Some aspects of enzymatic browning in apples
Journal of Biological Education, 1975The investigations outlined in ‘Browning reactions in fruits’, part of the special study of food science of the Nuffleld Advanced Chemistry course, are modified to make the material meaningful and ...
C. L. Liffen, H. N. Cleeve
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Comparison of the mechanism of enzymatic browning in frozen white and brown A. bisporus
European Food Research and Technology, 2018The mechanism of browning in frozen white and brown A. bisporus stored for 8 months at − 25 °C has been determined based on the level of enzymatic activity, free amino acids, total polyphenols, antioxidant activity and color. The brown variety was less resistant than the white variety to enzymatic browning, due to a higher activity of monophenolase and
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