Enzymatic Browning Research Paper

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Enzymatic browning is a chemical process which occurs in fruits and vegetables by the enzyme polyphenol oxidase, which results in brown pigments. Enzymatic browning is usually resulting in negative effects on colour, taste, flavour, and nutritional value. The reaction is a consequence of phenolic compounds' oxidation by polyphenol oxidase (PPO), which triggers the generation of dark pigments. This enzyme is highly reactive in the presence of oxygen. It catalyzes a biochemical reaction that converts the phenolic compounds present in foods to brown pigments known as melanins. The final product melanin has antimicrobial properties, which prevents any infection and inflammation to the plant or fruits. Melanin also has antibacterial, antioxidant, and anticancer properties.…show more content…
Besides, enzymatic browning can be beneficial for developing flavour in tea, colour and flavour in dried fruits such as figs and raisins. On the other hand, enzymatic browning is one of the major causes in quality loss of vegetables and fruit, beverage and seafood. It is roughly accounted for over 50 percent losses in fruit. Hence, it is very important to control enzymatic browning so as to minimize losses and maintain the economic values of the food products. In animal tissues, melanosis is the process results in the formation of dark pigments that sometimes cause similar visual perception as spoilage and this would make customers not select these products although they are not harmful and do not influence taste of the food. Browning causes many deleterious changes in the organoleptic and nutritional properties of food products that decrease their market

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