Inhibition of enzymatic browning in fruit and vegetable, review
The second-largest cause of losing quality in vegetables and fruits (VFs) is enzymatic browning (EB). As a result of polyphenol oxidases (PPOs), EB leads to the color performance of vegetable and fruit yields. To inhibit the activity of PPOs, chemical and physical methods have been developed and several synthetic chemical compounds are widely used as Anti-Browning Agents (ABA) in VFs products. In recent times, emphasis was placed on customer-oriented food manufacturing innovations. Customers have a tendency to encourage the usage of PPO inhibitors that are natural and environmentally friendly. The aim of present review is to illustrate the underlying mechanisms of PPO chemical inhibitor anti browning action and current trends in some of these inhibitor studies. Studies developed over the last decade have been reported and discussed, such as Natural, chemical, physical, controlled atmosphere and coating techniques to avoid EB. The purpose of this review article will be to assemble and reveal an up-to-date demonstration of browning inhibiting natural and synthetic compounds. The details available in this review could also take to facilitate the ultimate objective of developing new inhibitors of enzymatic browning (plant extracts, natural and synthetic compounds) that are acceptable, healthy and beneficial for the food industry.
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