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Journal article
Enzymatic browning: The role of substrates in polyphenol oxidase mediated browning
Current research in food science, Vol.7, 100623
2023
Abstract
Enzymatic browning is a biological process that can have significant consequences for fresh produce, such as quality reduction in fruit and vegetables. It is primarily initiated by polyphenol oxidase (PPO) (EC 1.14.18.1 and EC 1.10.3.1) which catalyses the oxidation of phenolic compounds. It is thought that subsequent non-enzymatic reactions result in these compounds polymerising into dark pigments called melanins. Most work to date has investigated the kinetics of PPO with anti-browning techniques focussed on inhibition of the enzyme. However, there is substantially less knowledge on how the subsequent non-enzymatic reactions contribute to enzymatic browning. This review considers the current knowledge and recent advances in non-enzymatic reactions occurring after phenolic oxidation, in particular the role of non-PPO substrates. Enzymatic browning reaction models are compared, and a generalised redox cycling mechanism is proposed. The review identifies future areas for mechanistic research which may inform the development of new anti-browning processes.
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Details
- Title
- Enzymatic browning: The role of substrates in polyphenol oxidase mediated browning
- Authors/Creators
- Andrew Tilley - School of Medical, Molecular & Forensic Sciences, College of Environmental & Life Sciences, Murdoch, 6150, Western Australia, AustraliaMark P. McHenry - Murdoch UniversityJulia Anwar McHenry - Mt Lindesay, 56 McHenry Lane, Scotsdale, 6333, Western Australia, AustraliaVicky Solah - Murdoch University, Centre for Crop and Food InnovationKirsty Bayliss - Murdoch University, Centre for Biosecurity and One Health
- Publication Details
- Current research in food science, Vol.7, 100623
- Publisher
- Elsevier B.V
- Identifiers
- 991005612269107891
- Copyright
- © 2023 The Authors.
- Murdoch Affiliation
- Centre for Water, Energy and Waste; College of Environmental and Life Sciences; Food Futures Institute; Harry Butler Institute; School of Medical, Molecular and Forensic Sciences
- Language
- English
- Resource Type
- Journal article
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