Antibrowning agent

Gonzalez-Aguilar GA, Ruiz-Cruz S, Soto-Valdez H, Vazquez-Ortiz F, Pacheco-Aguilar R and Wang CY. 2005. Biochemical changes of fresh-cut pineapple slices treated with antibrowning agents. Int J Food Sci Technol 40(4) 377-383. 

Ozoglu H and Bayindirli A. 2004. Inhibition of enzymatic browning in cloudy apple juice with selected antibrowning agents. Food Control 13 213-221. 

Rojas-Grau MA, Sobrino-Lpez A, Soledad Tapia M and Martin-Belloso O. 2006. Browning inhibition in fresh-cut Fuji apple slices by natural antibrowning agents. J Food Sci 71(1) S59-S65. 

In the food industry and in wine production, sodium metabisulfite is similarly used as an antioxidant, antimicrobial preservative, and antibrowning agent. However, at concentrations above about 550 ppm it imparts a noticeable flavor to preparations. 

Use As pan release agents for frozen desserts, ice cream, baked goods antibrowning agent for fresh-cut fruits, and vegetable. 

Food additives can enhance the safety and nutritional quality of a food or vice versa. By preventing oxidation of fat and easily oxidized vitamins, antioxidants ensure that safety is enhanced and the intended nutritional value of the food is delivered. Antibrowning agents such as sulfite retain phytochemicals and vitamins A and C but lower the amount of thiamine, folate, and pyridoxal. Sorbic acid can prevent... 

The HHP treatment on peach puree with and without antibrowning agents has been studied by Guerrero-Beltran et al. [119], The PPO activation was observed at 103,207, and 310MPa in the presence of ascorbic acid. However, increase in pressure to 517 MPa caused inhibition of PPO in peach purees containing ascorbic acid. Addition of cysteine only caused 50% inactivation of PPO but 99% inactivation was obtained after HHP treatment at 517 MPa. They concluded that treatments at high... 

Guerrero-Beltran, J.A., Barbosa-Canovas, G.V., and Swanson, B.G. High hydrostatic pressure processing of peach puree with and without antibrowning agents, J. Food Process. Preserv., 28, 69, 2004. 

Kwak, E.J. and Lim, S.l. Inhibition of browning by antibrowning agents and phenolic acids or cinnamic acid in the glucose-lysine model, J. Sci. Food Agric., 85, 1337, 2005. 

Lee, J.Y. Park, H.J. Lee, C.Y. Choi, W.Y. Extending shelf life of minimally processed apples with edible coatings and antibrowning agents. Lebensmittel-Wissenschaft und Technologic 36, 323-329, 2003. 

G. Oms-Oliu, R. Soliva-Fortuny, O. Martin-Belloso, Edible coatings with antibrowning agents to maintain sensory quality and antioxidant properties of fresh-cut pears, Postharvest Biol Tec., 50 (1), 87-94,2008. 

Other antioxidants include sulfites, often added to wine and fruits as a preservative and antibrowning agent, and EDTA, which immobilizes metal ions that often catalyze oxidation reactions. The presence of sulfites in foods is usually labeled because some people (especially asthmatics) are allergic to them. 

Sulfites and EDTA are both antioxidants. Sulfites function as preservatives and antibrowning agents. EDTA acts to immobilize metal ions that catalyze oxidation reactions. 

Son SM, Moon KD, Lee CY. Inhibitory effects of various antibrowning agents on apple slices. Food Chem 2001 73 23-30. 

Narvaez-Cuenca C.-E., Kuijpers T.F.M., Vincken J.-P., de Waard P., Gruppen H. New insights into an ancient antibrowning agent formation of sulfophenolics in sodium hydrogen sulfite-treated potato extracts. Journal of Agricultural and food Chemistry, 59 10247-10255 (2011). 

Karakosta, T. D., P. D. Tzanavaras, and D. G. Themelis. 2011. Automated pre-column derivatization of thiolic fruit-antibrowning agents by sequential injection coupled to high-performance liquid chromatography using a monolithic stationary phase and an in-loop stopped-flow approach. J. Sep. Sci. 34 2240-2246. 

While investigating antibrowning agents, it was found [6] that dodecyl (C12) gaUate (3,4,5 trihydroxybenzoate) inhibits oxidation of L-3,4-dixydroxyphenylalanine (L-DOPA) catalyzed by tyrosinase. The Lineweaver-Burk plots (Fig. 6.51) revealed an uncompetitive inhibitor behavior of dodecyl gaUate. 

I. Kubo, Q.-X. Chen, K.-I. Nihei, Molecular design of antibrowning agents antioxidative tyrosinase inhibitors. Food Chem. 81 (2003) 241-247. 

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