Inhibition browning

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 this industry ED processing might be applied in three main areas, that is, de-acidification, desalting, and enzymatic-browning inhibition. 

Tronc J-S, Lamarche F, and Makhlouf J. Enzymatic browning inhibition in cloudy apple juice by electrodialysis. J. Food Sci. 1997 62 75-78. 

V. Borutaite, A. Jekabsone, R. Morkuniene, G. C. Brown, Inhibition of mitochondrial permeability transition prevents mitochondrial dysfunction, cytochrome C release and apoptosis induced by heart ischemia, J Moll Cell Cardiol 35, 357-366 (2003). 

Previous work has demonstrated that sugars that show highest conversion to thiazolidines in dieir reaction widi cysteine produce also most browning and flavor (5). This looks contradictory since the formation of thiazolidines is seen as the cause of browning inhibition. To explain these results, it was assumed that the padiways to thiazolidine formation as well as to browning and flavor formation proceed via the same intermediate, which is the Schiffs base of cysteine witii the carbohydrate. 

Browning inhibition by Sporix combinations can be attributed to two effects a greatly extended lag time compared to that obtained with the individual inhibitors as seen in juice, and a reduced rate of browning once the lag time has been exceeded. 

Lozano-De-Gonzalez, P.G. et al. Enzymatic browning inhibited in fresh and dried apple rings by pinapple... 

In line with recent data on browning inhibition by thiol compounds (77), the present results indicated that the use of a variety of concentrations of L-cysteine inhibited browning (Figure 3) and reduced ascorbic acid degradation in a dose-... 

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