Inhibition of enzymatic browning

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

Inhibition of Enzymatic Browning in Cloudy Apple Juice.603... 

Electrodialysis with bipolar membranes (EDBMs) [23] was applied recently to the production of mineral and organic acids [24-36], inhibition of enzymatic browning [37-39], and separation of protein [40-44]. These applications are based on water dissociation at the interface of a bipolar membrane (BPM) coupled with monopolar membrane action. A recent up-to-date overview gives the possibilities and the economic relevance of BPM technology [45]. 

Tronc J-S, Lamarche F, and Makhlouf J. Effect of pH variation by electrodialysis on the inhibition of enzymatic browning in cloudy apple juice. J. Agric. Food Chem. 1998 46 829-833. 

McEvUy AJ, Iyengar R, OtweU WS. Inhibition of enzymatic browning in foods and beverages. Crit Rev... 

Although the inhibition of ascorbic acid oxidation in citrus juices (22,23) and other foods by EDTA was reported by several researchers (22-24), the possibility that EDTA could inhibit non-enzymatic browning in grapefruit or other citrus juices has not been explored. 

Another option to reduce or inhibit the enzymatic browning reaction is the use of chemical reagents. Many substances capable of inhibiting polyphenol oxidases are known, but the mechanism of their action is often unknown. Complexing agents are able to bind copper ions, which the enzyme requires. Interaction with... 

Sucrose helps minimize earthy tastes of vegetables, while enhancing inherent flavors and aromas, and preserving color and texture (37). Addition of sucrose inhibits enzymatic browning of canned and frozen fmits, and prevents loss of color, flavor, and aroma from fmit during processing (38). 

Humic substances. Analogous to the reactions described above, humic substances (the polymeric pigments from soil (humus) and marine sediments) can be formed by both enzymatic and non-enzymatic browning. High concentrations of free calcium and phosphate ions and supersaturation with respect to hydroxyapatite can sustain in soil, because adsorption of humic acids to mineral surfaces inhibits crystal growth (Inskeep and Silvertooth, 1988). A similar adsorption to tooth mineral in a caries lesion can be anticipated for polycarboxylic polymers from either the Maillard reaction or enzymatic browning. 

FIG. 18 Schematic layout of a two-compartment configuration using bipolar (bmp) and anionic (a) membranes proposed to inhibit enzymatic browning of cloudy apple juice (Tronc et al., 1998) via preliminary acidification to pH 2.0 and subsequent de-acidification to pH 3.5 by reverting flow of HCl and apple juice streams. 

Ding, C. K., Chachin, K., Ueda, Y., and Wang, C. Y. (2002). Inhibition of loquat enzymatic browning by sulfhydryl compounds. Food Chem. 76, 213-218. 

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