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Open AccessReview

Recent Trends in Controlling the Enzymatic Browning of Fruit and Vegetable Products

1
College of Pharmacy and Research Institute of Pharmaceutical Sciences, Gyeongsang National University, Jinju 660-701, Korea
2
Korean Medicine (KM) Application Center, Korea Institute of Oriental Medicine (KIOM), Dong-gu, Deagu 701-300, Korea
3
Department of Food Science and Nutrition, Pukyong National University, Nam-gu, Daeyeon Dong, Busan 608737, Korea
4
Department of Food and Nutrition, Yeungnam University, Gyeongsan, Gyeongbuk 38541, Korea
*
Authors to whom correspondence should be addressed.
Academic Editor: Lillian Barros
Molecules 2020, 25(12), 2754; https://doi.org/10.3390/molecules25122754
Received: 30 April 2020 / Revised: 12 June 2020 / Accepted: 12 June 2020 / Published: 15 June 2020
(This article belongs to the Special Issue Natural Additives in Food II)
Enzymatic browning because of polyphenol oxidases (PPOs) contributes to the color quality of fruit and vegetable (FV) products. Physical and chemical methods have been developed to inhibit the activity of PPOs, and several synthetic chemical compounds are commonly being used as PPO inhibitors in FV products. Recently, there has been an emphasis on consumer-oriented innovations in the food industry. Consumers tend to urge the use of natural and environment-friendly PPO inhibitors. The purpose of this review is to summarize the mechanisms underlying the anti-browning action of chemical PPO inhibitors and current trends in the research on these inhibitors. Based on their mechanisms of action, chemical inhibitors can be categorized as antioxidants, reducing agents, chelating agents, acidulants, and/or mixed-type PPO inhibitors. Here, we focused on the food ingredients, dietary components, food by-products, and waste associated with anti-browning activity. View Full-Text
Keywords: natural anti-browning agents; polyphenol oxidase; PPO inhibitor; sustainability; food waste utilization; nutritional values natural anti-browning agents; polyphenol oxidase; PPO inhibitor; sustainability; food waste utilization; nutritional values
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MDPI and ACS Style

Moon, K.M.; Kwon, E.-B.; Lee, B.; Kim, C.Y. Recent Trends in Controlling the Enzymatic Browning of Fruit and Vegetable Products. Molecules 2020, 25, 2754.

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