Enzymatic browning reactions in apple and apple products

Crit Rev Food Sci Nutr. 1994;34(2):109-57. doi: 10.1080/10408399409527653.

Abstract

This review examines the parameters of enzymatic browning in apple and apple products that is, phenolic compounds, polyphenoloxidases, and other factors (ascorbic acid and peroxidases), both qualitatively and quantitatively. Then the relationships between intensity of browning and the browning parameters are discussed, including a paragraph on the methods used for browning evaluation. Finally, the different methods for the control of browning are presented.

Publication types

  • Comparative Study
  • Review

MeSH terms

  • Ascorbic Acid / metabolism
  • Carboxylic Acids / pharmacology
  • Catechol Oxidase / metabolism*
  • Chromatography, High Pressure Liquid
  • Flavonoids / analysis
  • Food Preservation
  • Fruit / drug effects
  • Fruit / enzymology
  • Fruit / metabolism*
  • Hydroxylation
  • Kinetics
  • Maillard Reaction*
  • Peroxidases / metabolism
  • Phenols / analysis
  • Phenols / metabolism*

Substances

  • Carboxylic Acids
  • Flavonoids
  • Phenols
  • Catechol Oxidase
  • Peroxidases
  • Ascorbic Acid