Potato Enzymatic Browning, Mitigation and Prevention: Current Overview of Approaches and Findings

The phenomenon of enzymatic browning that affects foods is considered one of the most common problems that the world suffers from and one of the biggest challenges in the food industry. This browning chemical reaction usually happens either postharvest or when food is processed, stored, and after peeling and cutting mechanically. Potatoes which most of the world's population depends on and eats in various meals, are considered one of the foods that most face this problem, which leads to a change in color and flavor and thus exposes them to spoilage and a decrease in nutritional quality. The main factor in the occurrence of this phenomenon is polyphenol oxidase, which works to oxidize the phenolic compounds, to form corresponding quinones, which in turn polymerize with other compounds, using sugars, amino acids, as well as amino or sulfhydryl groups of protein, generating melanoid pigments. In general, various physical, chemical, and biological treatments have the potential to control or inhibit browning

کلیدواژه ها:

potato ، Enzymatic browning ، Polyphenol oxidase ، Anti-browning agent ، Antioxidant