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ARS Home » Northeast Area » Wyndmoor, Pennsylvania » Eastern Regional Research Center » Microbial and Chemical Food Safety » Research » Publications at this Location » Publication #400624
Research Project: Integration and Validation of Alternative and Multiple Intervention Technologies to Enhance Microbial Safety, Quality, and Shelf-life of Food

Location: Microbial and Chemical Food Safety

Title: Enzymatic browning and polyphenol oxidase control strategies

Author
item SUI, XU - Shandong Agricultural University
item MENG, ZAN - Shandong Agricultural University
item DONG, TIANTIAN - Shandong Agricultural University
item Fan, Xuetong
item WANG, QUINGGUO - Shangdong Agricultural University

Submitted to: Current Opinion in Biotechnology
Publication Type: Review Article
Publication Acceptance Date: 2/18/2023
Publication Date: 3/23/2023
Citation: Sui, X., Meng, Z., Dong, T., Fan, X., Wang, Q. 2023. Enzymatic browning and polyphenol oxidase control strategies. Current Opinion in Biotechnology. 81:102921.

Interpretive Summary:

Technical Abstract: Significant amounts of fresh and fresh-cut fruits and vegetables are wasted every year due to enzymatic browning. Polyphenol oxidase (PPO) is the key enzyme involved in the enzymatic browning. In the past decades, various methods have been developed to inhibit browning of various fresh produce items. However, for most fresh horticultural produce, ideal measures accepted by industries and consumers are still scarce. This review provides up-to-date knowledge of browning control technologies, including physical methods, chemical methods such as natural inhibitors, molecular biotechnology and nanotechnology. In addition, we propose some ideas to improve the efficacies of these strategies with fewer side effects. To better inhibit tissue browning, new research directions are also discussed, for example, regulation of PPO substrates and development of browning prediction techniques.