Enzymatic browning reactions in apple and apple products |
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| Authors: | Jacques J Nicolas Florence C Richard‐Forget Pascale M Goupy Marie‐Josèphe Amiot Serge Y Aubert |
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| Affiliation: | 1. Chaire de Biochimie Industrielle et Agro‐Alimentaire , Conservatoire National des Arts et Métiers , 292 Rue Saint‐Martin, PARIS Cedex 03, 75141, France;2. Laboratoire de Biochimie des Dégradations, Station de Technologie des Produits Végétaux , Institut National de la Recherche Agronomique , Domaine Saint‐Paul, B.P. 91, Montfavet Cedex, 84143, France |
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| 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. |
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| Keywords: | apple browning polyphenols enzymes polyphenoloxidases |
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