Authors : Shalini J. Chahande, Ragini K. Chahande and A.H. Ansari
Page Nos : 200-204
Description :
Enzymatic browning is a common problem affecting many fruits and Vegetables during post harvest handling. Today the food processing industries need to focus on the freshness of minimally processed fruits and vegetables in order to attract more consumers. Any food product is chosen by the consumers with its appearance. Browning usually impairs the color attribute together with sensory properties such as flavor and texture (softening). However, this process is sometimes desirable, as it can improve the sensory properties of some products such as dark raisins and fermented tea leaves (enzymatic browning) cause deterioration of food during storage and commercial or domestic processing. This review highlights the role of Naturally occurring substances as Antibrowning Agents and reviews the available literature reporting Antibrowning properties of a number of plants extracts.
Key words: Enzymatic Browning, Polyphenol oxidase, fruits, vegetables.
