Exercise No.

16

Enzymatic Browning of Fruits and Vegetables and Nonenzymatic Browning of Food

Enzymatic activity causes the rapid darkening (usually browning) of fruits and
vegetables after they have been peeled, cut and sliced. The mechanism of brown color
development involves oxygen from the air or from the intercellular spaces within the
tissue in contact with the cut surface that contains enzyme polyphenoloxidases (PPO) and
phenolic compounds as suitable substrates. Brushing or ether injury to the tissue allows
the contents to make contact with oxygen and causes browning.

Enzymatic browning produces undesirable changes such as:

1. Darkening of the cut surfaces of fruits and vegetables
2. Deterioration of the flavour, odor and nutritive value.

The methods of prevention most commonly practiced concentrates on the enzyme and
oxygen because the elimination of the substrate (phenolic compounds) is not practical.

The principal approaches are:

A. Inactivation of the enzyme polyphenoloxidases (PPO)
1. Blanching
2. Use of inhibitors
3. Lowering of pH
B. Minimize contact with oxygen
1. Use of syrup solution
2. Use of antioxidants such as ascorbic acid and sulfur dioxide

Additional reference material( Enzymes and Vitamins by Stoker):

Activity:
The following methods are used to prevent or minimize browning. Indicate in
which column (principal approach do they fall under and tick the box if said method
is ;
● An inhibitor
● Lowers pH
● antioxidant
 Exercise No. 15 Score
Enzymatic Browning of Fruits and Vegetables
Name (Family, First, M.I) Course-Yr.-Section Date

METHOD OF PREVENTION OF ENZYMATIC

BROWNING

Inactivation of the Enzyme Minimize contact

Method polyphenoloxidases (PPO) with oxygen

Blanching

● An inhibitor ● An inhibitor
Soaking in ● Lowers pH ● Lowers pH
Ascorbic ● antioxidant ● antioxidant
acid

● An inhibitor ● An inhibitor
Soaking in ● Lowers pH ● Lowers pH
Sugar ● antioxidant ● antioxidant
syrup

● An inhibitor ● An inhibitor
Soaking in ● Lowers pH ● Lowers pH
Salt ● antioxidant ● antioxidant
solution

● An inhibitor ● An inhibitor
Saking in ● Lowers pH ● Lowers pH
Calamansi ● antioxidant ● antioxidant
/ lemon
Juice

● An inhibitor ● An inhibitor
Soaking in ● Lowers pH ● Lowers pH
Plain ● antioxidant ● antioxidant
water

Watch the videos

1. Watch the videos. Explain discuss the chemistry behind food browning/food
discoloration (ex. Loss of the fresh green color of chlorophyl in vegetable
preparation) through:
a. enzymatic browning in foods and its benefits.
b. How to prevent no undesirable discoloration or undesirable food changes.
2. Watch the videos. Explain discuss the chemistry behind food browning through
c. nonenzymatic browning in foods and its benefits.
Write a reaction paper about the whole Harvard video presentation.