Enzymic browning is an oxidation reaction that takes place in some foods, mostly fruit and vegetables, causing the food to turn brown. Oxidation reactions occur in food and non-food items. Enzymic browning is a reaction which requires the action of enzymes and oxidation in order to occur. Oxygen in the air can cause sliced fruit to brown, a process called enzymic browning an oxidation reaction. Phenols and the enzyme phenolase are found in the cells of the apple, and when these are exposed to oxygen in the air, for example through slicing, the oxygen causes a reaction. The phenolase changes the phenols into melanin, which has a brown colour.
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Embeds 0 No embeds. No notes for slide. Enzymatic browning in foods 1. Polyphenol oxidase is a copper-containing enzyme that catalyzes or causes the oxidation of phenol compounds contained in plant tissues 3. Other than these PPO enzymes 7. Zhou, Y. Yuan and T. Survey of patulin in apple juice concentrates in Shaanxi China and its dietary intake.
Food Control. Food Composition and Analysis 16 5 : Food Eng. Iyengar and W. Inhibition of enzymatic browning in foods and beverages. Critical reviews. Food Sci. You just clipped your first slide! Clipping is a handy way to collect important slides you want to go back to later.
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Browning is the process of food turning brown due to the chemical reactions that take place within. The process of browning is one of the chemical reactions that take place in food chemistry and represents an interesting research topic regarding health, nutrition, and food technology. Though there are many different ways food chemically changes over time, browning in particular falls into 2 main categories: enzymatic versus non-enzymatic browning processes. Browning has many important implications on the food industry relating to nutrition, technology, and economic cost. Enzymatic browning is one of the most important reactions that takes place in most fruits and vegetables as well as in seafood. Enzymatic browning also called oxidation of foods requires exposure to oxygen. It begins with the oxidation of phenols by polyphenol oxidase into quinones ,  whose strong electrophilic state causes high susceptibility to a nucleophilic attack from other proteins.