Antibrowning compounds for minimally processed potatoes: a review
2020
Bobo García, Gloria | Arroqui Vidaurreta, Cristina | Merino Antón, Gorka | Virseda Chamorro, Paloma | Agronomía, Biotecnología y Alimentación | Agronomia, Bioteknologia eta Elikadura | Institute on Innovation and Sustainable Development in Food Chain - ISFOOD
Alojado según Res. CNEAI 5/12/23 (ANECA)
显示更多 [+] 显示较少 [-]This review covers some recent advances in browning prevention in minimally processed potatoes (MPP). Polyphenol oxidase (EC 1.10.3.1, PPO) is one of the main enzymes involved in browning of potatoes. Antibrowning agents are used in combination with other compounds and techniques to reduce browning such as physical treatments with modified atmospheres and cold temperatures in processing and storage. Due to increasing concerns involving toxicity from various traditional food preservatives, this review focuses on studies involving substances that have different mechanisms to control browning. These substances include reducing agents, acidulants, chelating agents, enzyme inhibitors, complexing agents or others, such as Maillard reaction products and natural extracts.
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