Anti-browning methods on fresh-cut fruits and fruit juice: A Review

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Abstract

Enzymatic browning is an economically important disorder that degrades the sensory characteristics, and prevent consumer from purchasing fresh-cut fruits and vegetables. Prevention and control of enzymatic browning in fresh-cut fruit products is imperative. This has led to extensive studies being conducted and many methodologies being explored with positive outcomes. However, concerns over off-odors, safety of food, has resulted in few browning inhibitors showing the potential for usage in the fresh-cut fruit-industry. A significant goal has been the discovery of natural compounds with health benefits, which has the potential to provide safe and effective control of enzymatic browning in fresh-cut fruits. Studies on effective combinations of diverse treatments reviewed shows that it has the potential to effectively elongate the shelf-life of fresh-cut fruits while inhibiting the activities of polyphenol oxidase (PPO), thereby maintain product quality and safety.

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APA

Afoakwah, A. N. (2020, October 1). Anti-browning methods on fresh-cut fruits and fruit juice: A Review. African Journal of Biological Sciences (South Africa). African Science Publications. https://doi.org/10.33472/AFJBS.2.4.2020.27-32

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