Inhibition of Enzymatic Browning in Fruits and Vegetables

Abstract

Alternative means of controlling enzymatic browning in raw fruits and vegetables are required by the food industry due to restrictions in the use of sulfites by the U.S. Food and Drug Administration. The use of sulfite substitutes and other means of preventing browning are reviewed, and new approaches are presented. Ascorbic acid-2-phosphates are highly effective in preventing browning in cut apple. Sporix acts synergistically with ascorbic acid in apple juice and on cut apple. Ascorbic acid-6-fatty acid esters, combinations of ascorbic acid with cinnamate or benzoate, and ß-cyclodextrin are effective browning inhibitors in apple juice but not on cut surfaces. Browning inhibitor performance can be improved if cut apple and potato are treated by pressure infiltration rather than by dipping at atmospheric pressure. Variation in the tendency of potato cultivars to brown can be exploited by using slower browning cultivars in processing situations where sulfites cannot be employed.