Abstract
Food browning is undesirable as it causes deterioration in food quality and appearance. This phenomenon was related to polyphenol oxidase (PPO), which catalyzes conversion of phenolic compounds into o-quinones. The present work evaluated the use of chemical and natural anti-browning agents to prevent the browning of ginger PPO. Sodium metabisulfite (5mM) is a better chemical inhibitor compared to l-cysteine and sodium chloride as 55.00% of ginger PPO inhibition was achieved. The percentage of inhibition increased as the concentration of anti-browning agents increases. The addition of heated onion, chili pepper and pineapple extracts exhibited a stronger inhibitory effect on ginger PPO than unheated extracts. Heated chili pepper extract was the best natural inhibitor found in this study and it inhibited the ginger PPO (47.97%) mixed-competitively. Natural anti-browning agents have potential to be used to control the browning of ginger as well as other vegetables and fruits.
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