Prevention of Enzymatic Browning by Natural Extracts and Genome-Editing: A Review on Recent Progress.

Norfadilah Hamdan,Ting Hun Lee,Syie Luing Wong,Chia Hau Lee,Nur Mirza Aqilah Zamri,Che Ellysa Nurshafika Che Ahmad Fauzi

doi:10.3390/molecules27031101

Norfadilah Hamdan, Ting Hun Lee + Show 4 more

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https://doi.org/10.3390/molecules27031101

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Abstract

Fresh fruits and vegetable products are easily perishable during postharvest handling due to enzymatic browning reactions. This phenomenon has contributed to a significant loss of food quality and appearance. Thus, a safe and effective alternative method from natural sources is needed to tackle enzymatic browning prevention. The capabilities of natural anti-browning agents derived from plant- and animal-based resources in inhibiting enzymatic activity have been demonstrated in the literature. Some also possess strong antioxidants properties. This review aims to summarize a recent investigation regarding the use of natural anti-browning extracts from different sources for controlling the browning. The potential applications of genome-editing in preventing browning activity and improving postharvest quality is also discussed. Moreover, the patents on the anti-browning extract from natural sources is also presented in this review. The information reviewed here could provide new insights, contributing to the development of natural anti-browning extracts and genome-editing techniques for the prevention of food browning.

Highlights

The browning process is a natural phenomenon occurring in fruit and vegetable, which has become a challenge in the food industry sector
At the turn of this century, natural sources from fruits, vegetables, plants/herbs, and animal by-products with anti-browning properties received increased attention among scientists for the discovery of effective and safe anti-browning agents against food browning
It is true that natural extracts are being used to increase the functional properties of a vast variety of food products; the application of natural extracts as anti-browning agents on food products without negatively affecting the organoleptic characteristics is still a challenge for food technologists

Summary

Introduction

The browning process is a natural phenomenon occurring in fruit and vegetable, which has become a challenge in the food industry sector. The undesired condition caused by browning processes has a significant impact on food quality as it causes deterioration in nutritional and sensory properties, as well as safety [1]. The food product appearance is one of the main concerns of consumers. The colour appearance of the food product is one of the indicators considered by consumers in their selection process. The occurrence of food browning reactions usually impairs the colour appearance of food and markedly reduced the customer’s acceptance of the products [2]. Scientists and food technologists have voiced their concerns regarding the long-term impacts brought by the browning effect on fruit and vegetables, which could affect the economic situation of a country [3]

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