Enzymatic Browning: Advancements in the Food Industry

“The brown color is formed as a result of an enzymatic reaction, primarily driven by a group of enzymes called polyphenol oxidases (PPOs). These are endogenous native enzymes in plant tissues which are found all over the vegetal kingdom. PPOs have a special capacity of catalyzing the oxidation of phenols in the presence of oxygen. Thus, a rich source of compounds with phenolic groups in its structure (known as phenolic compounds), fruits and vegetables are a common attack target of these enzymes.

PPOs oxidation of phenolic compounds result in the formation of a molecule called quinone, that further undergoes through self-coupling reactions by forming a brown-color macromolecule (polymer). Moreover, quinones might also react with other compounds, such as amino acids, proteins, phenols, and sugars, by yielding organoleptic (e.g. color, flavor, and texture) and nutritional alterations that may be unappealing to consumers.”

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Published by RenSun Lee

Kia ora! Sustainability is at the core of my soul ever since I was a kid. I always strive to finish the food on my plate and live as a minimalist. I love to cut down on waste in order to live sustainably and harmoniously with our planet. This brings me to my passion as a Food Scientist to integrate new technologies into innovative and creative solutions to meet customer demands and market trends and to optimize products and processes for quality, savings and sustainability. To these goals, I have published a Journal on my work on sustainable packaging and patented a new Antimicrobial wash. Nothing is more satisfying than working hard and smart at the workplace and playing hard outside of working hours. I enjoy rejuvenating myself through spending quality time with my two adorable kids and my awesome soul mate and getting close to nature when possible, be it gardening, tramping or going to the beach. I also love to learn about our magnificent universe and how sustainability is working in the grand scheme of things. I strongly believe that Work, Life & Balance is the key to a healthy state of mind, both physically and mentally. I look forward to making a positive difference wherever and whenever I can. Through this Blog, I hope to catalog recent Food Trends and Food Technologies that I come across so that anyone who is interested can have access to it (articles and resources). Please use these resources at your discretion. On top of that, I would also like to share related news and technologies of the future that would help mankind advance towards a Type 1 Civilization. Please feel free to contact me if you would like to share and contribute to the “Resources“. I would like to thank you in advance for dropping by. I sincerely hope that you can benefit from the recent Food Trends and Food Technologies I catalogued. Kind regards | Ngā mihi RenSun Lee

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