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Enzymatic browning in apple products and its inhibition treatments: A comprehensive review

cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.author-orcid0000-0002-0744-9033
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid968d3cb8-3b2b-46fe-a17f-373169a0738c
dc.abstract.enApple (Malus domestica) is widely consumed by consumers from various regions. It contains a high number of phenolic compounds (majorly hydroxybenzoic acids, hydroxycinnamic acids, flavanols, flavonols, dihydrochalcones, and anthocyanins) and antioxidant activity, which are beneficial for human health. The trends on healthy and fresh food have driven the food industry to produce minimally processed apple, such as fresh-cut, puree, juice, and so on without degrading the quality of products. Enzymatic browning is one of the problems found in minimally processed apple as it causes the undesirable dark color as well as the degradation of phenolics and antioxidant activity, which then reduces the health benefits of apple. Proper inhibition is needed to maintain the quality of minimally processed apple with minimal changes in sensory properties. This review summarizes the inhibition of enzymatic browning of apple products based on recent studies using the conventional and nonconventional processing, as well as using synthetic and natural antibrowning agents. Nonconventional processing and the use of natural antibrowning agents can be used as promising treatments to prevent enzymatic browning in minimally processed apple products. Combination of 2–3 treatments can improve the effective inhibition of enzymatic browning. Further studies, such on as other potential natural antibrowning agents and their mechanisms of action, should be conducted.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Technologii Gastronomicznej i Żywności Funkcjonalnej
dc.contributor.authorArnold, Marcellus
dc.contributor.authorGramza-Michałowska, Anna
dc.date.access2026-02-03
dc.date.accessioned2026-02-13T13:21:47Z
dc.date.available2026-02-13T13:21:47Z
dc.date.copyright2022-11-23
dc.date.issued2022
dc.description.abstract<jats:title>Abstract</jats:title> <jats:p> Apple ( <jats:italic>Malus domestica</jats:italic> ) is widely consumed by consumers from various regions. It contains a high number of phenolic compounds (majorly hydroxybenzoic acids, hydroxycinnamic acids, flavanols, flavonols, dihydrochalcones, and anthocyanins) and antioxidant activity, which are beneficial for human health. The trends on healthy and fresh food have driven the food industry to produce minimally processed apple, such as fresh‐cut, puree, juice, and so on without degrading the quality of products. Enzymatic browning is one of the problems found in minimally processed apple as it causes the undesirable dark color as well as the degradation of phenolics and antioxidant activity, which then reduces the health benefits of apple. Proper inhibition is needed to maintain the quality of minimally processed apple with minimal changes in sensory properties. This review summarizes the inhibition of enzymatic browning of apple products based on recent studies using the conventional and nonconventional processing, as well as using synthetic and natural antibrowning agents. Nonconventional processing and the use of natural antibrowning agents can be used as promising treatments to prevent enzymatic browning in minimally processed apple products. Combination of 2–3 treatments can improve the effective inhibition of enzymatic browning. Further studies, such on as other potential natural antibrowning agents and their mechanisms of action, should be conducted. </jats:p>
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if14,8
dc.description.number6
dc.description.points200
dc.description.versionfinal_published
dc.description.volume21
dc.identifier.doi10.1111/1541-4337.13059
dc.identifier.issn1541-4337
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/7352
dc.identifier.weblinkhttps://ift.onlinelibrary.wiley.com/doi/10.1111/1541-4337.13059
dc.languageen
dc.relation.ispartofComprehensive Reviews in Food Science and Food Safety
dc.relation.pages5038-5076
dc.rightsCC-BY-NC-ND
dc.sciencecloudnosend
dc.share.typeOTHER
dc.subject.enantibrowning
dc.subject.enapple
dc.subject.enenzymatic browning
dc.subject.ennonconventional processing
dc.subject.enperoxidase
dc.subject.enpolyphenol oxidase
dc.subtypeReviewArticle
dc.titleEnzymatic browning in apple products and its inhibition treatments: A comprehensive review
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.issue6
oaire.citation.volume21