BLBS102-c04 BLBS102-Simpson March 21, 2012 11:59 Trim: 276mm X 219mm Printer Name: Yet to Come
4 Browning Reactions 61Table 4.2.Inhibitors and Processes Employed in the Prevention of Enzymic BrowningInhibition Targeted Toward the Enzyme Inhibition Targeted Toward the SubstrateProcessing Enzymes Inhibitors Removal of Oxygen Removal of PhenolsInhibition Targeted
Toward the ProductsHeating- Steam and
 water blanching
 (70–105◦C)
- Pasteurization
 (60–85◦C)
Chelating agents- Sodium azide
- Cyanide
- Carbon monoxide
- Halide salts (CaCl 2 ,
 NaCl)
- Tropolone
- Ascorbic acid
- Sorbic acid
- Polycarboxylic acids
 (citric, malic, tartaric,
 oxalic, and succinic
 acids)
- Polyphosphates (ATP
 and pyrophosphate)
- Macromolecules (por-
 phyrins, proteins,
 polysaccharides)
- EDTA
- Kojic acid
Processing- Vaccum treatment
- Immersion in water,
 syrup, brine
Complexing agents- Cyclodextrins
- Sulphate polysac-
 charides
- Chitosan
Reducing agents- Sulphites(SO 2 ,
 SO 32 −,HSO 3 −,
 S 2 O 52 −)
- Ascorbic acid and
 analogs
- Cysteine and other
 thiol compounds
Cooling- Refrigeration
- Freezing (− 18 ◦C)
Aromatic carboxylic acids- Benzoic acids
- Cinnamic acids
Reducing agents- Ascorbic acid
- Erythorbic acid
- Butylated hydrox-
 yanisole (BHA)
- Butylated hydroxy-
 toluene (BTH)
- Tertiarybutyl hy-
 droxyquinone
- Propyl gallate
Enzymatic modification- O-methyltransferase
- Protocatechuate 3,
 4-dioxigenase
Amino acids, peptides,
and proteinsDehydration Aliphatic alcohol Chitosan
Physical methods- Freeze drying
- Spray drying
- Radiative drying
- Solar drying
- Microwave drying
Chemical methods- Sodium chloride
 and other salts
- Sucrose and other
 sugars
- Glycerol
- Propylene glycol
- Modified corn syrup
Peptides and amino acidsMaltolIrradiation- Gamma rays up to
 1 kGy (Cobalt 60 or
 Cesium 137)
- X-rays
- Electron beams
- Combined treat-
 ments using irradia-
 tion and heat
Substituted resorcinols(Continued)