Food Biochemistry and Food Processing

76 Part I: Principles

Table 4.2.Inhibitors and Processes Employed in the Prevention of Enzymic Browning

Inhibition Targeted toward the Enzyme

Processing Enzymes Inhibitors

Heating Chelating agents

1. Steam and water blanching (70–105°C) 1) Sodium azide


2. Pasteurization (60–85°C) 2) Cyanide


3. Carbon monoxide


4. Halide salts (CaCl 2 , NaCl)


5. Tropolone


6. Ascorbic acid


7. Sorbic acid


8. Polycarboxylic acids (citric, malic, tartaric,
   oxalic and succinic acids)


9. Polyphosphates (ATP and pyrophosphate)


10. Macromolecules (porphyrins, proteins,
    polysaccharides)


11. EDTA


12. Kojic acid

Cooling Aromatic carboxylic acids

1. Refrigeration 1) Benzoic acids


2. Freezing (
   18°C) 2) Cinnamic acids
   Dehydration Aliphatic alcohol

Physical methods Chemical methods Peptides and Amino acids
Freeze-drying Sodium chloride and other salts
Spray drying Sucrose and other sugars
Radiative drying Other sugar
Solar drying Glycerol
Microwave drying Propylene glycol
Modified corn syrup

Irradiation Substituted resorcinols

1. Gamma rays up to 1 kGy (Cobalt 60 or
   Cesium 137)


2. X-rays


3. Electron beams


4. Combined treatments using irradiation and heat
   High pressure (600–900 Mpa) Honey (peptide
   600 Da and antioxidants)
   Supercritical carbon dioxide (58 atm, 43°C) Proteases
   Ultrafiltration Acidulants
   Citric acid (0.5–2% w/v)
   Malic acid
   Phosphoric acid
   Ultrasonication Chitosan
   Employment of edible coating

Source: Adapted from Marshall et al. 2000.