![]() ![]() The pigmentation process that occurs in fruit and vegetable can be either enzymatic or non-enzymatic browning, depending on the mechanism. 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. The occurrence of food browning reactions usually impairs the colour appearance of food and markedly reduced the customer’s acceptance of the products. Therefore, the colour appearance of the food product is one of the indicators considered by consumers in their selection process. The food product appearance is one of the main concerns of consumers. 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. The browning process is a natural phenomenon occurring in fruit and vegetable, which has become a challenge in the food industry sector. 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. Moreover, the patents on the anti-browning extract from natural sources is also presented in this review. The potential applications of genome-editing in preventing browning activity and improving postharvest quality is also discussed. This review aims to summarize a recent investigation regarding the use of natural anti-browning extracts from different sources for controlling the browning. Some also possess strong antioxidants properties. The capabilities of natural anti-browning agents derived from plant- and animal-based resources in inhibiting enzymatic activity have been demonstrated in the literature. Thus, a safe and effective alternative method from natural sources is needed to tackle enzymatic browning prevention. This phenomenon has contributed to a significant loss of food quality and appearance. Fresh fruits and vegetable products are easily perishable during postharvest handling due to enzymatic browning reactions. ![]()
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