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preventing discolouration in fruit and vegtables - Coggle Diagram
preventing discolouration in fruit and vegtables
enzymic brow
what is it?
Enzymic browning is an oxidation reaction in fruits and vegetables where enzymes—mainly polyphenol oxidase—convert natural phenols into brown pigments (melanins) when exposed to oxygen.
remove or block oxygen
vacuum sealing
water immersion
liquids
lemon juices
blending
freezing
oxidation
loss of electrons
increase in oxidation numbers
fruit
pear
banana
apple
why does it turn brown?
Fruit turns brown because an enzyme called polyphenol oxidase (PPO) reacts with oxygen when the fruit’s cells are damaged, producing brown melanin pigments.
primary enzyme
responsible for enzymic browning is polyphenol oxidase
what is melanin
melanin is the pigment that gives human hair, skin and eyes their colour. its also the pigment that gives fruit and vegtables that brown colour
methods to stop browning
vinegar
heat treatment (blanching)
salt solutions