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Food Science & Technology vocabulary · Food Chemistry and Composition

Enzymatic browning

Meaning in food science & technology, with examples

nounCommon term

In food science & technology, enzymatic browning means: The browning of cut or bruised fruits and vegetables when enzymes, mainly polyphenol oxidase, react with natural phenolic compounds and oxygen from the air.

In Turkish: enzimatik esmerleşme, enzimatik kararma

How it is used

A common problem in fresh-cut apples, potatoes, bananas and avocados, and in juice processing. It is controlled by blanching, lowering the pH with citric acid, adding ascorbic acid, using sulfites where they are allowed, or keeping oxygen out. It is different from Maillard browning, which needs heat.

Example sentences

  1. A dip in ascorbic acid solution prevents enzymatic browning on the apple slices for several days.

  2. Enzymatic browning started within minutes after the potatoes were peeled.

Common collocations

  • prevent enzymatic browning
  • polyphenol oxidase
  • anti-browning agent
  • fresh-cut produce
  • Maillard reactionA chemical reaction between amino acids and reducing sugars during heating that creates the brown colors and typical flavors of bread crust, roasted coffee and grilled meat.
  • blanchingA short heat treatment in hot water or steam, followed by quick cooling, used on vegetables and some fruits mainly to inactivate enzymes before freezing, canning or drying.
  • antioxidantA substance that slows down oxidation in food, helping to prevent rancidity in fats and color changes in fruits, vegetables and meat.
  • acidityThe amount of acid in a food, often measured by titration and expressed as a percentage of the main acid, such as lactic, citric or acetic acid.

More terms: Food Chemistry and Composition

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