Application advantages of new non-thermal technology in juice browning control: A comprehensive review

Quinone-mediated non-enzymatic browning in model systems during long-term storage

“…According to the mechanism, browning induced by polyphenol oxidation is divided into enzymatic browning and non-enzymatic browning, respectively ( Li, Li, Yan, & Wang, 2021 ). The former is catalyzed by PPO whereas a wide range of novel processing technologies, such as high-pressure processing, ultrasound and pulsed electric field have been developed to inactivate PPO and hence enzymatic browning is mitigated after processing ( Moon et al, 2020 , Zhu et al, 2022 ). However, phenolic compounds are relatively less influenced by processing conditions and remain high chemical reactivity, so non-enzymatic browning is present throughout the processing, storage, transportation and consumption of fruit and vegetable products.…”

Evaluation of the color and aroma characteristics of commercially available Chinese kiwi wines via intelligent sensory technologies and gas chromatography-mass spectrometry

“…A study by Sun et al (2021) demonstrated that inoculation methods were closely associated with the color characterizations of KW, and mixed inoculated fermentation could significantly inhibit the browning of KW. Furthermore, soaking raw kiwifruit materials with antioxidants, such as ascorbic acid ( Xu et al, 2020 ), and adding color fixatives, such as cyclodextrins ( Zhu et al, 2022 ), could effectively inhibit browning during the processing of kiwifruit. In summary, during the production process of KFW, browning can be prevented or slowed down by pretreatment of raw kiwifruit materials, adding color fixations, and selecting appropriate fermentation strains and inoculation methods so as to improve the color characteristics of KFW and make it easier for consumers to accept the appearance ( Huang et al, 2022 , Liu et al, 2019 ).…”

Enzymatic browning in apple products and its inhibition treatments: A comprehensive review

“…With this technique, the α-helix conformation occurs, leading to the changes of enzyme's active site, thus prevents enzymatic browning (Roobab et al, 2022). Generally, PEF generates heat (around 40 • C), but is not too high in comparison to thermal processing, which then reduces the loss of nutrients (Zhu et al, 2022). Although a study mentioned that pulsation may activate the PPO and POD activities and generates mild tempera-ture (Zhu et al, 2022), another study found that, in Belgian apple juice, the PEF treatment with higher intensity (132.5 kJ/L, 12.3 kV/cm) caused inactivation of PPO and POD activities to large extent (below 10% of activities during 3 weeks of refrigerated storage), similar to thermal treatment (72-85 • C, 15-30 s) (Wibowo et al, 2019).…”

“…), fruit juices, and so on (Moon et al., 2020). It is caused by two vital enzymes, polyphenol oxidase (PPO) and peroxidase (POD) (Zhu et al., 2022). Around 50% of fresh fruit loss is caused by enzymatic browning; it not only creates undesirable brown color, but also reduces the nutritional quality and sensory properties of fruits (Moon et al., 2020).…”