苹果(Malusdomestica)被来自不同地区的消费者广泛消费。它含有大量的酚类化合物(主要是羟基苯甲酸,羟基肉桂酸,黄烷醇,黄酮醇,二氢查耳酮,和花色苷)和抗氧化活性,对人类健康有益。健康和新鲜食品的趋势推动食品工业生产最低限度加工的苹果,如鲜切,果泥,果汁,等等,而不会降低产品质量。酶促褐变是在最低限度加工的苹果中发现的问题之一,因为它会导致不良的深色以及酚类和抗氧化活性的降解,从而降低了苹果的健康益处。需要适当的抑制以保持最低限度加工的苹果的质量,同时感官特性的变化最小。本文综述了近年来使用常规和非常规加工的苹果产品酶促褐变的抑制作用。以及使用合成和天然抗褐变剂。非常规加工和天然抗褐变剂的使用可用作有希望的处理,以防止最低限度加工的苹果产品中的酶促褐变。2-3种处理组合可以提高酶促褐变的有效抑制作用。进一步研究,例如其他潜在的天然抗褐变剂及其作用机制,应该进行。
Apple (Malus domestica) is widely consumed by consumers from various regions. It contains a high number of phenolic compounds (majorly hydroxybenzoic acids, hydroxycinnamic acids, flavanols, flavonols, dihydrochalcones, and anthocyanins) and antioxidant activity, which are beneficial for human health. The trends on healthy and fresh food have driven the food industry to produce minimally processed apple, such as fresh-cut, puree, juice, and so on without degrading the quality of products. Enzymatic browning is one of the problems found in minimally processed apple as it causes the undesirable dark color as well as the degradation of phenolics and antioxidant activity, which then reduces the health benefits of apple. Proper inhibition is needed to maintain the quality of minimally processed apple with minimal changes in sensory properties. This
review summarizes the inhibition of enzymatic browning of apple products based on recent studies using the conventional and nonconventional processing, as well as using synthetic and natural antibrowning agents. Nonconventional processing and the use of natural antibrowning agents can be used as promising treatments to prevent enzymatic browning in minimally processed apple products. Combination of 2-3 treatments can improve the effective inhibition of enzymatic browning. Further studies, such on as other potential natural antibrowning agents and their mechanisms of action, should be conducted.