Enzymatic Browning Flashcard

Front

What is enzymatic browning?

Back

Enzymatic browning is a chemical process that occurs in fruits and vegetables when they are cut or damaged, leading to a brown color due to the oxidation of phenolic compounds by enzymes.

Front

What role does oxygen play in enzymatic browning?

Back

Oxygen reacts with phenolic compounds in the presence of enzymes, leading to the formation of brown pigments.

Front

What is the significance of pH in enzymatic browning?

Back

The pH level affects the activity of enzymes; a lower pH can slow down the browning process.

Front

What are antioxidants?

Back

Antioxidants are substances that reduce oxidation by neutralizing free radicals and can help prevent enzymatic browning.

Front

How can enzymatic browning be prevented?

Back

Enzymatic browning can be prevented by reducing oxygen exposure, lowering pH, or using antioxidants.

Front

What is the function of polyphenol oxidase (PPO)?

Back

Polyphenol oxidase (PPO) is an enzyme that catalyzes the oxidation of phenolic compounds, leading to browning.

Front

Why is enzymatic browning considered undesirable in the food industry?

Back

Enzymatic browning can affect the appearance, flavor, and nutritional value of food, making it less appealing to consumers.

Front

What is the effect of temperature on enzymatic browning?

Back

Higher temperatures can increase the rate of enzymatic browning by enhancing enzyme activity.

Front

How does cutting fruit affect enzymatic browning?

Back

Cutting fruit damages cells, exposing phenolic compounds to oxygen and enzymes, which accelerates browning.

Front

What is the relationship between phenolic compounds and enzymatic browning?

Back

Phenolic compounds are substrates for the enzyme PPO; their oxidation leads to the formation of brown pigments.