Antibrowning compounds for minimally processed potatoes: a review
Fecha
2020Versión
Acceso cerrado / Sarbide itxia
Tipo
Artículo / Artikulua
Impacto
|
10.1080/87559129.2019.1650761
Resumen
This review covers some recent advances in browning prevention in
minimally processed potatoes (MPP). Polyphenol oxidase (EC 1.10.3.1,
PPO) is one of the main enzymes involved in browning of potatoes.
Antibrowning agents are used in combination with other compounds
and techniques to reduce browning such as physical treatments with
modified atmospheres and cold temperatures in processing and
...
[++]
This review covers some recent advances in browning prevention in
minimally processed potatoes (MPP). Polyphenol oxidase (EC 1.10.3.1,
PPO) is one of the main enzymes involved in browning of potatoes.
Antibrowning agents are used in combination with other compounds
and techniques to reduce browning such as physical treatments with
modified atmospheres and cold temperatures in processing and
storage. Due to increasing concerns involving toxicity from various
traditional food preservatives, this review focuses on studies involving
substances that have different mechanisms to control browning.
These substances include reducing agents, acidulants, chelating
agents, enzyme inhibitors, complexing agents or others, such as
Maillard reaction products and natural extracts. [--]
Editor
Taylor & Francis
Publicado en
Food Reviews International, 36(5), 529-546
Notas
Alojado según Res. CNEAI 5/12/23 (ANECA)
Departamento
Universidad Pública de Navarra. Departamento de Agronomía, Biotecnología y Alimentación /
Nafarroako Unibertsitate Publikoa. Agronomia, Bioteknologia eta Elikadura Saila /
Universidad Pública de Navarra/Nafarroako Unibertsitate Publikoa. Institute on Innovation and Sustainable Development in Food Chain - ISFOOD