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Chinese Agricultural Science Bulletin ›› 2023, Vol. 39 ›› Issue (13): 137-145.doi: 10.11924/j.issn.1000-6850.casb2022-0400

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Browning Mechanism and Its Control Technology: Research Progress

YANG Xufeng(), JIA Xiaodong(), XU Mengyang, MO Zhenghai, JIA Zhanhui, XUAN Jiping()   

  1. Institute of Botany, Jiangsu Province and Chinese Academy of Sciences, Nanjing 210014
  • Received:2022-05-18 Revised:2022-11-21 Online:2023-05-05 Published:2023-04-27

Abstract:

The causes, influencing factors and prevention and control technologies of foodstuff browning at home and abroad are summarized. According to different conditions, browning can be divided into enzymatic browning and non-enzymatic browning, while non-enzymatic browning can be further divided into Maillard reaction, caramelization, ascorbic acid oxidative decomposition and polyphenols oxidative dimerization. There are many factors affecting browning. The factors affecting enzymatic browning include substrate type and concentration, enzyme activity, oxygen, temperature and pH, etc. The factors affecting non-enzymatic browning vary with different reactions, among which temperature and pH are the most important factors. Based on the occurrence mechanism and influencing factors of browning, the prevention and control technologies of browning include physical and chemical prevention and control technologies and the combination of both. This paper points out current problems in fruit and vegetable storage and browning prevention and control technology development, such as high energy consumption, high cost and low safety. Moreover, it further suggests that the browning prevention and control technology should be mainly physical one, supplemented by necessary chemical technology treatment, and the focus should be on the excavation of new materials and new inhibitors.

Key words: enzymatic browning, non-enzymatic browning, occurrence mechanism, influencing factors, prevention and control technology