Fruits

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•What is enzymatic browning?

Enzymic browning is an oxidation reaction that takes place in some foods, mostly fruit and vegetables, causing the food to turn brown. 

Oxidation reactions occur in food and non-food items. Enzymic browning is a reaction which requires the action of enzymes and oxidation in order to occur. 

What happens during enzymic browning?  

Oxygen in the air can cause sliced fruit to brown, a process called enzymic browning (an oxidation reaction). Phenols and the enzyme phenolase are found in the cells of the apple, and when these are exposed to oxygen in the air, for example through slicing, the oxygen causes a reaction.  The phenolase changes the phenols into melanin, which has a brown colour. To stop the oxidative reaction, the phenolase enzymes need to be denatured.  This could be done by using heat and acids. 



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