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The article discusses the regulation of enzymatic browning in food products, particularly potatoes, and potential solutions to reduce food waste. Enzymatic browning is caused by polyphenol oxidase (PPO) activity, leading to discoloration and spoilage of fresh produce. Reducing PPO activity can prevent browning, but conventional heat treatment can damage fresh produce at high intensities. The article highlights progress in naturally sourced PPO inhibitors, but more research is needed. Chemical modification and nano-technology can improve the efficacy of inhibitors without negative effects. Molecular biological methods have shown commercial application potential by obtaining crops with low PPO levels. A combination of approaches will be used to prevent or reduce enzymatic browning in fresh produce in the future.
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food products
food waste
enzymatic browning
fresh produce
PPO
browning
food
article discusses
enzymatic
reduce food
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