Browning is the process of becoming
brown, especially referring to
food. Browning foods may be desirable, as in
caramelization, or undesirable, as in an apple turning brown after being cut. Foods turn brown through an enzymatic or a non-enzymatic process.
Enzymic browning is a chemical process involving polyphenol oxidase or other enzymes that create melanins, resulting in a brown color. Enzymic browning is an important color reaction in fruit, vegetables, and seafood. Enzymatic browning of fruits and vegetables creates heavy economic losses for growers.
Enzymic browning is beneficial for
Enzymatic browning is detrimental to
