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What are the advantages and disadvantages of enzymatic browning?
Wiki User
∙ 11y ago
Advantages and Disadvantages
It is known that the final product melanin has antimicrobial properties that prevents any infection and inflammation to the plant or fruits. Melanin also has antibacterial, antioxidant and anticancer properties. These renders food physiologically wholesome.
Considerable losses occur due to browning of fruits and vegetables. Storage and handling costs also increase if it gets spoiled during processing step. Browning reduces the quality of fruits and vegetables. It decreases nutritional value and the flavor of fruits and vegetables.
Wiki User
∙ 11y ago
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