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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.
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What are the factors that influence non-enzymatic browning?
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Types of browning reaction?
The three main types of browning reactions are enzymatic browning (involving enzymes in the food reacting with oxygen), non-enzymatic browning (Maillard reaction between amino acids and reducing sugars), and caramelization (sugar molecules breaking down and forming new compounds when heated).
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what are the effects of enzymatic browning on fruits and vegetables' sensory qualities?
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What would the effect of each reagent (control buffer substrate buffer citric acid and ascorbic acid) be on the browning process?
Control buffer: No effect on browning, used as a baseline for comparison. Substrate buffer: Provides the necessary environment for enzymatic browning reactions to occur. Citric acid: Acts as an antioxidant, potentially slowing down the browning process by inhibiting enzymatic activity. Ascorbic acid: Functions as a reducing agent to prevent browning by competing for oxygen in the enzymatic reaction.
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