BIOLOGY
CLASSIFICATION OF VITAMINS
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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when fruits’ sugars carmelize
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when fruits turn brown with exposure to air
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when fruits flavor agents change colors
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None of the above
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Detailed explanation-1: -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.
Detailed explanation-2: -Trapped inside the tissue of fruits are molecules known as enzymes. These enzymes help fruit ripen and turn brown. When fruit is cut or starts to break down, the enzyme is released from the tissue of the fruit and exposed to air which causes the fruit to rapidly change color. This is known as enzymatic browning.
Detailed explanation-3: -Detailed Solution The enzyme polyphenol oxidase (also known as tyrosinase) located in the cells gets exposed to and reacts with oxygen in the air when fresh fruits and vegetables are peeled or cut open. The browning of fruits and vegetables is caused by a chemical reaction known as oxidation.
Detailed explanation-4: -Consequently, enzymatic browning development may be responsible for more than 50% of foods susceptible to browning are wasted [6]. An enzymatic browning reaction is mainly caused by enzyme polyphenol oxidase (PPO) (EC 1.10.