FOOD WASTE REDUCTION AND SUSTAINABILITY
SUSTAINABLE FOOD PRODUCTION AND PROCESSING
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Radiant heat is applied to bread
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Unpeeled bananas are left to over ripen
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Fruit is covered with an acid or sugar syrup
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A peeled potato comes into contact with oxygen
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Detailed explanation-1: -Browning in fruits and vegetables is caused mainly by the enzyme PPO, which in the presence of oxygen catalyzes the oxidation of o-diphenols to o-quinones. Brown pigments are produced by the polymerization of o-quinones.
Detailed explanation-2: -The phenolic substances of potato were chlorogenic acid and catechins. The optimal substrate of PPO was chlorogenic acid. It was deduced that the reaction of PPO catalytic chlorogenic acid is the main cause of fresh-cut potato browning.
Detailed explanation-3: -What is enzymic browning? 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-4: -In order for steps 1 and 2 to happen, the presence of oxygen is crucial. As such, if you store the product in an environment without any oxygen, enzymatic browning won’t take place.
Detailed explanation-5: -Polyphenol oxidase (PPO) present in most fruits and vegetables, and some seafood, is responsible for enzymatic browning. In addition to PPO, the presence of peroxidase, a similar oxidative enzyme, may initiate enzymatic browning of fruits and vegetables.