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Enzymatic browning of cut vegetables: the case of eggplant. A biochemical approach. 1.

Aubergine : le brunissement enzymatique des légumes découpés. Approche biochimique. 1.

Author(s) : CHERIOT S., BILLAUD C., NICOLAS J., et al.

Type of article: Article

Summary

In monitoring the oxidation of cut vegetables, the chemical approach was pursued using new substances. Alternative molecules are thus compared as potential substitutes for sulphites, which represent optimal effectiveness. Cysteine and Maillard reaction products (MRPs) can hope to replace sulphites as part of a process to control enzymatic browning. Based on the results obtained using MRPs, it was possible to determine the conditions for effectiveness on the purified enzyme and transcribe them to plant material. This research on Maillard reaction products, although highly promising for the future, is of no immediate interest to the industry, since inhibitor compounds must be identified and demonstrated to be non-toxic. Cysteine, a known but under-utilized amino acid, may constitute an intermediate step.

Details

  • Original title: Aubergine : le brunissement enzymatique des légumes découpés. Approche biochimique. 1.
  • Record ID : 2005-2023
  • Languages: French
  • Source: Infos Ctifl - n. 210
  • Publication date: 2005/04

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