Abstract

Organic acids are widely utilized in the food industry for inhibiting the activity of polyphenol oxidase (PPO) and enzymatic browning. This review discusses the mechanisms of inhibition of PPO and enzymatic browning by various organic acids based on studies in model systems, critically evaluates the relevance of such studies to real food systems and assesses the implication of the synergistic inhibitory effects of organic acids with other physicochemical processing techniques on product quality and safety. Organic acids inhibit the activity of PPO and enzymatic browning via different mechanisms and therefore the suitability of a particular organic acid depends on the structure and the catalytic properties of PPO and the physicochemical properties of the food matrix. Studies in model systems provide an invaluable insight into the inhibitory mechanisms of various organics acids. However, the difference in the effectiveness of PPO inhibitors between model systems and food systems and the lack of correlation between the degree of PPO inhibition based on in vitro assays and enzymatic browning imply that the effectiveness of organic acids can be accurately evaluated only via direct assessment of browning inhibition in a particular food system. Combination of organic acids with physical processing techniques is one of the most viable approaches for PPO inhibition since the observed synergistic effect helps to reduce the undesirable organoleptic quality changes from the use of excessive concentration of organic acids or intense physical processing.

抽象的

有机酸在食品工业中广泛用于抑制多酚氧化酶（PPO）的活性和酶促褐变。这篇综述基于模型系统中的研究，讨论了各种有机酸抑制PPO和酶促褐变的机理，严格评估了这些研究与实际食品系统的相关性，并评估了有机酸与其他物理化学过程的协同抑制作用的含义。产品质量和安全技术。有机酸通过不同的机制抑制PPO的活性和酶促褐变，因此特定有机酸的适用性取决于PPO的结构和催化特性以及食品基质的理化特性。对模型系统的研究为各种有机酸的抑制机理提供了宝贵的见解。但是，模型系统和食品系统之间PPO抑制剂的有效性差异以及基于体外测定和酶促褐变的PPO抑制程度之间缺乏相关性，这意味着只能通过直接评估才能准确评估有机酸的有效性特定食物系统中的褐变抑制作用。有机酸与物理处理技术的结合是抑制PPO的最可行方法之一，因为观察到的协同作用有助于减少由于使用过量有机酸或进行激烈的物理处理而引起的不良感官品质变化。模型系统和食品系统之间PPO抑制剂功效的差异，以及基于体外测定和酶促褐变的PPO抑制程度之间缺乏相关性，这意味着只有通过直接评估褐变才能准确评估有机酸的有效性在特定食物系统中的抑制作用。有机酸与物理处理技术的结合是抑制PPO的最可行方法之一，因为观察到的协同作用有助于减少由于使用过量有机酸或进行激烈的物理处理而引起的不良感官品质变化。模型系统和食品系统之间PPO抑制剂功效的差异，以及基于体外测定和酶促褐变的PPO抑制程度之间缺乏相关性，这意味着只有通过直接评估褐变才能准确评估有机酸的有效性在特定食物系统中的抑制作用。有机酸与物理处理技术的结合是抑制PPO的最可行方法之一，因为观察到的协同作用有助于减少由于使用过量有机酸或进行激烈的物理处理而引起的不良感官品质变化。