Insight On Polyphenol Oxidase Enzyme And Its Chemical And Natural Inhibitors

Abstract

A significant cause of food and beverage quality loss is enzymatic browning. Polyphenol oxidase (PPO) catalyzed undesirable browning process has decreased the nutritional value and consumer acceptability of the items. A copper-containing metalloprotein called polyphenol oxidase catalyses the conversion of phenolic chemicals into quinones, which result in the production of brown pigments in damaged tissues. Post-harvest losses are caused by this enzymatic process, which mostly impacts tropical fruits. This page reviews some of the properties of polyphenol oxidase from various plants and provides details on both traditional and unconventional ways to inactivate this enzyme. The polyphenol oxidase's characteristics may be used to design or select better strategies for preventing the browning of goods and vegetables.