Inhibition of polyphenol oxidases in food

Polyphenol oxidases are responsible for the undesired browning of food products. Enzymatic browning is usually controlled with heat treatment, low oxygen atmosphere or chemicals like sulfur dioxide (SO2).

However, it is well known that sulfites are liable for various health damages, can act as strong allergens and are connected to asthma (attacks), which creates the need for functional alternatives. In the EU project: 'Replacement of sulphur dioxide (SO2 ) in food keeping the SAme qualitY and shelf-life of the products' (SO2SAY), the aim is to identify secondary plant metabolites that are able to inhibit polyphenol oxidases present in vegetables and fruits.

Link to Master Project: Inhibition of polyphenol oxidases in food.pdf