Polyphenol Oxidase, Beyond Enzyme Browning

Enzyme browning is a usual phenomenon that can be observed commonly in fruits and vegetables, which results in quality loss of the food including the change in color, taste, flavor, and nutritional value. This occurs when the phenolic compounds present in them react with polyphenol oxidase (type III copper enzyme). The phenolic compounds are oxidized to their quinone derivatives and further oxidized to form melanin pigment, found in living beings, which is responsible for the browning reaction. Methods to prevent browning, during the process and storage, are the matter of immense concern in the field of the food and food processing industry. While we are discussing about the disadvantage in the food industry, it contributes significant usage in the drugs, water/soil treatment (bioremediation), and textile industries. Thus, this article elucidates the science behind enzyme browning: its significance, cause, effect, remedy, and efficient applications in different industrial sectors.