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New Class of Compounds For Inhibiting Enzymatic Browning of Food Products

Researchers at the University of Florida have discovered that hypotaurine, a compound found naturally in mussels, effectively inhibits the enzymatic browning of foods like fruit and shrimp. Hypotaurine could replace sulfites commonly used to prevent browning but which cause allergic reactions in some people. It provides longer-lasting protection from browning compared to other alternatives like citric or ascorbic acid, allowing food to stay fresher longer for sale and consumption. The discovery represents a potentially safe and effective new way to prevent browning in fresh foods and drinks.

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79 views2 pages

New Class of Compounds For Inhibiting Enzymatic Browning of Food Products

Researchers at the University of Florida have discovered that hypotaurine, a compound found naturally in mussels, effectively inhibits the enzymatic browning of foods like fruit and shrimp. Hypotaurine could replace sulfites commonly used to prevent browning but which cause allergic reactions in some people. It provides longer-lasting protection from browning compared to other alternatives like citric or ascorbic acid, allowing food to stay fresher longer for sale and consumption. The discovery represents a potentially safe and effective new way to prevent browning in fresh foods and drinks.

Uploaded by

wiwiwiwiwi
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
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New Class of Compounds for Inhibiting

Enzymatic Browning of Food Products

Appearance and color are important attributes to consumers when selecting and buying fresh
foods. However, many fresh food items (e.g. shrimp and fruit) contain enzymes that will produce
“browning” of the food over a relatively short period of time. This color change not only adversely
affects the visual appeal of the food item, but may also negatively affect f lavor and nutritional
value. A number of products are currently used to prevent enzymatic browning, but can also
cause problems themselves. Sulfites are commonly used by the food industry, but these also can
produce a severe allergic reaction in some consumers. Other additives acidify the food, which
can lead to other problems. For these reasons, additional compounds that can be used in food
preparation are required. Researchers at the University of Florida have discovered a novel com-
pound in extracts of mussels that effectively inhibits browning of food. Hypotaurine and related
compounds appear to be a safe and effective alternative to a number of potentially problematic
anti-browning agents currently used in food.

Applications
Added to fresh foods (e.g. fruit, shrimp) and drinks (e.g. apple juice, wine) to prevent enzymatic
browning

Advantages
t Naturally occurring compound found in some food
items
t Could replace allergy-causing sulfites in some foods
providing a unique competitive advantage
t Provides longer lasting protection from enzymatic
browning in comparison to citric acid or ascorbic
acid, allowing for longer lasting food for market sale
and consumption

Technology
The enzymatic browning caused by polyphenol oxidase (PPO) is a major cause of quality loss in
fruits and vegetables. Polyphenol oxidase is a copper-containing enzyme that catalyzes the oxi-
dation of o-diphenols to o-quinones, which can further react to form colored pigments. Sulfites
and related compounds are powerful inhibitors of enzymatic browning, but their use is limited
since they can produce adverse reactions in a significant proportion of the population. Safe and
effective alternatives to sulfites could be very useful to the food processing industry.
Technology (Continued)
The various chemicals that have been shown to inhibit enzymatic browning can be divided
into two major classes: those that act on the enzyme and those that act on the products. In the
latter group, acidification with citric acid is commonly used to reduce enzyme activity, or ascorbic
acid is used to react with the polyphenols and reduce them to colorless compounds. However,
such approaches may only temporarily inhibit enzymatic browning. Thus, use of compounds
that inhibit PPO activity is preferable.

Potent inhibitors of PPO were discovered in extracts of blue mussels (Mytilus edulis). Characterization
of this inhibitory activity resulted in the discovery that hypotaurine is a potent anti-browning
agent that may be of value to the food industry.

The Inventors
Maurice R. Marshall Jr., Ph.D, is a professor in the College of Agriculture
at the University of Florida. Marshall received a B.S. degree in Biology in
1974 from Duquesne University, an M.S. in Food Science in 1976 from
Rutgers University, and a Ph.D. degree in Food Science in 1980 from The
Ohio State University. Marshall has authored or co-authored more than
100 peer-reviewed scientific publications, book chapters, and books, and
given numerous presentations to scientific organizations and media presentations
to consumer groups. His research interests include food chemistry and
biochemistry of foods.

Contact:
John Byatt
University of Florida
Office of Technology Licensing
(352) 392-8929 • [email protected]
UF #12693 Patent Pending

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