The paper “ Enzymatic and Non-Enzymatic Browning” is an impressive example of a finance & accounting essay. The process of changing into brown and in particular foodstuff is called browning. In some instances, browning of food may be desirable in such cases as caramelization or undesirable in a situation when an apple turns brown after cutting it or undesirable discoloration that takes place on fresh vegetables and fruits as illustrated by Alan (2005). Various foods such as beverages and fruits can change into brown. They are two types of browning that include enzymatic and non-enzymatic browning.
They are similarities and differences in enzymatic and non-enzymatic browning of foods in terms of chemical reactions involved. The major difference between the two types of browning is that enzymatic browning requires an enzyme while non-enzymatic browning does not require an enzyme. It is also significant to appreciate the different reaction processes that the reaction undergoes. The reactions vary as illustrated within the essay. Enzyme browning reaction has a differing reaction to that of non-enzyme browning reaction. However, it is worth noting that they are two major reactions in non-enzyme browning as will be clearly illustrated in the essay.
Enzymatic browning is a chemical process that takes place in vegetables and fruits by the enzyme polyphenol oxidase resulting in brown pigments. They are two major components used in enzymatic browning that include polyphenols and polyphenol oxidase. Enzymatic browning is usually observed in vegetables (potatoes, lettuce, mushrooms), seafood (crabs, spiny lobsters, and shrimps), and fruits (grapes, pears, bananas, and apricots). Enzymatic browning is harmful to quality and in particular post-harvest storage of juices, vegetables, fresh fruit, and shellfish.
In some instances, enzymatic browning is important for the taste and color of chocolate, tea, and coffee. Enzymatic browning is a chemical process that involves catechol oxidase, polyphenol oxidase, among other enzymes that create benzoquinone and melanin leading to brown color. Polyphenoloxidase, catechol oxidase catalyzes phenols oxidation in fruits leading to the formation of quinines compounds that polymerize to form melanin responsible for brown pigments.
Alan W 2005, ‘The Maillard Reaction in Eye Diseases’. Annals of the New York Academy of Science, vol. 1043, no. 5, pp. 582–597.
Douglas, B 2002, Colour in food: improving quality, Woodhead Publishing Limited, Cambridge.
Yiu, H & Jozsef, B 2006, Handbook of fruits and fruit processing, Blackwell Publishing, Oxford.