اسید اسکوربیک: ضرورت‌ها و کاربردها در مهار قهوه‌ای شدن آنزیمی میوه‌ها و سبزیجات- یک بررسی جامع

نوع مقاله : مقاله مروری انگلیسی

نویسندگان

عمر العباسی ¹

زهرا الصراف ²

نور مهدی ³

علیا البرواری ¹

¹ گروه شیمی، دانشکده آموزش علوم محض، دانشگاه موصل، موصل، عراق

² گروه شیمی دارویی، دانشکده داروسازی، دانشگاه نینوا، موصل، عراق

³ اداره کل آموزش و پرورش نینوا، نینوا، عراق

https://doi.org/10.22067/ifstrj.2025.91193.1391

چکیده

قهوه‌ای شدن آنزیمی بیشتر در میوه‌ها و سبزیجات تازه اتفاق می‌افتد و در تعیین ماندگاری محصول بسیار مهم است. دسته‌ای از آنزیم‌ها که به‌عنوان پلی‌فنول اکسیداز شناخته می‌شوند، مسئول این تغییر رنگ هستند. پلی‌فنول اکسیداز آنزیم اصلی است که اکسیداسیون ترکیبات فنلی را در حضور اکسیژن کاتالیز می‌کند و رنگدانه قهوه‌ای تشکیل می‌دهد. بنابراین، روش‌های مختلفی برای جلوگیری از این واکنش‌ها مورد نیاز است. اسید اسکوربیک طبیعی از جمله مهمترین مواد شیمیایی در متوقف کردن این واکنش و جلوگیری از قهوه‌ای شدن است. این ماده یک جایگزین غیرسمی و مؤثر برای مواد شیمیایی مصنوعی است. همچنین با داشتن خواص آنتی‌اکسیدانی قوی و مهار رادیکال‌های آزاد مشخص می‌شود. این مقاله مروری، مطالعات انجام شده در مورد استفاده از اسید اسکوربیک به‌عنوان یک عامل ضد قهوه‌ای شدن در منابع غذایی مختلف را خلاصه می‌کند. این مقاله ممکن است بینشی در مورد پتانسیل توسعه استفاده از اسید اسکوربیک در عملیات قهوه‌ای شدن مواد غذایی و کاهش ضررهای اقتصادی در بخش مواد غذایی ارائه دهد.

کلیدواژه‌ها

اسید اسکوربیک

سبزیجات

کنترل قهوه‌ای شدن

قهوه‌ای شدن آنزیمی

میوه‌ها

موضوعات

• شیمی مواد غذایی

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عنوان مقاله English

Ascorbic Acid: Rationale and Applications in Inhibiting Enzymatic Browning of Fruits and Vegetables– A Comprehensive Review

نویسندگان English

Omar Y. Al-abbasy ¹

Zahraa H Alsarraf ²

Noor M Mahdi ³

Alyaa S Al-barwari ¹

¹ Department of Chemistry, College of Education for Pure Science, University of Mosul, Iraq

² Pharmaceutical Chemistry Department, College of Pharmacy, Ninevah University, Mosul, Iraq

³ General Directorate of Education in Nineveh, Iraq

چکیده English

Enzymatic browning mostly happens in fresh fruits and vegetables and is critical in determining the product's shelf life. A class of enzymes known as polyphenol oxidases are responsible for this color alteration. Polyphenol oxidase is the main enzyme that catalyzes the oxidation of phenolic compounds in the presence of oxygen, forming brown pigment. Therefore, several methods are required to prevent these reactions. Natural ascorbic acid is considered among the highly effective chemicals in stopping this reaction and preventing browning. It is a non-toxic and effective alternative to synthetic chemicals. It is also characterized by having powerful antioxidant and free radical scavenging properties. This review offers a focused and novel contribution to the scientific literature by exclusively investigating AA as an anti-browning agent (ABA), enabling a detailed understanding of its specific mechanisms, efficacy, and practical applications. Unlike broader reviews that cover many inhibitors, this work provides a comparative analysis of the performance of AA in various foods, highlighting its strengths and limitations in different contexts. By integrating research from past years, we highlight different approaches, such as the combination with synergists and integration with edible coatings and packaging. Importantly, we not only describe its optimal conditions and benefits, but also assess its limitations, such as its instability and susceptibility. Finally, the evidence and future directions are organized in a way that helps food technologists identify promising protocols, design preservation strategies, and avoid previously documented limitations of future research.

کلیدواژه‌ها English

Ascorbic acid

Browning control

Enzymatic browning

Fruits

Vegetables

Authors retain the copyright. This is an open access article distributed under Creative Commons Attribution 4.0 International License (CC BY 4.0)

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