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

Articles in Press

Document Type : Review Article-en

Authors

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

10.22067/ifstrj.2025.91193.1391

Abstract

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.

Keywords

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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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Iranian Food Science and Technology Research Journal

Articles in Press, Accepted Manuscript
Available Online from 02 December 2025
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  • Receive Date: 11 December 2024
  • Revise Date: 18 May 2025
  • Accept Date: 18 June 2025
  • First Publish Date: 02 December 2025
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