Technique to prevent ezymatic browning

Enzymatic browning is associated with the action of polyphenol oxidases (PPO) and peroxidases (POD). The products of these enzymes cause undesirable color and flavor changes in processed eggplant. A dopamine oxidase responsible for enzymatic browning was isolated from purple eggplant (Solanum melongena L.). Thus thermal inactivation and thermodynamic analysis were studied on a kinetic basis to control this physiological phenomenon.