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

مجله پژوهشهای علوم و صنایع غذایی ایران

مقالات آماده انتشار، پذیرفته شده، انتشار آنلاین از تاریخ 11 آذر 1404   

نوع مقاله: مقاله مروری انگلیسی

شناسه دیجیتال (DOI): 10.22067/ifstrj.2025.91193.1391

نویسندگان

عمر العباسی^{* 1}؛ زهرا الصراف²؛ نور مهدی³؛ علیا البرواری¹

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

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

³اداره کل آموزش و پرورش نینوا، نینوا، عراق

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

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