ArticleFood science & nutrition2026
Heat-Treated Whey Powder Solutions as Natural Antibrowning Agents in Fresh-Cut Potatoes.
Article in Food science & nutrition, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Enzymatic browning severely limits the quality and marketability of fresh-cut potatoes. This study investigated the antibrowning potential of whey powder solutions (WPS) subjected to different heat treatments (20°C, 50°C, 70°C, and 90°C) and their effects on enzymatic activity, oxidative status, and nutritional quality during refrigerated storage. Among the treatments, WPS heated at 50°C (WPS 50) was the most effective in delaying browning development. WPS 50 significantly reduced polyphenol oxidase (PPO) and phenylalanine ammonia-lyase (PAL) activities, resulting in lower accumulation of chlorogenic acid, the main PPO substrate. In addition, WPS 50 maintained higher
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