Radha Iyengar

Anti-browning agents: alternatives to the use of sulfites in foods

Abstract Enzymatic and non-enzymatic browning of foods is a major problem in the food industry. Such discoloration is a result of the action of endogenous polyphenol oxidase (enzymatic browning) followed by the spontaneous polymerization of quinonoid compounds with other food components. Currently, the use of sulfiting agents is the most widespread chemical approach for controlling browning. However, consumer awareness of the risks associated with sulfites and increased regulatory scrutiny have created the need for substitutes.

4-Hexylresorcinol and prevention of shrimp blackspot: Residual analyses

Abstract 4-Hexylresorcinol is a potent inhibitor of shrimp melanosis or “blackspot” [ A. J. McEvily, R. Iyengar, and W. S. Otwell, 1991 . Proceedings of the Fifteenth Tropical and Subtropical Fisheries Technological Conference , Florida Sea Grant Report No. 105, in press]. In order to estimate consumption of 4-hexylresorcinol as a consequence of its use in shrimp blackspot inhibition, residual levels of 4-hexylresorcinol on shrimp were quantified under several processing conditions. Shrimp treated using the recommended dip protocol of a 1-min dip into a 50-ppm 4-hexylresorcinol solution had mean residues s 1 ppm. Exposure to excessive concentrations of 4-hexylresorcinol (100 ppm) or extended dip times (15 min) resulted in increased residual values with a maximum value of 2 ± 0.8 ppm. The safety and functional advantages of 4-hexylresorcinol versus sulfite which is used currently for blackspot inhibition are discussed.