Question
SO2 reduces non- enzymatic browning by:
>a.   Inactivating polyphenol oxidase b.   Reacting with aldehyde group of sugars c.   Reacting with the alcoholic group of the sugar d.   All of the aboveSolution
SO2 gas is mainly used to prevent browning in foods, especially in fruits and vegetables, by inhibiting the enzyme polyphenol oxidase (PPO) . In addition, SO2 acts as a powerful antimicrobial agent to prevent spoilage by microorganisms.
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