In order to find nonsulfite antibrowning agents for the food industry, cyclodextrins (CD) have been tested. CD are able to form inclusion compounds with polyphenols and inhibition properties have been studied in model solutions containing one or two phenols and purified apple polyphenol oxidase (PPO). The dissociation constants (K D ) of a series of phenolic compounds with α-CD, β-CD and hydroxypropyl-β-CD have been determined both by enzymatic kinetic analysis and NMR experiments in solution with one phenol. Large differences have been found among the phenols tested resulting in wide variations in the inhibitory properties of CD. In the mixtures of two phenolic compounds, addition of β-CD can result either in a large inhibition, a slight inhibition, or even a slight activation of oxygen uptake, depending on the kinetic constants and of the phenols present in the solution. Moreover, since β-CD induced a modification of the balance of free substrates in a multiphenolic solution, the colors obtained after enzymatic oxidation catalyzed by PPO can also be modified in different ways by addition of β-CD as demonstrated on the 3 types of mixtures of two phenolic compounds that we have tested, namely chlorogenic acid / (-)-epicatechin, chlorogenic acid / (+)-catechin and 4-methylcatechol / caffeic acid.Enzymatic browning which occurs during handling, storage and processing of fruits and vegetables is mainly initiated by the enzyme polyphenol oxidase (odiphenol : oxygen oxidoreductase EC 1.10.3.1) or PPO (7, 2). The loss of cell integrity results in the decompartmentation of phenolic substrates and enzymes and then, in the presence of molecular oxygen, the oxidative production of colored quinones (3). Brown pigmentation following this enzymatic reaction and subsequent non enzymatic 0097^156/95/0600-0295$12.00/0
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