KR102635424B1 - Composition Comprising Polyphenol - Google Patents

Abstract

This application relates to compositions comprising chlorogenic acid, caffeic acid, and quinic acid. The polyphenol-containing composition of the present application can be used as a preservative for products, especially as an antioxidant or browning inhibitor for products.

Description

Composition Comprising Polyphenol}

This application relates to the use of a composition containing polyphenols as a preservative, specifically as a preservative for products, and more specifically as an antioxidant or browning inhibitor for products.

Polyphenols are compounds contained in plants such as fruits and leafy vegetables. There are over thousands of types of polyphenols identified to date, and representative examples include flavonoids, anthocyanins, tannins, Examples include catechins, isoflavones, lignans, and resveratrols. The numerous hydroxyl groups (-OH) present in polyphenols have the property of easily combining with various compounds and have excellent antioxidant, anti-cancer and anti-inflammatory effects.

Polyphenol can be effective as a single substance, but the effect can be increased by combining each substance, so it is known that the combination is important (Korean Patent Publication No. 10-2015-0016343), but polyphenol There are so many different types that it is difficult to confirm the synergistic effect of their combination.

Republic of Korea Patent Publication No. 10-2015-0016343

One object of the present application is to provide a composition containing polyphenols that can be used as a preservative for products, or as an antioxidant or browning inhibitor for products.

In order to achieve the above-described object, one aspect of the present application provides a composition for preserving products containing chlorogenic acid, caffeic acid, and quinic acid.

In addition, in order to achieve the above-described object, another aspect of the present application provides a method for preventing oxidation of a product comprising adding a composition containing chlorogenic acid, caffeic acid, and quinic acid to the product.

In addition, in order to achieve the above-described object, another aspect of the present application provides a method of inhibiting browning of a product comprising adding a composition comprising chlorogenic acid, caffeic acid, and quinic acid to the product. .

The composition containing chlorogenic acid, caffeic acid, and quinic acid of the present application can be used for product preservation, specifically for preventing oxidation or browning of products.

As can be seen from the DPPH radical scavenging ability, the polyphenol composition of the present application has an excellent antioxidant effect, excellent oxidation stability, and has high polyphenol oxidase inhibitory activity and browning inhibition activity.

In addition, unlike conventional antioxidants or browning inhibitors, the amount remaining in the product is very small, so it does not affect the original characteristics of the product and has the advantage of being easy to apply in the manufacturing process of processed products.

However, the effects of the present application are not limited to the effects mentioned above, and other effects not mentioned will be clearly understood by those skilled in the art from the following description.

Hereinafter, this application will be described in detail.

According to one aspect of the present application, the present application provides a composition for preserving a product containing chlorogenic acid, caffeic acid, and quinic acid.

In one embodiment, the preservation of the product may be for preventing oxidation or browning of the product.

In another embodiment, the target product for preservation, antioxidant or browning inhibition may be food, feed, household goods, or industrial products.

The active ingredients of this application, chlorogenic acid, caffeic acid, and quinic acid, are polyphenol components.

The term “polyphenol” used in this application refers to a compound containing one or more phenols having one or more hydroxy groups in the molecule. The polyphenol is a concept that also includes polyphenol itself and derivatives such as its glycoside, its alkylated compound, and its esterified compound.

In this application, chlorogenic acid is a compound composed of an ester bond of caffeic acid and quinic acid and is represented by the formula 1 below.

[Formula 1]

In this application, caffeic acid is a compound classified as hydroxycinnamic acid and is represented by Chemical Formula 2 below.

[Formula 2]

In this application, quinic acid is represented by Chemical Formula 3 below.

[Formula 3]

Chlorogenic acid, caffeic acid, and quinic acid used in this application may be materials derived from natural products as well as artificially synthesized materials.

The natural product may be any substance including clogenic acid, caffeic acid, and/or quinic acid without limitation, but may be a plant. Specifically, aloe, anise seed, elderberry, acanthus ginseng, psyllium husk, orange flower, pimento tree, oregano, valerian, chamomile, capsaicin pepper, cardamom, cassia, garlic, caraway seed, clove, cumin seed, and kola tree. , coriander seed, rhubarb, saffron, saffron, juniper berry, cinnamon, ginger, star anise, St. John's wort, celery seed, savory, sesame, edible rhubarb, tarragon, turmeric, thistle, dill seed, nutmeg, nettle, hibiscus, Wildflowers, birch, basil, bitter orange, fennel, primrose, fenugreek, verbena, laurel, hops, boldo, horseradish, poppy seeds, gallnut, marigold, maroon, marjoram, mustard, millefeuille, mint leaves, melissa, Nutmeg, linden, gentian, rosehip, rosemary, Rosmarinus officinalis, sunflower seeds, grape peel, apple, carrot leaf, banana, strawberry, apricot tree, peach, plum, pineapple, nashi pear, persimmon tree, cherry, papaya, Mango, avocado, melon, loquat tree, fig, kiwi, prune, blueberry, blackberry, raspberry, cranberry, coffee bean, cacao bean, grape seed, grapefruit seed, pecan nut, cashew nut, chestnut, coconut, peanut, Walnut, green tea leaves, black tea leaves, oolong tea leaves, tobacco, perilla leaves, garden thyme, sage, lavender, spearmint, peppermint, spotted thistle, hyssop, sweet basil, marigold, dandelion, artichoke, German chamomile, paramecium, Licorice, anise, yarrow, eucalyptus, bitter mugwort, field ginseng, ground aralia, fenugreek, cauliflower, fennel, red pepper, coriander seed, caraway seed, fennel seed, ginger, horseradish, oregano marjoram, oregano (origanum valgare), mustard. , parsley, pepper, savory, tarragon, curcuma, horseradish, dill seeds, or citrus fruits.

A product separated and purified from the above natural product by a method known in the art, for example, a known extraction method, can be used.

In the composition of the present application, chlorogenic acid, caffeic acid, and quinic acid can be used without limitation in their content ratios, but the total content of chlorogenic acid and caffeic acid based on 100 parts by weight of quinic acid is 0.1 part by weight, 0.3 part by weight, and 0.4 part by weight. a lower limit selected from 10 parts by weight, 0.5 parts by weight, 0.7 parts by weight, 1 part by weight, 1.1 parts by weight, 1.3 parts by weight, 1.4 parts by weight, 10 parts by weight, 50 parts by weight, and 100 parts by weight, and 150 parts by weight, and/or 700 parts by weight, 600 parts by weight, 500 parts by weight, 450 parts by weight, 400 parts by weight, 350 parts by weight, 340 parts by weight, 330 parts by weight, 320 parts by weight, 310 parts by weight, 300 parts by weight, 250 parts by weight. , 240 parts by weight, 230 parts by weight, 210 parts by weight, 200 parts by weight, and 150 parts by weight. For example, 0.1 to 700 parts by weight, 0.3 to 600 parts by weight, 0.5 to 600 parts by weight, 1 to 500 parts by weight, 10 to 450 parts by weight, 50 to 450 parts by weight, 100 to 400 parts by weight, 150 to 350 parts by weight, It may be 200 to 350, or 200 to 300 parts by weight.

The content ratio of chlorogenic acid and caffeic acid is 10 parts by weight, 30 parts by weight, 35 parts by weight, 39 parts by weight, 40 parts by weight, 45 parts by weight, 49 parts by weight, based on 100 parts by weight of chlorogenic acid. A lower limit selected from 50 parts by weight, 70 parts by weight, 80 parts by weight and 90 parts by weight, and/or 400 parts by weight, 300 parts by weight, 200 parts by weight, 150 parts by weight, 140 parts by weight, 130 parts by weight, 120 parts by weight. parts, 110 parts by weight, and 100 parts by weight. For example, 10 parts by weight to 400 parts by weight, 30 parts by weight to 300 parts by weight, 35 parts by weight to 200 parts by weight, 40 parts by weight to 150 parts by weight, 50 parts by weight to 140 parts by weight, 60 parts by weight to 130 parts by weight, It may be 70 parts by weight to 120 parts by weight, or 80 parts by weight to 120 parts by weight.

The effect of the polyphenol combination can be expressed in the content ratio of chlorogenic acid, caffeic acid, and quinic acid.

The composition can be used by adjusting the content of caffeic acid, chlorogenic acid, and quinic acid, but the total content of caffeic acid, chlorogenic acid, and quinic acid based on the composition is 0.1 ppm, 0.5 ppm, 1 ppm, 10 ppm, 20 ppm, a lower limit selected from 40 ppm, 50 ppm, 80 ppm, 100 ppm, 120 ppm, 140 ppm, 145 ppm, 149 ppm, and 150 ppm, and/or 5,000 ppm, 2,000 ppm, 1,000 ppm, 500 ppm, 300 ppm , 250 ppm, 230 ppm, and 200 ppm. For example, 0.1 ppm to 5,000 ppm, 1 ppm to 2,000 ppm, 50 ppm to 1,000 ppm, 100 ppm to 1,000 ppm, 120 ppm to 1,000 ppm, 120 ppm to 500 ppm, 140 ppm to 300 ppm, 140 ppm to 250 ppm, It can be 140 ppm to 230 ppm, 145 ppm to 230 ppm, 145 ppm to 200 ppm, 149 ppm to 200 ppm, or 150 ppm to 200 ppm. The ppm may also be a weight ratio (w/w).

The composition of the present application may further include other polyphenols other than chlorogenic acid, caffeic acid, and quinic acid.

Other polyphenols may be specifically included without limitation, such as phenolic acid, flavonoids, stilbens, and lignin, and examples include isorhamnetin, isorhamnetin glycoside, catechin, Epicatechin, gallocatechin, epicatechin gallate, epigallocatechin, epigallocatechin gallate, ellagic acid, catechol, caffeic acid ester, kaempferol, kaempferol glycoside, quercetin, quercetin glycoside, quercetagenin, Genisetin, genisetin glycoside, tannic acid, anthocyanin, hydroquinone, hesperetin, hesperidin, gallic acid, gallic acid esters (lauryl gallate, propyl gallate, butyl gallate), 4-methylcatechol, 5-methylcatechol, 4 -Methoxycatechol, 5-methoxycatechol, methylcatechol-4-carboxylic acid, 2-methylresorcinol, 5-methylresorcinol, lignin, rimocitrin, rimocitrin glycoside, rimocitrol, lute. Examples include, but are not limited to, olin, luteolin glycoside, luteolinidin, luteolinidin glycoside, rutin, resorcin, resveratrol, resorcinol, leucocyanidin, or leucodelphinidin.

In addition to the polyphenol component, the composition of the present application contains various nutrients, vitamins, electrolytes, flavors, colorants, pectic acid, salts of pectic acid, alginic acid, salts of alginic acid, organic acids, protective colloidal thickeners, pH adjusters, stabilizers, It may additionally contain preservatives, glycerin, alcohol, or carbonating agents.

Specifically, the composition of the present application may include vitamins A, C, D, E, B1, B2, B6, B12, niacin, biotin, folate, pantothenic acid, etc. You can. Additionally, it may contain minerals such as zinc (Zn), iron (Fe), calcium (Ca), chromium (Cr), magnesium (Mg), manganese (Mn), copper (Cu), and chromium (Cr). Additionally, it may contain amino acids such as lysine, tryptophan, cysteine, and valine. Additionally, monosaccharides such as glucose and fructose; Disaccharides such as maltose and sucrose; polysaccharides such as dextrins and cyclodextrins; It may contain sugar alcohols such as xylitol, sorbitol, and erythritol. Additionally, as preservatives, potassium sorbate, sodium benzoate, salicylic acid, sodium dehydroacetate, etc.; As disinfectants, bleaching powder, advanced bleaching powder, sodium hypochlorite, etc.; Antioxidants such as butylhydroxyanisole (BHA) and butylhydroxytoluene (BHT); Tar coloring as a colorant; As a coloring agent, sodium nitrite, sodium nitrite; Sodium sulfite as a bleaching agent; As a seasoning, MSG monosodium glutamate; Sweeteners include natural sweeteners such as thaumatin and stevia extract, and synthetic sweeteners such as saccharin and aspartame; Vanillin and lactones as fragrances; Alum, potassium bitartrate as leavening agents; It may contain food additives such as strengtheners, emulsifiers, thickeners (grease), coating agents, gum base agents, anti-foam agents, solvents, and improvers.

The additives can be selected depending on the type of food and used in an appropriate amount.

The composition containing chlorogenic acid, caffeic acid, and quinic acid of the present application has excellent antioxidant effects and can be used as an antioxidant.

The composition containing chlorogenic acid, caffeic acid, and quinic acid of the present application can replace synthetic antioxidants such as butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), or tertiary butylhydropuinone (TBHQ).

In one embodiment, the composition of the present application has the activity of efficiently inhibiting the oxidation of fat or protein due to its free radical inhibition activity.

The composition containing chlorogenic acid, caffeic acid, and quinic acid of the present application can be used as a browning inhibitor.

The composition of the present application has excellent polyphenol oxidase inhibitory activity, and therefore has excellent browning inhibition activity.

In the present application, the browning inhibitor may be one that inhibits the browning itself caused by oxidation of phenolic compounds, or may be one that inhibits the browning reaction that occurs in reactions with sugars, amino acids, etc.

According to another aspect of the present application, the present application provides a method of preventing oxidation of a product comprising adding to the product a composition comprising chlorogenic acid, caffeic acid, and quinic acid.

According to another aspect of the present application, the present application provides a method of inhibiting browning of a product comprising adding to the product a composition comprising chlorogenic acid, caffeic acid, and quinic acid.

Products to which the composition of this application can be applied can be applied without limitation, such as food, feed, household goods, and industrial products.

Specific examples of the above food or feed include processed grain products, vegetables, fruits, dried or cut vegetables, fruit juice, vegetable juice, mixed juice of vegetables and fruits, chips, noodles, processed livestock food, processed fishery food, and dairy products. Foods, fermented milk foods, microbial fermented foods, confectionery and bakery products, seasonings, fish/meat products, acidic beverages, processed foods, convenience foods, licorice, herbs, insect feeds, livestock feeds, pet feeds, etc., but limited to these. It doesn't work.

The above fish/meat products include ham, sausages, bacon, dried stored meat, seasoned meat, packaged meat, ground and processed meat products, rib products, processed meat extract products, edible beef tallow, edible pork, and fish meat processed using edible meat or fish meat as a raw material. It means mass, etc. The 'edible meat' may include meat commonly used in dietary customs such as cattle, pigs, sheep, goats, rabbits, chickens, turkeys, ducks, pheasants, and quail, as well as edible organs and by-products, but is not limited thereto. Forms of processed meat products include sterilized meat products, ham, pressed ham, mixed pressed ham, sausage, mixed sausage, dried sausage (dry mixed sausage), semi-dried sausage (semi-dried mixed sausage), heated and frozen sausage, bacon, and dry storage. Includes, but is not limited to, meat, seasoned meat, ground and processed products, processed ribs, packaged meat and other processed meat products.

When the composition of the present application is used for its intended purpose, it can be formulated in various forms such as liquid, solid, or powder in a convenient and suitable manner for the intended purpose. The composition of the present application can be mixed with raw materials during the manufacturing process, and can be evenly applied to the food by dipping the food in the composition of the present application, stirring it after soaking, spraying the composition, or directly mixing it.

Hereinafter, the present application will be described in detail through examples.

However, the following examples specifically illustrate the present application, and the content of the present application is not limited by the following examples.

Experimental Example 1: Preparation of polyphenol-containing composition

1. Experimental Materials

The polyphenols used in the experiment, chlorogenic acid, caffeic acid, gallic acid, catechin, ferulic acid, and quinic acid, were purchased from Sigma-aldrich (USA).

2. Composition of polyphenol-containing composition

Polyphenol-containing compositions of T1 to T6 were prepared by mixing three polyphenol single compounds at the same content of 50 ppm with the component composition shown in Table 1 below.

No composition T1 T2 T3 T4 T5 T6 One polyphenol 1 chlorogenic acid chlorogenic acid - chlorogenic acid catechin chlorogenic acid 2 polyphenol 2 caffeic acid caffeic acid - caffeic acid caffeic acid catechin 3 polyphenol 3 Quinic acid - Quinic acid Ferulic acid Quinic acid Quinic acid

3. Composition of component content ratio of polyphenol-containing composition

The S1 and S2 polyphenol-containing compositions shown in Table 2 below were prepared by adjusting the contents (ppm) of chlorogenic acid, caffeic acid, and quinic acid in the T1 composition, which showed the best effect among the mixed compositions of polyphenols.

No composition S1 S2 One chlorogenic acid 50 56.3 2 caffeic acid 50 56.3 3 Quinic acid 50 37.5

Experimental Example 2: Method for measuring the preservation effect of polyphenol-containing compositions

To confirm the preservation effect of the composition containing polyphenol compounds, the antioxidant effect and browning inhibition effect were measured. The antioxidant effect was confirmed by measuring the DPPH radical scavenging ability, and in addition, the Rancimat measurement method was used to check the oxidation stability by inducing accelerated rancidity of fat. The browning inhibition effect was confirmed through measurement of polyphenol oxidase inhibitory activity.

Experimental Example 3: Measurement of DPPH radical scavenging ability

A 4mM DPPH ethanol solution was prepared and used with the absorbance adjusted to 1.000±0.1. 0.2 ml of each sample was added to a test tube, mixed with 2.8 ml of DPPH solution, reacted for 10 minutes, and the absorbance was measured using a microplate reader (M2, Molecular Device, Canada) at 517 nm. L-ascorbic acid was used as a positive control, and DPPH radical scavenging activity was calculated from the following equation.

DPPH radical scavenging activity(%) = [1－(A/B)]Х100

(A: Absorbance of sample-added section, B: Absorbance of sample-free section)

The results of analyzing the DPPH radical scavenging ability are shown in Table 3 below. There was a difference depending on the polyphenol composition, and among the compositions, the T1 composition showed the highest scavenging ability, and the remaining compositions except the T3 composition also showed a radical scavenging effect.

(+)Control group (-)Control group T1 T2 T3 T4 T5 T6 DPPH(% ) 81.07± ^0.59a 0.00± ^0.00e 36.73± ^2.95b 29.14± ^2.36c 0.60± ^1.04e 32.80±1.45 ^b.c. 29.05± ^2.73c 22.06± ^4.71d

* Duncan's multiple range test at p<0.05

As a result of checking the change in radical scavenging effect by varying the content ratio of polyphenol components in the T1 composition, which showed the best effect, the effect tended to increase when the composition ratio of the three polyphenols was adjusted similarly. In particular, as shown in the results in Table 4, the scavenging effect was high when chlorogenic acid and caffeic acid were mixed in similar ratios.

S1 S2 DPPH (% ) 36.73± ^2.95a 23.93± ^0.66b

* Duncan's multiple range test at p<0.05

Experimental Example 4: Measurement of oxidation stability by Rancimat method

The oxidation stability of oil was analyzed using the Rancimat (743 MetrohmCo., Herisau, Switzerland) method. 2.5 g of fish oil (Sigma-Aldrich Co. (St. Louis. MO, USA)) containing 2% of polyphenol composition was added to the reaction vessel, and air was blown at 20 L/hr on an aluminum heating block adjusted to 100°C. The oil was oxidized during injection. The volatile oxidation product generated at this time was transferred to an absorption vessel containing 60 mL of distilled water, and the degree of antioxidant was measured using an induction period automatically calculated according to the change in electrical conductivity. Comparison of antioxidant power was performed using the polyphenol composition. The antioxidant index (AI) calculated using the unadded oil sample as a control was calculated and expressed using the formula below. Additionally, L-ascorbic acid was used as a positive control.

Antioxidant index (AI) = IG/IC (IG: control group, IC: treatment group)

The results of confirming oxidation stability after adding each polyphenol composition to fish oil are shown in Table 5. As shown in Table 5, most compositions showed oxidation stability similar to or higher than that of the control group, and in particular, the T1 composition had the highest oxidation stability. The overall trend showed a similar pattern to the results of DPPH radical scavenging ability, which measured antioxidant ability.

(+)Control group (-)Control group T1 T2 T3 T4 T5 T6 IP (min) 90.53± ^1.37c 74.26±1.05 ^f 93.00± ^0.50b 88.33± ^0.90d 77.23±1.05 ^e 88.10± ^0.75d 86.73± ^0.55d 77.13± ^0.73e A.I. 1.22± ^0.03c 1.00± ^0.00f 1.25± ^0.11b 1.19± ^0.01d 1.04± ^0.01e 1.18± ^0.01d 1.17± ^0.01d 1.04± ^0.01e

* Duncan's multiple range test at p<0.05

Table 6 shows the results of measuring oxidation stability by preparing compositions with different contents of polyphenol components in the T1 composition, which showed the highest oxidation stability, and adding this composition to the sample. As shown in the results in Table 6, oxidation stability was excellent when the contents of chlorogenic acid and caffeic acid were mixed in similar ratios.

S1 S2 IP (min) 93.00± ^0.50a 89.56± ^0.40b A.I. 1.21± ^0.15a 1.17± ^0.01b

* Duncan's multiple range test at p<0.05

Experimental Example 5: Measurement of polyphenol oxidase (PPO) inhibitory activity

After mixing 1.7 ml of 50mM phosphate buffer (pH 6.5) and 0.2 ml of PPO (4,276 units/mg), 0.1 ml of each polyphenol composition was added and left in a constant temperature water bath adjusted to 25°C for 15 minutes. As a substrate, 1 ml of 4mM catechin solution was added to each. Next, the change in absorbance was measured at 420 nm for 5 minutes using a microplate reader (M2, Molecular Device, Canada). Enzyme inhibitory activity was expressed as percent reduction in absorbance using the following equation.

Inhibition of PPO activity(%)=[1-(A/B)]Х100

[A: Absorbance of sample, B: Absorbance of blank solution]

Table 7 shows the results of measuring the polyphenol oxidase inhibitory activity of each polyphenol composition. According to the results shown in Table 7, the T1 composition had the best polyphenol oxidase inhibitory activity.

(+)Control group (-)Control group T1 T2 T3 T4 T5 T6 PPO(%) 22.86± ^0.70a 0.00±0.00 ^g 22.40± ^0.88a 17.97± ^0.46d 19.47± ^0.75c 10.57± ^0.75e 8.16± ^0.24f 9.58± ^0.49e

* Duncan's multiple range test at p<0.05

Table 8 shows the results of measuring the polyphenol oxidase inhibitory activity of compositions with different contents of polyphenol components in the T1 composition, which showed the best polyphenol oxidase inhibitory activity. As shown in the results in Table 8, the polyphenol oxidase inhibitory activity was excellent when the contents of chlorogenic acid and caffeic acid were mixed in similar ratios.

S1 S2 PPO(%) 22.86± ^0.70a 14.96± ^0.61b

* Duncan's multiple range test at p<0.05

In the above, representative embodiments of the present application have been described by way of example, but the scope of the present application is not limited to the specific embodiments described above, and those skilled in the art will understand that the scope of the present application is within the scope stated in the claims of the present application. It will be possible to change it appropriately.

Claims (9)

A composition for preserving a product containing chlorogenic acid, caffeic acid, and quinic acid, wherein the purpose of preserving the product is to prevent oxidation of the product,
A composition for preservation, wherein the total content of chlorogenic acid and caffeic acid is 190 to 210 parts by weight based on 100 parts by weight of quinic acid, and the content of caffeic acid is 90 to 110 parts by weight based on 100 parts by weight of chlorogenic acid. . A composition for preserving a product containing chlorogenic acid, caffeic acid, and quinic acid, wherein the purpose of preserving the product is to inhibit browning of the product,
The total content of chlorogenic acid and caffeic acid is 190 to 210 parts by weight based on 100 parts by weight of quinic acid, the content of caffeic acid is 90 to 110 parts by weight based on 100 parts by weight of chlorogenic acid, and the composition contains phenol A composition for preservation, which suppresses browning caused by oxidation of a chemical compound by polyphenol oxidase. The composition for preservation according to claim 1 or 2, wherein the product is food, feed, household goods, or industrial products. delete delete A method of preventing oxidation of a product comprising adding to the product a composition comprising chlorogenic acid, caffeic acid, and quinic acid, comprising:
In the composition
Oxidation of the product, wherein the total content of chlorogenic acid and caffeic acid is 190 to 210 parts by weight based on 100 parts by weight of quinic acid, and the content of caffeic acid is 90 to 110 parts by weight based on 100 parts by weight of chlorogenic acid. How to prevent it. The method of claim 6, wherein the product is food, feed, household goods, or industrial products. A method of inhibiting browning of a product comprising adding a composition comprising chlorogenic acid, caffeic acid, and quinic acid to the product, comprising:
In the composition
The total content of chlorogenic acid and caffeic acid is 190 to 210 parts by weight based on 100 parts by weight of quinic acid, and the content of caffeic acid is 90 to 110 parts by weight based on 100 parts by weight of chlorogenic acid,
A method for inhibiting browning of a product, wherein the inhibition of browning is inhibition of browning caused by oxidation of a phenolic compound by polyphenol oxidase. The method of claim 8, wherein the product is food, feed, household goods, or industrial products.