Research progress on browning mechanism and control methods during processing of chestnut kernel

  • YOU Zhaoyang ,
  • LI Haiqin ,
  • CHENG Zitian ,
  • LI Jingfang ,
  • CHANG Shimin
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  • 1(College of Life Sciences and Food Engineering, Hebei University of Engineering, Handan 056038, China)
    2(Key Laboratory of Development of Natural Products and Functional Foods, Handan 056038, China)

Received date: 2024-09-27

  Revised date: 2024-12-09

  Online published: 2025-08-04

Abstract

Chestnut kernels are favored by consumers for their unique flavor and nutritional value.However, during the processing of chestnut kernels, browning often occurs due to the combined effects of enzymatic and non-enzymatic reactions, impacting their sensory quality and commercial value.Firstly, the present review provides an overview of chestnut kernel processing and the main mechanisms of browning.Secondly, it analyzes the primary factors that cause browning and explores methods to prevent it, including physical and chemical methods.Furthermore, the article forecasts future research directions in controlling browning in chestnut kernels, emphasizing the importance of developing new, safe, and effective browning inhibitors and optimizing processing techniques.Studying the mechanisms of browning and its control methods is crucial for improving the quality of chestnut kernel products and extending their shelf life.

Cite this article

YOU Zhaoyang , LI Haiqin , CHENG Zitian , LI Jingfang , CHANG Shimin . Research progress on browning mechanism and control methods during processing of chestnut kernel[J]. Food and Fermentation Industries, 2025 , 51(13) : 400 -407 . DOI: 10.13995/j.cnki.11-1802/ts.041161

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