Heat-Treated Whey Powder Solutions as Natural Antibrowning Agents in Fresh-Cut Potatoes. (PubMed, Food Sci Nutr) - Jul 9, 2026 - "WPS 50 significantly reduced polyphenol oxidase (PPO) and phenylalanine ammonia-lyase (PAL) activities, resulting in lower accumulation of chlorogenic acid, the main PPO substrate...Overall, these findings highlight that moderate heat treatment (50°C) optimizes the functional properties of WPS, enabling effective suppression of enzymatic browning through coordinated regulation of enzymatic activity, oxidative status, and phenolic metabolism. Heat-treated WPS therefore represent a promising natural alternative to conventional anti-browning agents for fresh-cut potato processing."
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