Citric acid is an antibrowning agent, which prevents polyphenoloxidase (PPO) by suppressing the food pH and binding the Cu2+ in an active site of PPO to form an inactive complex (Martinez and Whitaker, 1995).
Citric acid is an antibrowning agent, which prevents polyphenoloxidase (PPO) by suppressing the food pH and binding the Cu2+ in an active site of PPO to form an inactive complex (Martinez and Whitaker, 1995).