Exploring Glutathione and Hypotaurine as Promising Antibrowning Agents: Safer Alternatives to Sulphites for Food and Beverage Preservation—A Concise Review

Abstract

Oxidative browning poses a significant challenge in maintaining the visual appeal and nutritional quality of fresh-cut food products and beverages. Traditional sulphites have been widely utilised for browning inhibition; however, concerns regarding their safety and allergenic potential have sparked the exploration of alternative options. This minireview examines the promising roles of glutathione and hypotaurine as effective antibrowning agents, offering safer alternatives to sulphites in food products preservation. Glutathione, a tripeptide antioxidant, effectively inhibits polyphenol oxidase (PPO) through its unique structure and multifaceted antioxidative mechanisms. Hypotaurine, a cysteine derivative, has also shown success in mitigating enzymatic browning across various food categories. Therefore, both compounds demonstrate key advantages over sulphites and nonsulphite alternatives, including improved safety profiles, reduced toxicity and enhanced versatility across complex food matrices. Recent research findings indicate that glutathione and hypotaurine are not only preventing oxidative browning but also extending shelf life, maintaining sensory attributes and contributing to overall food safety. Their potential for broader applications in food preservation underscores their viability as sustainable and effective antibrowning agents.