Ascorbate oxidase is widely used in the food industry to prevent browning in fruits and vegetables by oxidizing ascorbic acid, thereby maintaining freshness and extending shelf life. In the beverage industry, it helps stabilize color and flavor by controlling oxidation processes. Additionally, it is utilized in biochemical research to study oxidative stress and antioxidant mechanisms, providing insights into cellular processes and disease pathways. Its role in enzymatic assays also makes it valuable for detecting and quantifying ascorbic acid in various samples.