Results 11 to 20 of about 4,077,341 (314)
Valorization of onion extracts as anti-browning agents
Food Science and Applied Biotechnology, 2020 The enzymatic browning, whose main responsible is polyphenol oxidase (PPO, EC 1.14.18.1), is involved in the phenolic oxidation and colour alteration of minimally-processed fruits and vegetables. Currently, the research of new strategies to inactivate PPO is moving towards replacing synthetic additives such as organic acids and sulphites with natural ...
Dasha Mihaylova +2 more
openaire +3 more sources
Food Research International, 2022 This work focuses on understanding the action of a novel seaweed extract with anti-browning functionality in fresh-cut apples. Organic fresh-cut apples were coated by immersion in an aqueous Codium tomentosum seaweed extract (0.5 % w/v), packaged under ambient atmospheric conditions in plastic bags, and stored at 4 ˚C for 15 days.
Augusto, Ana +6 more
openaire +3 more sources
Agronomy, 2021 Preserving the quality of freshly cut fruits is essential for food marketing. This study aimed to evaluate the anti-browning effect of rice bran extract (RE) added to a vitamin C mixture (VCM), which is widely used as an anti-browning agent.
Sang Hoon Lee +6 more
doaj +2 more sources
Anti-Browning Effect of 2-Mercaptobenzo[d]imidazole Analogs with Antioxidant Activity on Freshly-Cut Apple Slices and Their Highly Potent Tyrosinase Inhibitory Activity. [PDF]
Antioxidants (Basel), 2023 Ten 2-mercaptobenzimidazole (2-MBI) analogs were synthesized as potential tyrosinase inhibitors because mercapto-containing compounds can bind to copper ions at the active site of tyrosinase to inhibit enzyme activity.
Lee J +12 more
europepmc +2 more sources
Synthesis, anti-browning effect and mechanism research of kojic acid-coumarin derivatives as anti-tyrosinase inhibitors. [PDF]
Food Chem XHighlights • Thirteen kojic acid-coumarin hybrids (6a-6 m) were designed and synthesized.• All derivatives showed better anti-tyrosinase activity than kojic acid.• Compound 6f can alter the secondary structure of tyrosinase.• Compound 6f significantly ...
He M +6 more
europepmc +2 more sources
Evaluating shelf life and anti-browning of shrimp by chitosan-coated nanoliposome loaded with licorice root extract. [PDF]
Food Chem XChitosan coating containing nanoliposomes loaded with licorice root extract was prepared to investigate shrimp's shelf life and anti-browning function during 20 days of ice storage.
Kamali M +3 more
europepmc +2 more sources
Foods, 2023 Browning is one of the main phenomena limiting the production of fresh-cut sweetpotatoes. This study investigated the anti-browning effect of citrus peel extracts and the key components and modes of action associated with browning in fresh-cut ...
Xiugui Fang +7 more
doaj +1 more source
Identification and selection for anti-browning potato varieties (lines) [PDF]
Acta Agronomica Sinica, 2020 Potato tuber is easy to be damaged and caused browning, which will affect its nutrition, sense quality and safety. Different potato varieties have different resistances to browning. In this study, 27 different potato germplasm resources,were used to measure four indexes including polyphenol oxidase (PPO), browning degree (BD), browning index and after ...
Ming-Jun CHEN +6 more
openaire +1 more source
Foods, 2023 Enzymatic browning is the main quality issue of fresh-cut stem lettuce (Lactuca sativa L. var. angustana Irish). In this research, the effect of diacetyl on the browning and browning-related mechanisms of fresh-cut stem lettuce was explored.
Xiaotong Li +3 more
doaj +1 more source
Horticulturae, 2023 Browning and contamination are regarded as the main constraints in the plant tissue culture of Musa spp. that can hinder the success of plant propagation in vitro.
Nandang Permadi +4 more
doaj +1 more source