Results 251 to 260 of about 4,077,341 (314)

Tyrosinase inhibitory mechanism and the anti-browning properties of piceid and its ester

Food Chemistry, 2022
Different mechanisms for inhibiting tyrosinase can be exploited to avoid quality losses caused by the enzymatic browning of fruits and vegetables. Piceid (PI) and piceid 6″-O- azelaic acid ester (PIA) are oxidized by tyrosinase; however, their oxidation products may have inhibitory effects on tyrosinase.
Haixia Xu, Lan Mo, Guanglei Zhao
exaly   +4 more sources

Cyrene™ as a tyrosinase inhibitor and anti-browning agent

Food Chemistry
The tyrosinase pathway takes part in the enzymatic process of food browning and is primarily responsible for food spoilage - manifesting itself from a decrease in its nutritional value to a deterioration of taste, which consequently leads to a gradual loss of shelf life.
Joanna Cytarska, Joanna Szulc, Dominika Kołodziej   +2 more
exaly   +4 more sources

Insights into recent innovations in anti browning strategies for fruit and vegetable preservation

Trends in Food Science and Technology, 2023
Balakrishnan Navina, Kulakkunnath Keshav Huthaash, Nandha Kumar Velmurugan   +2 more
exaly   +3 more sources

Anti-browning effect of Rosa roxburghii on apple juice and identification of polyphenol oxidase inhibitors

Food Chemistry, 2021
Enzymatic browning control of cloudy fruit juice with natural substances has received much attention for improving its nutritional and commercial value. This study explored the anti-browning potential of Rosa roxburghii in apple juice. The anti-browning effects and mechanisms were evaluated by serial measurements of appearance, browning index ...
Kaibo, Yu, Lei, Zhou, Yuefang, Sun, Zicong, Zeng, Huiwen, Chen, Junping, Liu, Liqiang, Zou, Wei, Liu   +7 more
openaire   +3 more sources

Antioxidant and anti‐tyrosinase activity of a novel stilbene analogue as an anti‐browning agent

Journal of the Science of Food and Agriculture, 2022
AbstractBACKGROUNDTyrosinase inhibitors find potential application in food, cosmetic and medicinal products, but most of the identified tyrosinase inhibitors are not suitable for practical use because of safety regulations or other problems. For the purpose of development of novel tyrosinase inhibitors that meet the requirement for practical ...
Wei Xia, Kai Chen, Yu‐Zhu Zhu, Chang‐Jun Zhang, Yu‐Lin Chen, Fan Wang, Yuan‐Yuan Xie, Robert C Hider, Tao Zhou   +8 more
openaire   +3 more sources

Xanthone-related compounds as an anti-browning and antioxidant food additive

Food Chemistry, 2019
Although enzymatic browning is important for the beneficial coloration of some foods, it also causes negative effects on safety, quality, and nutritional values of fruit and vegetable. Thus, anti-browning natural compounds have gained attention in the food industry.
Kyoung Mi Moon, Choon Young Kim, Jin Yeul Ma, Bonggi Lee   +3 more
openaire   +3 more sources

Zein‐based anti‐browning cling wraps for fresh‐cut apple slices

International Journal of Food Science & Technology, 2019
SummaryThe usage of cling wraps is emerging as an easy and cost‐effective approach to protect fresh‐cut fruits and vegetables from dust, whilst improving visual appeal on retail counters. This study focused on developing an alternate, protein‐based packaging material as a food grade cling wrap for food packaging applications.
S.K. Vimala Bharathi, M. Maria Leena, J.A. Moses, C. Anandharamakrishnan   +3 more
openaire   +2 more sources

Synthesis and evaluation of the antioxidant and anti-tyrosinase activities of thiazolyl hydrazone derivatives and their application in the anti-browning of fresh-cut potato

Food Chemistry, 2023
Tyrosinase is a key enzyme in the biosynthesis of melanin, which is responsible for the browning of foods as well as many skin disorders. In order to develop new anti-browning agents with dual antioxidant and anti-tyrosinase capacities, a series of 30 ...
Arif Mermer, Burak Barut, Imène Amine Khodja   +2 more
exaly   +2 more sources

Novel kojic acid-1,2,4-triazine hybrids as anti-tyrosinase agents: Synthesis, biological evaluation, mode of action, and anti-browning studies

Food Chemistry, 2023
A class of new kojic acid hybrids (7a-7o) bearing a 1,2,4-triazine moiety were prepared, and their inhibitory activities and mechanism on tyrosinase were investigated.
Zhiyun Peng, Guangcheng Wang
exaly   +2 more sources

Anti-browning and antibacterial dual functions of novel hydroxypyranone-thiosemicarbazone derivatives as shrimp preservative agents: Synthesis, bio-evaluation, mechanism, and application

Food Chemistry, 2023
To develop new shrimp preservative agents with dual functions of anti-browning and antibacterial, thirteen hydroxypyranone-thiosemicarbazone derivatives were prepared according to molecular hybridization.
Zhiyun Peng, Guangcheng Wang, Jing Jing Wang   +2 more
exaly   +2 more sources