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Food Chemistry, 2022
In order to develop the tyrosinase inhibitors with potential application in food industry, a series of stilbene-hydroxypyridinone hybrids were prepared.
Yuzhu Zhu +6 more
semanticscholar +1 more source
In order to develop the tyrosinase inhibitors with potential application in food industry, a series of stilbene-hydroxypyridinone hybrids were prepared.
Yuzhu Zhu +6 more
semanticscholar +1 more source
Effect of ascorbic acid on tyrosinase and its anti-browning activity in fresh-cut Fuji apple.
Journal of food biochemistry, 2021Tyrosinase (polyphenol oxidase) is the key enzyme of enzymatic browning in fruits and vegetables. In this research, the impact of ascorbic acid on tyrosinase and its anti-browning effect on fresh-cut Fuji apple were investigated. Ascorbic acid had a dual
Yi-Ting Wen +5 more
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International Journal of Biological Macromolecules
Exploring tyrosinase inhibitors has been an effective way to find promising anti-browning agents in the food industry. Therefore, a class of thiosemicarbazide derivatives (4a-4m) were synthesized and we investigated the inhibitory mechanism on tyrosinase
Zhiyun Peng, Guangcheng Wang
exaly +2 more sources
Exploring tyrosinase inhibitors has been an effective way to find promising anti-browning agents in the food industry. Therefore, a class of thiosemicarbazide derivatives (4a-4m) were synthesized and we investigated the inhibitory mechanism on tyrosinase
Zhiyun Peng, Guangcheng Wang
exaly +2 more sources
Anti-browning agents: alternatives to the use of sulfites in foods
Trends in Food Science & Technology, 1992Abstract Enzymatic and non-enzymatic browning of foods is a major problem in the food industry. Such discoloration is a result of the action of endogenous polyphenol oxidase (enzymatic browning) followed by the spontaneous polymerization of quinonoid compounds with other food components.
Radha Iyengar, Arthur J. McEvily
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Chemistry and Biodiversity
Hyperpigmentation in human skin and enzymatic browning are prevalent and undesirable phenomena. Several factors contribute to hyperpigmentation including ultraviolet radiation, hormonal fluctuations, genetic predisposition, aging, certain medications ...
Mahrous H. Mahrous +4 more
semanticscholar +1 more source
Hyperpigmentation in human skin and enzymatic browning are prevalent and undesirable phenomena. Several factors contribute to hyperpigmentation including ultraviolet radiation, hormonal fluctuations, genetic predisposition, aging, certain medications ...
Mahrous H. Mahrous +4 more
semanticscholar +1 more source
Green tea extract as an anti‐browning agent for cloudy apple juice
Journal of the Science of Food and Agriculture, 2016AbstractBACKGROUNDEnzymatic browning of fruits and vegetables and their products is an important factor worsening their quality. The influence of five green tea extracts at the concentrations of 1 g L−1, 2 g L−1 and 3 g L−1 on polyphenol oxidase (PPO) activity in fresh cloudy apple juice was investigated.
Inga, Klimczak +1 more
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International Journal of Biological Macromolecules
Condensed tannins (proanthocyanidins) were isolated from the pulp of Chinese hawthorn (Crataegus pinnatifida Bge. var. major N.E.Br.) and fractioned into three subfractions (F1-F3) using 40 %, 60 %, and 80 % ethanol on a macroporous resin column.
Yifan Cheng +7 more
semanticscholar +1 more source
Condensed tannins (proanthocyanidins) were isolated from the pulp of Chinese hawthorn (Crataegus pinnatifida Bge. var. major N.E.Br.) and fractioned into three subfractions (F1-F3) using 40 %, 60 %, and 80 % ethanol on a macroporous resin column.
Yifan Cheng +7 more
semanticscholar +1 more source
Synthesis of some sulphydryl dipeptides with novel anti-browning properties
Food Chemistry, 1994Abstract The synthesis of cysteine-containing dipeptides (with glycine, leucine, β-alanine, α-aminobutyric acid, glutamic acid, valine and methionine) is described. The kinetics of their reaction with 3-deoxyhexosulose as well as their anti-browning potential are assessed. Such dipeptides could form the basis of effective replacements for sulphite as
A.S. Edwards +2 more
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Food Chemistry
1-(2,5-Dichlorophenyl)-2-thiourea (DCPT) was selected from thiourea due to its extraordinary polyphenol oxidase (PPO) inhibitory activity (IC50 = 33.2 ± 0.2 nmol L-1). The binding of DCPT to PPO affected the microenvironment of amino acid residues at the
Qiuxia Pan +7 more
semanticscholar +1 more source
1-(2,5-Dichlorophenyl)-2-thiourea (DCPT) was selected from thiourea due to its extraordinary polyphenol oxidase (PPO) inhibitory activity (IC50 = 33.2 ± 0.2 nmol L-1). The binding of DCPT to PPO affected the microenvironment of amino acid residues at the
Qiuxia Pan +7 more
semanticscholar +1 more source
Identification and characterization of serotonin as an anti-browning compound of apple and pear
Postharvest Biology and Technology, 2015Serotonin (5-hydroxytryptamine) is an indoleamine with important physiological functions in plants, including developmental processes and stress responses. In this study, a simple and rapid bioassay was developed to investigate the inhibition of the fruit browning enzyme, polyphenol oxidase (PPO) via serotonin, employing cut apple discs as well as ...
Vikramjit S. Bajwa +4 more
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