Results 281 to 290 of about 4,077,341 (314)

Anti-browning and barrier properties of edible coatings prepared with electrospraying

Innovative Food Science & Emerging Technologies, 2014
Electrospraying is a novel technique for the application of coating to foods. In this study, thin lipid-based coatings were prepared by electrospraying on model surface and evaluated for their moisture barrier functionality. Sunflower oil and chocolate based coating materials were electrosprayed at elevated temperature (60 °C) using a multiple nozzle ...
Khan, M.K.I., Cakmak, I., Tavman, S., Schutyser, M.A.I., Schroen, C.G.P.H.   +4 more
openaire   +1 more source

Applications and characterization of anti-browning enzymatically modified potato starch (EPS) film associated with chitosan (CTS)/L-Cys/citric acid (CA) on fresh-cut potato slices.

Food Chemistry
This study explores the influence of incorporating L-cysteine (L-Cys), chitosan (CTS), and citric acid (CA) on the enzymatic modification of potato starch (EPS) films to enhance anti-browning properties.
Hongmei Zhu, L. Gao, Jingyi Liang, Erihemu, Gongqin Li, Xiaoqing Song, Wenliang Qi   +6 more
semanticscholar   +1 more source

Structural and mechanistic insights into the anti-tyrosinase, anti-melanogenesis, and anti-browning effect of proanthocyanidins from seed coats of Acer truncatum Bunge.

International Journal of Biological Macromolecules
Acer truncatum is a multifunctional tree species with broad applications in ornamental, healthy drink, and seed oil. In the present study, proanthocyanidins were isolated from the seed coats of A.
Jiangping Huang, Meiting Li, Chengyun Han, Zhongwei Zhang, Xiang Liu, Zhixuan Ying, Peipei Yin, Lingguang Yang   +7 more
semanticscholar   +1 more source

Potential application of nanoliposomes loaded with complex tannins from the seed shell of Euryale ferox in the anti-browning of fresh-cut asparagus lettuce.

International Journal of Biological Macromolecules
Surface browning of plant-derived fresh-cut products is mainly caused by conversion of the phenolic compounds into o-quinones under tyrosinase catalysis.
Ying Dai, Chenjun Shi, Zeya Qin, Wei Song, Baomiao Ding, Shudong Wei, Hui Chen   +6 more
semanticscholar   +1 more source

The effect of ultrasonic on reducing anti-browning minimum effective concentration of purslane extract on fresh-cut potato slices during storage.

Food Chemistry, 2020
Enzymatic browning is one of the major difficulties for the preservation and commercial value of fresh-cut products. To research more healthy and inexpensive anti-browning methods, we investigated the effect of ultrasonic coupling purslane extract on the
Yinxia Zhu, Xinru Du, Jiaxuan Zheng, Ting Wang, Xun You, Hui Liu, Xia Liu   +6 more
semanticscholar   +1 more source

Identification of novel natural anti-browning agents based on phenotypic and metabolites differences in potato cultivars.

Food Chemistry
This study aimed to elucidate the changes of browning-related metabolite in fresh-cut potato and to identify anti-browning agents. Metabolomics and weighted correlation network analysis (WGCNA) were used to identify metabolites and correlate them with ...
Yueming Tang, Yiwen Yang, Fangyao Luo, Jinghong Luo, Jianjun Hu, Haoqiang Yu, Wanchen Li, Jia Gao, Fengling Fu   +8 more
semanticscholar   +1 more source

Combining acetic acid and ethanol as an anti-browning treatment for lettuce butt discoloration through repression of the activity and expression of phenylalanine ammonia lyase

Postharvest Biology and Technology, 2020
The enzymatic browning of lettuce (Lactuca sativa L.) is a main cause of postharvest quality loss, and is controlled by the enzyme phenylalanine ammonia lyase (PAL).
Shih-Jie Huang, Shu-Yen Lin, Tsu-Tsuen Wang, F. Hsu   +3 more
semanticscholar   +1 more source

Effect of purslane (Portulaca oleracea L.) extract on anti-browning of fresh-cut potato slices during storage.

Food Chemistry, 2019
Enzymatic browning is a crucial reaction affecting the quality of fresh-cut fruit and vegetables. Purslane is an edible Chinese folk medicine with extensive distribution and containing a lot of polyphenols and alkaloids.
Xia Liu, Qian Yang, Yuzhuo Lu, Yuan Li, Tongtong Li, Boyang Zhou, L. Qiao   +6 more
semanticscholar   +1 more source

Improvement of the quality of parboiled rice by using anti-browning agents during parboiling process

Food Chemistry, 2017
Browning occurs in parboiled rice as a result of the Maillard reaction that negatively affects consumers' acceptability. The aim of this study was to evaluate the ability of gallic acid, glycine, reduced glutathione and l-cysteine at 0.1, 0.5, 1.0 and 2.0% levels to inhibit browning reactions during the parboiling of rice.
Franciene Almeida Villanova, Nathan Levien Vanier, Nathalia de Avila Madruga, Joseph Pesek, Maria Matyska-Pesek, Moacir Cardoso Elias, Maurício de Oliveira   +6 more
openaire   +2 more sources

Effect of high oxygen pretreatment of whole tuber on anti-browning of fresh-cut potato slices during storage.

Food Chemistry, 2019
The surface browning usually occurs on fresh-cut potato during storage. The effect of short-time high oxygen pretreatment on anti-browning of fresh-cut potato slices was investigated.
Xia Liu, Ting Wang, Yuzhuo Lu, Qian Yang, Yuan Li, Xudong Deng, Y. Liu, Xinru Du, L. Qiao, Jiaxuan Zheng   +9 more
semanticscholar   +1 more source