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Enzymatic Reaction by Combination of Bromelain and Aloe Vera Extracts as Anti-Browning Agent
Materials Science Forum, 2020Ananas co mosus plants produced enzyme called bromelain which acts as an anti-browning agent with the enzymatic inhibition to inhibit fruits browning thus prolong the life span of fruits. The properties are also discovered in aloe vera plant extract which act as an edible coating that can provide nutrients whilst ...
Aimi Wahidah Aminan +4 more
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Uptake of thiol anti-browning agents by cabbage on blanching and reactivity during dehydration
Food Chemistry, 1997The uptake of the anti-browning agents, mercaptoethanesulphonic acid, cysteine, N-acetylcysteine, glutathione and leucinylcysteine (leu-cys), by cabbage from blanch liquor at pH 5.8 is measured and used to obtain the amounts of these thiols which undergo reaction when the vegetable is subsequently dehydrated.
A.S. Edwards, B.L. Wedzicha
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Anti-browning potential in the vineyard
2015In agro-food industry, the enzymatic browning of plant products represents an important voice of loss not only for the quality point of view but also for the economic value. The main responsible of this problem is polyphenol oxidase or tyrosinase (PPO; EC 1.10.3.1), a copper-containing oxidoreductase that catalyses two different reactions involving ...
LANTE, ANNA, TINELLO, FEDERICA
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Effect of anti-browning solutions on quality of fresh-cut fennel during storage
Postharvest Biology and Technology, 2018Abstract Fresh-cut fennel (Foeniculum vulgare Mill. subsp. vulgare var. azoricum cv. Orion) is a very perishable crop due to the browning that affects the cut-surface, especially on the stem portion of the slices. The occurrence of browning is the main cause of quality loss and decrease of visual acceptance of this product.
Capotorto, Imperatrice +4 more
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Evaluation of l-cysteine as anti-browning agent in fresh-cut lettuce processing
Journal of Food Processing and Preservation, 2014Fresh-cut iceberg lettuce was treated with two different concentrations of L-cysteine, in order to select the proper treatment able to improve the storage in air. L-cysteine at 0.1% was selected because it significantly slowed down browning, respiration activity and soluble o-quinones formation and preserved the antioxidant activity.
Pace Bernardo +3 more
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Postharvest Biology and Technology, 2018
Enzymatic browning is a major industrial problem of fresh-cut vegetables and fruits. Bioactive peptides are safe, nutritive and low-cost sources of antioxidant and antimicrobial agents.
Xia Liu +8 more
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Enzymatic browning is a major industrial problem of fresh-cut vegetables and fruits. Bioactive peptides are safe, nutritive and low-cost sources of antioxidant and antimicrobial agents.
Xia Liu +8 more
semanticscholar +1 more source
Food Chemistry, 2019
Oxidation and enzymatic browning of food can affect nutritional quality, physical and chemical properties, and food safety, emphasizing the utmost importance of discovering new natural antioxidants and anti-browning agents.
Pradeep Paudel +5 more
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Oxidation and enzymatic browning of food can affect nutritional quality, physical and chemical properties, and food safety, emphasizing the utmost importance of discovering new natural antioxidants and anti-browning agents.
Pradeep Paudel +5 more
semanticscholar +1 more source
Use of sodium metabisulfite and ascorbic acid as anti-browning agents in processed potatoes
British Food Journal, 2019Purpose The purpose of this paper is to evaluate the use of sodium metabisulfite (SMB) and ascorbic acid (AA) either alone or in combination as anti-browning agents in industrially processed potatoes. Design/methodology/approach The experiment was carried out in the production line of an agricultural industry located in the state of Paraná, Brazil ...
Revenli Fernanda do Nascimento +1 more
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The Journal of the Science of Food and Agriculture, 2019
BACKGROUND The globe artichoke [Cynara cardunculus var. scolymus (L.) Fiori] is a natural source of minerals, fiber, inulin, and polyphenols. A ready-to-cook (RTC) version of this product could improve its commercialization and consumption. In this study,
V. Rizzo +7 more
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BACKGROUND The globe artichoke [Cynara cardunculus var. scolymus (L.) Fiori] is a natural source of minerals, fiber, inulin, and polyphenols. A ready-to-cook (RTC) version of this product could improve its commercialization and consumption. In this study,
V. Rizzo +7 more
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Study on Non-sulfur Anti-browning and Heated-air Drying of Chinese Yam
2010 Pittsburgh, Pennsylvania, June 20 - June 23, 2010, 2010Non-sulfur anti-browning and heated-air drying was investigated with Chinese yam as the raw material. According to the results of the optimum pH and temperature for the poly-phenoloxidase activity and the test schema of the anti-browning, the characteristic of the poly-phenoloxidase and its activity which could be restrained by three inhibitors (NaCl ...
null Guangyue Ren +3 more
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