Results 1 to 10 of about 1,426,999 (204)

Antioxidant Compounds for the Inhibition of Enzymatic Browning by Polyphenol Oxidases in the Fruiting Body Extract of the Edible Mushroom Hericium erinaceus [PDF]

Foods, 2020
Mushrooms are attractive resources for novel enzymes and bioactive compounds. Nevertheless, mushrooms spontaneously form brown pigments during food processing as well as extraction procedures for functional compounds.
Seonghun Kim
doaj   +5 more sources

Enzymatic browning: The role of substrates in polyphenol oxidase mediated browning [PDF]

Current Research in Food Science, 2023
Enzymatic browning is a biological process that can have significant consequences for fresh produce, such as quality reduction in fruit and vegetables. It is primarily initiated by polyphenol oxidase (PPO) (EC 1.14.18.1 and EC 1.10.3.1) which catalyses ...
Andrew Tilley, Mark P. McHenry, Julia Anwar McHenry, Vicky Solah, Kirsty Bayliss   +4 more
doaj   +3 more sources

Prevention of Enzymatic Browning by Natural Extracts and Genome-Editing: A Review on Recent Progress [PDF]

Molecules, 2022
Fresh fruits and vegetable products are easily perishable during postharvest handling due to enzymatic browning reactions. This phenomenon has contributed to a significant loss of food quality and appearance. Thus, a safe and effective alternative method
Norfadilah Hamdan, Chia Hau Lee, Syie Luing Wong, Che Ellysa Nurshafika Che Ahmad Fauzi, Nur Mirza Aqilah Zamri, Ting Hun Lee   +5 more
doaj   +3 more sources

Tea Polyphenols Inhibit the Occurrence of Enzymatic Browning in Fresh-Cut Potatoes by Regulating Phenylpropanoid and ROS Metabolism [PDF]

Plants
During fresh-cut processing, potatoes lose their inherent protective cellular structure, leading to enzymatic browning that compromises sensory and edible quality.
Yuge Guan, Sainan Lu, Yan Sun, Xinrui Zheng, Run Wang, Xinghua Lu, Linjiang Pang, Jiyu Cheng, Lei Wang   +8 more
doaj   +3 more sources

Hydrogen Sulfide Inhibits Enzymatic Browning of Fresh-Cut Chinese Water Chestnuts. [PDF]

Front Nutr, 2021
This work investigates the role of hydrogen sulfide (H2S) in the browning and regulating the antioxidant defensive system in fresh-cut Chinese water chestnuts. The samples were fumigated with 0, 10, and 15 μl L−1 of H2S and stored at 10°C for 8 days. The
Dou Y, Chang C, Wang J, Cai Z, Zhang W, Du H, Gan Z, Wan C, Chen J, Zhu L.   +9 more
europepmc   +4 more sources

Unraveling crop enzymatic browning through integrated omics [PDF]

Frontiers in Plant Science
Enzymatic browning reactions, triggered by oxidative stress, significantly compromise the quality of harvested crops during postharvest handling. This has profound implications for the agricultural industry.
Chunkai Wang, Lin Meng, Guochao Zhang, Xiujun Yang, Bingwen Pang, Junjie Cheng, Bing He, Fushan Sun   +7 more
doaj   +3 more sources

Calcium chloride connects potato greening and enzymatic browning through salicylic acid [PDF]

Food Chemistry: Molecular Sciences
Greening and enzymatic browning are important factors causing post-harvest losses in potatoes. Although they are two different biological processes, there are some common inhibitors between them.
Jingkui Shi, Wenxin Xie, Yanmei Sun, Qingyu Shi, Xin Xing, Qingguo Wang, Qingqing Li   +6 more
doaj   +3 more sources

Reduced Enzymatic Browning in Potato Tubers by Specific Editing of a Polyphenol Oxidase Gene via Ribonucleoprotein Complexes Delivery of the CRISPR/Cas9 System [PDF]

Frontiers in Plant Science, 2020
Polyphenol Oxidases (PPOs) catalyze the conversion of phenolic substrates to quinones, leading to the formation of dark-colored precipitates in fruits and vegetables.
Matías Nicolás González, Matías Nicolás González, Gabriela Alejandra Massa, Gabriela Alejandra Massa, Gabriela Alejandra Massa, Mariette Andersson, Helle Turesson, Niklas Olsson, Ann-Sofie Fält, Leonardo Storani, Leonardo Storani, Cecilia Andrea Décima Oneto, Per Hofvander, Sergio Enrique Feingold   +13 more
doaj   +3 more sources

Effects of Non-Enzymatic Browning and Lipid Oxidation on Color of Ready-to-Eat Abalone during Accelerated Storage and Its Control. [PDF]

Foods, 2023
The deepening of color of ready-to-eat (RTE) abalone during storage leads to sensory quality degradation, which seriously affects the shelf life of products and consumers’ purchasing desire.
Fan Y, Yu M, Li D, Zhao G, Zhang M, Wang Z, Liu Y, Zhou D.   +7 more
europepmc   +2 more sources

Control of Enzymatic Browning in Strawberry, Apple, and Pear by Physical Food Preservation Methods: Comparing Ultrasound and High-Pressure Inactivation of Polyphenoloxidase. [PDF]

Foods, 2022
Polyphenoloxidase (PPO) enzyme can be found in fruits, vegetables and crustaceans. Its activity, promoted by oxygen, causes food browning with subsequent loss of quality and limited shelf life.
Silva FVM, Sulaiman A.
europepmc   +2 more sources