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 +4 more
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Unraveling crop enzymatic browning through integrated omics [PDF]
Frontiers in Plant ScienceEnzymatic 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 +7 more
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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 +5 more
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Impact of Agronomic Treatments on the Enzymatic Browning of Eggplants (Solanum melongena L.) [PDF]
Antioxidants, 2023 Enzymatic browning could negatively affect the sensory and nutritional properties of eggplants post-harvest. Polyphenols, polyphenol oxidase (PPO), and reactive oxygen species (ROS) are three material conditions involved in enzymatic browning. This paper
Peyman Ebrahimi +5 more
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Comparative Transcriptome and Metabolome Profiling Revealed Molecular Cascade Events During the Enzymatic Browning of Potato Tubers After Cutting [PDF]
PlantsEnzymatic browning is a major issue in potato processing, causing a decline in both nutritional value and quality. Although there are numerous studies on the mechanism of enzymatic browning of potato tubers, few relevant reports are available on the ...
Li Wang +7 more
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Effects of two pre-treatments, blanching and soaking, as processing modulation on non-enzymatic browning developments in three yam cultivars from Ghana [PDF]
Heliyon, 2021 Non-enzymatic browning develops in dry-cooked foods and those with high carbohydrate develop acrylamide, a neurotoxin and potential carcinogen. However, some non-enzymatic browning products have reducing properties.
Enoch T. Quayson +3 more
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Calcium chloride connects potato greening and enzymatic browning through salicylic acid [PDF]
Food Chemistry: Molecular SciencesGreening 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 +6 more
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Cu2+ Modulates Enzymatic Browning in Potato Tubers Through Amino Acid and Organic Acid Metabolism [PDF]
FoodsEnzymatic browning markedly reduces the processing quality and economic value of potatoes. This study evaluated the effects of copper sulfate (CuSO4) on potato growth, yield, and enzymatic browning.
Shulei Feng +8 more
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Quinone-mediated non-enzymatic browning in model systems during long-term storage [PDF]
Food Chemistry: X, 2022 Non-enzymatic browning induced by polyphenol oxidation is an essential problem during the processing and storage of fruit and vegetable products.
Jingjing Su +7 more
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Tea Polyphenols Inhibit the Occurrence of Enzymatic Browning in Fresh-Cut Potatoes by Regulating Phenylpropanoid and ROS Metabolism [PDF]
PlantsDuring fresh-cut processing, potatoes lose their inherent protective cellular structure, leading to enzymatic browning that compromises sensory and edible quality.
Yuge Guan +8 more
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