Assessment of Enzymatic Browning and Evaluation of Antibrowning Methods on Dates. [PDF]
Int J Food Sci, 2020 Dates' color is known to play a crucial role in determining the value and quality of the fruit. The color changes from the natural accepted golden color to unfavorable dark brown color during storage.
Al-Amrani M, Al-Alawi A, Al-Marhobi I.
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Enzymatic browning and polyphenol oxidase control strategies [PDF]
Current Opinion in Biotechnology, 2023 Significant amounts of fresh and fresh-cut fruits and vegetables are wasted every year due to enzymatic browning. Polyphenol oxidase (PPO) is the key enzyme involved in the enzymatic browning. In the past decades, various methods have been developed to inhibit browning of various fresh produce items. However, for most fresh horticultural produce, ideal
Xu Sui +4 more
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Chitosan Treatment Promotes Wound Healing of Apple by Eliciting Phenylpropanoid Pathway and Enzymatic Browning of Wounds. [PDF]
Front Microbiol, 2022 Chitosan is an elicitor that induces resistance in fruits against postharvest diseases, but there is little knowledge about the wound healing ability of chitosan on apple fruits.
Ackah S +6 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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Recent Trends in Controlling the Enzymatic Browning of Fruit and Vegetable Products. [PDF]
Molecules, 2020 Enzymatic browning because of polyphenol oxidases (PPOs) contributes to the color quality of fruit and vegetable (FV) products. Physical and chemical methods have been developed to inhibit the activity of PPOs, and several synthetic chemical compounds ...
Moon KM, Kwon EB, Lee B, Kim CY.
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Influence of polysaccharide-based edible coatings on enzymatic browning and oxidative senescence of fresh-cut lettuce. [PDF]
Food Sci Nutr, 2021 Fresh‐cut lettuce has a short shelf‐life due to enzymatic browning and oxidative senescence. The present study investigated effects of polysaccharide‐based edible coatings (alginate, chitosan, and carrageenan) on enzymatic browning and antioxidant ...
Li L +15 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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Horticulturae, 2021 Pear (Pyrus spp.) is one of the most commonly consumed temperate fruits, having considerable economic and health importance. Fresh-cut or processed pear fruits are prone to browning because of the abundant phenolic compounds; however, little is known ...
Jing Fan +6 more
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Horticulturae, 2023 Enzymatic browning is a common limiting factor in the fruit industry because it causes significant losses through fresh product deterioration, affecting taste, flavor, and nutrition.
Halifah Afiza Ismail +4 more
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