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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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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Enzymatic browning: The role of substrates in polyphenol oxidase mediated browning
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
exaly +3 more sources
Integrated Analysis of Polyphenol Oxidase Gene Expression and Enzymatic Activity in Purple-Fleshed Potatoes [PDF]
PlantsColored potato cultivars are rich in phenolic compounds that confer high antioxidant capacity; however, these beneficial metabolites could be susceptible to oxidation by polyphenol oxidases (PPOs), leading to enzymatic browning and the loss of ...
Marilu Mestanza +6 more
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Non-Enzymatic Browning of Collagen Hydrolysates with Chondroitin Sulfate Disaccharides from Turkey and Shark Cartilage [PDF]
MoleculesThe aim of this study was to evaluate the feasibility of inducing non-enzymatic browning using enzymatic collagen hydrolysates from turkey knee cartilage and chondroitin sulfate disaccharides derived from turkey and shark cartilage. Glycation was carried
Anna Pudło
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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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Functional and regulatory mechanisms of the NtPPO5 gene in the browning reaction of tobacco [PDF]
BMC Plant BiologyTobacco (Nicotiana tabacum L.) is a vital economic crop, yet it frequently suffers excessive enzymatic browning during the curing process, which negatively impacts its leaf color and commercial value.
Tianyi Wu +8 more
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ROS-mediated membrane damage and antioxidant imbalance drive apple flesh browning during cold storage [PDF]
Frontiers in Plant ScienceIntroductionFlesh browning is a major postharvest disorder in apples during cold storage, yet its physiological basis remains unclear. This study examined reactive oxygen species (ROS) metabolism and antioxidant systems in flesh-browning (FB) and normal (
Jihan Wang +9 more
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Effect of ethanol vapor on anti-browning and antioxidant properties of fresh-cut stem lettuce via regulation of reactive oxygen species metabolism [PDF]
Scientific ReportsStem lettuce is a nutritious vegetable rich in dietary fiber, vitamins, and bioactive compounds, but fresh-cut processing accelerates browning, oxidative stress, and quality deterioration during storage.
Minke Shi +7 more
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Melatonin Activates Phenylpropanoid Metabolism and Antioxidant Defense to Preserve Quality of Fresh-Cut Potatoes During Cold Storage [PDF]
FoodsTo develop safe and effective preservatives for fresh-cut produce, this study elucidates the multi-pathway mechanisms through which Melatonin (MT) regulates postharvest senescence in fresh-cut potatoes.
Xingyue Ma +6 more
doaj +2 more sources