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Potential Bioactive Function of Microbial Metabolites as Inhibitors of Tyrosinase: A Systematic Review. [PDF]

Int J Mol Sci
Barcenas-Giraldo S, Baez-Leguizamon V, Barbosa-Gonzalez L, Leon-Rodriguez A, Marrero-Ponce Y, Diaz L.   +5 more
europepmc   +1 more source

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Polyphenol mediated non-enzymatic browning and its inhibition in apple juice

Food Chemistry, 2023
Non-enzymatic browning is a severe problem in juice industry. Here, polyphenol mediated non-enzymatic browning and its inhibition in apple juice were investigated. Epicatechin (R = -0.83), catechin (CAT, R = -0.79), chlorogenic acid (CGA, R = 0.65) and caffeic acid (CAF, R = 0.65) were strongly correlated with browning. CAT and chlorogenic acid quinone
Xiaojun Liao
exaly   +3 more sources

Non-enzymatic browning of wine induced by monomeric flavan-3-ols: A review

Food Chemistry, 2023
Non-enzymatic browning occurs widely in both white and red wines, and it has a huge impact on the color evolution and aging potential. Previous studies have proved that phenolic compounds, especially those with catechol groups, are the most important substrates involved in browning reactions of wine.
Chang-Qing Duan, Si-Yu Li, Xin-Ke Zhang   +2 more
exaly   +3 more sources

Non-enzymatic browning in peach puree during heating

Food Research International, 1999
Non-enzymatic browning in peach puree (11 Brix) due to extended thermal treatment was investigated. Absorbance at 420 nm, colorimetric parameters (CIE L, a, b and E), content in sugars (fructose, glucose and sucrose) and hydroxymethylfurfural were used to estimate the extent of nonenzymatic browning during heating at high temperatures (80, 85, 90, 95 ...
Salvador Garza, Albert Ibarz, Jordi Pagan   +2 more
exaly   +2 more sources

The effect of UV light and spray drying on glucosamine non-enzymatic browning

, 2022
Non-enzymatic browning reactions, including Maillard and caramelization, are important and complex reactions occurring during food processing and storage. Many factors can affect non- enzymatic browning reactions, which include the concentration of reactants, initial pH, temperature, heating time, water activity, etc.
Zou, Fuyao
openaire   +3 more sources

Non-enzymatic browning of peach juice concentrate during storage

Innovative Food Science and Emerging Technologies, 2000
Abstract The effect of storage temperature and soluble solids concentration (Brix) on non-enzymatic browning of peach juice concentrate was studied by measuring absorbance at a 420-nm wavelength. The light absorbance of 70°Brix concentrate stored at 3 and 37°C was measured.
A.P. Buedo, M.P. Elustondo, M.J. Urbicain   +2 more
exaly   +2 more sources