Relevant bibliographies by topics / Anti-Browning Activity

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Academic literature on the topic 'Anti-Browning Activity'

Author: Grafiati
Published: 3 June 2025
Last updated: 31 July 2025

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Journal articles on the topic "Anti-Browning Activity"

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Hamdan, Norfadilah, Chia Hau Lee, Syie Luing Wong, Che Ellysa Nurshafika Che Ahmad Fauzi, Nur Mirza Aqilah Zamri, and Ting Hun Lee. "Prevention of Enzymatic Browning by Natural Extracts and Genome-Editing: A Review on Recent Progress." Molecules 27, no. 3 (2022): 1101. http://dx.doi.org/10.3390/molecules27031101.

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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 from natural sources is needed to tackle enzymatic browning prevention. The capabilities of natural anti-browning agents derived from plant- and animal-based resources in inhibiting enzymatic activity have been demonstrated in the literature. Some also possess strong antioxidants properties. This review aims to summarize a recent investigation
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Lante, Anna, Federica Tinello, and Dasha Mihaylova. "Valorization of onion extracts as anti-browning agents." Food Science and Applied Biotechnology 3, no. 1 (2020): 16. http://dx.doi.org/10.30721/fsab2020.v3.i1.87.

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The enzymatic browning, whose main responsible is polyphenol oxidase (PPO, EC 1.14.18.1), is involved in the phenolic oxidation and colour alteration of minimally-processed fruits and vegetables. Currently, the research of new strategies to inactivate PPO is moving towards replacing synthetic additives such as organic acids and sulphites with natural inhibitors. The present study is focused on investigating the anti-browning performance of juices and distillates obtained from three onion varieties (white, yellow, and red) and Borettana onion wastes (inner layers). Their inhibitory activity on
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Li, Xu, Chaoyang Zhang, Xueqi Wang, Xiaoxiao Liu, Xinliang Zhu, and Ji Zhang. "Integration of Metabolome and Transcriptome Profiling Reveals the Effect of Modified Atmosphere Packaging (MAP) on the Browning of Fresh-Cut Lanzhou Lily (Lilium davidii var. unicolor) Bulbs during Storage." Foods 12, no. 6 (2023): 1335. http://dx.doi.org/10.3390/foods12061335.

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The fresh-cut bulbs of the Lanzhou lily (Lilium davidii var. unicolor) experience browning problems during storage. To solve the problem of browning in the preservation of Lanzhou lily bulbs, we first investigated the optimal storage temperature and gas ratio of modified atmosphere packaging (MAP) of Lanzhou lily bulbs. Then, we tested the browning index (BD), activity of phenylalanine ammonia lyase (PAL), polyphenol oxidase (PPO) and peroxidase (POD), the content of malonaldehyde (MDA) and other physiological activity indicators related to browning. The results showed that the storage conditi
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JOGDAND, S. M., A. E. KATE, D. S. MISHRA, and N. C. SHAH. "INFLUENCE OF COATING FORMULATIONS AND PACKAGING PERFORATION ON ENZYMATIC BROWNING OF LITCHI (LITCHI CHINENSIS SONN.)." Asian Journal of Microbiology, Biotechnology & Environmental Sciences 25, no. 02 (2023): 212–19. http://dx.doi.org/10.53550/ajmbes.2023.v25i02.005.

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The approaches to inhibit the browning reactions is excluding oxygen, adding antioxidants as anti browning agent or inhibiting the activity of the responsible enzymes. In the present investigation, threeingredients, i.e -Tocopherol, chitosan, and salicylic acid with their varied concentration and perforation percentage of packaging material were taken as independent variables to maintain the polyphenol oxidase activity 5.23 U/µg Protein and peroxidase activity 7.45 U/µg protein at lower levels during ambient storage conditions.
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Moon, Kyoung Mi, Eun-Bin Kwon, Bonggi Lee, and Choon Young Kim. "Recent Trends in Controlling the Enzymatic Browning of Fruit and Vegetable Products." Molecules 25, no. 12 (2020): 2754. http://dx.doi.org/10.3390/molecules25122754.

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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 are commonly being used as PPO inhibitors in FV products. Recently, there has been an emphasis on consumer-oriented innovations in the food industry. Consumers tend to urge the use of natural and environment-friendly PPO inhibitors. The purpose of this review is to summarize the mechanisms underlying the anti-browning action of chemical PPO inhib
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Prieto-Santiago, Virginia, Marcela Miranda, Ingrid Aguiló-Aguayo, Neus Teixidó, Jordi Ortiz-Solà, and Maribel Abadias. "Antimicrobial Efficacy of Nanochitosan and Chitosan Edible Coatings: Application for Enhancing the Safety of Fresh-Cut Nectarines." Coatings 15, no. 3 (2025): 296. https://doi.org/10.3390/coatings15030296.

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The growing demand for fresh foods, as well as the rise in ready-to-eat foods, is leading the food industry to study edible coatings to maintain the quality of fresh-cut fruit. The objective of this work was, first, to determine the antimicrobial activity of a commercial anti-browning solution (A), chitosan (CH), and nanochitosan (NCH) both in vitro and in vivo and, secondly, to assess the effects of those coatings on the quality of fresh-cut nectarines. Antimicrobial activity was studied against Listeria monocytogenes and Saccharomyces cerevisiae, which were used as models of a foodborne path
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Chomkitichai, Warunee, and Sitthisak Intarasit. "Mitigation of Surface Browning in Fresh-Cut Banana Blossom by Tamarind (Tamarindus indica L.) Pulp Extract: A Role in Regulating ROS Metabolism." Chiang Mai Journal of Science 51, no. 3 (2024): 1–14. http://dx.doi.org/10.12982/cmjs.2024.035.

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T he surface browning of fresh-cut products not only diminishes their nutritional content but also lowers their market value. Fresh-cut banana blossom (FBB), an increasingly popular vegan food, is prone to browning on the cut surface, which poses a significant challenge for this fresh-cut produce. Chemicals and natural extracts are commonly used to address this issue in fresh-cut produce, offering alternatives to synthetic chemicals. Tamarind (Tamarindus indica L.) pulp extract (TPE), derived from the tamarind fruit, contains compounds such as polyphenols with antioxidant properties, making it
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Lee, Sang Hoon, Soo Min Baek, Inhye Jeong, et al. "Anti-Browning and Oxidative Enzyme Activity of Rice Bran Extract Treatment on Freshly Cut ‘Fuji’ Apple." Agronomy 12, no. 1 (2021): 86. http://dx.doi.org/10.3390/agronomy12010086.

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Preserving the quality of freshly cut fruits is essential for food marketing. This study aimed to evaluate the anti-browning effect of rice bran extract (RE) added to a vitamin C mixture (VCM), which is widely used as an anti-browning agent. Freshly cut apples were prepared using the following processes: raw material selection, washing, cutting, soaking, and packaging. A comparison of cut apples soaked with 3% VCM combined with 1% RE (VR) and cut apples treated with 4% VCM showed that the L* and BI values had similar levels. After 12 days of storage, the amount of yeast and mold in cut apples
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Li, Ruilin, Zihan Xue, Shuqin Li, et al. "Mulberry leaf polysaccharides ameliorate obesity through activation of brown adipose tissue and modulation of the gut microbiota in high-fat diet fed mice." Food & Function 13, no. 2 (2022): 561–73. http://dx.doi.org/10.1039/d1fo02324a.

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Salazar-Montoya, Omar, Verónica Idárraga-Arcila, Paula Torres-Martínez, and Yudy Duarte-Correa. "Evaluation of Different Anti-Browning Treatments on the Quality of Four Colombian Potato Varieties." Horticulturae 10, no. 12 (2024): 1265. http://dx.doi.org/10.3390/horticulturae10121265.

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The increasing demand for fresh and convenient foods has led to the production of Minimally Processed Products (MPPs), which are suitable for culinary and industrial uses. However, cutting potatoes can trigger browning, negatively impacting their sensory and nutritional quality. This study aimed to evaluate different anti-browning methods on Colombian potato varieties (Diacol Capiro, Pastusa, Nevada, and Sabanera) as raw materials for the development of MPPs. The physicochemical properties evaluated included moisture, pH, acidity, enzymatic activity, total phenolic content, vitamin C, and brow
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Book chapters on the topic "Anti-Browning Activity"

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Rubab, Laila, Ali Irfan, Mohammad Raish, et al. "Targeting Tyrosinase: Heterocyclic Compounds in the Spotlight." In Heterocyclic Chemistry - New Perspectives. IntechOpen, 2024. https://doi.org/10.5772/intechopen.1004439.

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Tyrosinase (TYR) is a multifunctional, glycosylated, copper-containing oxidase and metalloenzyme that falls within the type-3 copper protein family. The primary function of tyrosinase is the catalytic oxidation of two consecutive steps involved in the biosynthesis of melanin. TYR is responsible for the enzymatic browning of fruits and vegetables and hyperpigmentation in human skin, which results in economic loss as well as skin cancer in humans. Consequently, tyrosinase inhibitors (TYRIs) emerge as potential chemotherapeutic skin whitening and browning inhibitors in fruits, as well as anti-mel
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K. Quansah, Joycelyn, and Firibu Kwesi Saalia. "Chemistry of Food Additives: Preservatives." In Food Science and Nutrition. IntechOpen, 2024. http://dx.doi.org/10.5772/intechopen.114887.

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Food additives are substances that are added to food to serve specific technological functions for consumer acceptability, shelf-life extension and other product quality attributes. They may be directly added in very small amounts or indirectly during the manufacture, preparation, packaging, transport or storage. As chemical preservatives, they prevent or minimize degradation by microbial growth and activity, which may constitute safety hazards or undesirable quality changes. Depending on their chemistry and functionality, food additives are categorized into several groups, but the commonest a
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