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Готові списки джерел за темами / Anti-Browning Activity / Статті в журналах

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Статті в журналах з теми "Anti-Browning Activity"

Автор: Grafiati

Опубліковано: 3 червня 2025

Оновлено: 31 липня 2025

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1

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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Анотація:

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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2

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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3

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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4

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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5

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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Анотація:

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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6

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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7

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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Анотація:

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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8

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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9

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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10

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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11

Abbasi, Mehrnaz, Zhaoyang Fan, John A. Dawson, and Shu Wang. "Transdermal Delivery of Metformin Using Dissolving Microneedles and Iontophoresis Patches for Browning Subcutaneous Adipose Tissue." Pharmaceutics 14, no. 4 (2022): 879. http://dx.doi.org/10.3390/pharmaceutics14040879.

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Анотація:

Obesity is a serious public health problem that is strongly associated with increased multiple comorbidities such as diabetes, cardiovascular disease, and some types of cancer. While current anti-obesity treatments have various issues, locally transforming energy-storing white adipose tissue (WAT) into energy-burning brown-like/beige adipose tissue, the so-called browning of WAT, has been suggested to enhance obesity treatment efficiency with minimized side effects. Metformin is a first-line antidiabetes drug and a potent activator of AMP-activated protein kinase. Emerging evidence has suggest

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12

Cai, Zhi-Xin, Mei-Yuan Chen, Yuan-Ping Lu, et al. "Metabolomics and transcriptomics unravel the mechanism of browning resistance in Agaricus bisporus." PLOS ONE 17, no. 3 (2022): e0255765. http://dx.doi.org/10.1371/journal.pone.0255765.

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Agaricus bisporus is widely consumed on the world market. The easy browning of mushroom surface is one of the most intuitive factors affecting consumer purchase. A certain cognition on browning mechanism has been made after years of research. At present, people slow down the browning of mushrooms mainly by improving preservation methods. In addition, breeding is also a reliable way. In the production practice, we have identified some browning-resistant varieties, and we selected a browning-resistant variety to compare with an ordinary variety to reveal the resistance mechanism. Using transcrip

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13

Dorantes-Alvarez, L., L. Parada-Dorantes, A. Ortiz-Moreno, T. Santiago-Pineda, A. Chiralt-Boix, and G. Barbosa-Cánovas. "Effect of anti-browning compounds on the quality of minimally processed avocados / Efecto de inhibidores del pardeamiento en la calidad de aguacates mínimamente procesados." Food Science and Technology International 4, no. 2 (1998): 107–13. http://dx.doi.org/10.1177/108201329800400205.

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This work is concerned with the effect of anti-browning compounds (other than sulfites) on the preservation of minimally processed avocados. Ten different anti-browning agents were tested. After 5 days of storage results showed that cystein and tetrasodium pyrophosphate preserved better the original colour than the other agents used. Surface response analysis was used to monitor the effects of different mixtures of tetrasodium pyrophosphate/cystein, water activity, and pH of the immersing solution. It was found that one of the best combinations consisted of treatment with 1% tetrasodium pyroph

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14

Rho, Shin-Joung, Saehun Mun, Jiwoon Park, and Yong-Ro Kim. "Retarding Oxidative and Enzymatic Degradation of Phenolic Compounds Using Large-Ring Cycloamylose." Foods 10, no. 7 (2021): 1457. http://dx.doi.org/10.3390/foods10071457.

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Анотація:

The phenolic compounds (PCs) abundant in fruits and vegetables are easily browned by oxygen and browning enzymes, with subsequent destruction of nutrients during food processing and storage. Therefore, natural anti-browning additives are required to control these reactions. The aim of the present study was to investigate the feasibility of cycloamylose (CA) complexation as a way to improve stability of PCs against oxidation and browning enzymes. The complex was prepared by reacting enzymatically produced CA with a degree of polymerization of 23–45 with PCs in aqueous solution. No significant d

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15

Indumathy, .S1 Kiruthiga .K1 Saraswathi .K2 Arumugam .P3. "EXTRACTION, PARTIAL PURIFICATION AND CHARACTERIZATION OF BROMELAIN ENZYME FROM PINEAPPLE (ANANAS COMOSUS)." INDO AMERICAN JOURNAL OF PHARMACEUTICAL RESEARCH 07, no. 09 (2017): 566–79. https://doi.org/10.5281/zenodo.1036502.

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Pineapples as a fruit have effective juice and a vibrant tropical flavour that balances the tastes of sweet and tart. Bromelain is a multiple mixture of substances that can be extracted from the stem and core fruit of the pineapple. Acetone fractional precipitation of bromelain from pineapple peel its characterization after the recovery process was studied completely. The natural source Pineapples have been initially screened and used to produce Bromelain, a protease enzyme. Extract of bromelain was homogenized by processing pineapple’s peel and pulp using pre-cooled buffer at specific pH for

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16

Dias, Cindy, Alexandre M. A. Fonseca, Ana L. Amaro, et al. "Natural-Based Antioxidant Extracts as Potential Mitigators of Fruit Browning." Antioxidants 9, no. 8 (2020): 715. http://dx.doi.org/10.3390/antiox9080715.

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Fruit enzymatic browning (EB) inhibition continues to be a challenge in the Food Industry. This physiological disorder results mainly from the oxidation of natural phenolic compounds by polyphenoloxidase (PPO) and peroxidase (POX) leading to the formation of brown pigments. EB can be controlled with the application of antioxidants, reducing/inhibiting the activity of these oxidative enzymes. In this study, strawberry tree (leaves and branches) and apple byproduct were the natural-based extracts (NES) selected, as potential tissue browning inhibitors, within a first screening of fifteen natural

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17

Maldonado-Silva, Lucas Henrique, Bianka Rocha Saraiva, Ana Carolina Pelaes Vital, et al. "Edible coating with Eugenia pyriformis leaf extract to control enzymatic browning in fresh-cut apples." Research, Society and Development 9, no. 12 (2020): e7191210799. http://dx.doi.org/10.33448/rsd-v9i12.10799.

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Анотація:

Fruits and vegetables are an important part of a healthy and balanced diet. Fresh cut fruits consumption is increasing, however keeping the food quality when processed is a challenge for the food industry. When the food is processed, some enzymatic changes can occur, being that enzymatic browning is one of this important degradation suffered by fresh cut apples. One alternative to reduce the enzymatic browning is the use of edible coating with anti browning components as vegetal extracts rich in phenolic compounds. The aim of this paper was characterize Uvaia (Eugenia pyriformis Cambess) leaf

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18

Gao, Jinyun, Shuqing Song, Xinqian Liu, Zhuanlin Mo, and Meihua Mo. "Construction of Overexpression Vector with TYR7523 Gene and Its Effect on Browning in Macrocybe gigantea." Journal of Fungi 11, no. 3 (2025): 216. https://doi.org/10.3390/jof11030216.

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Macrocybe gigantea is a rare high-temperature edible fungus known for its resistance to browning. Previous studies suggested that the anti-browning property of the SCAU4 strain might be associated with low expression levels of the TYR7523 gene. In this study, an overexpression vector for the TYR7523 gene was constructed and introduced into SCAU4 mycelium using an Agrobacterium-mediated transformation method. After three rounds of hygromycin resistance screening, successful transformants were identified through PCR amplification and validated by qRT-PCR analysis, confirming a 3.47-fold upregula

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19

Faisal, Shah, Shahzar Khan, Abdullah, et al. "Fagonia cretica-Mediated Synthesis of Manganese Oxide (MnO2) Nanomaterials Their Characterization and Evaluation of Their Bio-Catalytic and Enzyme Inhibition Potential for Maintaining Flavor and Texture in Apples." Catalysts 12, no. 5 (2022): 558. http://dx.doi.org/10.3390/catal12050558.

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The apple is the most widely used fruit globally. Apples are more prone to fungal spoilage, which leads to browning and subsequent changes in their flavor and texture. Browning is also caused by the tyrosinase enzyme. By inhibiting tyrosinase initiation and fungal spoilage in fruits, the natural flavor and texture of fruits can be maintained. Biogenic NPs can act as antioxidants to inhibit tyrosinase and due to oxidative stress, it also catalyzes the deformation of fungal hyphae and spores. Nanotechnology is a research hotspot that has gained considerable interest due to its potential inferenc

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20

., Omar Y. AL-abbasy, Wathba I. Ali ., and Nashwan I. A. Al-lehebe. "Inhibition of enzymatic browning in fruit and vegetable, review." Samarra Journal of Pure and Applied Science 3, no. 1 (2021): 56–73. http://dx.doi.org/10.54153/sjpas.2021.v3i1.242.

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Abstract: The second-largest cause of losing quality in vegetables and fruits (VFs) is enzymatic browning (EB). As a result of polyphenol oxidases (PPOs), EB leads to the color performance of vegetable and fruit yields. To inhibit the activity of PPOs, chemical and physical methods have been developed and several synthetic chemical compounds are widely used as Anti-Browning Agents (ABA) in VFs products. In recent times, emphasis was placed on customer-oriented food manufacturing innovations. Customers have a tendency to encourage the usage of PPO inhibitors that are natural and environmentally

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21

Kim, Chae Eun, Eun Young Cheon, Yu Jeong Kim, and Syng-Ook Lee. "Antioxidant and anti-browning activities of leaf extracts from paper mulberry (Broussonetia kazinoki)." Food Science and Preservation 31, no. 6 (2024): 857–64. https://doi.org/10.11002/fsp.2024.31.6.857.

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This study evaluated the antioxidant and anti-browning properties of paper mulberry (PM, Broussonetia kazinoki) leaf extracts prepared using different solvents, water, 30% ethanol, and 70% ethanol. The total polyphenol and flavonoid contents of the extracts varied between 37.00 to 46.91 mg tannic acid equivalents per gram and 26.32 to 46.73 mg quercetin equivalents per gram, respectively, with the PM 70% ethanol extract (PME70) showing the highest levels. PME70 exhibited remarkable radical scavenging activity, with RC50 values of 39.88 for the ABTS radical and 56.30 for the DPPH radical, and d

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22

Azzouzi, Naima, Mohammed Reda Britel, and Amal Maurady. "Characterization of Polyphenol Oxidase (PPO) from Blackberry Thorny Wild Rubus Fruticosus and its Inhibition using Natural Extracts." Current Research in Nutrition and Food Science Journal 10, no. 3 (2022): 1205–21. http://dx.doi.org/10.12944/crnfsj.10.3.33.

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The Polyphenol oxidase (PPO) leads to the enzymatic browning of fruits and vegetables and needs to be prevented in food browning and quality. The present study aimed to investigate the use of natural extracts and chemical inhibitors to prevent browning of the PPO of blackberries. Purification, characterization, and kinetics of PPO of blackberry parameters for five substrates, namely, pyrocatechol, 4-methylcatechol, Pyrogallol, Gallic acid, and tyrosine, were described. The results showed that the DEAE-Sepharose and Superdex G-200 purification methods, which achieved electrophoretic purity, inc

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23

Afoakwah, A. N. "Anti-browning methods on fresh-cut fruits and fruit juice: A Review." African Journal of Biological Sciences 2, no. 4 (2020): 27–32. https://doi.org/10.33472/AFJBS.2.4.2020.27-32.

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Анотація:

Enzymatic browning is an economically important disorder that degrades the sensory characteristics, and prevent consumer from purchasing fresh-cut fruits and vegetables. Prevention and control of enzymatic browning in fresh-cut fruit products is imperative. This has led to extensive studies being conducted and many methodologies being explored with positive outcomes. However, concerns over off-odors, safety of food, has resulted in few browning inhibitors showing the potential for usage in the fresh-cut fruit-industry. A significant goal has been the discovery of natural compounds with health

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24

Huang, Cong, Yuan Zhong, Rong Zeng та ін. "Synthesis, Antioxidant, and Antifungal Activities of β-Ionone Thiazolylhydrazone Derivatives and Their Application in Anti-Browning of Freshly Cut Potato". Molecules 28, № 18 (2023): 6713. http://dx.doi.org/10.3390/molecules28186713.

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In order to develop a new type of antioxidants with high efficiency, a series of β-ionone thiazolylhydrazone derivatives were designed and synthesized from β-ionone, and their structures were characterized by 1H-NMR, 13C-NMR, FT-IR, and HR-MS. The antioxidant test in vitro indicated that most of the target compounds had high biological activity. Among them, compound 1k exhibited very strong DPPH (1,1-diphenyl-2-picrylhydrazyl radical)-scavenging activity with a half-maximal effective concentration (IC50) of 86.525 μM. Furthermore, in the ABTS (2,2-azinobis (3-ethylbenzothiazoline-6-sulfonate)

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25

Cabezudo, Ignacio, I. Ayelen Ramallo, Victoria L. Alonso, and Ricardo L. E. Furlan. "Effect directed synthesis of a new tyrosinase inhibitor with anti-browning activity." Food Chemistry 341 (March 2021): 128232. http://dx.doi.org/10.1016/j.foodchem.2020.128232.

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Mohamad1, Shahm Abrahim, and Ziad Tariq Sedrah2. "THE USE OF BROMELAIN ENZYME EXTRACTED FROM PINEAPPLE CROWN AS ANTI-BROWNING IN APPLE JUICE AND ANTI-BACTERIAL." Iraqi Journal of Market Research and Consumer Protection 15, no. 2 (2023): 94–104. http://dx.doi.org/10.28936/jmracpc15.2.2023.(10).

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Анотація:

Lyophilized bromelain enzyme was obtained from the Department of Food Sciences, College of Agricultural Engineering Sciences, University of Baghdad. Some properties of the enzyme were determined, the optimum temperature and pH for activity and stability, as it used a range of graduated temperatures from 25 °C to 85 °C, as well as a range of pH degrees from 4 to 9. The results showed that the best pH for activity was 7, as it reached the enzymatic activity was 42.3 units/ml, and the best pH range for stability was 7-5. The best temperature for the activity was 45°C, as the enzymatic activity re

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PLAZAS, Mariola, Isabel ANDÚJAR, Santiago VILANOVA, et al. "Breeding for Chlorogenic Acid Content in Eggplant: Interest and Prospects." Notulae Botanicae Horti Agrobotanici Cluj-Napoca 41, no. 1 (2013): 26. http://dx.doi.org/10.15835/nbha4119036.

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Анотація:

Chlorogenic acid (5-O-caffeoyl-quinic acid; CGA) is an ester of caffeic acid and (-)-quinic acid with many beneficial properties for human health, such as anti-oxidant, anti-inflammatory, cardioprotective, anti-carcinogenic, anti-obesity, and anti-diabetic properties. This has raised an interest for the development of new crop cultivars with increased CGA content. One of the crops with higher CGA content is eggplant (Solanum melongena). There is a wide diversity for CGA content in cultivated eggplant germplasm, which is influenced by the fruit developmental stage, storage conditions, and envir

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Utama, Nafi, C. D. Nusivera, Indira Prabasari, and Chandra Setiawan. "The Effect of Concentration and Immersion Time of Sodium Hydrogen Sulfites as an Anti-Browning Agent in Sliced Apples (Malus sylvestris Mill.)." AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) 9, no. 2 (2025): 32–38. https://doi.org/10.29165/ajarcde.v9i2.648.

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Sodium hydrogen sulfite or sodium bisulfite (NaHSO3) is a common anti-browning agent to preserve fresh produce. We can maintain the color of fruits and vegetables by inhibiting certain enzymes involved in the browning process. The study evaluates different concentrations (50, 100, 150, and 200 ppm) and immersion time (three and five minutes) of NaHSO3 applied to fresh-cut apples. Sliced apples (n=189 slices) were grouped into nine groups: N50I3 (50 ppm NaHSO3 immersion for three minutes), N100I3 (100 ppm NaHSO3 immersion for three minutes), N150I3 (150 ppm NaHSO3 immersion for three minutes),

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Boronat-Toscano, A., D. Monfort-Ferré, C. Cepero, et al. "P0133 Activation of Adipose Tissue Browning as a Potential Therapeutic Approach to Reduce Inflammation in Crohn’s Disease." Journal of Crohn's and Colitis 19, Supplement_1 (2025): i518. https://doi.org/10.1093/ecco-jcc/jjae190.0307.

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Abstract Background Crohn's Disease (CD) is a chronic autoimmune disorder of the gastrointestinal tract, marked by a persistent pro-inflammatory environment. A hallmark feature is the formation of creeping fat (CrF), an immunologically active adipose tissue that exacerbates inflammation and disease progression (1). Anti-tumor necrosis factor (TNF) therapies, like Infliximab, are widely used to reduce intestinal inflammation in CD. Notably, we showed that Infliximab not only alleviates intestinal inflammation but also affects the behavior of CrF (2). Our previous work demonstrated that a browni

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30

Lee, Jieun, Hye Soo Park, Hee Jin Jung, et al. "Anti-Browning Effect of 2-Mercaptobenzo[d]imidazole Analogs with Antioxidant Activity on Freshly-Cut Apple Slices and Their Highly Potent Tyrosinase Inhibitory Activity." Antioxidants 12, no. 10 (2023): 1814. http://dx.doi.org/10.3390/antiox12101814.

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Ten 2-mercaptobenzimidazole (2-MBI) analogs were synthesized as potential tyrosinase inhibitors because mercapto-containing compounds can bind to copper ions at the active site of tyrosinase to inhibit enzyme activity. Nine 2-MBI analogs showed sub-micromolar IC50 values for mushroom tyrosinase monophenolase activity; analog 4 was 280-fold more potent than kojic acid, and in diphenolase activity, 6 was 970-fold more potent than kojic acid. The inhibition mode of the 2-MBI analogs was investigated using kinetic studies supported by docking simulations. Benzimidazoles without the 2-mercapto subs

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31

Qu, H., X. Duan, X. Su, H. Liu, and Y. Jiang. "Effects of anti-ethylene treatments on browning and energy metabolism of harvested litchi fruit." Australian Journal of Experimental Agriculture 46, no. 8 (2006): 1085. http://dx.doi.org/10.1071/ea04238.

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Litchi fruit were treated with 10 mL/L ethylene (C2H4), 0.1% cobalt chloride (CoCl2) and 1 mL/L 1-methylcyclopropene, respectively, packed individually in closed but vented containers, and then stored at ambient temperature (28–33°C). The effects of these treatments on the browning, energy metabolism and disease incidence of the fruit were investigated. Treatment with C2H4 enhanced the activities of polyphenol oxidase and phenylalanine ammonia-lyase. Ethylene also increased the accumulation of ADP and AMP, but decreased energy charge in fruit peel. Cobalt chloride treatment had an inhibitory e

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32

Márquez Cardozo, Carlos Julio, José Roberto Palacín Beltrán, and Lorenzo Fuentes Berrio. "Effect of cassava-starch coatings with ascorbic acidic and N-acetylcysteine on the quality of harton plantain (Musa paradisiaca)." Revista Facultad Nacional de Agronomía Medellín 68, no. 2 (2015): 7689–701. http://dx.doi.org/10.15446/rfnam.v68n2.50985.

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The effect of coatings was evaluated on the quality of harton plantain fruits (Musa paradisiaca) in the postharvest stage. Solutions for three treatments were prepared from 50 g L-1 cassava starch (Manihot esculenta) with 30 g L-1 glycerol as the plasticizer and 6 g L-1 polyethylene glycol-600®; for anti-browning agents, 6 g L-1 ascorbic acid (AA) and 8 g L-1 N-Acetyl-Cysteine (NAC) were added. The fruits were coated by immersion, stored at 18 ± 4°C and 85% RH. Physicochemical properties were determined at 32 days postharvest. The applied coatings decreased the physiological weight loss (%WL)

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33

Ebrahimi, Peyman, and Anna Lante. "Polyphenols: A Comprehensive Review of their Nutritional Properties." Open Biotechnology Journal 15, no. 1 (2021): 164–72. http://dx.doi.org/10.2174/1874070702115010164.

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Polyphenols are the most prominent natural antioxidants found numerously in nature. They are secondary metabolites recognized for having high health benefits for consumers, even if the exploitation of these remarkable natural compounds is still a challenge. Moreover, there is a dilemma over the nutritional value of polyphenols. Hence, this paper seeks to review the classification, sources, anti-browning effect, antioxidant activity, nutritional property and anti-disease effect of polyphenols for better understanding the issues which need to be addressed in the valorization of these natural com

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34

Priya, S. K., Nandhakumar S.K, Aditya, Ashok Kumar Koshariya, Janardhan Namdeo Nehul, and Yagyavalkya Sharma. "Postharvest Innovations in Mushroom Shelf life Enhancement." Plant Science Review 6, no. 1 (2025): 18–23. https://doi.org/10.51470/psr.2025.06.01.18.

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Mushrooms are highly perishable commodities due to their high moisture content and enzymatic activity, necessitating efficient postharvest preservation strategies. This study comprehensively evaluates traditional methods such as drying, canning, and refrigeration alongside contemporary technologies, including ultrasound-assisted immersion freezing, non-thermal plasma treatment, antimicrobial surface decontamination, and advanced packaging systems. Additionally, the antioxidant ergothioneine (EGT) was explored for its cytoprotective and anti-browning properties. Button mushrooms (Agaricus bispo

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35

Peng, Zhiyun, Jinfeng Zhang, Min He, and Guangcheng Wang. "Inhibitory activity and mechanism of thiosemicarbazide derivatives on tyrosinase and their anti-browning activity in fresh apple juice." International Journal of Biological Macromolecules 280 (November 2024): 135631. http://dx.doi.org/10.1016/j.ijbiomac.2024.135631.

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36

Easter, C.H. Situmorang, A. Bara Robert, Warouw Veibe, et al. "Testing of UV Protection Activity, SPF Determination, and Irritation Assessment of Coastal Vegetation Ipomoea Pes-Caprae." INTERNATIONAL JOURNAL OF HEALTH & MEDICAL RESEARCH 03, no. 11 (2024): 805–10. https://doi.org/10.5281/zenodo.14192038.

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Total solar radiation contains approximately 10% ultraviolet light. Ultraviolet rays have benefits such as providing warmth, light, and helping to synthesise vitamin D3. However, ultraviolet rays can also have negative impacts on the skin such as browning, hyperpigmentation, erythema, and premature ageing. Natural sunscreens with high SPF are useful in reducing the negative effects of ultraviolet rays. This study aims to determine anti-UV activity, SPF value, and assessment of human skin irritation or allergy to sunscreen cream from Ipomoea pes-caprae leaves. Anti-UV activity test and SPF valu

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Jones, A. F., J. W. Winkles, P. J. Thornalley, J. Lunec, P. E. Jennings, and A. H. Barnett. "Inhibitory effect of superoxide dismutase on fructosamine assay." Clinical Chemistry 33, no. 1 (1987): 147–49. http://dx.doi.org/10.1093/clinchem/33.1.147.

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Abstract The fructosamine assay measures the degree of nonenzymatic protein glycation by virtue of the reducing properties of such proteins in alkaline conditions. We report the marked inhibitory effect of superoxide dismutase (EC 1.15.1.1) on the reducing activity both of protein glycated in vitro and of diabetic sera, indicating superoxide intermediacy in the fructosamine reaction. The free-radical intermediates may be of analytical significance when pathological and physiological changes in serum anti-oxidant activity occur. They may also be of pathological significance in diabetic microang

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38

Vhangani, Lusani Norah, and Jessy Van Wyk. "Inhibition of Browning in Apples Using Betacyclodextrin-Assisted Extracts of Green Rooibos (Aspalathus linearis)." Foods 12, no. 3 (2023): 602. http://dx.doi.org/10.3390/foods12030602.

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Анотація:

Green rooibos’ bioactive compounds contribute greatly towards its antioxidant activity. The anti-browning activity of aqueous (GRE) and beta-cyclodextrin (β-GRE)-assisted extracts of green rooibos was investigated in canned apples. Freeze-dried extracts (GRE and β-GRE) obtained at 40 °C for 60 min were added in canned apples at 0.25 and 0.5% prior to heat processing and stored at 23 and 37 °C for 24 weeks. Lightness (L*), colour difference (DE*), furfural and hydroxymethyl furfural (HMF) were determined to establish the effect of extracts against non-enzymatic browning (NEB) development. The L

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39

Feng, Yanyan, Yan Sun, Zan Meng, et al. "S-Ethyl thioacetate as a natural anti-browning agent can significantly inhibit the browning of fresh-cut potatoes by decreasing polyphenol oxidase activity." Scientia Horticulturae 305 (November 2022): 111427. http://dx.doi.org/10.1016/j.scienta.2022.111427.

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40

Androudis, Efstratios, Athanasios Gerasopoulos, Athanasios Koukounaras, Anastasios S. Siomos, and Dimitrios Gerasopoulos. "Water Extracts of Cruciferous Vegetable Seeds Inhibit Enzymic Browning of Fresh-Cut Mid Ribs of Romaine Lettuce." Horticulturae 10, no. 5 (2024): 500. http://dx.doi.org/10.3390/horticulturae10050500.

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Enzymatic browning, occurring on the cut surfaces of many popular fresh-cut fruit and vegetables due to wounding and the activity of endogenous polyphenyloxidase enzymes, is considered as the main reason for their rejection by consumers. In this study, water extracts were obtained from seeds of cabbage, sinapis, and wild rocket at 10 and 20% w/w seed:water ratios (SWE) and analyzed for total phenolic compounds (TPC) and antioxidant capacity (AC). The extract was then applied on cut surfaces of mid rib segments of lettuce leaves for 1 or 3 min. The segments were stored at 7 °C for 14 days. The

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41

Zuo, Jiacheng, Dandan Zhao, Na Yu, et al. "Cinnamaldehyde Ameliorates Diet-Induced Obesity in Mice by Inducing Browning of White Adipose Tissue." Cellular Physiology and Biochemistry 42, no. 4 (2017): 1514–25. http://dx.doi.org/10.1159/000479268.

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Background/Aims: Obesity has become a major health concern with few effective medications. Cinnamaldehyde (CA) has been reported to exhibit anti-diabetic and anti-inflammatory properties. However, whether CA shows anti-obesity activity remains unknown. Therefore, the present study aimed to investigate the potential anti-obesity effects of CA on mice fed a high-fat diet (HFD) and to explore the possible mechanisms involved. Methods: Male C57BL/6J mice fed an HFD for 12 weeks were supplemented with CA (40 mg/kg/day) via gavage for an additional 8 weeks. Mice fed a standard diet were used as norm

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42

Cheng, Yi-Fan, Dong-Yan Zhou, Ze-Lin Liao, et al. "Condensed tannins from the pulp of Chinese hawthorn as an anti-browning agent: Structure, activity, and structure-activity relationship." International Journal of Biological Macromolecules 308 (May 2025): 142726. https://doi.org/10.1016/j.ijbiomac.2025.142726.

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43

Chuang, Kai-Chun, Yi-Chan Chiang, Yi-Jou Chang, Yen-Chieh Lee, and Po-Yuan Chiang. "Evaluation of Antioxidant and Anti-Glycemic Characteristics of Aged Lemon Peel Induced by Three Thermal Browning Models: Hot-Air Drying, High Temperature and Humidity, and Steam-Drying Cycle." Foods 13, no. 19 (2024): 3053. http://dx.doi.org/10.3390/foods13193053.

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This study evaluated the antioxidant and anti-glycemic properties of black lemon Chenpi (BLC) (Citrus limon (L.) Burm. f. cv. Eureka), processed using three thermal browning models—hot-air drying (HAL), high temperature and humidity, and steam-drying cycle (SCL)—and compared them to fresh lemon peel and commercial Chenpi. The moisture-assisted aging technology (MAAT) is an environmentally friendly process for inducing browning reactions in the lemon peel, enhancing its functional properties. Our results demonstrated significant increases in sucrose, total flavonoid content, and antioxidant cap

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44

Giménez, María J., Marina Giménez-Berenguer, Fabián Guillén, Vicente Serna-Escolano, María Gutiérrez-Pozo, and Pedro J. Zapata. "Effect of Cysteine with Essential Oils on Quality Attributes and Functional Properties of ‘Blanca de Tudela’ Fresh-Cut Artichoke." Foods 12, no. 24 (2023): 4414. http://dx.doi.org/10.3390/foods12244414.

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The commercialisation of fresh-cut artichokes with optimal quality and appearance and a maximum shelf-life is a great challenge for the artichoke market. The use of different anti-browning agents has been previously studied; however, their effect is still limited. Therefore, the objective of this study is the evaluation of the effect of L-cysteine and, in combination with a mixture of essential oils components (eugenol, thymol and carvacrol) on browning, quality and bioactive compounds of fresh-cut artichokes stored for 9 days at 2 °C. Four different treatments were applied to ‘Blanca de Tudel

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45

Lusani, Norah Vhangani, L. Mogashoa, and J. Van Wyk. "Enhancing the enzymatic browning inhibition capacity of Moringa oleifera seed extract via the Maillard reaction." African Journal of Food, Agriculture, Nutrition and Development 21, no. 103 (2021): 18518–32. http://dx.doi.org/10.18697/ajfand.103.20065.

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The antioxidant and anti-browning activity of heated plant extracts have been attributed to the formation of Maillard reaction products (MRPs) via the Maillard reaction (MR). The inhibitory effect of heated Moringa oleifera (MO) seed extract on banana polyphenol oxidase (PPO) was investigated. The Plain MO seed extracts and those with added glucose and glycine (1.5 mM each) were heated at 100°C for 15, 30, 60 and 120 min. The pH and brown colour development decreased and increased significantly (P <0.05) with increased reaction time, respectively, with heated moringa glucose-glycine HMGGL f

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46

Yang, Hye-Jung, Jae-Sung Shin, Seon-Min Oh, et al. "Enhancing Antioxidant and Anti-Inflammatory Activities of Garlic by Puffing." Molecules 30, no. 9 (2025): 2022. https://doi.org/10.3390/molecules30092022.

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Garlic (Allium sativum L.) is well known for its numerous health benefits; however, its strong flavor and aroma may limit its consumption due to gastrointestinal discomfort. This study aimed to evaluate puffing as a novel garlic processing method and compare the properties of puffed garlic with those of raw and black garlic (BG). Puffing was applied at different pressures after adjusting moisture content, resulting in significant physicochemical changes, including increased browning and the development of a porous, crunchy texture. In contrast, BG exhibited a black coloration and a gelatinous

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Yang, Haoqing, Peiying Zheng, Jiamiao Hu, Zhongjing Lin, Natthida Sriboonvorakul, and Shaoling Lin. "Spatial Metabolomics Reveals the Effects of Dietary Capsaicin Intervention on Interscapular Adipose Tissue Metabolome in Mice." Foods 13, no. 23 (2024): 3943. https://doi.org/10.3390/foods13233943.

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Capsaicin is a polyphenol with a well-known anti-obesity potential, which could activate brown adipose tissue and promote the browning of white adipose tissue. Indeed, conventional proteomics have been used to investigate the browning effects of capsaicin on adipose tissue. However, the existence of a layer of white adipose tissue above the interscapular brown adipose tissue poses a great challenge to obtain intact interscapular brown adipose tissue without including adjacent white adipose tissue. Therefore, the traditional method normally focuses on changes occurring in the bottom layer of in

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48

Manandhar, Wagle, Seong, et al. "Phlorotannins with Potential Anti-tyrosinase and Antioxidant Activity Isolated from the Marine Seaweed Ecklonia stolonifera." Antioxidants 8, no. 8 (2019): 240. http://dx.doi.org/10.3390/antiox8080240.

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Compounds were isolated from Ecklonia stolonifera Okamura, a marine brown alga widely consumed as food. Among the isolated compounds, 974-A was demonstrated for the first time to be a potent competitive inhibitor of mushroom tyrosinase activity towards l-tyrosine and l-DOPA (IC50 values = 1.57 ± 0.08 and 3.56 ± 0.22 µM, respectively). Molecular docking simulations clarified that the hydroxyl residues of the isolated compounds formed hydrogen bonds with residues at the catalytic and allosteric sites of tyrosinase, while other residues participated in hydrophobic interactions. Moreover, 974-A, p

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Sembiring, Novitaria Br, and Yoppi Iskandar. "A Review of Component and Pharmacology Activities of Black Garlic." Majalah Obat Tradisional 24, no. 3 (2019): 178. http://dx.doi.org/10.22146/mot.45277.

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Black garlic is garlic fermented in high temperature and humidity, and the fermentation compound chemical in garlic changes to new chemicals, such as S-allyl cysteine (SAC), S-allylmercapto-cysteine, and arginine. The color changed to dark brown during the aging period because of the Maillard reaction, known as non-enzymatic browning reaction. Black garlic has 57.14% of fructose, 6.78% of glucose, and 7.62% of sucrose, which were mainly saccharides in black garlic to answer for its sweet taste. It is such a pharmacological activity which contains antioxidant, anti-cancer, hepatoprotective, can

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50

Salazar, Juan, Clímaco Cano, José L. Pérez, et al. "Role of Dietary Polyphenols in Adipose Tissue Browning: A Narrative Review." Current Pharmaceutical Design 26, no. 35 (2020): 4444–60. http://dx.doi.org/10.2174/1381612826666200701211422.

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Lifestyle modifications such as energy restriction and increased physical activity are highly effective in the management of obesity. However, adherence to these therapeutic approaches is poor. On the other hand, synthetic drugs used for obesity control are plagued by adverse effects. Despite these failures, adipose tissue is still an attractive therapeutic target for novel molecules, and thus, the characterisation of new and safer anti-obesity drugs is of significant interest. For this reason, in recent years, phenolic constituents of diverse plants have drawn much attention due to their heal

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