The control of food browning can be achieved by inhibiting tyrosinase (TY) activity, but
current studies on the interaction of flavonoids as potent inhibitors with TY are inadequate …

Polyphenols can inhibit the enzymatic browning in food, but their indistinct synergistic effect
and conformational change have limited their applications. In this paper, the mixture of …

The development of tyrosinase inhibitors to prevent the enzymatic browning have become a
research hotspot in food industry. 4-Hydroxycinnamic acid (CA) and ferulic acid (FA) are …

This work presents a comparative analysis of the tyrosinase inhibitory effects of five citrus
flavonoids, namely hesperetin, hesperidin, neohesperidin, naringenin and naringin. Visbile …

Inhibiting the activity of tyrosinase is a very effective and safe way to prevent enzymatic
browning in food and to resist pests in agriculture. Tea polyphenols (TPs), regarded as safe …

Inhibition of tyrosinase activity can control fruit browning and preserve the flavor and
nutritional value of food. The impacts of fulvic acid (FA) and humic acid (HA) on tyrosinase …

Tyrosinase, widely distributed in nature, is a copper-containing polyphenol oxidase involved
in the formation of melanin. Flavonoids are most often considered as tyrosinase inhibitors …

Tyrosinase plays determinant role in enzymatic browning of vegetables and fresh-cut fruits.
Development of new tyrosinase inhibitors is of great concern in food and agriculture. To …

BACKGROUND Tyrosinase is the key enzyme involved in enzymatic browning of plant‐
derived foods. Inhibition of tyrosinase activity contributes to the control of food browning …

Tyrosinase, exquisitely catalyzes the phenolic compounds into brown or black pigment,
inhibition is used as a treatment for dermatological or neurodegenerative disorders. Natural …