Fresh-cut apples, which offer consumers health benefits and convenience, have become
popular in recent years. One of the main challenges for processing fresh-cut apples is rapid …

Food spoilage caused by bacterial growth is a serious threat to human health. Silver
nanoparticles (AgNPs) have antibacterial activity against various pathogenic …

The inhibition of punicalagin on tyrosinase and melanogenesis was investigated through
multiple spectroscopic approaches, molecular docking, molecular dynamic simulation, cell …

Fresh-cut potatoes are susceptible to enzymatic browning. In this study, the effect of
isoleucine (Ile) on the browning of fresh-cut potatoes was evaluated, and the mechanism by …

Inorganic mercury compounds have been used in skin-lightening products since ancient
times. Although a previous study demonstrated that mercury impeded the transfer of Cu2+ to …

Tyrosinase (polyphenol oxidase) is the key enzyme of enzymatic browning in fruits and
vegetables. In this research, the impact of ascorbic acid on tyrosinase and its anti‐browning …

Biologically active peptides with tyrosinase inhibitory activity may be important raw materials
in the field of whitening foods. Gastrointestinal digestion was employed to obtain …

In our study, the inhibition mechanism of chlorogenic acid (CGA) on PPO was investigated
by enzyme kinetic analysis, fluorescence quenching, thermodynamic parameters analysis …

Paeonol, as one effective tyrosinase inhibitor, had been used as food preservative and
clinical medication for skin disorders. In this study, the inhibition mechanism and binding …

Cryogenic autolysis of Volvariella volvacea restricts the postharvest storage and sale of this
commercially cultivated mushroom. Previous studies have shown that the specific ubiquitin …