Polyphenol oxidation is a chemical process impairing food freshness and other desirable
qualities, which has become a serious problem in fruit and vegetable processing industry. It …

The formulation of eco-friendly biodegradable packaging has received great attention during
the last decades as an alternative to traditional widespread petroleum-based food …

The presence of potentially toxic elements and compounds poses threats to the quality and
safety of fruit juices. Among these, Hg (II) is considered as one of the most poisonous heavy …

Browning is a severe problem in the juice industry, which is tremendously affected by
quinone (Q) reactivity. Here, the formation rate, electrophilicity, and oxidizing ability of …

The research was conducted to investigate the quality changes of basic physicochemical
indicators, functional components and appearance, such as, pH, total color difference …

Enzymatic browning is an important issue impacting the shelf life of fresh-cut potatoes. Using
browning inhibitors is an effective method to solve the issue. This research aimed to identify …

Preliminary investigation showed a notable disparity in the browning of Golden Nectarine
(GN) and Chun Xue (CX) during postharvest storage and pulping. Elucidating these …

Choerospondias axillaris, snow pear, and apple composite fruit puree can be affected by
non-enzymatic browning during storage decreasing the market value of the product. This …

As primary polyphenol oxidant products, the occurrence of o-quinone is greatly responsible
for quality deterioration in wine, including browning and aroma loss. The high reactivity of o …

Orange juice is highly popular among consumers for its unique taste, flavor, and nutritional
value. However, orange juice is susceptible to browning, resulting in loss of quality. The …