Background Plant-based meat alternatives are developed to address consumer demands
and sustainability of future food supply, and the market has grown exponentially in recent …

Polyphenol oxidase (PPO) is present in most higher plants, but also in animals and fungi.
PPO in plants had been summarized several years ago. However, recent advances in …

Food packaging materials are traditionally expected to contain foodstuffs and protect them
from deteriorating agents. Although petroleum‐derived polymers have been widely used for …

Enzymatic browning is a colour reaction occurring in plants, including cereals, fruit and
horticultural crops, due to oxidation during postharvest processing and storage. This has a …

Polyphenol Oxidases (PPOs) catalyze the conversion of phenolic substrates to quinones,
leading to the formation of dark-colored precipitates in fruits and vegetables. This process …

This review presents a general view of all types of melanin in all types of organisms. Melanin
is frequently considered just an animal cutaneous pigment and is treated separately from …

Melanosomes are organelles that produce and store melanin, a widespread biological
pigment with a unique suite of properties including high refractive index, semiconducting …

Background Apple stands out as one of the main fruits processed worldwide, generating an
immense volume of industrial by-products, collectively known as apple pomace. This …

The more recent reports on polyphenol oxidase in plants and fungi are reviewed. The main
aspects considered are the structure, distribution, location and properties of polyphenol …

Flavonoids protect plants against various biotic and abiotic stresses, and their occurrence in
human diet participates in preventing degenerative diseases. Many of the biological roles of …