Different mechanisms for inhibiting tyrosinase can be exploited to avoid quality losses
caused by the enzymatic browning of fruits and vegetables. Piceid (PI) and piceid 6 ″-O …

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 …

Inhibition of tyrosinase activity contributes to the control of food browning and skin
pigmentation diseases. Herein, the inhibitory mechanism of epigallocatechin-3-gallate …

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 …

6, 7-Bis-(2-methoxyethoxy)-4 (3H)-quinazolinone (BMEQ) was selected from quinazolinones
for its strong tyrosinase inhibitory activity (IC 50= 160±6 μM). It suppressed tyrosinase …

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 …

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 is an enzyme that promotes enzymatic browning of fruits and vegetables, thereby
reducing product quality. A variety of analytical tools were used to characterize the …

The effects of five structurally variant amino acids, glycine, valine, methionine, phenylalanine
and cysteine were examined as inhibitors and/or stimulators of fresh-cut potato browning …

Enzymatic browning in fruits and vegetables can produce undesirable colour changes and
adversely affect the taste, flavour, and nutritional value. This fact poses a challenge to the …