Enzymatic browning because of polyphenol oxidases (PPOs) contributes to the color quality
of fruit and vegetable (FV) products. Physical and chemical methods have been developed …

Significant amounts of fresh and fresh-cut fruits and vegetables are wasted every year due to
enzymatic browning. Polyphenol oxidase (PPO) is the key enzyme involved in the enzymatic …

Enzymatic browning is associated to the colour alteration and phenolic degradation of
minimally-processed fruits and vegetables. The main responsible is polyphenol oxidase …

Purpose of review: Enzymatic browning of fruits and vegetables during postharvest handling
and processing degrades the sensory properties and nutritional value and discourages …

Enzymatic browning control of cloudy fruit juice with natural substances has received much
attention for improving its nutritional and commercial value. This study explored the anti …

Organic acids are widely utilized in the food industry for inhibiting the activity of polyphenol
oxidase (PPO) and enzymatic browning. This review discusses the mechanisms of inhibition …

Non-enzymatic browning is a severe problem in juice industry. Here, polyphenol mediated
non-enzymatic browning and its inhibition in apple juice were investigated. Epicatechin …

Enzymatic browning of sprouts during storage is a serious problem negatively influencing
their consumer quality. Identifying and understanding the mechanism of inhibition of …

Enzymatic browning in fruits and vegetables occurs by exposure to the air after cutting and
slicing and in pulped states, mechanical damage during transportation, and thawing of …

The titled compounds were examined as PPO inhibitors and antibrowning agents; their
various mechanisms were investigated and discussed. All compounds reduced significantly …