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 …

Polyphenol oxidase (PPO) is important in the beneficial coloration of some of our foods,
such as prunes, dark raisins and teas. However, in most cases, PPO is the most damaging of …

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 …

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 …