Intake of fruits and vegetables has been linked with various health benefits. Fruits and
vegetables can be consumed either fresh or processed. Production and consumption of …

Edible coatings are an environmentally friendly technology that is applied on many products
to control moisture transfer, gas exchange or oxidation processes. Edible coatings can …

Edible films and coatings are applied on many products to control moisture transfer, gas
exchange or oxidation processes. One major advantage of using edible films and coatings is …

Polyphenol oxidase, a copper-containing metalloprotein, catalyzes the oxidation of phenolic
compounds to quinones, which produce brown pigments in wounded tissues. This …

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 …

Browning and other discolourations, softening, surface dehydration, water loss,
translucency, off‐flavour and off‐odour development, as well as microbial spoilage are some …

Tyrosinase plays an important role in melanin biosynthesis and enzymatic browning of fresh-
cut fruit and vegetables. To discover potent tyrosinase inhibitors and antibrowning agents, a …

Response surface methodology was used to study the effect of antibrowning agents (4‐
hexylresorci‐nol, glutathione, N‐acetylcysteine, and ascorbic acid) and storage time (14 d) …

Pericarp browning is known as one of the leading problems during the supply chains of litchi
fruit. The effects of pre-storage kojic acid (KA) application on pericarp browning, activities of …

Kojic acid-aromatic aldehydes 6a-6m were synthesized and screened for their anti-
tyrosinase activities. These compounds showed potently anti-tyrosinase activity with IC 50 …