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 …

Onion (Allium cepa L.) is a common vegetable, widely consumed all over the world. Onion
contains diverse phytochemicals, including organosulfur compounds, phenolic compounds …

Apple (Malus domestica) is widely consumed by consumers from various regions. It contains
a high number of phenolic compounds (majorly hydroxybenzoic acids, hydroxycinnamic …

Fresh fruits and vegetable products are easily perishable during postharvest handling due to
enzymatic browning reactions. This phenomenon has contributed to a significant loss of food …

Fruit and vegetable juices and beverages are generally preserved by thermal processing,
currently being the most cost‐effective means ensuring microbial safety and enzyme …

Clean-label foods have gained a lot of attention since it meets consumers' interests in
minimally processed food having a minimal number of ingredients and free from artificial …

Primary and secondary metabolites were evaluated in apple fruit, juice and pomace of scab
resistant and leading European apple cultivars. The primary goal was to study the chemical …

Sterilization plays an important role in extending the shelf-life of apple juice; however, it also
affects the nutritional and flavor profile of the juice. This study was initiated to evaluate the …

The impact of supercritical carbon dioxide (SCCD)(10–60 MPa/45° C/30 min) and
subsequent 10 weeks storage at 4° C on polyphenol oxidase (PPO), peroxidase (POD) …

BACKGROUND Natural plant essential oils have antimicrobial properties; however,
essential oils are difficult to maintain in a system because of their volatile nature. First, we …