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 …

This work focusses on the effects of cold plasma, a novel, non-thermal technology, on the
quality of blueberry juice, such as inactivation of Bacillus, anthocyanins, phenolics, vitamin …

Polyphenol oxidase (PPO) is thought to be a threat to the food industry because it initiates
the browning reaction during fruit and vegetables processing. Therefore, thermal and non …

Anthocyanins are a group of phenolic compounds responsible for red, blue and violet
colouration of many fruits, vegetables and flowers. The high content of these pigments is …

Peel browning is a natural phenomenon that adversely affects the appearance of fruits.
Research on the regulation of browning in apples (Malus× domestica Borkh.) has mainly …

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 …

The mechanism of enzyme protein denaturation induced by high pressure freezing is
complicated and unclear as this process involves Pressure-Factors (pressure and time) and …

Polyphenol oxidase (PPO) was extracted and characterized from high-bush blueberries.
PPO showed an optimum activity at pH 6.1–6.3 and 35° C, with the enzyme showing …

Anthocyanins are quality determining compounds in red fruits and their corresponding
juices. The fate of anthocyanins during production of juices is determined by countless …